These traditional bite-sized treats are served as a starter or a snack throughout the Caribbean (and, for that matter, in parts of Europe). They must be served hot: I recommend that you serve them to your guests while they’re standing around the stove and let them eat them with their fingers (or on toothpicks). If you want to serve them at the table, consider Aïoli (page 603) as a dipping sauce. Or you can follow Moorish traditions and serve them with honey or molasses.
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.