Our grandmothers had some balls—and we don’t mean any disrespect! Chicken liver and matzoh are the secret ingredients to this Jewish soul-food ball. The trick is coaxing all the sweet goodness from the onions. Well-browned onions in which the sugars are caramelized are the secret to many a Jewish dish, and here’s where low and slow are key. You don’t want them blackened or burned—as your grandma would say, “Have a little patience.”
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.