Pretty much everyone has a neighbor or friend (kind of a June Cleaver type) who loves to cook and also somehow manages to be a CEO and raise three Rhodes scholars while spending three hours a day (minimum) in the kitchen. This is the recipe you give that person when she says, “Oh, I’d so like to make something for you.” This is a labor of love, and while not quite as physically intensive as, say, coal mining, it takes a bit of effort. But it’s worth it, because the recipe is big enough to be made in ramekins so it can serve as six little meals, and it stores well, too.
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.