I like basting roasts with a mixture of pan juices, balsamic vinegar, and honey. It adds flavor and a wonderful mahogany color to all kinds of roasts, from poultry to pork to veal. I also like to serve roasted vegetables as a contorno (side dish) with roasted meats. It makes sense: the oven is going, so you might as well make use of it. Sometimes I add more large-cut carrots and celery to the roasting pan with the meat and serve them alongside the carved roast. Or I put together a separate pan of other root vegetables—leeks, onions, parsnips, turnips, or even mushrooms—season them with salt, olive oil, some of the herbs I used to season the roast, and roast them on a separate shelf from the meat. While they roast, I add enough chicken stock to moisten them and stir them once in a while until they are caramelized and tender.
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?
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?