Baked to hearty-yet-refined perfection.
All the benefits of sous vide cooking, paired with deep, roasty flavors and extra-crispy skin to satisfy a crowd.
The secret is in how you brown the beef.
Hearty, fragrant, with a subtle dairy sweetness.
A light but luxurious chowder that highlights the delicate texture of Pacific razor clams.
Once you go high-pressure, you never go back.
Green pozole with chicken and hominy, streamlined for maximum flavor in minimum time.
Roasted cipollini onions become meltingly tender and sweet in the oven.
Pure, comforting, and classic.
Caramelized roasted Brussels sprouts doused in a maple-balsamic vinaigrette and topped with bacon and pecans.
Caramelized roasted cauliflower with a pine nut, raisin, and caper vinaigrette.
An earthy, hearty version of the classic Italian dish.
The most refreshing seafood snack.
The leftovers make killer tacos...
Fall is in the air.
With a crispy bottom crust (yes!) and loads of juicy meat, this chicken pot pie is well worth the effort.
The secret? Hit it with high heat from all sides.
Not a fan of white meat? Go for crisp-skinned braised turkey legs in a savory red wine gravy.
Super-simple, super-flavorful roasted Brussels sprouts with extra-virgin olive oil.
No heat needed; just cabbage, salt, and patience.
All the best parts of a cheese plate...in a salad bowl.
The sauce for this duck à l'orange recipe is designed to walk the tightrope of flavor, perfectly suited to cutting through the richness of the roasted duck.
Oatmeal at its simplest, and arguably most delicious.
Creamy and rich layers of potato and cheese.