Fresh local grapes are an uncelebrated fall fruit, mostly because of their chewy skin and intrusive seeds. But grapes that aren’t ideal for snacking can be more fragrant and sweet than table grapes, and their acidity balances pleasingly with rich roasted chicken. Choose from any white, green, or red variety that’s native to your region. Depending on their sweetness, adjust the amount of honey in the recipe. You may use bottled, unsweetened white grape juice instead of fresh grapes. For a comforting cold-weather meal, serve with Watercress Mashed Potatoes (page 185) and Sweet Potato and Cranberry Cornmeal Biscuits (page 189).
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.