This is truly exquisite. Quinces are now available for quite a long period in Middle Eastern and Asian stores. In this recipe, the fruits are stuffed with a meat filling and served hot. Quinces are hard and take a long time to cook in the oven before you can cut them up and stuff them, but you can do this in advance—even the day before. I used very large quinces because those were the ones available at the time, but you can use 4 smaller ones, in which case the baking time will be less. Serve hot with rice pilaf (page 193) or rice with chickpeas (Variation page 193).
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.