Recipes
-
Weeknight Tagliatelle with Bolognese Sauce
Half a dozen meats and hours of pot watching make a lush, deeply savory version of this Italian ragu. We wanted those results with fewer ingredients in half the time.
View this recipe -
New England Baked Beans
The transformation of a few humble ingredients into a rich, deeply flavorful dish is a tradition worth continuing. But does it have to take all day?
View this recipe -
ONLINE EXTRA
Bitter Greens and Fig Salad with Warm Shallot Dressing
For tender, lightly wilted greens, forget the salad bowl and get out your Dutch oven.
View this recipe -
Pan-Seared Thick-Cut Boneless Pork Chops
We always knew that the key to chops with a deep sear is a screaming-hot pan. What we didn’t know is that it’s also the trick to producing a juicy, tender interior.
View this recipe -
Boiled Carrots with Lemon and Chives
It’s time to get reacquainted with a neglected cooking method.
View this recipe -
Gâteau Breton with Apricot Filling
Hailing from France’s Brittany coast, gâteau Breton boasts a bright jam filling and a rich, dense texture, which elevate this rustic cake to a first-class confection.
View this recipe -
Eggs Pipérade
This Basque-inspired sauté can dress up scrambled eggs—or leave them waterlogged.
View this recipe -
Chicken and Sausage Gumbo
The depth and body of this Louisiana mainstay largely depend on a humble pantry staple: flour. We rethought its treatment—from how it is cooked to how it is incorporated.
View this recipe -
Bitter Greens, Fennel, and Apple Salad with Warm Pancetta Dressing
For tender, lightly wilted greens, forget the salad bowl and get out your Dutch oven.
View this recipe -
Bitter Greens, Carrot, and Chickpea Salad with Warm Lemon Dressing
For tender, lightly wilted greens, forget the salad bowl and get out your Dutch oven.
View this recipe -
Modern Cauliflower Gratin
Who says a gratin needs to be stodgy and rich to be satisfying? The unique attributes of cauliflower put a fresh spin on this old standby.
View this recipe -
Boston Brown Bread
Colonists knew how to mix up batter and steam it over an open fire to make a remarkably moist whole-grain bread. We think they were onto something.
View this recipe -
Roasted Red Pepper-Vinegar Sauce
Roasted red peppers add sweetness to this sauce, and hot cherry peppers bring some heat. Garlic, tangy vinegar, briny anchovies, and a generous amount of olive oil round out the flavors. This sauce is an excellent accompaniment to lean meats such as pork chops or chicken breast.
View this recipe -
Mint Persillade
In its simplest form, this French sauce is just parsley and garlic. Our version also includes mint, anchovies, lemon zest and juice, and a generous amount of olive oil, making it the perfect zesty accompaniment for lean meats such as pork chops or chicken breast.
View this recipe -
ONLINE EXTRA
Walnut-Raisin Pesto
This sauce serves as a zesty accompaniment for lean meats such as pork chops or chicken breast.
View this recipe -
ONLINE EXTRA
Gâteau Breton with Prune Filling
Hailing from France’s Brittany coast, gâteau Breton boasts a bright jam filling and a rich, dense texture, which elevate this rustic cake to a first-class confection.
View this recipe -
ONLINE EXTRA
Boiled Carrots with Scallions and Ginger
It’s time to get reacquainted with a neglected cooking method.
View this recipe -
Simple Hot Sauce
We wanted a simple recipe for hot sauce that didn’t require fermenting like a lot of commercial products.
View this recipe -
Boiled Carrots with Cumin, Lime, and Cilantro
It’s time to get reacquainted with a neglected cooking method.
View this recipe -
Boiled Carrots with Fennel Seeds and Citrus
It’s time to get reacquainted with a neglected cooking method.
View this recipe -
Boiled Carrots with Mint and Paprika
It’s time to get reacquainted with a neglected cooking method.
View this recipe
