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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Perfect Roasted Vegetables



The secret to consistently sensational veggies lies in five simple steps.

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The Best Way to Cook a Steak. Period.



Steak, man. There’s nothing like it. Juicy and flavor-packed on the inside, crispy-crusted and well-seasoned on the outside. While most of us have tried our hands at prepping tender beef cuts at home, there’s a notion out there that perfect steak dinners are the exclusive purview of pricey steakhouses and backyard decks lorded over by dedicated grillmasters.

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