A damp January morning (2006) and a walk round the vegetable patch reveals only two herbs in reasonable condition: rosemary, which loses some of its potency in winter, and parsley, most of which has collapsed in a dead faint to the ground. I value both enormously, feeling even now that they have an edge on the imported basil and spindly thyme in the markets. Both respond well to earthy winter cooking. Chilled to the bone (I find it’s the damp that gets to me more than the temperature), I come in and use the parsley where it really matters: in a pan of braised artichokes and pork sausage, whose brown depths I freshen up with Italian lemons and, at its side, some crisp and chewy greens.
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.
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.
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 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.