Similar to ratatouille, this Sicilian classic is a vibrant stew made with eggplant, roasted bell peppers, tomatoes, onions, raisins, and olives mixed together with lots of good olive oil. It’s one of those dishes where the final product exceeds the sum of its parts. Fruity olive oil is essential to the success of this dish; it is the facilitator of all the ingredients. Caponata can be served warm or at room temperature, as an antipasto, a side dish, or a topping for Crostini (page 27) or pizza.
A generous glug of stout gives this snackable loaf a malty depth.
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.
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.
As energizing as an energy bar, with a much simpler ingredient list.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.