Fried plantains are enjoyed throughout the Caribbean and Latin America. They are a savory—not sweet—treat and you will need to use the unripe green variety for these fries, both for their taste and for their firm texture. I season mine in a Cuban style with lime zest and cayenne to further emphasize their origin, or you can use the Cuban Seasoning on page 118. Needless to say, they are the perfect accompaniment to the Miami Burger (page 51)!
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.