This dish accents the meatiness of the artichoke. Braised slowly with the tomatoes, it develops a harmonious flavor, sweet with a refreshing licorice finish. Since this recipe calls for a lot of artichokes, I make it when they are plentiful. Serve with a piece of grilled meat or fish, or make some extra to spread on bread as an appetizer. Use as a dressing for pasta, or to make a risotto. These braised artichokes can be frozen, so make a big batch to pull out when unexpected guests come by.
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.