This recipe came from Maya Eyler, a cook who worked for me at Daniel. I don’t remember the story behind it, but I think it was a family recipe—which makes sense. It’s an old-style cake, using mayonnaise to ensure moistness. I make it as a sheet cake and use it as a component in several desserts. Baked in a cake pan for a little longer and layered with ganache or frosting, it could become a birthday cake, though.
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.