The green tomatillo has a bright sharp flavor akin to that of green plums or rhubarbs. In the winter months, when it’s sometimes hard to get fresh red tomatoes, I use tomatillos, which are available all year. This sauce makes the ideal cool counterpart to spicy salsas. The unusual addition of ice keeps the cilantro green when pureed with the other ingredients.
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.