Cold fruit salads like this one are an old-fashioned piece of Americana. You can find recipes for stuffed canned peaches and pears and other so-called salads like this one in historic Southern cookbooks and of course in classics like the Joy of Cooking and The Settlement Cookbook. You don’t see them much around anymore, which is a shame because this salad is cool and refreshing—a great thing to serve for a summer lunch or as a first course for a dinner party. It may seem weird nowadays to serve canned pears with mayo, but would I waste my time with something that wasn’t good as hell? I didn’t think so.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.