When slow-roasted in the oven, tomatoes develop a concentrated flavor with a dense yet chewy texture that is similar to that of sun-dried tomatoes but fresher. They are excellent alone or in salads, sandwiches, and pasta dishes. The length of time it takes to slow-roast tomatoes depends their size and freshness, but little effort is involved once they are in the oven except to check their progress every now and then, especially toward the end. (If they are darkening too quickly, reduce the temperature to 225°F.) The tomatoes will keep for one week in the refrigerator in a covered container. This recipe calls for beefsteak tomatoes, but you can successfully slow-roast plum tomatoes as well.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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.
Dressed in a spiced yogurt, with ginger and garlic, then roasted until caramelized and tender.