If you’re intimidated by the prospect of making a mousse, this recipe is pretty cool. Once you’ve warmed up the milk, just combine everything in the blender, then pop it in the fridge to chill. Desserts don’t get any easier than that. Top individual servings with any kind of flavored cream you like; I like orange with chocolate, but a cinnamon cream would be nice, too.
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.