Succotash
Photography by Linda Xiao; Food Styling by Jessie YuChen The late Sheila Lukins, co-founder of the Silver Palate empire that included a food shop and cookbook line-up, gave us a bright variation on an...
View ArticleThe Ultimate Chocolate Mousse
Matt Taylor-Gross Few French desserts ignite the American culinary imagination quite like chocolate mousse. The dish is all about contrasts; it’s simple yet sophisticated, airy yet intensely...
View ArticleSicilian Blood Orange and Red Onion Salad
Maura McEvoy “Dolcissimi!” is the cry vendors use to hawk sweet blood oranges at the daily winter market in Catania, a city on the eastern coast of Sicily. Pomologist David Karp, who wrote about the...
View ArticleNước Chấm
Photography by Murray Hall; Food Styling by Jessie YuChen Nước chấm, a sweet-sour Vietnamese condiment, can add zing to any number of Vietnamese dishes—from chả giò (fried spring rolls), also known as...
View ArticleCrab Louie
Maura McEvoy There are plenty of theories about Crab Louie’s name, including a tall tale involving the outsize appetite of Louis XIV. A recipe for the dish first appeared under the title “Crabmeat a...
View ArticleCelery Salad with Dijon Vinaigrette
Photo: Julia Gartland • Food Styling: Jessie YuChen While most celery recipes focus on the tender hearts, this crisp, refreshing salad makes a point to use up the whole bunch, including the...
View ArticleSalmorejo
Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen I first encountered salmorejo—gazpacho‘s thicker, more decadent cousin—in Madrid. The cool and creamy...
View ArticleZa’atar Dip
Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen The Middle Eastern spice blend za’atar (which combines sumac, oregano, sesame, hyssop, and other...
View ArticleTuna Poke
Photo: Linda Xiao • Food Styling: Jason Schreiber • Prop Styling: Summer Moore. Photo: Linda Xiao • Food Styling: Jason Schreiber • Prop Styling: Summer Moore Poke has become a beloved fast food, but...
View ArticleMango Lassi
Maxime Iattoni. Maxime Iattoni Use the ripest, sweetest, smoothest mangos you can find, such as Champagne or Haitian varieties, to make this yogurt-enriched Indian fruit shake. Striking the perfect...
View ArticleStuffed Celery
Photo: Julia Gartland • Food Styling: Jessie YuChen. Photo: Julia Gartland • Food Styling: Jessie YuChen This old-school appetizer from Los Angeles’ storied Musso & Frank Grill—now more than a...
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