Cooking a large piece of salmon fillet couldnt be easier and helps ensure that the fish stays flaky and moist. The crushed caraway seeds in the glaze...
Author: Lillian Chou
A sweet and gingery soy sauce mixture is used to both braise and glaze skinless, boneless chicken thighs in this quick, kid-friendly dinner.
Author: Anna Stockwell
Author: Ruth Cousineau
Author: Rick Rodgers
This summer-season chicken salad is a dance between sweet, creamy, and acidic flavors and tender, crunchy, and juicy ingredients. Make it in early summer...
Author: Anna Stockwell
Keep an eye on the vegetables as they glaze at the end-the honey can burn if given the chance.
Author: Chris Morocco
These English muffins are cooked entirely on the stovetop rather than baked. It's helpful to have a griddle for cooking all the muffins simultaneously,...
Author: Claire Saffitz
Gluten-free bar cookies with an almond meal base and a candied ginger, sliced almond, and honey topping.
Author: Patricia Wells
These honey-garlic noodles are perfect as is, or as a side dish served with chicken, steak, or a fried egg or tossed with your favorite stir-fried veggies....
Author: Dennis Prescott
Hams with a thick honey glaze can sometimes be too cloying. This recipe takes a more balanced approach that results in a light sweetness and a beautiful...
Author: Maggie Ruggiero
A punchy, chile-spiked fish sauce vinaigrette works as both marinade and dressing for glass noodles and handfuls of basil and cucumber.
Author: Chris Morocco
Cinnamon and brown sugar, combined with cardamom, honey, and orange zest, produce the most aromatic, tender, and tasty version of breakfast rolls.
Author: Claire Saffitz
Food editor Maggie Ruggiero touts these amber bars as the love child of rice krispie treats and those sesame candies sold at natural foods stores. They're...
Author: Maggie Ruggiero
Stirring a simple vinaigrette into warm just-cooked lentils helps them drink up flavor so they taste anything but plain. Use French green or black beluga...
Author: Anna Stockwell
Author: Monica Reinagel
Author: Hugh Fearnley-Whittingstall
Brandy or Scotch also work well in a hot toddy, but the vanilla sweetness of good bourbon was our favorite-this time, at least.
Author: Joan Nathan
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Author: Sheryl Hurd-House
Removing the seeds from one of the chiles lessens the punch. If you like more heat, leave them in. If less, scrape out seeds from both chiles.
Author: Claire Saffitz
This bourbon cocktail is a variation on the whiskey sour, shaken with honey for sweetness.
Author: Chris Morocco
Author: Claudia Roden
Author: Duy Pham