When I was a young cook, every restaurant I worked in used a tuile to present ice cream. The tuiles kept the ice cream from sliding around on the plate; but while they were pretty, they didn’t impart any flavor. So I started making crumbles and streusels to set underneath ice creams. They have the added bonus of reinforcing flavors and adding texture. I lay quenelles of ice cream on a pile of these intense chocolate crumbs, but you could easily sprinkle the crumble over a scoop of ice cream.
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.