This old classic is prestigious in the Arab world. In Egypt, during their season, artichokes were sold by vendors who brought crates to the kitchen door, and our cook pared the bottoms. Nowadays I use frozen artichoke bottoms that are so good you cannot tell they are not fresh. Look for them (a flat-cup variety) as produce of Egypt in Middle Eastern stores.
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.