Savoy cabbage is typically served as a cooked vegetable, but here the raw cabbage, shaved into thin shreds, makes a wonderful salad with great, resilient texture. Crisp rendered strips of speck (or bacon or prosciutto as alternatives) are a great complement, and the hot vinegar dressing is delicious. For shredding the cabbage, I like to use a mandoline slicer. These versatile cutting implements were once quite costly and usually found only in professional kitchens. Today, though, you can buy a decent simple mandoline for under $20, and I recommend that every home cook have one.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?