Though I’m reluctant to use out-of-season, commercially produced fresh tomatoes in a sauce, tomatoes from hothouses are a decent alternative. I sometimes dice up such a tomato for a quick skillet sauce, where the texture and color of the flesh are enjoyable, giving a dish acidity and freshness. A good example is the Sauce of Anchovies, Capers, and Fresh Tomatoes on page 91. Here is an even simpler one, for which a ripe market tomato will do, even in winter. Try this simple sauce with Shrimp and Tomato Ravioli (page 182), or tagliatelle, or capellini.
A generous glug of stout gives this snackable loaf a malty depth.
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.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
As energizing as an energy bar, with a much simpler ingredient list.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.