Off the Menu
The Chez Panisse cook David Tanis brings simplicity home.
Caseless Fennel Sausage
Duck Breast With Baked Figs
Saffron Carrots
Eggplant and Tomato Confit
One of many Provençal dishes starring eggplant and tomatoes, it has a deep, rich flavor.
Cold Steamed Eggplant With Sesame Soy Dressing
Cold eggplant can be delicious, if you know how to dress it.
Caponata
Eggplant is particularly good in this sweet-and-sour Sicilian version of ratatouille.
Grilled Eggplant Panini
A panini grill is an easy way to prepare eggplant slices, whether or not you use them in a grilled sandwich.
Stretching the Corn Season
Can one ever eat enough succulent summer corn? Why resist when the season’s nearly over?
From the North, He Brings Secrets of China, and Some of His Own
Susur Lee, the face of high-end culinary dazzle in Toronto for more than 20 years, will open Shang, his first restaurant outside his adopted Canadian hometown.
This Pizza-Maker Is Obsessed With Ingredients
Jim Lahey sums up his vision for Co., the pizzeria in Chelsea that he will open later this month if all goes well, with five words: Pizza Hut meets Blue Hill.
Chickpea Salad With Ginger
A recipe for Chickpea Salad With Ginger.
The Old Chickpea Learns a New Trick
If you’re not a fan of chickpeas already, this more-or-less North African treatment will do it.
Pairings | Black Olive Gnocchi With Tomatoes and Basil
A recipe for Black Olive Gnocchi With Tomatoes and Basil.
From the Pig Directly to the Fish
For the coming months April Bloomfield, the chef at the Spotted Pig in Greenwich Village, will focus on the John Dory, her newest venture.
The Chez Panisse cook David Tanis brings simplicity home.
Caseless Fennel Sausage
Duck Breast With Baked Figs
Saffron Carrots
Eggplant and Tomato Confit
One of many Provençal dishes starring eggplant and tomatoes, it has a deep, rich flavor.
Cold Steamed Eggplant With Sesame Soy Dressing
Cold eggplant can be delicious, if you know how to dress it.
Caponata
Eggplant is particularly good in this sweet-and-sour Sicilian version of ratatouille.
Grilled Eggplant Panini
A panini grill is an easy way to prepare eggplant slices, whether or not you use them in a grilled sandwich.
Stretching the Corn Season
Can one ever eat enough succulent summer corn? Why resist when the season’s nearly over?
From the North, He Brings Secrets of China, and Some of His Own
Susur Lee, the face of high-end culinary dazzle in Toronto for more than 20 years, will open Shang, his first restaurant outside his adopted Canadian hometown.
This Pizza-Maker Is Obsessed With Ingredients
Jim Lahey sums up his vision for Co., the pizzeria in Chelsea that he will open later this month if all goes well, with five words: Pizza Hut meets Blue Hill.
Chickpea Salad With Ginger
A recipe for Chickpea Salad With Ginger.
The Old Chickpea Learns a New Trick
If you’re not a fan of chickpeas already, this more-or-less North African treatment will do it.
Pairings | Black Olive Gnocchi With Tomatoes and Basil
A recipe for Black Olive Gnocchi With Tomatoes and Basil.
From the Pig Directly to the Fish
For the coming months April Bloomfield, the chef at the Spotted Pig in Greenwich Village, will focus on the John Dory, her newest venture.
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Swiss Chard with Roasted Garlic
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Tomato-Basil Soup
