I make this marmalade in the dead of winter whenever my collection of confitures is running low, since, happily, good pineapple is always available. One pineapple yields a lot of jam—another thing to be happy about. The best way to judge if a pineapple is truly ripe is to take a whiff. If the fruit is ripe, it will smell strong and sweet and the flesh will be sweet, too. Using the old wives’ tale method of plucking a leaf from the top just means you’re going to get strange looks from the people in the produce department. And if you do it in France, where I live, you might even be reprimanded.
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.