Canelés

 

 

A canelé is a classic French pastry made from eggs, milk, and sugar. These little two-bite morsels encapsulate everything you want in a pastry: a crunchy caramelized crust gives way to a custardy interior, with a delicate balance of sweet and savory flavors.

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Nick’s Nasti Salad Soup

 

 

Anything can inspire a dish. A painting, a comfort-food craving, a slab of purple-red tuna belly sparkling behind the counter at the seafood shop. This lilypad-invoking creation was inspired by nasturtium, a peppery plant with edible red, orange, and yellow blossoms.

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Savory Ice Cream Salad

 

 

“Modernist ingredients aside, this is pretty much the ultimate farm-to-table starter—the sort of dish you see served on mismatched, grandmotherly china, a mason jar of local rosé on hand to wash it down. Raw Jersey milk lends inimitable brightness to the slightly sweet, slightly salty ice cream; as it melts, it creates a rich, yet subtle, dressing for a tender salad of microgreens. Raw milk flavor is key—you can sub in the pasteurized stuff, but the ice cream won’t be as fresh and bright.

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Melty Cheese Slices

 

 

“Many an American childhood involves processed cheese—there’s just something about a warm grilled cheese, filled with gooey, melty Kraft American, or a big bowl of creamy Velveeta Shells & Cheese, that appeals to kids’ tastebuds. As adults we still crave the comforting texture and unctuousness of processed cheese, but most of us also crave cheese that’s a little more nuanced in flavor—the nutty, earthy notes of Gruyère, for instance, or the wake-you-up funk of Roquefort or Stilton.

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Fruit Minestrone

 

 

This fruity dessert is a totally new take on the classic savory Italian soup. We used celery and strawberry as our base flavors, but you can substitute any fruits or vegetables that inspire you (something seasonal, perhaps?). After all, no Italian minestrone is the same, either: recipes vary by region, season, and kitchen, and each is usually as delicious as the last.

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Rich and Moist Cornbread

 

 

Caution: This is not your grandmother’s cornbread.

Frozen corn kernels are actually sweeter and tastier than fresh ones because they’re frozen within minutes of being picked. That’s one of many secrets to our remarkably rich, moist corn bread. Sure, you’ll find a lot of traditional ingredients here: Butter and heavy cream add richness, while cake flour and whole eggs build structure in the crumb that stone ground cornmeal alone couldn’t. Baking powder for leavening will be obvious to seasoned bakers, but you may be surprised to find baking soda: It nurtures a golden brown crust and a deep, roasted corn aroma during baking.

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Salmon Mi-Cuit

 

 

A rough translation of the French phrase mi-cuit is half-cooked, but that utterly fails to express the decadent texture of this salmon. A combination of heat and salt work in concert to ensure that, although served chilled, the salmon is anything but raw.

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Endive Salad

 

 

Ever wonder why Belgian endive is white? The plant—a member of the chicory family—is traditionally grown using a two-step process. First, gardeners plant endive outdoors to develop its hearty roots. Before the first frost, the endive gets transferred to a dark, indoor place where it sprouts pretty little pale heads without the greening benefits of the sun. (Fellow vampire vegetable white asparagus has a similarly shadowy upbringing).

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