This simple quince preserve is a specialty in many Italian regions. It seems to have its origins in the fourteenth century, when some of the most noted were from Reggio Emilia and Genova. The translucent, pastel fruit in a jellied syrup is a delightful accompaniment to all sorts of sweet and savory dishes. If you have a large batch of fresh quince, just multiply this recipe and make a big pan of cotognata. It will keep for a month refrigerated. Pack it in little jelly jars and give as a gift: cotognata is a colorful and delicious way to introduce others to the pleasures of quince!
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
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.
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.
Dressed in a spiced yogurt, with ginger and garlic, then roasted until caramelized and tender.