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 advance and dress them close to serving time. They can be cooked traditionally in a …
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One of the many great things about working at ChefSteps is that at any given moment, amazingly delicious things are subject to appear on top of the staff-food fridge, which means “come ’n get it.” A few weeks ago, Grant …
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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 or spread, served as part of a tapas-style meal, stirred into mayonaise, …
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In the next paragraph, I’m going to use a potentially scary word. After all, it is French, and it also might make you think you are going to need expensive new kitchen gear to do it (you won’t). Please remain calm, …
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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 site. So here you go! Although I think of it as a side dish that goes …
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Yes, this is directly inspired by David Chang’s legendary pork buns. I just did them with smoked tofu instead of pig, and my pickle is a little different, and I kinda like kochujang (Korean miso/chili paste) on them …
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