The deep sweetness of a roasted pepper makes it a suitable candidate for an exceptionally savory filling. I have tried several over the years: beef with cinnamon and tomato; minced chicken, lemon, and chiles; and more recently mozzarella and cherry tomatoes. Each had its merits, especially the latter with its tart juices. The latest manifestation of the stuffed pepper in my kitchen is one of highly seasoned ground pork with rosemary, Parmesan, and garlic. I think of it as the best yet.
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.
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.
There’s a reason they say, “easy as pie,” you know?