Back when I was in high school we hung out at Estella’s Tavern on Moonbeam Street. It had Formica tables, walls covered halfway with variegated shag carpet and then mirrored the rest of the way up, low lighting, and a hell of a jukebox that had the Nat King Cole song “Sweet Lorraine” on it. I remember some very-late-night meals of pan trout (which was most likely whiting) doused with hot sauce, fried, crisp, and served on slices of white bread—completed, of course, by cold beer in a can. Man, oh man, were those delicious! Pan trout are what we call just about any fish small enough to fit in a little skillet. Giving the fish fillets a coating of white bread crumbs and a good shot of hot sauce whisks me back in time and has me humming “Sweet Lorraine.”
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.