Writing an ice cream book means two things: (1) you’ll need to buy a separate freezer, and (2) you’re going to have buckets of egg whites left over. Because this recipe uses quite of bit of egg whites, it was a staple in my repertoire for a while. I was certain all my friends (and neighbors, and delivery men, and local merchants, and the people who work in my doctor’s office) would tire of eating these coconut macaroons, but never once did I hear a complaint. Dipping the bottoms in dark chocolate isn’t required, but it really lifts the macaroons to a whole different level. I very highly recommend it.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
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.
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.
Dressed in a spiced yogurt, with ginger and garlic, then roasted until caramelized and tender.