RECIPES + BLOG
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.
It's hard to draw the line between a salad and a vegetable side dish sometimes, but I think that middle ground is actually a pretty great spot. There's no reason why raw vegetables can't marry with cooked. And this time of year I am partial to also combining the best of summer: raw tomatoes with anything charred from a grill or broiler. So this 'salad' accomplishes it all.
Few things are as comforting as fried rice. It's that perfect food when you're sick/hungover/tired/ravenous. But why are we in a rut with making fried rice in the same style over and over again?
Grain salads are often tilted in one direction or the other - you either have a ton of grains with a few vegetables thrown in or something that just has primarily lettuce and a grain as a small item to add texture. I've never understood why they can't have equal billing. This farro salad tries to remedy that quandary.
Can we just shout from the rooftops about stone fruit season? It's my favorite time of year and I'll find any excuse to throw a peach in something. And luckily it makes a pretty incredible addition to your average gazpacho