Banana peppers are a long, thin-skinned mildly spicy variety of pepper that, because of their skin and fairly meaty texture, are perfect for frying. To serve them as a room-temperature salad, prepare them as described below. If you prefer to serve them hot, arrange the peeled peppers and their juices in a baking dish, sprinkle the bread crumbs over them, and bake in a hot oven until the crumbs are lightly browned.
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.