These green beans are perfect for a potluck; the beans themselves are blanched and shocked and you can then hold them cold a day in…
Saffron-Date Posset One of the many great things about working at ChefSteps is that at any given moment, amazingly delicious things are subject to appear…
Romesco is a wonderful Spanish sauce made from roasted red peppers, tomatoes, roasted garlic and toasted nuts. It can be used as a party dip…
I demo’ed this Brussels sprout and apple hash from my cookbook on KCTS recently, and a reader pointed out that the recipe isn’t anywhere on the…
The idea for these came from a packaged Japanese snack that I find totally addictive. It is easy to make at home, and then you…
Whenever I get my hands on a rare or expensive ingredient, I look for ways to feature it in a simple, pure form that shows…
Black Rice Fritters with Chimichurri It is traditional for Hanukkah to eat foods cooked in oil, but after a few days of killer latkes and…
Fried Artichokes with Orange-Olive Oil Emulsion The first time I had fried artichokes was at a little place in our neighborhood called Supreme; they went…
Vegan “Bacon” From King Oyster Mushrooms (left: whole mushroom; middle: sliced mushroom; right: “bacon”) Let me say for the record: I have no desire to…
Pan-Fried Polenta with Chickpea Stew, King Oyster Mushrooms and Fig Puree Earlier this week I had the pleasure of cooking a five-course dinner at Cafe…