FacebookPinterestPhoto by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca JurkevichPhilosophical question: Is it still a wedge if it isn't smothered in blue cheese and bacon? It's debatable, but we do know that this is a healthyish wedge salad we'd happily eat every day. It's got the rich part—a creamy tahini…
FacebookPinterestPhoto by Alex LauSick days (real ones, at least) are unpredictable, so having a back-pocket broth that doesn’t require recipe planning should be part of your medicine cabinet. Yield4 servingsIngredients2 heads of garlic2 Tbsp. extra-virgin olive oil, plus more for drizzlingA handful of herbs (such as parsley, cilantro, and/or sage)Kosher salt, freshly ground pepperPreparation Slice…
FacebookPinterestPhoto by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca JurkevichThis light, refreshing drink will be your new favorite to serve at brunch or picnics. YieldMakes 1Ingredients1 thin slice peeled ginger2 oz. Lillet3 oz. cavaSplash of ginger beerPreparation Place ginger slice against the inside of a rocks glass, fill with ice,…
FacebookPinterestPhoto by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca JurkevichWith all due respect to diner breakfasts and box mixes, the average pancake is about as satisfying as a bag of marshmallows. We’ll take ours skillet-size, burnished from whole wheat flour and studded with cooked grains, because we want them flavorful…
FacebookPinterestPhoto by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca JurkevichThe last time we threw a dinner party with multiple courses and matching dinnerware was…well, we can’t remember. When we entertain, we want everyone to have fun—including the host. Enter posole, one of the tastiest, prettiest one-pot dishes on earth. Make…
FacebookPinterestPhoto by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca JurkevichThis is an antidote to every side salad that ever was. Instead of meh greens, it's got shavings of fennel that bend and twist but keep their refreshing crunch. It's got a lean dressing and nuggets of deeply toasted croutons, meaty…
FacebookPinterestPhoto by Chelsea Kyle, Food Styling by Olivia Mack AndersonRoasting a chicken directly on your oven rack gives it a crispier skin on all sides. Add a tray of vegetables underneath it to catch all the delicious drippings and you'll never look back. Yield2 ServingsIngredients1 1/2 pound small fingerling potatoes1 pound small shallots, peeled2 tablespoons…
FacebookPinterestPhoto by Chelsea Kyle, Food Styling by Olivia Mack AndersonThere may be more sauce than you need to serve with the chicken. Use the leftovers on mashed potatoes or simply freeze for another time. Yield4–6 servings Active Time45 minutes Total Time1/2 hoursIngredients1/4 cup vegetable oil1 (3 1/2- to 4-lb) free-range chicken, cut into 8 serving…
FacebookPinterestPhoto by Chelsea Kyle, Prop and Food Styling by Ali NardiThe only way this tender, oniony brisket could get any better? Pair it with ultra-oniony kugel and fresh spring vegetables. Yield8–10 servingsIngredientsa 5- to 6-pound first-cut beef brisket3 tablespoons vegetable oil3 large yellow onions, cut into 1/2-inch pieces (about 5 cups or 3 pounds)2 or 3…
FacebookPinterestPhoto by Marcus NilssonBut slowly roasting whole, skin-on squash until it’s buttery soft means you can break it open with a spoon. While smaller squash, such as acorn, can be roasted whole, they are more starchy and liable to dry out. For this twice-roasted squash recipe, stick with the big boys. Yield4–6 servingsIngredients1 (3–4-lb.) kabocha,…
