Many Southerners keep a steady supply of no-fuss cucumber pickles like these in the fridge all through the summer. They’re great because you don’t even have to turn on the stove: just toss everything together, let it all marinate for a few hours, and you’re good to go. Mild and crunchy, they are sort of a cross between cucumber salad and dill pickles, meaning they’re perfect scattered over a simple green salad with Buttermilk Green Goddess Dressing (page 284), layered in Pimiento Cheese Burgers (page 187) or Pickled Jalapeño Meatloaf (page 191) sandwiches, or placed in a little dish and added to a relish tray.
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.