You know how I feel about “recycling” food—making sure we don’t waste anything. This is the perfect place to use a big piece of day-old or 2-day-old bread. Even the trimmings from the bread can be turned into bread crumbs. Why buy them when you can make them yourself? The zoccolo will be crispy on the outside, tender inside. The longer it sits in the juice from the mussels, the more it will absorb.
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.