An all-time favorite fruit pie—strawberry-rhubarb—is utterly charming in miniature. These pielets would be welcome at a family reunion, graduation party, or other summer occasion. Baking the lattice-topped pies in mini muffin tins makes large batches easy to manage. If you’d like to serve the pielets à la mode, use a melon baller to form tiny scoops of ice cream.
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.