Turnips play an important role in Friulian cuisine, especially in the form called brovada—turnips that have fermented for several months, as a way to preserve them and to develop a pronounced and appetizing acidity. Brovada is incorporated in many dishes, grated and braised with sausages and other meats, in soups, or just as a tangy and healthful vegetable. This recipe, using fresh turnips, produces a side dish in the same vein as brovada, with distinctive acidity, well suited to accompany all sorts of cured and fresh meats. It is full of typical Friulian flavors, but you do not have to wait months for the turnip to ferment!
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.
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.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.