Mushroom Bisque

Published November 1, 2014.

Most versions have so much dairy that they could be cream of anything. We wanted the trademark silkiness of a bisque without drowning out the earthy mushrooms.

Mushroom Bisque

Crispy Onions

Published September 1, 2014.

Crispy onions are also great sprinkled on salads and sandwiches and as a garnish for soups. And be sure to save the onion-flavored oil, which can give salad dressings, sautéed vegetables, eggs, and pasta sauces a savory boost.

Crispy Onions

Sun-Dried Tomato and Basil Salsa

Published September 1, 2014.

This salsa is the perfect way to top our Broiled Pork Tenderloin.

Sun-Dried Tomato and Basil Salsa

Sauteed Corn with Cherry Tomatoes, Ricotta Salata, and Basil

Published September 1, 2014.

There are many ways to cook fresh corn, but few produce rich, complex, sweet flavor. We kept experimenting until the right method popped up.

Sauteed Corn with Cherry Tomatoes, Ricotta Salata, and Basil

Sauteed Corn with Black Beans and Red Bell Pepper

Published September 1, 2014.

There are many ways to cook fresh corn, but few produce rich, complex, sweet flavor. We kept experimenting until the right method popped up.

Sauteed Corn with Black Beans and Red Bell Pepper

Homemade Pumpkin Puree

Published September 1, 2014.

For some applications, like Pumpkin Pie, the taste of fresh pumpkin puree (as opposed to canned) can't be beat.

Red Chile Salsa

Published September 1, 2014.

Serve with our Mexican-Style Grilled Steak (Carne Asada).

Red Chile Salsa

Sun-Dried Tomato and Basil Salsa for Two

Published September 1, 2014.

This salsa is the perfect way to top our Broiled Pork Tenderloin for Two.

Sun-Dried Tomato and Basil Salsa for Two

Sauteed Corn with Miso and Scallions

Published September 1, 2014.

There are many ways to cook fresh corn, but few produce rich, complex, sweet flavor. We kept experimenting until the right method popped up.

Sauteed Corn with Bacon and Leeks

Published September 1, 2014.

There are many ways to cook fresh corn, but few produce rich, complex, sweet flavor. We kept experimenting until the right method popped up.

Sauteed Corn with Bacon and Leeks

Grilled Napa Cabbage and Radicchio Topping

Published July 1, 2014.

For a different take on a burger topping, we created a cross between a slaw and a sauce.

Grilled Shiitake Mushroom Topping

Published July 1, 2014.

For a different take on a burger topping, we created a cross between a slaw and a sauce.

Grilled Scallion Topping

Published July 1, 2014.

For a different take on a burger topping, we created a cross between a slaw and a sauce.

Grilled Scallion Topping

Tomatillo Salsa

Published July 1, 2014.

For a top-notch tomatillo salsa, we take a half-raw, half-cooked approach.

Tomatillo Salsa

Eggplant Involtini

Published July 1, 2014.

The classic approach to these cheese-filled eggplant rolls—breading and frying—is tedious, and it obscures the signature ingredient. We ditched both steps for a lighter, less fussy dish.

Eggplant Involtini

Roasted Artichokes

Published May 1, 2014.

The most common way to cook artichokes—in a pot of boiling water—is also the worst. We wanted to add flavor, not wash it away.

Roasted Artichokes

Roasted Artichokes for Two

Published May 1, 2014.

The most common way to cook artichokes—in a pot of boiling water—is also the worst. We wanted to add flavor, not wash it away.

Carrot-Ginger Soup

Published May 1, 2014.

For a soup that tastes like its namesakes, use two forms of carrot and two forms of ginger.

Carrot-Ginger Soup

Roasted Artichokes with Lemon Vinaigrette

Published May 1, 2014.

The most common way to cook artichokes—in a pot of boiling water—is also the worst. We wanted to add flavor, not wash it away.

Roasted Artichokes with Lemon Vinaigrette

Thick-Cut Sweet Potato Fries

Published March 1, 2014.

Classic French fries made with white potatoes—crispy on the outside, creamy on the inside—set a high bar. We wanted sweet potato fries that could truly compete.

Thick-Cut Sweet Potato Fries

Warm Tomato-Ginger Vinaigrette

Published March 1, 2014.

Serve this sauce with our Perfect Poached Chicken Breasts.

Roasted Butternut Squash with Goat Cheese, Pecans, and Maple

Published January 1, 2014.

For great caramelization, don’t drown squash in sugar or syrup. Instead, sharpen your knife.

Roasted Butternut Squash with Goat Cheese, Pecans, and Maple

Roasted Butternut Squash with Radicchio and Parmesan

Published January 1, 2014.

For great caramelization, don’t drown squash in sugar or syrup. Instead, sharpen your knife.

Roasted Butternut Squash with Radicchio and Parmesan

Roasted Butternut Squash with Yogurt and Sesame Seeds

Published January 1, 2014.

For great caramelization, don’t drown squash in sugar or syrup. Instead, sharpen your knife.

Roasted Butternut Squash with Yogurt and Sesame Seeds

Roasted Butternut Squash with Browned Butter and Hazelnuts

Published January 1, 2014.

For great caramelization, don’t drown squash in sugar or syrup. Instead, sharpen your knife.

Roasted Butternut Squash with Browned Butter and Hazelnuts
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