Part of what makes these marinated peppers and eggplant so delicious is the involved process they go through to get to their seemingly simple final state. In her book, The Zuni Cafe Cookbook, Judy Rodgers suggests that the chef’s eternal quest is to make the simplest process more difficult: “Stop, think, there must be a harder way,” she writes. There are easier ways to make peppers and eggplant, but once you taste this version, it’s hard to go back. If you like, make them the day before and let the vegetables marinate overnight.
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.