This is an unusual use for an underutilized vegetable. Parsnips are naturally sweet and flavorful, with a delicate earthy flavor. This ice cream was originally developed as part of a caviar dish with sake-cured steelhead trout roe, nasturtium leaves, and fruit leather made from tart cherries. Its creamy color makes people think of vanilla or sweet cream, but once they taste it they are caught, intrigued by the unusual flavor, and they often make a game out of guessing what flavor it is. The caviar dish was a great success, and since then we’ve paired the ice cream with strawberry pie, chocolate tarts, and rhubarb crumble. It goes almost anywhere vanilla ice cream does and adds an extra layer of flavor and an element of surprise.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.