There is a small but distinguished group of seafood and tomato dishes, from the Provençal soups with their croûtes and brick-red rouille to Portuguese soup-stews reeking of garlic. With those dishes as a starting point, I spent some time working on a soup of tomato and crab. After making several versions that were too thick and rich, I took the step of bringing chile and lemongrass into the proceedings to add a breath of freshness and vitality. This is a bright-tasting soup that sings with the sweet heat of chile and crustacean. To add enough substance to treat it as a main dish (when this recipe will serve 3 or 4), I introduce a last-minute addition of bean shoots or maybe some shredded, very lightly cooked snow peas.
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?