Croutons can be tricky. The store-bought versions are often too large, too salty, and too garlicky. So I prefer to make my own. I usually make several batches of croutons and store them in a resealable plastic bag in the freezer so I'll have them on hand. They taste "just-made" for weeks.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
From oven risotto with crispy mushrooms to green curry vinegar chicken.
Like chicken thighs with cilantro rice and cheesy beef sliders.