One of my favorite bistro meals consists of a thick and juicy steak crusted with coarsely ground black pepper–steak au poivre–served with a simple green salad tossed with a mustardy vinaigrette. The bistro burger takes the flavor highlights of that meal and packages them in burger form. The coarse black pepper makes a great crust for the burger –just as it does on steak au poivre!—and adds a nice touch of heat. Shredded endive in a mustard vinaigrette (of course) and nutty Gruyère cheese are natural accompaniments.
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.