Warm Rhubarb Compote with Walnut-Coconut CrunchCraig Cutler
One of our favorite spring ingredients— rhubarb—shines in this dessert. The compote can be served warm, at room temperature, or cold.
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.
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Turn humble onions into this thrifty yet luxe pasta dinner.
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A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.