If you are craving a milkshake and still want to be able to feel somewhat virtuous, go for this shake. Blueberries and pomegranates are both proud members of the “superfoods” category and are packed with antioxidants. Of course, the main reason I use them is for their sweet yet slightly tart taste. Their fantastic color doesn’t hurt, either. Thick and tangy pomegranate molasses, which is a reduction of the fruit’s juice along with sugar and some form of citric acid, can be found in Middle Eastern markets and online.
Turn humble onions into this thrifty yet luxe pasta dinner.
A generous glug of stout gives this snackable loaf a malty depth.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
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.
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 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.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.