This is a great sauce for poached or grilled fish or poultry. It is customary in Italy to serve a poached or boiled meat with two or more sauces. Salsa Verde (page 362) and this sauce make a delightful pair. And it’s a snap to make right out of the pantry. It’s got a brilliant color and surprisingly complex flavor for such a simple preparation: sweet, mildly acidic, and piquant—or as hot as you want, if you add more peperoncino or Tabasco. Fresh eggplant, poached with the onions, gives the sauce even more depth (see box that follows).
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
There’s a reason they say, “easy as pie,” you know?
We tested multiple hacks, but only one created both tender and sweet bananas.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.