There is no roux here, no flour, no blending. This clam chowder is more of the brothy, soupy, light and ethereal variety, ideal for the end of summer and beginning of fall, but would happily take you into the winter months, too ..read more

Directly inspired from the many variations of nuoc cham I had while in Vietnam a few years back, any combination of fish sauce and lime juice has become my absolute favorite way to dress grilled meats ..read more

I knew I wanted this to be a quick, throw-together affair. That meant no “salt the tomatoes to draw out the moisture,” no crust that needed to be chilled or rolled out, nothing to delay me from having crisp, cheesy crust with a simple layer of softened, jammy, garlicky tomatoes as soon as possible ..read more

These shrimp are deceptively flavorful and complex: spicy (thanks to harissa paste), lemony (thanks to whole, sliced lemon caramelized in the pan), and buttery (thanks to butter ..read more

  This is not necessarily a quick pasta recipe, because almost nothing involving eggplant is “quick,” but that’s okay. Some things, like a bowl full of pasta that tastes like Eggplant Parmesan, are worth it. Something very magical happens when you add water to deeply roasted eggplant in a skillet. The slices of eggplant, previously nearly dehydrated from a trip to the oven (which we do to encourage that signature, almost acidic, concentrated “umami” flavor that can only come from deeply browned eggplant) rehydrates and becomes thick, luscious, almost creamy in texture. In other words, a ..read more

  Spanish tortilla is a humble snack made with a quartet of ingredients you likely (almost definitely) already have on hand. Potatoes and onions cooked in olive oil then baked with just enough egg to hold it all together. If you’re in Spain, they’re ubiquitous, and if you’re not but find yourself wishing you were, well, you can make one at home. While there are different versions available to both make and eat, this one is pretty straightforward: more potato than egg, onions included, thick but not too thick with a nice, firm-ish set, perfect for slicing. While you can make a tortilla in ..read more

  Has there ever been a more pleasing phrase than “corn on corn?” Close your eyes and you can see it now: a bowl of perfectly tender, creamy polenta with plenty of black pepper and just the right amount of Parmesan, topped with some buttery, lightly spiced, just-cooked corn. It’s a starch, it’s a carb, it’s a vegetable, it’s celebrating both peak summer produce and reliable pantry staples, it’s everything! A summer dream if there ever was one (though have been known to make this deep into the cooler season).  However you get to 2 cups of corn kernels (shucking and cutting the kernel ..read more

  This recipe is simple, really existing to make the case that high quality meat, seasoned sparingly with salt and pepper is a true luxury. Sure, after slicing it’s finished with some capers crisped up in browned butter alongside toasted slivers of garlic, maybe a little lemon, but still—simple. Since it’s best practice to waste not, want not, the rendered pork fat is put to good use, searing wedges of cabbage to get caramelized and tender (cabbage is SO GOOD), but fennel, broccoli, turnips or handfuls of hearty broccoli rabe or kale would also work if you’re not yet convinced cabbage is ..read more

  Biscuit making is a practice, a recipe you begin to feel rather than follow. Like pie dough, they’ll only get better every time you make them, but starting with a great recipe will help. This one does not require a food processor, because I believe flat, shaggy pieces of butter create flakier layers than small, pebble-like bits, and it uses two types of leavening in conjunction with buttermilk for foolproof lift. YIELD — Makes 8 biscuits Print Recipe  Ingredients 3 cups/450g all-purpose flour, plus more for dusting 1 tablespoon baking powder 2 teaspoons kosher salt 1 ½ teaspoons ..read more

  While jam often feels like sugar thickened with fruit, this here is a celebration of the fruit itself, cooked just long enough to get rid of excess moisture with just enough sugar to highlight its texture and flavor. While I do enjoy a low-sugar jam, it’s not quite as good a candidate for canning. (The sugar in jam acts as a preservative.) That said, “not canning” has never once stopped me from making jam; I just got into the habit of keeping it in the fridge instead of the pantry. YIELD — Makes 4 cups/1 liter; 4 half-pint/250ml jars Print Recipe  Ingredients 4 pounds/1.8kg blueb ..read more