We like these artichokes both cold and hot. The green olive brine adds a wonderful flavor. Even better, it comes free in your jar of olives. Alternatively, olive brine is now sold as its own ingredient for mixing cocktails. The artichokes are great with potato gnocchi or on top of pizza. They can be sautéed in butter or lightly breaded and deep-fried. They are delicious wrapped in pieces of prosciutto or served as a salad with sliced tomatoes and a simple lemon vinaigrette. If you don’t want the flavor of lemon in your artichokes, you can add citric acid at a ratio of 0.5 percent to your water instead to prevent oxidation.
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.