Oven-drying is a slow, gentle cooking process that uses dry heat to extract the water from fruit. Left in the oven for several hours at a low temperature, the fruit does not burn but shrinks and shrivels bit by bit as the water evaporates. As the outside of the fruit dries, the inside turns soft and chewy. Although pears, plums, and apricots are used here, any combination of stone fruit, berries, or other fruit can be dried in a similar way.
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.