"This is one of my favorite pastas," Lisa Bonacossi said, citing its simplicity. "it is made with lemons, pine nuts, and oil that everyone has on hand." The flavors are simple and brilliant. The sauce is best served with fresh tagliatelle. I serve it with lemon wedges too for those who like to squeeze a bit of fresh juice over the pasta. Serve this with a well-chilled Pinot Grigio for a nice, bright combination.
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.