Potato donuts are a delightful twist on the classic. Made with potatoes, these doughnuts boast a moist and tender texture that sets them apart from their conventional counterparts.
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These icy treats magically combine the best of both worlds: the refreshing coolness of frozen treats and the delightful kick of Norton.
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This grain bowl delivers satisfying sweet-spicy flavor alongside complex carbs, lots of protein and fiber. Everything can be cooked ahead of time and reheated before serving, making it an easy weeknight dinner option.
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This salad is an ode to the flavors of Vietnam — warm, cool, crisp, spicy, salty and a bit sweet. Complex yet utterly approachable. I hope you enjoy it as much as I do!
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Olives and wine star in this Mediterranean take on braised chicken thighs. Cooking olives cuts the bracing acidity of their brine, lending a buttery softness to the dish that marries perfectly with earthy mushrooms and garlic.
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Living in Turkey and being exposed to Turkish culture and cuisine at a young age was game changing. I loved the adventure of exploring this new place through its food, its history, its art and its warm and generous people. This dish is a simple way to bring the deep, delicious flavors of the Turkish kitchen to your own.
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This shrub pairs beautifully with barrel-aged gin. Time in a barrel rounds out gin’s edges, offering the botanicals that gin lovers love, and the warm, oaky character of a whiskey.
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Using miso as the base of the broth offers deep flavor if you don’t have time to make ramen’s traditional pork broth, which requires hours of simmering to pull all of the flavor and collagen from the bones.
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The tart frutiness of blackberries cuts through the richness of duck in this dish. If you don’t have wild duck on hand, store-bought duck will be a fine substitute.
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This recipe is quick and full of flavor. I always make extra peppers so I can enjoy leftovers for lunch with a couple of warm tortillas.
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Traditional cassoulet recipes can take up to three days to prepare, but this version delivers rich, smoky cassoulet flavor in a fraction of the time.
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Black walnuts are the star of this recipe, but if you prefer the milder flavor of English walnuts, feel free to sub them in. This method ensures that the walnut crust adheres to the surface of the chops and the resulting pork is tender and flavorful.
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Bread pudding doesn’t have to be sweet, and this savory version offers tremendous depth of flavor from the sausage, Gruyere and Parmigiano-Reggiano cheeses and escarole.
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This classic Italian pie is traditionally made during the Easter season and highlights the delicate flavors of greens, herbs and eggs, enriched by fresh and aged cheeses. This is a fun way to cook with farm-fresh produce and farm-fresh eggs in an unexpected way.
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Gravlax is very easy to make and the result is luxurious and would fit well on any celebratory table. After the three-day curing process, you’ll want to eat the fish within a few days. That won’t be a problem because it’s simply delicious.
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Easy and decadent, this seafood pasta brings the briny flavor of clams, the sweetness of shrimp and the heady aroma of saffron together with a rich and buttery cream sauce.
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This recipe is adapted from Ina Garten’s book, Cooking for Jeffrey. I had the honor of interviewing Ina when she visited St. Louis and in preparation for the interview, I made a number of her recipes. This was a particular favorite, a perfect weeknight entree.
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I originally developed this recipe after visiting Burton’s Maplewood Farm in Indiana for Feast TV, a regional show I produced when I was the publisher of Feast Magazine.
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Just like their cousin, the pizza, calzones are easily modified to fit a variety of preferences — and these are individual hand pies, so you can make a different version for each person at the table.
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I prefer galettes to pies — the filling-to-crust ratio is better balanced and the apples, exposed to the oven, are beautifully caramelized.
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