Addictive and easy, this is our version of a quick Asian-inspired sauce that we serve with Thai Balls (page 45). However, we also think it’s a smashing success alongside fresh-cut veggies as a crudités dipping sauce. Alternatively, try mixing a few tablespoons in with your next stir-fry or thinning it with water and serving it over Asian noodles. This sauce will keep for up to two weeks in the fridge.
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.
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.
There’s a reason they say, “easy as pie,” you know?