This is a terrific recipe for preserving fresh cherries during their relatively short season. As they cook, their ruby red juices gush out and continue to deepen in color until they thicken to a flavorful syrup. Before folding them into ice cream, you’ll want to make sure they’re dry, since the liquid will muddy the ice cream. Drain the cherries in a strainer for at least 1 hour first, until they are sticky and dry (save the syrup for drizzling over ice cream). Then coarsely chop the cherries, or fold them into the ice cream whole as you remove it from the machine. Candied cherries are excellent on top of Lemon Sherbet (page 116) or Olive Oil Ice Cream (page 83), and on any homemade ice cream sundae you make as well.
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.
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.
There’s a reason they say, “easy as pie,” you know?