Chutney is a relish, but believe me, it doesn’t taste anything like the relish you’re probably used to. Here the mellow sweetness of the pears plays perfectly against the tartness of the apricots. The sour-sweet combo leaves those taste buds wanting more, kind of like delirious rock fans screaming for an encore, and they’ll stay at the table until their demands are satisfied! This chutney is also a nutritious alternative to jam or jelly. Any pear will work for this recipe; some of my favorites are Bosc, brown Asian, or Anjou.
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.