• Day After Thanksgiving Turkey Shepherd’s Pie

    Our colleague Spencer Schmerzler is thinking ahead to the day after Thanksgiving. Now what are we going to do with that excellent left over turkey? Put it to delicious use with his cross-cultural Shepherd's Pie, calling upon Japanese Kelp stock and savory Spanish Pimenton. Enjoy.
  • Roast Turkey Mousa Style

    Thanksgiving is a special time of year, and the pressure is on the cook to make a memorable feast for family and friends. Try this simple and winning recipe featuring expertly crafted Spice and Herb Blends by La Boite a Epices.
  • Twelve Asparagus Tips From The Source

    Asparagus is one of Spring's greatest gifts. And one of the best surprises the family who built my farm left for us. We coddle our asparagus patch, which is nearing a hundred years old. Every year at this time we watch eagerly for the first tiny spear to push its way up (the deer are watching too). And then the feast begins.
  • Asparagus with Shoyu & Espelette Pepper Sauce

    Globally renowned chef Hiroko Shimbo uses freshly harvested with a high quality Suzushio sea salt, unlike any salt we have ever tasted. Hiroko adds two wonderful, somewhat unusual ingredients for a spectacular dish.
  • Done-in-a-Snap Pea Crostini

    I love simple no-cook meals and this is just perfect with a glass of rosé... I was out on Long Island this weekend and stopped by a local farm stand where I found the sweetest and most delicious snap peas. This is a super easy and refreshing anytime snack--that can be done in a snap!
  • Roasted Beet and Yogurt Coulis

    This makes both an excellent topping for warm or cold poached salmon or cod, and a vibrant and flavorful dip for raw vegetables such as endive spears, celery, and cucumbers, and blanched cauliflower, broccoli, or snap peas.
  • Grilled Avocado Hors D'oeuvre

    Grilling green... Avocado hors d'oeuvre or snack!
  • Shrimp a la Plancha over Saffron Allioli Toasts

    Our friend and colleague Raquel Pelzel created this recipe, with a uniquely Spanish accent on this saffron-imbued dish. "It's insanely good" she says, and we know she's right.
  • Risotto with Saffron and Radicchio Trevisano

    Chef Daniele Kucera of Manhattan's Etcetera Etcetera developed this recipe for The Ingredient Finder to complement our newly harvested Moroccan saffron from the Atlas Mountains.
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