In Mexico, you know that guava season has started when the fruit’s sweet aroma perfumes the air. There are many varieties of guavas, and, thankfully, more and more of them are available in the United States. The skin can be yellowish (often with brown spots) or green, and the flesh may be white, yellowish, or pink. Look for guavas that are very fragrant and feel slightly soft but not mushy. They have many tiny seeds, which are edible, so you can choose to leave them in or strain the drink if you prefer. Personally, I always choose with seeds.
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.
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.
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 vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.