Freshly husked and oven-broiled, roasted tomatillos provide a smoky warmth you just won’t find in jarred salsa. To reduce the sodium here, use half the suggested amount of salt; the flavor will pick right back up with tortilla chips. While fresh tomatillos are an end-of-summer through fall item, you can use the canned variety to whip this up; and play around with the pepper selection to personalize your dip and control the heat.
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.