I usually poach more kumquats than I need for a particular dessert; they keep well in their poaching liquid in the refrigerator for 2 weeks or more. They are lovely combined with sliced fresh blood oranges or with other poached fruits, especially prunes (poach the kumquats, lift them out when they’re done, and poach the prunes in the same syrup, combining them when the prunes are done and the syrup has cooled a bit).
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.