Bitter melon is a cucurbit; so is cucumber, and they resemble one another. (But so is a cantaloupe, so the melon reference isn’t far off.) Its flavor, though, is akin to that of green peppers, which are much easier to find. Serve this over white rice. If you have access to bitter melons, by all means use them; cut them in half the long way, then scoop out the seeds and fluffy insides, which are like those found in overripe zucchini, before chopping and proceeding as directed. Fermented black beans are available at most Asian markets and many supermarkets (see page 207). The lamb will be easier to slice if you freeze it for 30 minutes or so.
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.