You will find many ways to please your guests with this simple dish. The juicy, glazed onions are delicious as an hors d’oeuvre to be passed around, tossed in a salad, or served as a side dish with meats and fish. Here, I use balsamic vinegar to give the glazing syrup lots of flavor and a lovely caramel color, but you could use good wine vinegar as well. In which case, use just half the vinegar called for, and 1 teaspoon of honey. These onions are wonderful served warm from the pan or at room temperature and make a great house gift, packed in a nice jar with a label tied around the neck. They will keep in the refrigerator for a week or two and freeze well, too.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?