Onions have always had a slightly awkward relationship with fish. They seem particularly ungainly and rough edged alongside the white varieties or shellfish. Shallots work better, with their milder notes and less significant dose of sugar, but of all the alliums it is the leek that marries most successfully. The white of the leek has an elegance and subtlety that is unlikely to overpower any fish you put it with. In a soup or pie, it dances with the piscine ingredients where an onion would tread on their toes. Chowder is traditionally a hearty bowl of food. The one I make with mussels and bacon is a short step away from the big clam and potato numbers I have eaten in Boston, in that it is somewhat lighter and less creamy, but it is still essentially a big soup for a cool day.
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.