In a cross-continental sausage loaf reminiscent of French pâtés, beef, pork, and veal are combined in equal amounts with bread crumbs to make a more pillowy loaf. The California twist is replacing the traditional ketchup “icing” with pavers of sun-dried tomato across the top. You can serve it warm for dinner, American style, with a side of mashed potatoes, or French style, chilled until firm enough to slice thin for an hors d’oeuvre plate. The cooking vessel can be as ordinary as a standard aluminum loaf pan or, if you are serving it warm, a more table-worthy clay pot or round soufflé dish.
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.