This dish is finished in an unusual manner that at first surprised me. But it is so practical, and the results are so delectable, that it is one of my treasured discoveries from Puglia. The dressing is essentially completed in advance—fresh plum tomatoes roasted with seasoned bread crumbs. When you are ready to eat, just slide these intensely savory tomatoes on top of the fusilli in a big bowl and toss; the steaming pasta, just out of the pot, does the final cooking all by itself.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.