Fresh currants are one of summer’s overlooked treasures. They are just as adaptable to baking as other more common berries, such as blueberries and raspberries. In fact, naturally tart currants are often paired with those sweeter berries for a perfect balance of flavors. Here, red currants and raspberries are tossed together and baked in a double-crust pie liberally sprinkled with sanding sugar. It’s exactly the type of dessert you want to make—and eat—after a visit to a farmers’ market or roadside fruit stand in high summer.
A generous glug of stout gives this snackable loaf a malty depth.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.