There’s a curious custom in Gascony, a region in the southwest of France known for its full-bodied red wines (its famous neighbor is Bordeaux). When they’ve just about finished their soup, the locals tip a little bit of the red wine from their glass into their soup bowl, mingling the wine with the last few spoonfuls of the broth. I later discovered that this custom is equally good with a goblet of sorbet when I was scrambling to figure out a way to make this rosy nectarine sorbet a bit more special for an impromptu dinner party. I simply scooped sorbet into my guests’ wine glasses at the table and let them pour in as little (or as much) red wine as they wished. It was a big success. If you have time to think ahead, prepare a big bowl of sweet, juicy berries and sliced nectarines, and let your guests add some fruit to their sorbet 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.
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?
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
From oven risotto with crispy mushrooms to green curry vinegar chicken.