This dish is usually made with pickled or salted fish, but it’s simpler (and, in my opinion, better) when made with lightly salted fresh fish. To be truly authentic, the chile should be a Scotch bonnet (habanero), which has a distinctive though fiery flavor, but any chile will do in a pinch. Serve this with Coconut Rice (page 516) or, even better, Coconut Rice and Beans (page 516).
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
From oven risotto with crispy mushrooms to green curry vinegar chicken.