Chef's Blog, Chef's Notes Plus

Creamy Corn, Hold the Cream

Corn: looks like a vegetable and tastes like dessert. Enjoying summer corn is probably the easiest thing you do all year. To date, we’ve never met a person who doesn’t like it. It can be eaten raw, but even if you cook it, it takes less than five minutes. It’s […]

Free Recipes, Side Dishes

Curried Cauliflower “Couscous”

Try adding an extra serving of vegetables to any meal with some curried cauliflower couscous. This makes a great make ahead side dish for meal prepping. Makes 4 servings 1. Preheat the oven to 400°F. 2. Break the cauliflower into florets, slicing the larger florets in half. Toss the cauliflower […]

Chef's Blog, Chef's Notes Plus

Drying Techniques for Preserving Foods

Whether it’s for long-term storage, sweet treats, or prep for a long hike, drying foods is a great way of not just preserving food by extending its shelf life, but also reducing their size and weight for efficient storage or carrying. There are multiple techniques for drying and dehydrating foods. […]

Appetizers, Hors D’oeuvre, and Snacks, Side Dishes

Eggplant Caponata

Ingredients 1 eggplant (about 1 lb), peeled and cut into small dice 2 tablespoons kosher salt 1 red bell pepper, seeded and cut into small dice 3/4 cup minced onion 1 teaspoon minced garlic 1/4 cup olive oil 2 cups canned diced tomatoes 2 tablespoons tomato paste 2 tablespoons basil […]

Chef's Blog, Chef's Notes Plus

Exploring Mediterranean Cuisine: France

The term Mediterranean cuisine might leave anyone living in one of the many countries that surround the Mediterranean Sea scratching their heads. This is because the region is culturally and geographically diverse; twenty-one countries border the Mediterranean, among them France, Italy, Spain, Greece, Turkey, Syria, Algeria, and Egypt. What we consider Mediterranean cuisine […]

Allergen Friendly, Soups and Stews


Makes 8 servings This is a very simple, straightforward, no-frills gazpacho recipe. It is tangy and fresh, with a full-bodied texture thanks to a generous pour of olive oil. Experiment with proportions to find your perfect balance. Ingredients 4 lb tomatoes, cored and chopped 2 cups chopped green pepper 2 […]

Side Dishes

Glazed Beets

Sometimes simple is best, and these classic glazed beets are a sweet, slightly tangy side dish suited for any dinner. Leftover beets can be tossed in a simple green salad or chopped and added to a warm grain bowl. Ingredients 3 tablespoons red wine vinegar, divided use 1 lb 4 […]

Chef's Blog, Chef's Notes Plus

Go-To Convenience Foods for the Busiest Days

“From-scratch” might be what you expect at a great restaurant, or maybe for a special occasion. But for the great majority of home cooks, cooking from scratch three meals a day, every single day is an unrealistic goal, and one that so often leaves us with feelings of guilt and […]

Side Dishes

Green Beans With Frizzled Prosciutto & Gruyère

Makes 6 servings Ingredients 3 tablespoons lemon juice, or to taste 1 tablespoon white wine vinegar 2 tablespoons minced shallots 1/2 teaspoon Kosher salt, plus more as needed 1/4 teaspoon freshly ground black pepper, plus more as needed 7 tablespoons extra-virgin olive oil, divided use 1 lb green beans, ends […]

Appetizers, Hors D’oeuvre, and Snacks

Grilled Artichokes with Romesco Sauce

Makes 5 portions If you’ve never grilled an artichoke, prepare to be hooked. Their unmistakable flavor and creamy flesh is made all the more crave-worthy when slightly charred. It is the ideal accompaniment to savory romesco sauce, but you’ll enjoy it drizzled with tahini, garlic aioli, or even just a […]

Chef's Notes Plus

Guide to Radishes (and What To Do With Them)

When I first moved to the United States from Germany, where I grew up and began my career, I was surprised at how little radishes are used in American cuisine. They are, to me, delicious! Not to mention inexpensive, long-lasting, and full of nutrients. Radishes are root vegetables of which […]