Feel free to experiment with cheeses besides Parmesan. Try mozzarella, feta, or provolone—each makes a completely different meal. Fresh wild mushrooms, such as chanterelle or shiitake, add a complex, earthy flavor, but dried mushrooms work well, too, and may be easier to find. I like to keep dried wild mushrooms in my pantry for spur-of-the-moment dishes. Sometimes I place them in a bowl, cover with boiling water, and let sit for fifteen minutes to soften, then drain and use. Other times I simply chop the dried mushrooms and throw them into the pot for a chewier version that adds another texture to the meal.
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.