This is a riff on Jean-Georges’s grandmother’s rhubarb tart. It’s not her recipe for the pastry or the streusel, but the notion of macerating the rhubarb before baking and adding the flan came from her. Mustard may not be a traditional ingredient for desserts, but it adds a definite edge to the jam and it’s my nod to Alsace, from where Jean-Georges hails. You’ll have leftover jam. Try pairing it with cheese or with a sizzling steak.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
From oven risotto with crispy mushrooms to green curry vinegar chicken.