Season: Late summer to autumn. The beauty of this recipe is that it is so very simple. Moreover, you can turn up the heat or cool it down to suit your mood by the variety of the chile pepper you use. In the late summer and autumn, look for hot fruity habaneros, rich mild poblanos, tiny hot Thai chiles, or flaming jalapeños to use in this sizzling jelly relish. I like to use red bell peppers, as they are symbolic of the heat, but, of course, there’s no reason why you can’t use yellow, orange, or green, or a mixture of all four. Use this punchy jelly with cream cheese, smoked mackerel, rice dishes, and crispy stir-fried vegetables.
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.