A thin layer of frangipane baked under a pinwheel of sliced fruit in a tart shell crust not only adds richness and the flavor of almonds to complement the sweet-tangy fruit, it also helps keep the tart shell crisp because it acts as a barrier between fruit juices and the pastry. Almond paste is available in the baking aisle of supermarkets. It is not marzipan, which has more sugar and is usually used for modeling and shaping.
A generous glug of stout gives this snackable loaf a malty depth.
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.
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.
As energizing as an energy bar, with a much simpler ingredient list.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.