savory apple galette

ingredients 2 cups all-purpose flour, plus more for dusting1¼ teaspoon kosher salt¾ cup (1½ sticks) chilled unsalted butter, cut into pieces1 Tablespoons apple cider vinegar2 medium apples (I used honeycrisp + pink lady)Juice from ½ lemon 2 Tablespoons whole grain mustardpinch of cayenne3-4 large shallots4 oz firm cheese (such as Asiago, sharp cheddar, or Gouda),... Continue Reading →

cucumber & peach salad with herbs

from Bon Appétit ingredients FOR THE DRESSING 1 shallot, finely chopped1 lemon2 Tablespoons white wine vinegar FOR THE REST 2 pounds mixed heirloom cucumbers, sliced into ¼"-thick wedges and rounds1 English hothouse cucumber, halved lengthwise, sliced crosswise2 pounds yellow peaches (about 4 peaches), sliced into ¾"-thick wedges4 ounces mild feta, crumbledHandful of basil and/or mint... Continue Reading →

corn cake stacks with arugula

slightly adapted from Beekman 1802 ingredients 2 cups fresh corn kernels (from 2 ears of corn)¼ cup finely diced red bell pepper 2 Tablespoons cornmeal 1 teaspoon sugar¾ teaspoon Kosher salt¼ teaspoon baking powder 2 large eggs 4 Tablespoons olive oiloptional: 2 - 4 ounces shredded aged Cheddar cheese 2 cups baby arugulaLemon method In... Continue Reading →

maple pot de crème with bourbon cream

by Andy Baraghani ingredients FOR THE POT DE CRÈME 4 large egg yolks2 Tablespoons packed light brown sugar½ vanilla bean, split lengthwise, seeds scraped and reserved⅓ cup maple syrup¼ teaspoon salt1 ½ cups heavy cream FOR THE BOURBON CREAM ½ cup heavy cream2 teaspoons bourbon method Make the maple pot de crème: In a 2-quart... Continue Reading →

creamy summer squash pasta

from Bon Appétit ingredients 2 pounds zucchini or summer squash (4–6)1 large shallot or ½ small onion4 large garlic cloves3 Tablespoons extra-virgin olive oil¼ teaspoons crushed red pepper flakes2 teaspoons Diamond Crystal or 1 ¼ teaspoons Morton kosher saltFreshly ground black pepper12 ounces pappardelle, spaghetti, linguine, bucatini, or other long pasta1 lemon½ ounces Parmesan, plus... Continue Reading →

smoky roasted corn soup

adapted from Beekman 1802 ingredients 3 ears corn, husked1 poblano pepper, cut into ¼-inch dice1 small red bell pepper, cut into ¼-inch dice2 tablespoons olive oil5 cups water2 tablespoons unsalted butter2 small shallots, peeled & root end trimmed2 garlic cloves, peeled & left whole¼ teaspoon chipotle or Ancho chile powder½ cup heavy cream method Preheat... Continue Reading →

seared summer squash & halloumi burgers

slightly adapted from Bon Appétit ingredients 2 medium summer squash6 – 8-ounce package Halloumi cheese2 – 3 Tablespoons extra-virgin olive oil1 garlic clove, finely grated¼ cup sliced pickled jalapeños, plus 1 Tbsp. pickle juice (can also use pepperoncini)1 teaspoon honey4 hamburger buns⅓ cup basil leaves method Trim ends from squash. Cut crosswise into 3”-long cylinders;... Continue Reading →

za’atar tomato & chickpea flatbread

ingredients 10-ounce can seasoned chickpeas, drained (like TJ's cumin parsley chickpeas)2 pieces naan or other large flatbread1 large heirloom tomatoza'atar, to taste½ cup plain yogurt¼ cup finely chopped parsleycitrus hot sauce (like TJ's yuzu kosho hot sauce), to taste method Thinly slice the tomato and place in a single layer. Sprinkle with za'atar and salt,... Continue Reading →

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