This recipe will not be for everyone—gland lovers only! Chef Daniel taught me how to prepare sweetbreads many years ago (his technique follows), and I have been serving them ever since. Of all the offals, it is the most appealing to me, because of its mild flavor and creamy texture. This particular preparation is my mom’s favorite dish, so it will never go off the menu. One of the most challenging parts of preparing sweetbreads is finding a place to buy them. You will probably have to special order them from your market’s meat department, but once you have them, then the real fun begins! For those intrepid cooks who dare to tackle this rather involved recipe at home, read on….
A generous glug of stout gives this snackable loaf a malty depth.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.