When people think pesto, they think basil. But I like to mix pesto up and use broccoli rabe—one of my very favorite vegetables. Broccoli rabe makes a delicious starting point for pesto. Add some sharp cheese and pistachios and you’ve got an amazing way to transform an old classic. I stick with a traditional combo—bitter rabe and sweet sausage over orecchiette (translated as “little ear”)—but I tweak it just enough to make it fresh and fabulous!
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
From oven risotto with crispy mushrooms to green curry vinegar chicken.