Fondue is traditionally made tableside in a stainless steel or ceramic pot over a small open flame. Here is my smoke-infused version of a classic fondue using a wood-fired oven or the indirect heat of a grill or cooker. My favorite way of making the fondue is in a clay sand pot as used in Asian cooking. These pots are inexpensive and fun to cook with (see Resources). You can use a ceramic pot with a lid as well. Or, for a dramatic presentation, place the fondue pot on the table over a small charcoal hibachi to keep hot (see Resources). You can use endive or radicchio leaves and red peppers for dipping in addition to the bread. Serve with a small, simple salad.
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.