Makes 8 servings
Roasted Delicata Squash with Buttermilk Dressing
Makes 8 servings We use delicata squash because it’s beautiful, but you can use any squash for this dish. Delicata and acorn don’t need to be peeled, but be sure to remove the tough peel from heartier-skinned squashes, like butternut or pumpkin.
Salad of Bean Starch Sheets
Makes 8 servings Bean starch sheets, also known as Tianjin green bean sheets, are translucent sheets made from mung bean starch that visually resemble Vietnamese rice paper. The slippery texture of the bean starch sheets is comparable to cellophane noodles, another product made from mung bean starch.
Sardinian Sheet Music Flatbread (Carta da Musica)
Makes 20 thin bread sheets
Seaweed (Hijiki) Salad
Makes 4 servings Chef’s Note: Shichimi Togarashi is a spicy Japanese seasoning blend, which includes chilies, sesame, orange peel, nori and more.
Shaved Fennel, Arugula, Avocado, and Orange Salad
Makes 12 servings This recipe makes a salad to serve a crowd, but you can half the recipe for a great lunch or dinner any day of the week. Take advantage of in-season winter citrus and try different varieties of oranges or tangerines. Note: This recipe was originally printed in […]
Spicy Thai Cucumber Salad
Cut the cucumbers in half lengthwise, remove all the seeds, and cut into thin slices. In a mixing bowl, combine the sliced cucumbers with the lime juice, sugar, salt, chiles, and onions, and marinate for 15 minutes. Add the mint, cilantro, and peanuts, toss, and adjust seasoning as necessary. Serve […]
Steamed Kale with Cashews and Raspberries
Makes 4 servings Kale is such a hearty and versatile vegetable. The salty cashews and sweet and tart flavors from the raspberries contrast with the earthy kale. The lemon-infused olive oil can be found at most grocery stores.
Tartiflette
Tartiflette, or gratinéed potatoes in white sauce, is a classic dish that exhibits all the characteristics of French culinary decadence. You can enjoy it simply, alongside a light green salad, or alongside an impressive roast for a special occasion.
The Magic of Roasted Broccoli
Sometimes the simplest techniques reveal the biggest transformations. Take broccoli: raw, it’s crunchy and fresh; steamed, it’s tender and mild. But when you roast broccoli, the vegetable becomes something altogether different—deeply flavored, slightly crisp, and very crave-worthy. Roasting works its magic by drawing out the natural sugars in broccoli and […]
Watermelon and Cucumber Salad
Makes 4 servings To make perfect balls from the watermelon flesh, press a melon baller tool, also known as a Parisian scoop, into the watermelon and twist it to remove the ball of melon. If you do not have a melon baller, or just want to save time, cut the […]
What I’m Cooking: Seared Broccoli with Peanut Sauce
Peanut sauce is, to me, sort of what I think ketchup is to 3 year olds. I can eat it on anything, and often, whatever I’m eating it with is the vehicle for the sauce, rather than an equal partner. That’s why this week, when I had a few heads […]