Recipes & Menus

When the weather turns crisp and cool, I crave a house that smells like autumnal, warm spices. This sesame oat apple crisp fits the bill perfectly. The topping is studded with sesame seeds and rolled oats, giving this crisp a delicious nutty aroma and perfectly chewy texture. It's filled with the season’s best apples and tossed with Swerve (my go-to alternative sweeteners when I want to add flavor without the carbs and calories), warm spices, and lemon juice, creating a marriage of salty and sweet, nutty and delicious.

Sweet red or green grapes also have just the right amount of acidity. Sweet fennel and honey, Calabrian chile paste, and red wine vinegar make this a balanced meal.

This scalloped potatoes recipe is a classic from Gourmet, simply made with softened onions, an easy roux, and thinly sliced potatoes.

Cube your salmon and roast it at high heat for a perfectly charred exterior and tender, flaky interior. The creamy marinade in this recipe brings flavor, while also keeping the salmon moist.

If you’ve only ever had dry supermarket pita, this is a different animal entirely: puffed up like a pillow, savory on its own, and ready to scoop up anything you like.

In this recipe, beets are cooked in two separate batches: One batch is used to make “beet water,” a kind of rich beet stock, and the other batch is cooked and grated. This two-step process gives the borscht its distinct taste and depth of flavor.

Here is my super bougie restyling of an everyday Ghanaian hot chile condiment. My bet is that once you’ve made it, you’ll be shouting at your West African friends because no one told you about it before. Until now, you thought XO sauce solved everything. Until now, you thought sambal belacan was the only smoked fish dip the world needed. But now, you’ve realized: I Shito, therefore I am. This recipe is luxurious, it is decadent, it is rich and textured for lavish enjoyment. Right here is where hot pepper sauce dreams comes true.

This summer soup is deeply savory, with anchovies, bacon, and a brown butter–tomato sauce anchoring the whole thing. 

Tomato brown butter is the deeply savory—and slightly sweet—result of swirling fresh, raw tomato purée into fragrant brown butter. Drizzle it over roasted vegetables, grilled fish, or grain bowls.

When I was growing up, my mother served a lot of canned vegetables, but the one thing she always made from scratch was acorn squash, which she roasted with butter and maple syrup. When I revisited her old method, I found it was just as good as I remembered. The sweet squash filled with a big puddle of melted butter and sweet syrup is so irresistible!

Onions are the base—the very foundation—of Indian cooking, and yet here, they are used to add a crispy topping, as a finishing flourish to a dish.

The trick to keeping this salad crisp? Salt, drain, and squeeze excess liquid from the cucumbers before dressing them. Add a swoosh of yogurt and juicy oven-baked meatballs to make it a flavorful, filling meal.