Bottarga, dried mullet roe, is absolutely delicious grated and sliced in thin strips in this simple spaghetti dish with harissa and tiny Tunisian beldi (meaning traditionally produced) preserved lemons. Marc Berrebi, an entrepreneur and food hobbyist who makes this dish that originated in his native Tunisia but is influenced by Italy, says, “It is interesting to taste the melding of three strong ingredients: preserved lemon, harissa, and bottarga in small quantities.” Bottarga is also available at bottarga.net or koskas-fils.com.
Turn humble onions into this thrifty yet luxe pasta dinner.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn inky black rice into a dreamy coconut milk pudding you’re fully authorized to enjoy for breakfast or dessert.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.