RECIPES + BLOG
There's nothing quite as warming as a hearty soup, and yet sometimes it is hard to find that perfect balance between light and filling. We went to Eataly and found that among all the fancy Italian items, none were quite as tantalizing as this bean soup.
There are few things better than chess pie - it's basically just butter and sugar. Who can argue with that? But then I discovered Popina's Chocolate chess pie, courtesy of chef Chris McDade. It takes one of the best things in the world and combines it with chocolate, arguably the other best thing.
I am lucky enough to read a lot of great cookbooks every year, but few of them fundamentally change the way I cook. But Raquel Pelzel's Sheet Pan Suppers Meatless did just that. Who knew you could cook rice, quinoa and even mac and cheese on a sheet pan?
I'm such a sucker for rice balls of any kind. But what about if you could make rice balls even better by injecting a bit of cheese into the proceedings? We went to Trappizino to get their recipe for suppli, a rice ball that has a surprising cheesy interior.
We found the perfect twist on the classic chicken and dumplings from Chef Thomas Boemer of Revival and Corner Table in Minneapolis. It's like a pot pie with a biscuit on top - and you will never look at either dish the same again.
You might be familiar with Korean food, but there's growing interest in Korean Temple Food. Based on the diet of monks, it avoids meat and aliums like garlic or onion. But it's anything but boring - instead they focus on fermenting and other techniques to give a unique and exciting flavor. We delved into a simple recipe for pan-fried potatoes you can try at home.
Scott Conant is known for his stints on shows like Food Network's Chopped, but he is renowned for his pasta. If you've ever been to one of his restaurants you know that he has a seemingly magic touch.
I love all the techniques that let a food sit passively and improve itself - pickling, brining and marinating all tend to make things better in my book. Why do more work when you can just let the liquid do it for you? Short ribs are particularly great for this, and Cote seems to have it down to a science.
Stawberries are no exception. Those tiny, perfect summer strawberries seem to be needed in everything this time of year. But I am always looking for the savory option. I want to take the summer fruit out of its typical sweet context. So when I had an abundance of strawberries recently I decided to do more than just add them to my spinach salad.
When the ingredients are good, I am a big fan of simplicity. In the dead of winter I am ready for braises and long-simmering soups. But in the summer just give me a few fresh ingredients and try not to mess them up.