Food

Recipes

Stuffed Squash With Tahini Sauce

Try this recipe for Stuffed Squash With Tahini Sauce from the The Complete Plate cookbook.

Recipes

Warm Green Bean Salad

Try this recipe for Warm Green Bean Salad from the The Complete Plate cookbook.

Recipes

Ask A Chef: Sticky Pear Pudding

Chef Jay Nutt of Mount Julian restaurant shares his recipe for Sticky Pear Pudding. Q: I recently stayed at the Viamede Resort in Woodview, Ontario, and fell in love with the food at Mount Julian restaurant. Our meal was finished off with a mouthwatering sticky pear pudding. If I could make that…

Recipes

How To Master The Art Of Braising

Food editor Kristen Eppich shares a step-by-step guide to better braising. 

Recipes

Braised Fennel, Orange And Black Olive Tart Recipe

Vegetables like fennel are quick-braised, meaning still-cooked in liquid but for a shorter amount of time than meat and usually on the stovetop. This tart combines the brightness of oranges with the brininess of olives, plus a licorice hit from the fennel.

Recipes

Kimchi-Braised Short Ribs Recipe

Short ribs are a classic cut to braise. Sear the beef until it’s deep, chocolatey brown before braising.

Recipes

Get Recipes For Dining In With Alison Roman’s New Cookbook

After working at Momofuku Milk Bar and Bon Appétit, and contributing regularly to The New York Times, foodie and recipe developer Alison Roman has penned her debut cookbook. Beautifully photographed by House & Home regulars Michael Graydon and Nikole Herriott, this 125-recipe tome illustrates Alison’s knack for inventive, vegetable-forward dishes…

Recipes

Raw Broccoli And Basil Salad With Peanuts And Shallot Recipe

Try this recipe for Raw Broccoli and Basil Salad with Peanuts and Shallot from the Dining In cookbook. Raw broccoli is a true gift to the salad world. It takes on dressing like a champ, fully absorbing whatever it’s bathed in without wilting, improving with time. This particular dish, which makes…

Recipes

Blueberry Cake With Almond And Cinnamon Recipe

Try this recipe for Blueberry Cake with Almond and Cinnamon from the cookbook Dining In. Whenever I have a muffin, my first thought is generally, “Why aren’t muffins better?” Butter, sugar, eggs, flour — I mean, by all accounts, it should be at least an 8/10 every time. And yet I find…

Recipes

Butter-Tossed Radishes With Fresh Za’atar

Try this recipe for Butter-Tossed Radishes With Fresh Za’atar from the cookbook Dining In. These radishes have everything I want in life—butter, za’atar, and lots of salt—and are the ultimate motivation for hunting down a nice bunch with perky green tops. Cook these guys just long enough to wilt the greens and…

Recipes

Ask A Chef: Beet And Pomegranate Salad With Oranges, Feta And Mint

Chef Matt DeMille of Eat shares his recipe for Beet And Pomegranate Salad With Oranges, Feta And Mint. Q: My girlfriend recently hosted a kitchen party with Chef Matt DeMille. He taught us how to make amazing dishes, one of which was an incredible pomegranate salad. I’ve since lost the recipe,…

Recipes

3 Naturally-Based Recipes From The Moosewood Restaurant Table

Originally published in 1977, the bestselling Moosewood Cookbook was one of the first recipe books to bring all-natural cooking to the masses. The latest tome from the Ithaca, New York, restaurant features 250 new recipes that remain faithful to The Moosewood’s farm-to-table philosophy. Here are three recipes from The Moosewood Restaurant…

Recipes

Quinoa Tabouli With Pomegranates & Pistachios

Try this recipe for Quinoa Tabouli With Pomegranates & Pistachios from The Moosewood Restaurant Table cookbook. Toasted quinoa, beautiful pomegranate seeds, and toasted pistachios—that’s a whole lotta crunch. Not just a workout for the jaws, this salad is also a refreshing, healthful treat with the traditional tabouli seasonings of olive…

Recipes

Apple & Fig Galette With Rosemary

Try this recipe for Apple & Fig Galette With Rosemary from The Moosewood Restaurant Table cookbook. This rustic pie is delectable, especially if you love rosemary. Maple syrup, vanilla, and rosemary are a tasty combo of flavors with apples and figs. Peel the apples, or don’t peel, as you wish.

Recipes

Stuffed Poblano Peppers

Try this recipe for Stuffed Poblano Peppers from The Moosewood Restaurant Table cookbook. Dark green poblanos are mild to medium hot and have a complex flavor, especially when roasted. And they are sturdy, so they work well for stuffing. Happily, they have become much more widely available in grocery stores and at farmers’…