Cassoulet in forty minutes or less is heresy, of course, but even “real” cassoulet was designed as a bean stew containing whatever meat, preferably fatty and flavorful, was available to throw in. That’s the spirit here, too. Although the pork tenderloin need not be browned before further cooking, the sausage benefits from a quick browning, definitely worth the five-minute effort. If you can get duck confit, just brown it lightly on both sides, adding both it and its fat to the stew in place of the duck breast.
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.