Michael’s Beet Greens With Chèvre
Beet tops are a deliciously sweet kind of dark leafy green. When you pull fresh beets from the garden or buy them at the farmer’s market, use the greens for a terrific warm salad. Our...
Beet tops are a deliciously sweet kind of dark leafy green. When you pull fresh beets from the garden or buy them at the farmer’s market, use the greens for a terrific warm salad. Our...
Try this when you have really tender fresh peas. They’re steamed lightly under lettuce leaves with butter and herbs and come out flavorful and sweet. Our friends Cathy and Michael...
The ultimate blueberry pie, with just-picked berries and buttery-tender homemade crust. Make the crust ahead so it can chill a few hours before rolling out. Then bake the pie before...
More great stuff from my mother—this time the most flavorful, rich, tender beef stew ever. Her recipe's a combo of favorite techniques from The Perfect Recipe's classic version, plus...
From Rosso and Lukins' The New Basics Cookbook, here's the most decadent apple pie you can bake: cinnamony apples, sharp cheddar in the crust, plus a shot of heavy cream at the end....
I learned this from our dear friend Lisa Otis (a.k.a. "Lizzie"), the master of Tarte Tatin. The method is simple, and the tarte comes out golden-caramel and buttery-delicious—always a...
By Becky Duffett, my former Stanford Equestrian teammate and author of How To Feed Yourself: Recipes for Real Life from a Young and Hungry Foodie. The book aims at recent grads,...
A highlight of our year is the week we spend in Maine, at my family’s island farmhouse overlooking Penobscot Bay. That ever-changing, glorious view of meadow and ocean and big sky;...
From Joanne Chang’s book Flour, this Pâte Brisée II is the ultimate buttery, tender crust. And prep-wise, it’s pretty unfussy, as piecrusts go. The egg yolk makes it rich and smooth, so...