When I roast a lamb shoulder, I like to set a big hunk of meat in the middle of the table, letting everyone tear off a chunk of it and eat it like a group of happy Neanderthals. Crespelle are basically Italian crepes, and here they are used like tortillas, providing a delicious wrapper for hunks of lamb and creating what is basically an Italian taco. You need to use a 10-inch skillet to make the right size crespelle, and if you have a nonstick one this recipe will be foolproof. If you don’t, brush or wipe the pan between crespelle with olive oil and you shouldn’t have any problems. It’s okay to make the crespelle ahead of time and leave them stacked and wrapped in a cloth.
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.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.