Here, raw asparagus is simply dressed with lemon juice, olive oil and Parmesan shavings.…
These are classic mashed potatoes, brightened up with a substantial amount of garlic. Feel free to adjust the garlic to taste, and to deepen the flavor, try roasting the cloves before mixing them in…
Xec (pronounced “shek”) is a sweet, sour, juicy citrus salsa from Mexico’s Yucatán Peninsula, and it makes a brilliant match with almost any kind of fish, cooked almost any kind of way. The combination…
Chefs’ Collections Editors’ Collections Recipes Selected RecipesBroccoli Salad With Garlic and Sesame
This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid “cooks” the florets a little…
Chefs’ Collections Editors’ Collections Recipes Selected RecipesChilled Golden Beet and Buttermilk Soup
The beauty of this quick, simple soup recipe is in its layers of bright and carefully balanced acidity. Golden beets, puréed with buttermilk and lemon juice, have a sweet, gentle twang; Erin French, a…
What if salade niçoise wasn’t a salad at all, but a warmer, heftier dish with a beautiful piece of butter-browned halibut right at its center? Beans and new potatoes are in a simple shallot…
Chefs’ Collections Editors’ Collections Recipes Selected RecipesMonkfish Roasted With Herbs and Olives
Firm-fleshed fish can be described as “meaty” — monkfish fits this category — and are often best roasted in a hot oven. Tart lemon slices, aromatic herbs and olives enhance and complement that meatiness,…
Chefs’ Collections Editors’ Collections Recipes Selected RecipesPan-Griddled Sweet Potatoes With Miso-Ginger Sauce
Think of this miso-ginger sauce as a universal sauce, because it’s so good on so many things: tofu, tempeh, winter squash and napa cabbage salads, for starters. This recipe, adapted from “In My Kitchen,”…
Chefs’ Collections Editors’ Collections Recipes Selected RecipesAnde ki Kari (Eggs in Spicy Tomato Sauce)
In this classic Indian dish, adapted from the cookbook author Julie Sahni, hard-cooked eggs are swathed in a spicy tomato gravy fragrant with cardamom, cumin and cinnamon. Since garam masala spice blends vary in…
Chefs’ Collections Editors’ Collections Recipes Selected RecipesFarro With Roasted Squash, Feta and Mint
Falling somewhere between a grain bowl and a warm grain salad, this colorful dish is substantial enough to be a meatless main course, or it makes a hearty side dish to simple roasted meat…
Chefs’ Collections Editors’ Collections Recipes Selected RecipesSpinach Salad With Pancetta and Fried Eggs
Laced with nuggets of pancetta and crisp-edged fried eggs, there’s a lot going on in this hearty salad, and you need a green that can stand up to it all. With its thick, ruffled…
Socca is street food in Nice, in the South of France. This Los Angeles version, served at the restaurant Sqirl, makes it a meal by adding shredded vegetables to the chickpea pancake and tops…
