Pickled chorizo is a harmonious blend of acid and fat that makes something more than the sum of its parts. The sweetness of the vinegars helps balance the heady spice blend of Spanish chorizo. It’s wonderful folded into a ragout of chickpeas or giant lima beans. Pickled chorizo is an intriguing note with marinated raw seafood. It’s delicious as an ingredient in soups and stews, softening the texture of the chorizo and permeating the liquid with its flavor. The resulting vinegar is a wonderful ingredient on its own, for salads and sauces, where that meaty, spicy note helps bring everything else into focus.
A generous glug of stout gives this snackable loaf a malty depth.
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.
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.
As energizing as an energy bar, with a much simpler ingredient list.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.