Although the official title of this recipe is Raspberry-Champagne Sorbet, I invite you to improvise, and economize, by substituting a sparkly cava from Spain or a prosecco from Italy, which provide an equally lively sparkle. Have a tasting (and invite me!) and find one that you like. Here’s a tip: The one in the black bottle is a good budget option. Note that this recipe makes a small quantity, as the sorbet is better when it’s soft and freshly churned, and doesn’t improve with age. If you’re expecting lots of guests or just have a big appetite, simply double the recipe.
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.