Breakfast and Brunch, Main Dishes, One-Dish Meals

Spanish Potato Omelet

Makes 8 servings This dish uses a lot of eggs, but it makes for a great breakfast, lunch, or dinner, so they won’t go to waste. Halve the recipe, if you like, but use a smaller skillet. We normally serve this dish with an aioli, but you can use prepared […]

Main Dishes, Soups and Stews

Spicy Kimchi Stew with Pork

Makes 8 portions Kimchi is salty, a little sour, and sure, sort of funky, but definitely in a great way. This fermented chile-rubbed cabbage and scallion mixture is a great base for dishes, like this stew, and the easiest side to add some new flavors to old favorites, like roast […]

Salads, Side Dishes

Spicy Thai Cucumber Salad

Ingredients 2 lb English cucumbers, peeled 1/2 cup lime juice 1/4 cup sugar Kosher salt, to taste 1 Thai bird chile, thinly sliced (optional) 1 large red onion, finely minced 1/2 cup whole mint leaves 1/2 cup coarsely chopped cilantro 1/4 cup chopped roasted peanuts Directions Cut the cucumbers in […]

Beverages and Cocktails

Spicy Watermelon Refresher

Makes about 8 servings The key to this perfect summer refresher is great watermelon, so if your melon is a dud, you may want to try something else. Of course, you can also make the same mixture with cantaloupe or pineapple (or basically any other fruit!), so pick what’s tastiest […]

Chef's Notes Plus, Family Fun

Spooky Cookies and Cupcakes for Halloween

Are you afraid of ghosts? Monsters? Zombies!? For Halloween treat inspiration, we look to the creepy crawlies, and this easy spider web design can be used to make creepy cupcakes, spoooooky coooookies, and cakes or pizza that will give you goosebumps! For these cupcakes, we rolled pre-made fondant (you can […]

Chef's Blog

Spring Salads with Your Farmers’ Market Finds

As we look forward to our yearly Global Plant-Forward Culinary Summit, which perfectly coincides with the start of spring, we naturally (and typically!) are finding ourselves hungry. Spring is a food-lover’s best season—seconded only by Thanksgiving, of course—with a seemingly endless bounty of vibrant colors and flavors at the local […]

Soups and Stews

Squash Soup with Ginger Cream

Serves 6 to 8 Use whatever hard-skinned squash that you can find, like butternut, pumpkin, calabaza. For a vegan version, use olive oil instead of butter, omit the milk and whipped cream garnish. Add 1 cup of raw cashews in Step 2, which will make the blended soup creamy. Ingredients […]

Cakes, Desserts

Strawberry and Rose Mini Cupcakes

Makes about 60 mini cupcakes This recipe makes about 60 mini cupcakes, which feeds about 30 people. If you need less, you can half this recipe, or bake any leftover batter in a cake pan. Spread it with leftover jam for a little chef’s treat! You can use any cake […]

Pies and Tarts

Strawberry Balsamic Pie

Makes one nine-inch pie Filling Ingredients 4 cups (1 quart) strawberries, fresh, hulled and halved (or frozen, halved) 3/4 cup granulated sugar 2 tablespoons balsamic vinegar 1/3 cup cornstarch Egg wash (1 egg beaten with 1 tsp water and a pinch of salt) Sanding sugar or granulated sugar, as needed […]

Desserts

Strawberry Frozen Yogurt

Makes about 1 1/4 quarts (about 8 servings) Choose the ripest, most flavorful strawberries for this yogurt. Hull, rinse, and slice them just before you are ready to make the frozen yogurt. To remove the hulls, use a huller (a tweezer-like tool that pinches out the hull) or the tip […]

Sauces, Dressings, and Condiments

Strawberry Honey Butter

Makes 1 cup Sweet compound butters are an easy way to make a simple dish extra special. Prepared ahead of time, they can be brought to the table to serve alongside pancakes, waffles, or a crisp baguette. Replace the strawberries with any fruit you like, and consider adding a pinch […]