Look for young root vegetables that are small enough that you can leave a little of their stems on and preserve their natural shape. If you’re using larger root vegetables, cut them in half lengthwise, place them cut side down on a cutting board, and slice on the diagonal. It’s important to cut all the vegetables approximately the same size, so they cook evenly. I like to divide the root vegetables between two pans so they aren’t too crowded.
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.