Zagara—flower, in Greek—is the name farmers call their precious agrumi, they, it seems, likening the sweet, spicy perfumes of their oranges and lemons to the scents of blossoms. Thus, citrus fruits are Calabrian flowers. One farmer dared me to try to cook this luscious dish with bergamot rather than oranges and lemons, assuring me that it was the one and only fruit with which the massaie (housewives) braised pork long-ago. Finding none to beg or buy, I cannot tell you how the dish might have been with the ambered flesh and juices of the mysterious bergamot. One day I will.
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.