Artichaut Marinières – Artichokes Cooked in White Wine and Garlic – Recipe

I found these stunning dark purple baby artichokes at Pike Place Market, and their appearance reminded me of mussels, which got me thinking of the bowls of that I see folks eating at French restaurants. I figured the artichokes would gladly give themselves over to the same treatment: a steaming bath of white wine …

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Rustic Peach and Nectarine Crostata – Recipe

Peach and Nectarine Crostata

Crostata: pie without the fuss. With a pie (or tart), it can be hard to make one as pretty as the picture I have in my mind, either cooling on Grandma's window sill or on the cover of Gourmet. Crostata takes my inability to make a precise pie and makes a rustic …

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Indian Lentil Soup with Fenugreek (Methi Dal) – Guest Post Recipe

Today I want to bring you a recipe from my friend Sala Kannan, who writes the wonderful Veggie Belly. I think Sala has a great looking blog, with delicious vegetarian recipes that reflect a global sensibility. Her recent post on how to make the perfect dosa and idli at home blew my mind. I invited …

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Bucatini with Smoked Asparagus and Gorgonzola – Recipe

Roy Finamore, one of the editors for my book, had a few questions about the method for smoking the asparagus in this recipe, so I figured I’d take the opportunity to make that component again and use it in a different dish. I thought it would be fun to cut the asparagus lengthwise, so it mimicked …

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Garnish – The Most Misunderstood Word in Cooking

When you think of garnish, you probably picture a sprig of parsley or mint, a sad radish rose, a carrot curl, or doodle of sauce, or some barely edible flower that has decorated plates for a hundred years – and still does in some quarters. If so, I'm guessing you don't spend a lot of …

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Pan-Fried Gnocchi with Radicchio, Leeks and Ricotta Salata – Vegetarian Recipe

When I worked at Cafe Flora, we had gnocchi on the menu for a few months, so I had the opportunity to make, oh, a thousand of them by hand most days. Knocking out a few servings for my family seems like a walk in the park by comparison – and it really is easy …

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Warm Grapes, Toasted Pita Bread and Ricotta Salata – Recipe

I’m not sure whether to describe this dish as a salad, an appetizer, or a side dish. Whatever you call it, the combination of sweet and salty, crunchy and juicy, herbaceous and spicy is exciting and a little unusual. You could serve this as part of a meze, or an accompaniment to anything grilled in …

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