One of my great pleasures in life is stopping at one of the “shave ice” stands (as the locals call them, inexplicably dropping the “d”) in Hawaii. I watch as they tuck sweet red beans in the bottom of a paper cone and then pile on the shaved ice. I always choose lilikoi, or passion fruit syrup, to be drizzled over the ice. It has remarkable complexity and tastes as if every possible tropical flavor has been packed together into one intensely flavored fruit. Then a shot of sweet milk is poured over it all. I slurp the whole thing down, then I’m ready to tackle the surf again. Or, more likely, just take a snooze under the shade of a palm tree. The inspiration likely came from Japan, where red beans are spooned over ice cream or puréed for beautifully intricate pastries called wagashi. You can easily make them at home from adzuki beans, available in well-stocked supermarkets and natural food stores. Their sweet-starchy flavor is justifiably popular and is especially good paired with Asian-inspired ice creams, like Green Tea Ice Cream (page 40) and Toasted Coconut Ice Cream (page 96). I find chewing on these sticky little beans positively addictive.
Turn humble onions into this thrifty yet luxe pasta dinner.
A generous glug of stout gives this snackable loaf a malty depth.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
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.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.