As with pizza or focaccia, the bread base of the gratinate can be covered with all manner of savories. A big batch of sliced mushrooms sautéed with lots of garlic and herbs makes a great topping. Use wild mushrooms if you have some or a mixture of wild and cultivated (see box on page 139 for suggestions). Use a whole-grain country bread as a base for a more gutsy flavor.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
From oven risotto with crispy mushrooms to green curry vinegar chicken.