The Hindus paint a red dot, or bindi, on their foreheads as an ancient form of ornamentation that also indicates a focal point of meditation: the third eye, the site of the bright inner flame that burns in our mind’s eye. People living in the warmer climates of Latin America wear a bindi of another sort, a cucumber slice stuck to their forehead to keep cool on a hot day. This practice has always fascinated me. The sure knowledge that as the afternoon wore on the wearer’s sweat would salt that cucumber also made me hungry. The crisp, acidic rush of tsukemono, or Japanese pickles, brings focus and refreshment as an accompaniment to grilled fish, rice dishes, and sashimi. It can also be eaten on its own in a meditative moment.
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.