What I like most about this mussels preparation is that they are not simply steamed in white wine, like the vast majority of mussels you see in restaurants. We cook them with a light tomato sauce—and, yes, also white wine—and toss in piles of herbs after the mussels are cooked, so the herbs wilt only slightly. The finished dish manages to be original and familiar at the same time. It also couldn’t be easier to make.
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.