I have made fried artichokes many ways before, but I found this recipe at Liuzza’s in New Orleans different and quite tasty. The interesting part is that the recipe is made with jarred or canned artichokes. The batter is light and fries up crispy, while the artichokes remain tender and tasty. This is an ideal recipe to serve when unexpected guests arrive and all you have is a can of artichoke hearts in the cupboard and a beer in the fridge.
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.