Both winter and summer savory are related to the mint family, with a fairly strong flavor that rests somewhere between mint and thyme. Summer savory is a bit milder and makes a perfect partner to spring’s first morels in this tasty frittata. This would make a nice light lunch served with a side salad and a glass of Italian white with enough texture to stand up to the frittata (I had a glass of 2007 Marco Felluga Friulano Bianco when we tested the recipe). Make sure you use an 8-inch skillet for this recipe: if the frittata is too thin, you’ll end up with rubber; too thick, and you risk runny eggs.
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.