Ottolenghi’s Tomato-Chile Chutney (and What It Taught Me About Versatile Recipes)
A tested riff on Ottolenghi’s tomato, chile and cilantro chutney — adapted for American kitchens. Goes on everything. Ready in 40 minutes.
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Focaccia Is the Easiest Bread, Ever (Really!)
When it comes to bread baking, sourdough or not, focaccia is the easiest place to start.
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This Kale Salad Benefits From a Little Rest
Hardy greens are the key to a kale salad that’s even better when you toss it in advance.
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A Vegetarian-ish Vegetable Stew
Inspired by a knock-out beef stew, this bean & vegetable stew serves up plant-based stick-to-your-ribs heartiness.
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What Makes a Perfect Recipe?
Find out why a 5-ingredient recipe from Danny Trejo’s cookbook is an example of a perfect recipe.
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Balsamic Cranberry-Fig Compote
This cranberry-fig compote, finished with a splash of balsamic vinegar, is a big upgrade to the same old cranberry sauce.
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Appalachian Tomato Gravy
Tomato “gravy” is unique to Appalachia and a wonderful way to capture the flavor of summer. It’s perfect to spoon it over polenta, chicken, fish or beans.
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A Plain and Perfect Bundt Coffee Cake Recipe
Coffee cake is one of those retro specialties, an old-school standby from the Mrs. Maisel era. You know, when having a nice, simple, home-baked “something” to serve with coffee was hostessing done right. It didn’t have to decorated to within an inch of its life and Instagram ready.
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Sip This: Cranberry Rose Cocktail
Packages of fresh cranberries in markets this time of year mean it’s time to make a key ingredient for this seasonal cocktail: the Cranberry Rose.
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Tahini Zucchini Bread With Golden Raisins & Almonds
A bumper crop of summer squash inspired this zucchini bread with tahini, cardamom, almonds, and golden raisins.
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Cooking Without a Recipe: Why Technique Beats Instructions Every Time
When people find out that I develop and test recipes for a living, they’re often surprised when I say that real kitchen confidence comes from cooking without a recipe.
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Turn That Wilted Lettuce Into a Winning Condiment
Don’t toss that wilted lettuce. Transform it into a stellar condiment! From “The Book of Greens” by Portland, Oregon chef Jenn Louis.
