The passion fruit is native to Brazil, Paraguay, and northern Argentina. It is grown throughout the tropic and near-tropic regions around the world and the pulp, juice, and seeds are used in a variety of ways. The juice is highly concentrated and is used as an additive to other fruit juices. The juice and pulp are used to make pie filling and jellies. The seeds are often used as a topping for salads and other dishes that benefit from an acidic punch. Passion Fruit Butter Sauce was an inspiration I had when barbecuing in Jamaica. I enjoyed the way the passion fruit was used with seafood there, and I thought it would also complement the flavors of grilled chicken and pork. Use this as a dipping sauce, or better yet as a baste or as a finishing glaze.
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.