Chef Alex Lee used to serve a tomato mosaic at Daniel, and when I got two super-ripe watermelons, one yellow and one red, I mimicked the appearance of his savory dish on my dessert menu. The cheese and granité add depth of flavor. I’m not giving you a yield here, since this is more of a combination of flavors than anything, and you can make as many as you like.
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.