Recipes
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Potato Gratin with Thyme
Sliced potatoes baked slowly in cream until the dish turns into its own sauce.
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Brown Butter Chocolate Chunk Cookies
Butter cooked past melted into nutty and brown, then a fridge rest so the middle stays soft while the edges go crisp.
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Farro Salad with Peaches, Arugula, and Pecorino
A boiled-grain salad built for the peak of peach season, dressed while everything's still warm enough to drink in the vinaigrette.
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Tomato and Corn Galette
A free-form cornmeal crust folded around ripe tomatoes and corn, no pan or tart ring required.
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Watermelon and Lime Granita
Frozen in a pan and raked into shards, this is dessert for a day too hot to turn on the stove.
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Cider-Braised Pork Shoulder with Apples and Mustard
Pork shoulder browned hard, then left alone for three hours until a fork goes through it without resistance.
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Crispy Pan-Fried Tofu with Chili Crisp
Tofu fried hard in a cast-iron pan until the crust shatters, then tossed in chili crisp — a fifteen-minute main that doesn't miss the meat.
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Baked Oatmeal with Blueberries and Almonds
A custardy, sliceable oatmeal that comes out of the oven instead of a pot, built to be made once and eaten all week.
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Asparagus and Lemon Risotto
A pot that asks for your attention for twenty minutes straight and pays it back in starch.
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Smoky Eggplant Dip
Eggplant charred to ash on the outside so the inside tastes like it was cooked over coals.
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French Onion Soup
A pot of onions, cooked slowly until they taste like something else entirely, under a raft of melted Gruyère.
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Grilled Skirt Steak with Chimichurri
A hot grill, five minutes of restraint, and a sharp green sauce that cuts through the fat.
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Grilled Zucchini Salad with Mint and Feta
Charred zucchini ribbons in a sharp dressing, built to sit at room temperature instead of wilting on the way to the table.
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Baked Rigatoni with Sausage and Fennel
A one-pot pasta bake that finishes under the broiler, built for a table that needs feeding twice.
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Olive Oil Cake with Orange
A dense, moist cake that keeps for days and tastes better on the second.
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Shakshuka with Peppers and Feta
Eggs poached in a thick, smoky pepper sauce, eaten straight from the pan with bread.
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Mussels in White Wine with Garlic and Fennel
A pot of shells and broth in twenty minutes flat, best eaten with bread instead of a spoon.
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Chilled Cucumber and Yogurt Soup
A blender soup for nights too hot to stand at the stove, sharp with dill and garlic.
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Sheet-Pan Chicken with Lemon and Olives
Bone-in thighs roasted hard until the skin shatters, with olives and lemon doing the sauce's job.
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Buttermilk Panna Cotta with Roasted Cherries
A barely-set dessert with enough tang to stop it tasting like sweetened cream.
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Braised Chickpeas with Harissa and Yogurt
A vegetarian main that eats like a stew, with none of the standing over the pot.
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Seared Trout with Brown Butter and Capers
Ten minutes from pan to plate, and the browned butter does all the work of a sauce.
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Slow Lamb Shoulder with Anchovy
Five hours of doing nothing, and the meat comes apart with a spoon.
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Miso Butter Mushrooms
A ten-minute side that behaves like a main course.
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Sourdough Focaccia
Blistered, olive-oil-drenched, and forgiving of almost every mistake.
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