If subtlety is your thing, this Mozzarella Bar creation is not for you. Each crostino is composed of a really strong vinegar presence from the escarole, which is marinated before being grilled and again after; a strong flavor of smoke from the bacon; and sweetness from caramelized shallots. The role that the cheese plays is to tame those aggressive flavors but the result is by no means bland. The recipe for the shallots makes more than you will need for this recipe, but they are essentially pickled, so they will keep for several weeks in the refrigerator. You can use the leftovers on sandwiches or spooned over grilled beef, chicken, or pork.
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.