Recipes & Menus

Tender, sweet and well-spiced stewed meat topped with cheese-encrusted creamy mashed potatoes…need I say more?

Persillade is an herby sauce, a little like a French pesto, made with ingredients we have an abundance of in the US.

A little sweet, a little spicy, a little smoky—these pork shoulder steaks have everything it takes to steal the show at your next dinner party. 

Sure, you could use just one kind of potato for this pomegranate-topped side dish, but we love to combine a few. Try orange and purple sweet potatoes plus Yukon Golds. 

Butternut squash melts into the polenta as this creamy, make-ahead dish cooks, while chunks of Fontina create gooey pockets of cheese throughout.

Smashing raw green beans breaks them open and allows them to fully absorb a tangy, citrusy Thai-inspired dressing.

Deviled eggs get way more exciting when you cover the egg whites in a deeply flavorful spice mix and swap out the filling’s usual mayo for yogurt-y labne instead.

This dairy-free cake hits all the right autumnal notes: it’s earthy thanks to the olive oil, warm thanks to the spices.

Here, eggplant gets halved lengthwise, drenched in olive oil, and roasted. It never quite crisps, but it browns and caramelizes while the rest of it turns to the texture of a perfectly just set 6-minute egg.

This succulent chicken is spiced with ras el hanout, a North African spice mix.

A creative way to take all the goodness of a fondue and wrap it up in a neat little package.