These grilled peaches are infinitely versatile: you can eat them by themselves as a light first course; for a more substantial salad, serve them on a bed of lightly dressed arugula. They are even lovely as dessert. The best part is that you can grill the peaches a few hours ahead of time and then assemble them just before serving. For best results, use peaches that are ripe but still relatively firm; the extra sturdiness makes them easier to manipulate on the grill. And freestone varieties (ones where the pit separates cleanly from the flesh) are by far easier to work with here than clingstones. If you can’t find hazelnuts, almonds or walnuts will work nicely, too.
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.