Food

Recipes

Pulled-Chicken Tacos With Pineapple Salsa And Pickled Onion

Once you get a taste of these vibrant pickled onions, you’ll always want a jar in the fridge to put on anything between two slices of bread.

Recipes

Smoked Scamorza, Bresaola & Arugula Pizza

Bresaola is salt-cured beef tenderloin, which can be found at Italian delis and gourmet food shops. Prosciutto, speck or fennel salami would all work well in its place.

Recipes

Rapini & Sausage Pizza

If you’re a vegetarian, substituting eight pitted black olives for the sausage will yield equally delicious results.

Recipes

Truffle Popcorn

This addictive snack is inspired by an amuse-bouche I enjoyed at Graham Elliot, a whimsical fine dining restaurant in Chicago. For a fun presentation, serve it in little paper bags.

Recipes

Burger-Joint Sliders

These sliders rely on beef from a reputable butcher, who grinds it on-site. Sear the patties ahead of time, finish them in the oven during the party and pop into pre-dressed buns.

Recipes

Chef Miheer Shete’s Homestyle Herbed Bannock

Chef Miheer Shete's savory flatbread.

Recipes

Watercress Velouté Recipe

A warm soup from cookbook author Mimi Thorisson.

Recipes

Onion Tart Recipe

Cookbook author Mimi Thorisson's lunch idea.

Recipes

Roasted Cauliflower With Anchovy Breadcrumbs

If you don’t like anchovies, just omit them and season the breadcrumbs with salt.

Recipes

Roasted Asparagus And Cheese Tart

This recipe makes 2 tarts, enough to serve a crowd.

Recipes

West’s Braised Lamb With Boulangère Potatoes And Radicchio

Lamb shoulder is an affordable cut that’s still very flavorful. Chef Geraghty serves this with homemade mint sauce as well.

Recipes

Roast Chicken With Achiote And Lime

Achiote is a hallmark spice in Cuban food. It’s available at Latin American markets and specialty stores.

Recipes

Rib Roast with Horseradish-Mustard Sauce

This recipe, adapted from The New York Times, makes an effortless rib roast.

Recipes

Barbecue Pork Loin Roast With Crackling And Plum Chutney

It’s essential to let the roast rest after cooking and to use a very sharp knife for slicing, otherwise the juices will end up on the carving board, and the meat will dry out. Cold leftover pork makes a fabulous sandwich with mayo, plum chutney and peppery watercress on a ciabatta roll. Leftover chutney is a…

Recipes

Slow-Roasted Prime Rib Au Jus

For this roast, it’s worth splurging on dry aged beef for its deep, rich flavor. Demi-glace is reduced beef or veal stock, and can be found frozen at better butcher shops.