Everyone loves doughnuts, so it didn’t surprise me when these bombolini, Italian for “little doughnuts,” turned out to be the most popular dessert at the Osteria. You’re likely to find some version of sweet fried dough in every Italian region. That said, ours is made with a brioche-style dough that’s fried to order and served with a berry marmellata, or compote, and lemon curd—not at all Italian, but reminiscent of jelly doughnut combinations that Americans know and love. For the marmellata, we use mountain huckleberries from Oregon; you can use blueberries, blackberries, or boysenberries, or a combination—as you like.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.