These were introduced to the Lantern kitchen by Fuchsia Dunlop’s exhilarating book Land of Plenty: A Treasury of Authentic Sichuan Cooking. The surprisingly simple method lets you carry the heat and spice of late summer long into the winter months, such as in Roast Moulard Duck with Kumquats (page 214). Pureed along with cider vinegar, garlic, and a little sugar, salt-cured chiles become a vibrant hot sauce for raw oysters (page 188) or rice and beans.
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.
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.
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 vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.