I reach for my immersion blender when I prepare pureed soups. If you don’t have one, a regular blender is fine, but use it with care: let hot soup cool for about ten minutes before blending, or the steam could force the lid off. Don’t fill the blender carafe more than halfway or the whirling soup could force off the lid and spew out. Finally, hold the lid on tightly with a heavy-duty kitchen towel. You’ll find many types of winter squash in your produce department. For this sweet-savory soup, reach past the standard acorn and butternut varieties for something new like carnival, delicata, or kabocha for a different feel and flavor.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete 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.
The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.