The plump pink flesh of a salmon needs so little to bring it to life that many people call it quits before they’ve tested its limits. The smoky-sweet flakes of Cyprus hardwood smoked lend an explosive crunch that brings a whole new vocabulary to the language of fish. The salt’s cleanliness penetrates through the richer flavors, adding depth to breadth; its pastrylike crackle gives the palate something firm to hold onto amid the fish’s sometime incessant unctuousness; and its lilt of golden smoke brings an oakiness that incandesces on your palate long after the fish has left the fire.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.