Braised meats are ideal for any large gathering because much of the work can be done the day before. In my opinion, braises actually taste better when the flavors have had time to meld and develop. And in the braising process, not only have you cooked the meat, you’ve also created a sauce. Osso buco is a classic braised dish of northern Italy, usually garnished with gremolata, a popular condiment made of minced lemon zest, parsley, and garlic. That’s fine in the winter, but in spring, I like to add two of my favorite spring ingredients: peas and pea shoots. It’s a brighter rendition of the traditional preparation. The risotto, perfumed with saffron, is the perfect starch for spooning up with the braising juices. I’m usually pro-cheese, but in the case of this risotto I find myself torn. Though the Parmesan gives the risotto richness, without it the dish is a little lighter and “more of the season.” You decide.
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.