The Marsala and fennel seeds give this recipe the familiar flavor of the classic dish, while the red pepper flakes add a bit of a kick. If you are a fennel fan, double the amount given here. You can grind fennel seeds in a mortar or purchase the spice already ground. Feel free to use any type of fresh or dried mushrooms. Cut dried mushrooms into thin pieces to be certain they will hydrate enough. To presoften particularly thick dried mushrooms, soak them in boiling water for 15 minutes before draining, chopping, and adding to the pot.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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.