A compote is a simple fruit sauce that usually serves as one element of a multilayered dessert. It’s used to top cakes or scoops of ice cream or as an accompaniment to mildly flavored cookies such as shortbread. Rhubarb requires a higher proportion of sugar than most fruits, since it is naturally sour; here it is also flavored with citrus zests. If you want to use other fruits, such as stone fruits or pears, adjust the amount of sugar depending on their sweetness.
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.