This traditional take on broiled oysters is an elegant way to begin a dinner party—just multiply the servings by the number of guests. The French mignonette sauce offers an acidic complement to the briny shellfish, while Champagne grapes lend fruity sweetness. If Champagne grapes are unavailable, use seedless red table grapes instead. If you feel unsure about how to shuck an oyster, just purchase them on the half shell.
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.