Raised up seven hundred years before Christ on the Mar Ionio, the resplendence of Sybaris eclipsed Athens. Tenanted by unredeemed voluptuaries who roasted songbirds, wove cloth from gold, slept upon rose petals, and indulged every hunger, even their appetite for peace, these Sybarites vanished, as if by some peevish smite from the gods. All that remains is a farming village of sweet, sleepy folk who roast lamb with lemons. Still, I think theirs is a dish upon which an old Sybarite could smile.
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.