These beets are roasted, and very delicious! But if you have a mandoline, a professional tool that will slice vegetables evenly and very thinly, skip the roasting process and slice the beets raw (this works only with beets at the peak of seasonal freshness—sweet, dry, and tender). When really fresh beets are sliced so thin as to be almost shaved, there is no need to cook them. Toasted walnut oil adds a classic French flavor to the salad, but you could also use almond or pecan oil, available online and at gourmet or specialty markets. Store nut oils in the refrigerator; they turn rancid fairly quickly.
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.