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• Recipes

Saved Recipes

• Irish Coffee

  

• Smoked Almonds

  

• Fava Bean Purée

  

• Caesar Dressing

  

• Mushroom-Stuffed Chicken with White Wine Sauce

  

• Potato Gratin with Chèvre

  

• Middle Eastern Lamb Burgers

  

• Popped Amaranth Granola

  

• Roasted Delicata Squash Salad

  

• Browned Butternut Squash Couscous

  

• Pecan Turtle Brownies

  

• Mushroom and Chorizo Pizza

  

• Braised Chicken and Chayote

  

• Chicken Stuffed with Spinach and Feta

  

• Minestrone

  

• Creamy Mushroom Soup with Blue Cheese Toasts

  

• Winter Greens Lasagna

  

• Chicken and Wild Rice Casserole

  

• Honey-Mustard Glazed Ham

  

• Basil and Rye

  

• Hugging Thyme

  

• Savoy Corpse Reviver

  

• Spice-Rubbed Pot Roast

  

• Dungeness Crab Guacamole with Endive

  

• Cocoa-Cayenne Popcorn Balls

  

• Butternut, Black Bean and Chipolte Quesadillas

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• Chile Squash Casserole

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• Spicy Squash Tacos

  

• Bratwurst and Butternut Squash Stew

  

• Black Pepper–Manchego Cheese Puffs

  

• Wilted Greens with Balsamic Fried Eggs

  

• Vanilla Bean Pound Cake

  

• Coffee Sauce

  

• Harissa

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• Wheat Berry Salad with Harissa and Pistachios

  

• Braised Belgian Endive

  

• Savory Onion and Leek Tart

  

• Basic Pie Dough

  

• Simple Poached Cod

  

• Truffled Fingerling Smashed Potatoes

  

• Green Bean Casserole Redux

  

• Barley with Mushrooms and Green Beans

  

• Cheesy Artichoke Dip

  

• Sausage-Stuffed Baked Pears

  

• Watercress-Walnut Dip

  

• Beer-Braised Bratwursts with Onion

  

• Grape and Taleggio Grilled Cheese

  

• Black Forest “Strata”

  

• Saag Tofu

  

• Chicken Pulao with Pumpkin

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• Vegan Pumpkin Carob Chip Muffins

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• Pumpkin Curry

  

• Oat and Honey Vodka

  

• Bulgur with Zucchini and Herbs

  

• Celeriac Soup

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• Roasted Beef Tenderloin with Henry Bain Sauce

  

• Celery Root and Squash Gratin with Walnut-Thyme Streusel

  

• Pad Kee Mao (Spicy Ground Chicken and Rice Noodles)

  

• Pork Tenderloin with Salsa Verde

  

• Horchata the Spanish Way

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• Charred Eggplant Salad

  

• Vinegar and Spice Oven Ribs

  

• Cobb Salad Dip

  

• Heirloom Tomato–Basil Pasta with Olives and Feta

  

• Eggplant and Tomato Stew (Guiso de Berenjena)

  

• Tomatillo Salsa

  

• Tomatillo Chipotle Salsa

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• Roasted Pepper and Spicy Sausage Grilled Pizza

  

• Mozzarella and Pecorino Ravioli

  

• Rajas Quesadillas

  

• Five-Spice Roasted Chicken

  

• Marinated Bocconcini

  

• Roasted Shrimp with Romesco Sauce

  

• Watermelon, Tomato, and Kalamata Olive Salad

  

• Mom’s Dalia

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• Pork Chops with Cherry Sauce

  

• Pico de Gallo

  

• Green Bean, Tomato, and Shallot Salad

  

• Basic Barbecued Chicken

  

• Drunken Watermelon Pops

  

• Caramelized Onion Dip

  

• Rémoulade

  

• Cornmeal Fried Catfish with Rémoulade

  

• Cuban Green Salad with Avocados

  

• Luchador

  

• Black Bean Cakes with Fried Eggs and Avocado Crema

  

• Egg Salad Gribiche

  

• Spicy Mackerel with Chiles and Tomato

  

• Flank Steak and Arugula Salad

  

• Chile-Lime Peanuts

  

• Chiles Rellenos Strata

  

• CHOW Ginger Beer

  

• Roasted Asparagus with Poached Eggs and Miso Butter

  

• Herbed Pea Sprout, Fennel, and Mushroom Salad

  

• Slushy Blended Margarita

  

• Braised Baby Artichokes

  

• Pan-Crisped Pancetta

  

• Crisp Pancetta and Egg Salad Sandwich

  

• Knockout Punch

  

• Frittata Lorraine

  

• Gumbo Z’herbes

  

• Farro Risotto with Asparagus and Fava Beans

  

• Savory Egg Pudding

  

• Spring Vegetable Terrine

  

• Cauliflower-Parsnip Soup with Beet Crisps

  

• Lentil Hummus Wrap with Pomegranate Molasses

  

• Curried Carrot Soup

  

• Triple Malt Chocolate Cake

  

• Eggs Florentinesque

  

• Zen Bars

  

• Red Flannel Hash

  

• Black Peppercorn Syrup

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• Escarole Salad with Blue Cheese Toasts

  

• Honey-Ginger Pear Trifle

  

• Fusilli with Parsley, Walnut, and Black Olive Pesto

  

• Dukkah-Crusted Salmon

  

• Dukkah

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• Chile-Cilantro Hash Browns

  

• Cacio e Pepe Pasta

  

• Chocolate Ganache Tart

  

• Creamy Horseradish Vinaigrette

  

• Smoked Paprika and Rutabaga Bisque

  

• Chilled Tofu Salad with Miso-Ginger Vinaigrette

  

• Red Lentil Pâté Bruschetta with Poached Eggs

  

• Red Lentil Pâté

  

• Lentil Salad with Goat Cheese Crostini

  

• Marinated Mango and Jicama Salad

  

• Pasta Salad with Spinach, Olives, and Mozzarella

  

• I Am Giving Marinated Kale Salad

  

• Green Herb Infusion

  

• Red-Cooked Pork

  

• Black Forest Ham and Caramelized Onion Grilled Cheese

  

• Roasted Fish with Thai Pesto

  

• Fennel, Avocado, and Mint Salad

  

• Pistachio-Caper Vinaigrette

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• Basic Savory Mochi (Age Mochi)

  

• Ozoni Soup

  

• Pepper-Roasted Cauliflower

  

• Bison and blue cheese phyllo cups with caramelized leek and vincotto

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• Seared Scallops with Lemon and Vodka

  

• Persian Baked Egg Dish (Kuku)

  

• Hot Crab Dip

  

• Sainte-Maure, Basil and Fresh Herb Terrine

  

• Goat Cheese Toasts with Asparagus-Mushroom Ragu

  

• Roasted Eggplant and Walnut Dip

  

• Juniper and Bay Leaf Syrup

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