We tend to think of grilling as the ideal way to cook many foods, but the broiler is more valuable when you want to save a marinade and the fish’s pan juices. A recipe like this one was originally cooked in a pan over an open fire, and you can certainly follow that tradition, but the broiler makes quick work of it. Though the dish is French, it’s very southern, and I might serve a simple pasta beforehand; Tomatoes Provençal (page 494) would also be in the right spirit, as would a simple salad.
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.