When I first visited Portland, Oregon, I left with two regrets: that I didn’t plan on more days (so I could eat more) in that glorious food-obsessed city, and that I didn’t pack an extra duffel for all the edible stuff I wanted to carry back home. On that last point, I limited myself to dried sour cherries and dry-roasted hazelnuts. When I wasn’t scarfing them out of hand, I threw them into dishes, alone but often in combination, proving the validity of the saying, “If it grows together, it goes together.” For this dish, I turned the hazelnuts and dried cherries into a sauce that can be made with Mulled Wine Syrup (page 6) or Pinot Noir (another Oregon specialty) to pour over pan-fried Cornish hen. I like to cook it al mattone, which means “with a brick,” a quick method that results in even cooking, a crisp skin, and moist flesh.
A generous glug of stout gives this snackable loaf a malty depth.
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.
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.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.