Until the bagel made its way across the San Diego County border from the East Coast and nudged its way into our bread box in the early 1980s, my mother’s breakfast staple was a toasted slice of cinnamon-swirl bread, which she nibbled while sipping her morning coffee and skimming Dave Barry’s latest effort. It was the only personal time we allowed her, however begrudgingly, and the scene is indelibly etched in my mind. In tribute to Mom, I came up with the apple-cinnamon toastie, now and forever a must-have on the bakery menu. Because it has a great crumb and is not too sweet, it’s perfect for toasting and slathering with your favorite spread. Martha Stewart (yes, that one) liked it so much she asked me to teach her to make it. On her show!
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
From oven risotto with crispy mushrooms to green curry vinegar chicken.