ROAST CHICKEN AND WARM BREAD SALAD WITH ARUGULA
WHY THIS RECIPE WORKS San Francisco’s famed Zuni Café serves a perfect roast chicken over a chewy-crisp, warm bread-and-greens salad that has a cultlike following. We pay homage with this simplified take, which is much more streamlined but still hits all the right notes: salty, savory, sweet, fresh, and bright. To preserve the soft texture […]
STUFFED ACORN SQUASH
WHY THIS RECIPE WORKS Stuffing and roasting an acorn squash the traditional way can take hours, but our impressive version is ready in a fraction of the time without compromising on either flavor or texture. Our solution was to microwave the squash, which takes about 15 minutes, and make our filling in the meantime. While […]
MAPLE-GLAZED ACORN SQUASH
WHY THIS RECIPE WORKS The earthy flavor of acorn squash is beautifully highlighted by a sweet maple glaze. But most recipes for maple-glazed squash just halve the squash, pour on some syrup, top with a pat of butter, and roast, which results in a thin pool of buttery syrup at the bottom of each half. […]
ROASTED KOHLRABI WITH CRUNCHY SEEDS
WHY THIS RECIPE WORKS A simple, quick roast with a trio of flavorful seeds is an excellent and crowd-pleasing way to bring mild-tasting kohlrabi to the dinner table. A hot oven (450 degrees) browned the kohlrabi beautifully, and the ¾-inch pieces cooked in just 20 minutes. Usually seeds are toasted before being included in a […]
BRUSSELS SPROUT GRATIN
WHY THIS RECIPE WORKS In developing a Brussels sprout gratin, we wanted to make a dish that highlighted the earthy flavor of Brussels sprouts. Preroasting the sprouts made them rich and nutty, not cabbage-y. We made a quick, creamy Mornay sauce, using a combination of Gruyère and Parmesan cheeses, to bind the gratin. To add […]