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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Fish and Chips



The perfect fish and chips have a delicate, crisp crust surrounding a perfectly cooked fish. It’s actually tricky to get this just right; usually, the crunchy batter is great but the fish is overcooked. Our version of fish and chips uses a batter engineered to crisp quickly, so that there is little risk of over cooking the fish.

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Starburst-Style Chews



For many American kids, Starburst is “the one.” The candy they always buy at the movies, hoard on Halloween, and dream about when facing down a heap of broccoli and a warning from mom to “eat every bite.”

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Kouign-amann (pronounced QUEEN-ah-mahn) are made of laminated dough—croissant dough—that’s about 50% butter and 50% yeasted dough. They’re generously dusted with sugar and salt right before baking, so they develop a thick, caramelized crust that’s at once savory and sweet, but, at least with our recipe, mostly savory. Traditionally, kouign-amann are formed in the shape of a large cake, but individual portions made in a cupcake pan mean equal parts crunchy caramelization and tender, buttery center with every bite.

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Home Clambake



We love a good old-fashioned seaside feast when the time is right. But we wondered: Is it possible to recreate that smoky, salty goodness from the comfort of a home kitchen? How can we translate all the charm and flavor of the seashore, without the sea?

In the noble name of research, we trooped out to the beach on a recent summer morning to experience the glory of clambaking firsthand. We soaked up the sights, smells, and sounds of the real thing, and then got straight to work the next morning designing an at-home version that would do it justice.

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