Fresh figs and strawberries are favorite summer fruits that make a delicious pairing. Here, they are arranged in a pâte brisée shell, then surrounded by a hazelnut batter, which turns golden brown as it bakes. The batter is similar to frangipane, a classic filling for French pastries, notably pithiviers, and all manner of tarts; it is traditionally made from almonds, but other nuts are also common. Armagnac is a fine French brandy; Cognac or another top-quality brandy can be substituted.
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.