Vegetarian

Vegetarian

Fresh green beans are almost sweet, so I balance them with a hint of bitterness from radicchio leaves.

Delicate, long, elegant stems with teeny-tiny caps -- believe it or not -- make one hell of a pickle.

This salad is best served when the chickpeas are slightly warm or at room temperature.

This is a combination of my mother's eggplant Parmigiana and a French tian.

Drying the cooked potatoes in the pan means that they'll absorb that much more flavor from your herb-infused dairy. Don't skip this step!

This will be a revelation to those who tend toward plain steamed basmati. The method is fail-safe, and the result is stunning.

When ready to serve, gently fluff the rice with a fork and scatter the parsley on top.

If you can boil water, you can make great rice. 

This simple soup is hauntingly autumnal: sweet pumpkin simmered with spices and stock, then pureed and dressed with a grating of smoked cheese and a drizzle of olive oil.

A happy culinary accident, hard pretzels are one of America's first salty, crunchy snack foods.

Pages

Top Recipes

Splendid Classics

Chef Daniel Patterson: Your hands are the best kitchen tool

Chef Daniel Patterson makes a strong case against using tongs in the kitchen. "There is nothing that is better suited to toss a salad than your hands," he says.