This is a rich yet exquisitely simple dish that can be at its best only if every ingredient is of top quality. The asparagus must be fresh and in season, brightly colored, and crisp, with almost a glow in the center of the stalk. If you can buy butter from Normandy, use it; for Parmesan, use only Parmigiano-Reggiano, with its full, ripe flavor. The asparagus is not actually rôtie, or roasted, but rather sautéed in butter until it has a gilded, roasted appearance. The sprinkling of chopped raw asparagus at the end adds crunch and a slightly nutty taste to a dish of silken textures and flavors.
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.
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.
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 vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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.