I love this dip for company because you can whip it together and put it in the oven just as your guests arrive. In the time it takes to stow their coats and serve them drinks, the dip becomes hot and bubbly and can be brought from the oven straight to serving, trailing along with it an enticing aroma of warm Parmesan cheese and artichokes. If you have time, prepare the dip by processing it in the food processor, place it in the baking dish, cover, and refrigerate it overnight. With time, the flavors blend and become even better. If you don’t have that kind of time, don’t worry! This is still a creamy, tangy, wonderful dip even when pulled together at the last possible minute.
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.