With modern refrigeration, there is no need to make fresh tamarind liquid each time you need it. Just as some cooks freeze cubes of stock for when they need only a small amount, I keep a stash of frozen cubes of tamarind liquid on hand. They cut down on prep time and can be used whenever a dish needs some tartness. For information on buying tamarind pulp, see page 333.
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?