This corn bread has an unusual twist. In many ways, it is a very traditional recipe made with stone-ground yellow cornmeal, tangy buttermilk for moisture, and just a touch of sugar so that it is savory rather than sweet. Cooked in a cast-iron skillet, the inner crumb is tender and crumbly while the bottom crust is beautifully crisp. What elevates this corn bread beyond the norm is that mystery ingredient—tomato powder. I can’t imagine how many tomatoes it takes to make even a couple tablespoons of the powder, but the flavor and scent are unadulterated, concentrated tomato essence. The powder mixes evenly into the batter, and each bite is laced with its pure taste.
A generous glug of stout gives this snackable loaf a malty depth.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.