How to Make Squeaky Cheese Curds Just Like Beecher’s



There are a few things every Seattleite loves. The long summer days, for one. The glistening waterfront, framed by spectacular snowcapped mountains, for another. And Beecher’s Flagship, the sharp cheddar cheese made just up the brick road from us in Pike Place Market. Owned by entrepreneur and all-around nice guy Kurt Beecher Dammeier, Beecher’s also sells fresh, squeaky cheese curds, byproducts of its beloved Flagship. And frankly, we’re a little obsessed with those things. They sort of pop in your mouth when you bite them, then dissolve into creamy goodness. And Beecher’s has mastered the squeak—that distinct sensation on your teeth that distinguishes a first-rate curd.

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Steamed Buns



Steamed buns: cloud pockets of steamy goodness, just waiting for you to fill them with tender meats, pickled vegetables, fresh herbs, and ooey-gooey sauces. While the Chinese have been making mantou—steamed bread dough—forever, America’s obsession with the buns can be credited to David Chang. The Momofuku magnate is pretty modest about the whole thing, however; in the cookbook named for his restaurant, Chang puts it this way: “They’re just our take on a pretty common Asian food formula: steamed bread + tasty meat = good eating.”

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Mastering Leg of Lamb



Impossibly tender, exquisitely seasoned, and dressed in a glassy salad of bright-green herbs and crunchy seeds, this sous vide leg of lamb will win over everyone at the table—even those who normally eschew the ewe, turned off by the gamey flavor.

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Smooth & Creamy American Pistachio Butter



Creamy and spreadable, but with a nutty richness that’s distinctly adult, this pistachio-flavored riff on Nutella makes an awesome filling for macarons, but you can also dunk strawberries in it, serve it as a dip for pretzels, spread it all over a warm crepe, or just find a spoon and go to town the way—let’s face it—most of us do when there’s a jar of Nutella hanging around.

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Pork Belly Three Ways



Back in 2009, noted pork proselytizer David Chang predicted that pig belly would become the next tuna tartare. Did Chang’s prophecy play out? Well, in both cases, a once-obscure food favored by foodies moved squarely into the mainstream.

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David Kinch’s Killer Gumbo



David Kinch racked up three Michelin stars for the dazzling dishes at Manresa in Los Gatos, California, but the chef and restaurateur is equally deft when it comes to the rustic cuisine of his home state of Louisiana. No need to take our word for it, however, because you can order Kinch’s cajun-style gumbo at the Bywater, his New Orleans–inspired casual spot in Los Gatos. Or you can just make it yourself.

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Get Creative with Pixar-Style Ratatouille



Pixar’s Ratatouille is famous for its beautiful, unbelievable detail, and the food its hero cooks is no exception. Famously, Pixar hired Chef Thomas Keller to serve as culinary consultant, and the French Laundry luminary worked with the Pixar crew to realize the film’s eponymous dish.

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Ultimate Chocolate Cake



Serious chocolate lover? Well, get ready, sweet stuff. You’re gonna love this one. Our signature take on the classic chocolate cake is light and spongy yet devilishly decadent, and—thanks to dutch-process cocoa—dark as a moonless midnight.

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