Inspired by the simplicity and purity of Japanese sashimi, American chefs are exploring the world of seafood crudo (Italian for raw). Typically, crudo is accompanied by Mediterranean garnishes like capers and olive oil rather than the soy-based dipping sauce that is served with sashimi. At the 2005 Workshop, Florida chef James Reaux made a beautiful halibut crudo with chive oil, using the abundant chives in the winery garden. For raw preparations such as this one, the seafood must be impeccably fresh.
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.