Look for young root vegetables that are small enough that you can leave a little of their stems on and preserve their natural shape. If you’re using larger root vegetables, cut them in half lengthwise, place them cut side down on a cutting board, and slice on the diagonal. It’s important to cut all the vegetables approximately the same size, so they cook evenly. I like to divide the root vegetables between two pans so they aren’t too crowded.
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.