Brittles in Mexico are made with honey, piloncillo, all sorts of nuts, and sesame seeds. There are different kinds depending on the area, but overall they tend to be a bit too hard so I like to add a little butter and baking soda, which gives them a wonderful crunch without breaking your jaw. The brittle can also be ground in a food processor and used to top ice cream.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Like coconut lentil soup and chicken stroganoff.
There’s a reason they say, “easy as pie,” you know?
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.