Hot cross buns are a traditional Good Friday bread, but they can be made anytime (in Elizabethan England they could only be baked during Easter week or during Christmas, but times have changed). There are, of course, many similar commemorative breads throughout Europe, each with their own twist. Currants and spices such as allspice, mace, nutmeg, and cinnamon are commonly used in the English version. Much folklore and many recipe variations for hot cross buns are available on the Internet (and they’re worth reading), but I prefer the following additions to the basic holiday bread recipe. However, feel free to use your own favorite spice and fruit combinations, or simply bake the buns without any additions, as the buns are wonderful with or without the fruit, spices, and glazed cross.
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.