Strawberry Shortcake



Perfect for a summer evening, this refined strawberry shortcake focuses on simple flavors and textures, marrying sweet macerated strawberries with bright lemon mascarpone, and silky-smooth strawberry-Angostura sorbet with crisp and tender dehydrated olive oil cake. Chilled components make for a delightfully refreshing, sophisticated version of the American classic.

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Egg-Free Vanilla Bean Ice Cream


Classic French vanilla ice cream, with its characteristically yellow appearance, is the more decadent version of its American cousin. The addition of egg yolks in the base results in a rich, easily churned, slowly melting scoop. The problem? It’s unmistakably eggy in flavor.

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Orange Creamsicle


We’re often inspired by the frozen treats we grew up ordering from a truck—Drumstick cones, soft serve, and of course, orange creamsicles. Creamy, yet bursting with bright citrus flavor, this idiosyncratic pop is adored by flavor-conscious kids looking for something more complex and lively than your typical ice cream sandwich. (Got a creamsicle fan in the family? Watch out—you might have a future chef on your hands.)

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BBQ Beef Short Ribs


Short ribs are among the most flavorful cuts of beef, and can be remarkably tender, juicy, and flavorful when cooked properly. The secret is to cook them low and slow in a moist environment. For barbecue—and for some purists these will be fighting words—short ribs are a much better cut of beef than brisket.

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Chicken Wings


These wings are ridiculously easy to prepare. Pressure-cooking tenderizes the meat very quickly, and a dusting of cornstarch before deep-frying keeps the outside crispy. We finish ours with Frank’s RedHot Buffalo Wing Sauce, but you can use any sauce you like (teriyaki? mustard sauce? Sriracha?).

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Microwaved Radicchio Salad


Can a salad be seductive? It can when it’s a warm salad, made with jewel-toned radicchio—gently wilted, still a little crunchy—dressed with rich buttermilk, verdant chive oil, and funky blue cheese. We heat the radicchio in the microwave to achieve that perfect in-between texture; toasted hazelnuts bring deep, nutty flavor and more satisfying crunch.

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Brioche Burger Buns


We’d like to meet the guy who first decided to put a big, juicy burger patty between two slices of brioche. It’s a multicultural marriage made in culinary heaven: the French are responsible for the rich, eggy bread, and the Americans (with a little help from 19th-century German immigrants) lay claim to the ground-beef patty. If that’s not international diplomacy, we don’t know what is.

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Salmon Crudo


There’s no better way to showcase a great piece of fish than to serve it chilled, sliced, and gorgeously garnished, no cooking required. We use salmon, but you can substitute any other fish that’s served raw—just pick what looks fresh at the market. We rest the fish overnight in lemon oil, then slice it and serve with tangy horseradish cream and bright lemon curd, plus pretty little pickled beet cones stuffed with salmon roe.

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