I cooked for a lot of crazy signoras when I lived in Italy, and one of them whipped me into shape by insisting that the tomatoes for tomato sauce be put through a food mill first. For the uninitiated, it’s kind of like an old coffee mill, but with a more tightly geared hand crank. In would go the roasted tomatoes, and each crank by hand would squeeze them through holes in the side of the mill. I needed a tube of Bengay for my arms after the first batch, but the result is a far lighter sauce than any store-bought variety. If you’re not up for the workout, just lightly pulse the tomatoes in a food processor.
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.