This recipe was inspired by my discovery of single-serving-size butternut squash the size of hand weights at my local farmers’ markets. Roasted butternut squash is a great thing to have on hand for use in various other dishes, though, so feel free to roast a larger one and use 1/2 cup of the flesh here, refrigerating the rest for up to a week or freezing for several months in an airtight container.
Like Sri Lankan cashew curry and vegan stuffed shells.
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.
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 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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.