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What We’re Cooking This Week: Italian Sausage and Peppers
The trick to getting a nice, snappy sausage texture? Salt and a little patience.
By Jim Dixon
What We’re Cooking This Week: Leftover Rice Fritters
An all-purpose recipe that turns scraps into snacks and sandwiches.
By Jim Dixon
What We’re Cooking This Week: Beet & Eggplant Dip
A baba ganoush–adjacent dip with a jalapeño kick.
By Jim Dixon
What We’re Cooking This Week: Anchovy Toast With Condensed Milk
You’ll have to trust me on this one—it sounds better in Spanish.
By Jim Dixon
What We’re Cooking This Week: Pressgurka, Swedish-Style Pickled Cucumbers
While you’ll need to hit Ikea for the lingonberry jam, the cucumbers are easy to make.
By Jim Dixon
What We’re Cooking This Week: Danish Smørrebrød
It is not a sandwich, and it doesn’t have to be fancy.
By Jim Dixon
What We’re Cooking This Week: Welsh Rarebit
Even with the confusing name, Welsh rarebit is delicious.
By Jim Dixon
What We’re Cooking This Week: Green Tahini
There are many variations of green tahini, but it’s basically a Mediterranean-style salsa verde with added tahini.
By Jim Dixon
What We’re Cooking This Week: White Bean Salad With Arugula, Celery and Mint
Canned beans are an easy shortcut, but dried beans have so much more flavor.
By Jim Dixon
What We’re Cooking This Week: Bulgur Wheat With Arugula, Mint, and Mama Lil’s Peppers
Inspired by tabbouleh, this salad combines arugula and mint for more flavor.
By Jim Dixon