Yes, I use canned tuna for this dish—and you will love it. I generally prefer fresh ingredients over packaged items, but these stuffed peppers are worth breaking the rule. The mild flavor of the canned albacore allows the flavor of the pickled onions to shine through. My aunt Laura, who passed this recipe on to me, makes it with canned chiles (they are available in Mexico already charred, peeled, and ready to stuff). But for me, half of this dish’s success is the exquisite smell of the chiles charring on the burner. You can’t buy anticipation in a can.
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.
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.
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 vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.