When I told my friend (and fellow southern cookbook author) James Villas that I was making almond tassies, he had a fit. "There is no such thing," he said. Its true that tassies (miniature tartlets) are traditionally made with pecans. But I happen to have history on my side. Almonds have been imported into the South since colonial times, and they were once as commonplace in holiday baking as pecans are today. Im not sure that will convince James to make these, but trust me—theyre absolutely delicious.
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.