[Photograph: Caroline Russock] Sautéed greens are a dish that rarely requires a recipe. No matter what green you have on hand, the process is relatively similar: Heat oil or butter, allium of your choice (onions, garlic, and shallots are popular...
Continue reading »
The following recipe is from the November 18 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Green beans always find their way to the holiday table. Unfortunately, sometimes they can be more...
Continue reading »
[Photograph: Caroline Russock] This Thanksgiving I wanted a squash recipe that was completely new, different, and exciting. In past years I've pureed butternuts for soup, roasted all manners of acorns and kabochas, and meticulously filled squash ravioli. And while...
Continue reading »
[Photograph: Caroline Russock] Summer might be the height of pickling and preserving season, but a recent trip to the market left me with plenty of fruits and vegetables that were just waiting to be put up. The inspiration for...
Continue reading »
"The celery syrup was crisp, refreshing, and not at all too sweet, set off perfectly by the fresh lemon juice and earthy bourbon." [Photograph: Caroline Russock] Searching for the perfect Thanksgiving-themed cocktail is somewhat of a challenge. Cranberry, the obvious...
Continue reading »
[Photograph: Caroline Russock] After a week of recreating recipes from How to Roast a Lamb by Michael Psilakis, it occurred to me that I haven't had such consistently healthy meals in a long time. During normal weeks I'll go...
Continue reading »
[Photograph: Caroline Russock] Michael Psilakis' Lamb Burger might not be a traditional burger, but it is one awesome sandwich. The burger consists of a 70/30 mix of ground lamb and pork seasoned with charred onions, fresh parsley, and dill,...
Continue reading »
The following recipe is from the November 11 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! One of the best things about the recipes in How to Roast a Lamb by Michael...
Continue reading »
"The final dish is a happy meeting of opposites: hot and cold, sweet and sour, cooked and raw." This Pork Soffrito with Spicy Peppers and Cabbage is a one-plate meal that combines ingredients I never would have thought to add...
Continue reading »
Middle Eastern flavors have been bouncing around the Mediterranean for centuries and worked their way into Greek cuisine long ago. Cinnamon found its way into Greek cooking through the Turks, who brought it with them during their occupancy. Greece declared...
Continue reading »
