Please do not let the bad bologna sandwiches of your youth deter you from trying this sandwich. Good mortadella is silky, flavorful, and because it doesn’t require aging, usually far more affordable than most artisanal sandwich meats. Here, we balance the smooth texture and rich taste of mortadella with the bitterness of grilled radicchio. The Pistachio Vinaigrette (page 181) is a nod to the classic use of pistachios embedded in the meat.
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.