If you ask me, baklava is a two-person job, and even at that it’s a difficult one. I curse and fret during the production, but in reality there is no way to make such a huge quantity of dessert in such a reliable manner. And this is among the most wonderful, foolproof, impressive, and delicious desserts on the planet. A lasagne pan is about the right size; if you need to buy a pan, look for one that measures about 16 × 10 × 2 inches. You will also need a 1-inch brush (paintbrushes, bought at the hardware store, are cheaper than and identical to so-called pastry brushes). Two possible variations (there are dozens, but these are the simplest): Substitute hazelnuts, almonds, or unsalted pistachios (the best, but the most expensive) for the walnuts, and add about 2 tablespoons orange-flower water or rose water to the syrup after cooking it. With thanks to Virginia Christy and her brother Sem.
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.