This is a great sauce for poached or grilled fish or poultry. It is customary in Italy to serve a poached or boiled meat with two or more sauces. Salsa Verde (page 362) and this sauce make a delightful pair. And it’s a snap to make right out of the pantry. It’s got a brilliant color and surprisingly complex flavor for such a simple preparation: sweet, mildly acidic, and piquant—or as hot as you want, if you add more peperoncino or Tabasco. Fresh eggplant, poached with the onions, gives the sauce even more depth (see box that follows).
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.