Main Dishes

Grilled Tofu with Eggplant and Parmesan

Makes 4 servings The secret to grilling tofu is to first press it until most of its moisture comes out. Layer it between paper towels while pressing it and change the towels as they get wet (see the recipe for a photo). The smokiness from grilling eggplant and tofu adds […]

Side Dishes

Grits with Corn and Hominy

Makes 4 to 6 servings This dish combines three types of corn for a hearty side. Try it for breakfast with a fried egg and plenty of hot sauce. Ingredients 1 tablespoon olive oil 1 large yellow onion, minced (about 1 1/2 cups) 1 tablespoon minced garlic 1 cup seeded […]

Main Dishes

Halibut with Summer Vegetables

Makes 4 servings We love an easy recipe to use up our favorite summer farmers’ market finds, like summer squashes and tomatoes, and this fits the bill. This dish comes together in 20 minutes, and it’s perfect served alongside a nice green salad and some crusty bread. Feel free to […]

Chef's Blog, Chef's Notes Plus

How To: Peel Tomatoes

As tomato season ramps up, you may encounter recipes that call for peeled tomatoes. Though this step is always optional (your relationship with tomato skin is your own business), removing the skin and the seeds will create a smooth, refined texture in soups and sauces. Peeling a tomato like a […]

Main Dishes

Lamb Biryani

Makes 8 servings Biryani is a signature rice dish in Indian cuisine known especially for its scrumptious, colorful presentation. Made with basmati rice, it can be created with lamb, chicken, beef, or vegetables and features generous amounts of sweet spices, as well as nuts and raisins. In this recipe, it’s […]

Main Dishes

Lasagna With Eggplant, Tomato & Mozzarella

Serves 6 Fried Eggplant Ingredients 2 lb eggplant Kosher salt, as needed Extra-virgin olive oil, as needed for frying Tomato-Basil Sauce Ingredients 1/4 cup extra-virgin olive oil 1/2 cup chopped yellow onion 2 garlic cloves, minced 2 qt canned whole San Marzano tomatoes with their juices Kosher salt, as needed […]

Chef's Blog, Chef's Notes Plus

Pasta Crock: The Louder, the Better

A baked red-sauce and cheese pasta dish with a thick crunch and béchamel sauce. Typical kid foods are composed of simple and delicious flavors, which is why I think you might be fibbing if you said there wasn’t something off the kid’s menu that you occasionally crave. Mine is Pasta […]

Main Dishes

Pescada à la Veracruzana

Makes 10 servings Ingredients 10 red snapper fillets (about 6 oz each) 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3/4 cup fresh lime juice Sauce Ingredients 1/4 cup plus 2 tablespoons olive oil 4 cups minced onion 3 garlic cloves, minced 2 cups peeled, seeded, medium-dice tomatoes […]