While braising may be a favorite cold weather cooking technique, we often braise with spring and summer vegetables. We tend to prefer most braised greens fully cooked, so don’t be afraid to overblanch these greens. The key to this dish is taking the time to cook the chard with the pesto so that the greens absorb all of the flavor. We like to pair this with Bunny Balls (page 50).
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.