This mock bouillabaisse is so scrumptious that you would never know it had anything “left over” in it. You do have to stop and pick up a dozen or so fresh mussels and a few clams the day you’re making it, but otherwise everything else is at hand, and you can put this together in half an hour. I am assuming, of course, that you have a good fish stock in your freezer; if not, plan to make this after you’ve had a lobster or a supper of steamed mussels and have some of that intense lobster or mussel broth left. Otherwise use clam juice, diluted by Half with water because it is quite strong.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.