This simple quince preserve is a specialty in many Italian regions. It seems to have its origins in the fourteenth century, when some of the most noted were from Reggio Emilia and Genova. The translucent, pastel fruit in a jellied syrup is a delightful accompaniment to all sorts of sweet and savory dishes. If you have a large batch of fresh quince, just multiply this recipe and make a big pan of cotognata. It will keep for a month refrigerated. Pack it in little jelly jars and give as a gift: cotognata is a colorful and delicious way to introduce others to the pleasures of quince!
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Like coconut lentil soup and chicken stroganoff.
There’s a reason they say, “easy as pie,” you know?
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.