Unlike most other vegetables, tomatoes release a lot of moisture as they cook, so there’s no need to completely submerge them in the oil (or added liquid). It is this “cooking in its own juices” that makes this dish a “confit” (see page 232). Because this technique cooks out most of the moisture from the vegetables, it concentrates the sugars, for a sweet, jamlike condiment to serve with roasted, grilled, or sautéed meats (such as the calf’s liver on page 253). While the confit cooks, stir very gently, or the tomatoes and onions may fall apart.
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?
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?