Hearty vegetable soup, any way you like it.
A modern approach to one of America's most iconic desserts.
Robustly flavored leg of lamb—perfectly cooked, thanks to a sous vide circulator—can stand up to an intense seasoning of crunchy mustard seeds and cumin.
Sous vide cooking yields perfect rack of lamb, every time.
A fresh and simple pasta in which uni (sea urchin) takes center stage.
A bold, hearty, sauce that's delicious on almost anything, and just happens to be vegan.
A bright and tangy lemon cheesecake, made with cream cheese and fresh ricotta.
Silky and tender threads of smoked pork, studded with crunchy bits of bark.
A fish burger worthy of the burger name.
The most refreshing seafood snack.
A classic recipe for artichoke hearts, from the heart of Italy.
A steak for the true meat lovers.
Simple but satisfying fruit bars, made with your favorite fresh fruit or jam.
Savory scones for any meal.
A fresh, no-cook syrup made from mango pits and peels.
Turn spring vegetables into a creamy pasta sauce instead of soup.
For buttery morel mushrooms, a simple treatment is best.
Spring vegetables and Fontina cheese make for a decadent free-form savory tart.
Rather than a heavy curd, this ice cream is based on a whole egg custard to keep its flavor refreshing and light.
Asparagus pickles, infused with the flavors of France.
Boil 'em, smash 'em, serve em alongside a stew.
A light and refreshing pineapple ice cream that tastes like sorbet.
A good mint julep can't be rushed.