Mussels unfettered by garlic taste more like their own sweet, turgid selves. On the tiny porch of the seaside bar where we ate this pasta, the cook who was the mussel gatherer who was the bartender who was the pastrymaker added crushed, dried seaweed to the finished dish. He cooked the mussels and the pasta over a fire he’d built of driftwood a few meters from the bar. It was a fairly good-sized blaze, ample enough to heat an old cauldron along with the mussel pot, it bubbling with a potion of wild myrtle berries in which he immersed a great, gray fish net, tinting it, cooking it to a deep, bright blue.
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.