If you are unfamiliar with johnnycakes, thank me now: Your life is about to change forever. (All you others, pat yourselves on the back and grab a cookie sheet.) Part corn-bread pancake, part biscuit, this New England breakfast staple stepped in to fill the void left when my pancake addiction was cut short by gluten sensitivities. I drown mine in agave nectar, but no matter how you treat them, plan on sharing. You only rarely find these at BabyCakes NYC because they absolutely must be served warm. Although I bake them on a cookie sheet, you can spoon them onto a well-greased griddle for a crisper—though more caloric—cake.
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.