One of the questions I’m often asked is “How do you stay so thin?” I want to respond by saying that I’m about average for my height and age, but instead I tell people that I eat only my own desserts. I’m not just being a salesman, it’s close to the truth. Aside from the occasional treat, for everyday meals, I prefer to make desserts that are well balanced rather than outrageously rich. I’ll often serve small slivers of cake, a plate of cookies, or scoops of icy sorbet along with a fresh fruit compote and have never met with resistance from any of my guests. When it comes to this virtuous fruit soup, the thin sheet of crackly coconut meringue always seals the deal for those who are doubtful that lean can taste luxurious.
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.