This recipe uses a combination of steaming to soften the texture and brighten the color (especially helpful when cooking green vegetables), and sautéing in butter to increase flavor. The method is similar to blanching then sautéing, only in the same pan. This steam-sauté method can also be used to cook green beans, snow peas, green peas, asparagus, broccoli, and Brussels sprouts. In the recipe below, sautéed snap peas are combined with shaved raw baby turnips, which are slightly bitter and contrast nicely with the sweetness of the peas. Radishes would offer the same balance of taste and crunchy texture.
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.