Search by recipe or ingredient:
Recipes
June Produce: What’s New? What’s Leaving?
Sweet Corn, Cucumber, Melons, Okra, Tomatoes
Storing Produce
Storing produce correctly extends its shelf life and saves prep time.
Marinated Cherry Tomatoes
Cherry tomatoes marinated in olive oil with chile + herbs.
Dino Kale Salad
A hearty kale salad with creamy garlic dressing, cheese, sunflower seeds + breadcrumbs
Salad Niçoise
Take a trip to the French Riviera with this traditional salad
Mise en Place
Forget meal-planning, learn to mise en place like a chef to get the most out of every ingredient, while having flexibility and ready-to-go meals.
Vegetable "Butchery"
There is not one correct way to cut most vegetables. Vegetables have different shapes and cooks should want to use as much of the vegetable as possible.
May Produce: What’s New? What’s Leaving?
Apricots + Peaches, Blackberries
Artichokes, Basil, Fava Beans, Garlic Scapes, Purslane, Squash Blossoms, Summer Squashes, Cluster Tomatoes
Kohlrabi Slaw
A colorful update on coleslaw.
Kohlrabi, cabbage, carrots, golden raisins + cilantro
Cooking Seasonally
What's new this season, how to preserve for next season and peak seasonal collaborations you won’t want to miss
Mulberry Syrup + Cornmeal Waffles
Homemade waffles served with seasonal berry syrup
Fresh Pea + Mint Soup
The most refreshing spring soup
Ningbo Greens
Baby bok choy in a Jiangnan style “red-braise” with mushrooms + scallions
Stir-Fried Garlic Scapes + Pea Shoot Tips
Stir-fry featuring the pea shoot tip, the most tender part of the plant
Updated Carrot Raisin Salad
Thinly sliced carrot ribbons with a raisin dressing
Shredded Turnip Pickles
Shredded purple-top turnips pickled with red carrots
Beet Carpaccio
Thinly sliced roasted beets with a citrus dressing
Vichyssoise
A classic potato + leek soup, served chilled
A Restaurant Cook sets out to Garden + Write
Working in celebrated restaurants encouraged me to explore sustainability in my private culinary life.
Glazed Radishes
Radishes glazed in butter