Save this recipe for late February, when spring garlic first appears in markets. For this dish, it’s best to use larger heads, planning on one large or two small heads per serving. Piecing out the squab makes for much easier eating and allows you to cook the different parts perfectly, with the added bonus that the wings and body add incredible depth and flavor to the sauce. If you think your knife skills aren’t up to par, you can ask your butcher to do it for you, but be sure to reserve all the pieces. If your guests are big eaters, you might want to double the recipe to allow for one squab per person and serve as an entrée. Lentils would make a nice side.
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.