When I was served this dish, of alternating bay leaves and chunks of lamb, the bay leaves were fresh (I was told that the world’s best bay leaves are grown around Smyrna, in Turkey). I couldn’t imagine that dried bay leaves would be much less delicious, and indeed they’re not. Either a rice dish or ordinary crusty bread is fine here, along with a salad like Spicy Carrot Salad (page 191), any of the eggplant salads on pages 191–193, or simply some plain roasted peppers or grilled vegetables. Other cuts of meat you can use here: chunks of boneless pork shoulder (which will need somewhat longer cooking) or beef tenderloin (filet mignon).
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.