In pais Vasco—Basque country—many tapas are substantial and filling. This meets that requirement, but it is also quick and simple. I once had it made with chanterelles, which of course produced a sublime version. If you can get them, or other wild mushrooms, the dish will be really special, but it’s quite wonderful with shiitakes. As for an omelet, you can put most anything you want in here; especially good is about a cup of chopped shrimp added just before the eggs. You can serve this on toast or bread, as is often done in tapas bars, or just by itself. It also makes a fine main course for two.
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.