Recipes & Menus

Made with crème fraîche and chives, this quiche is good enough to be eaten plain. But a buffet of garnishes—smoked salmon, avocado, braised leeks—make this Easter brunch truly memorable.

Quickly shallow-frying chicken halves locks in their juices and yields crispy, golden-brown skin. Serve them with garlicky potatoes, fried shallots, and dill.

A simple dish of soba noodles tossed with poached chicken, chili oil, soy sauce, and scallions.

For the very best results, brine the chicken, sear it over the flames, and finish cooking it on the other side of the grill before tossing with a robust vinaigrette.

Think: bacon and cheddar sandwich, but on a crouton. These bite-sized snacks with crispy crusts will leave all the other hors d'oeuvres in the dust.

This is project cooking at its best: tender manicotti wrappers are made by quickly cooking batter into pasta-like crepes. They're filled with a creamy trio of ricotta, Parmesan, and mozzarella, and covered with fresh tomato sauce before baking.

You may not mistake these jammy-crisp, slow-cooked onions for bacon, but they are truly exceptional as a stand-in.

Sweet peas, pea shoots, and lemon zest give this bright, lightly creamy chowder a dose of freshness.

These cardamom-scented rolls are briochelike and streaked with a sweet, buttery cinnamon filling.

Avocados add creamy, nutrient-dense richness, taking the place of butter in these baked sweets.

This go-to meal, ready in less than 20 minutes, has all the elements of a classic chicken Caesar salad—but instead of tossing them together, we celebrate each on its own.

This is the hearty pasta dish that everyone loves to eat. The rigatoni cooks right in the sauce, which not only saves you from having to wash an extra pan—it makes the pasta more flavorful.