You know the Juicy Lucy, right? It's a cheese-stuffed burger that was born in Minneapolis in the 1950s, and legend has it that it got its name when the first patron took a bite and exclaimed, "That's one juicy lucy!" Well, my friend Erin Meister, who blogs as The Nervous Cook, sent me her take on it: a marinated portobello mushroom cap stuffed with a runny-yolk egg. A total umami bomb and, like the Juicy Lucy, a mess to eat. But when you're cooking for yourself who cares if you have egg on your face? Erin marinates the mushroom in a miso-vinegar mixture, but since I usually have Sesame Miso Vinaigrette on hand, it's perfect to use here, too. If you don't have it, substitute 1 tablespoon of white miso in 3 tablespoons of rice vinegar. If you don't have a grill, don't sweat it; you won't get the smoky tinge, but this works just fine instead, using a cast-iron skillet or grill pan fitted with a lid (or aluminum foil).
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.