I sometimes use this full-flavored hot sauce to spice up my Crab-Coconut Cocktail (page 79). It is also wonderful drizzled over raw oysters and clams and is one of the sauces served with the raw bar selections at Bar Americain. You must use really ripe mangoes for the best possible flavor. Also, it is extremely important to be very careful when handling the habanero. We use plastic gloves when working with these super-hot chiles, but whatever you do, make sure to keep your hands away from your face (especially your eyes!) until they are absolutely clean.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
From oven risotto with crispy mushrooms to green curry vinegar chicken.