This is more of a technique than a recipe, and it’s the perfect method for cooking any green vegetable. The technique, called blanching and shocking, is the same no matter what vegetable you’re making; only the cooking time will vary. The idea here is that you PARcook the veg first in boiling water (Get it? Partially cooked), then you stop the cooking process immediately by tossing the whole shootin’ match in salty ice water. Once your veg is parcooked, you can finish it however you like—sautéed in olive oil and garlic, for example, as I do here. This method works for broccoli, broccoli rabe, haricots verts, green beans, sugar snap peas, English peas, fava beans, asparagus . . . as I said, anything green!
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.