If you are craving a milkshake and still want to be able to feel somewhat virtuous, go for this shake. Blueberries and pomegranates are both proud members of the “superfoods” category and are packed with antioxidants. Of course, the main reason I use them is for their sweet yet slightly tart taste. Their fantastic color doesn’t hurt, either. Thick and tangy pomegranate molasses, which is a reduction of the fruit’s juice along with sugar and some form of citric acid, can be found in Middle Eastern markets and online.
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.