These light, crisp cookies are inspired by the Spanish biscuits sold in Olivier Baussan’s store, O&Co., in New York City. They are perfect in the morning with tea or coffee, as a snack anytime, or for dessert, served with ice cream or fresh fruit. You will need to bake them in batches, using two baking sheets each time. Run the sheets under cold water to cool completely, dry thoroughly, then proceed with the next batch.
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.