Inspired by the time-honored specialty cakes of Christmas, these down-scaled versions are studded with mixed dried fruits and nuts and flavored with spirits. Once baked, they are blanketed with billowy frosting and topped with another familiar holiday treat, meringue mushrooms. In place of the apricots, figs, and dates used here, you may substitute other fruits, such as dried pineapple or candied citrus peel. Just be sure to purchase good-quality fruits from a store with a high turnover (avoid supermarket varieties sold as “mixed candied fruit”) and use kitchen shears to cut the fruit into uniform pieces.
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.