Photo: Belle Morizio • Food Styling: Christine Albano • Prop Styling: Carla Gonzalez-Hart. Photo: Belle Morizio • Food Styling: Christine Albano • Prop Styling: Carla Gonzalez-Hart When it comes to rib-sticking comfort food, Poland—with its smoky stews, cheese-filled pastries, and potato everything—never disappoints. But while dishes like pierogi and bigos are the first that spring to mind for many Polish food lovers, the country also boasts an abundance of fresh, produce-forward recipes that are just as worthwhile. In fact, as a buzzy new Polish cookbook goes to show, Poland is in the mids ..read more

Photo: Paola + Murray • Food Styling: Rebecca Jurkevich • Prop Styling: Sophie Strangio. Photo: Paola + Murray • Food Styling: Rebecca Jurkevich • Prop Styling: Sophie Strangio A Yiddish word for preserves, eingemacht can refer to a variety of jams made with fruits or root vegetables. This beet version comes from baker Ellen Gray’s grandmother, Dorothy, who served the treat as a part of her Passover Seder. Chremslach (sweet matzo fritters) were a fixture on Gray’s other grandmother Minnie’s table. Here, Gray swaps out the traditional dried fruit filling for seasonal rhubarb. Paired together ..read more

Brain Klutch. Brain Klutch Katie Reicher, executive chef of Greens restaurant in San Francisco, brings us this Italian American-inspired artichoke bruschetta recipe. If you can find fresh baby artichokes, they are excellent here: Trim them down to their tender hearts, then steam in a steamer basket over medium heat until tender, about 20 minutes. Frozen artichoke hearts, tossed with oil and salt and roasted at 400°F for about 35 minutes, also work wonderfully.    Featured in “Why You Should Heart Artichokes (If You Don’t Already)” by Benjamin Kemper. Yield: 2–4 Time: 12 minu ..read more

Brain Klutch. Brain Klutch Jacques Pépin, the legendary TV host and cookbook author, has been making these classic French artichokes “Helen”—mounded with creamy cognac-spiked mushrooms, then broiled—since the 1960s. When shopping, seek out either large tapered artichokes or small globes. Featured in “Why You Should Heart Artichokes (If You Don’t Already)” by Benjamin Kemper. Yield: 6 as an appetizer Time: 1 hour 2 Tbsp. fresh lemon juice 2 Tbsp. olive oil 1 tsp. fine salt, divided 6 medium artichoke bottoms (about 12 oz.), trimmed per the instructions on p. TK 2 Tbsp. unsalted butter 2 c ..read more

Photo: Linda Pugliese • Food Styling: Mariana Velasquez • Prop Styling: Elvis Maynard. Photo: Linda Pugliese • Food Styling: Mariana Velasquez • Prop Styling: Elvis Maynard We may earn revenue from the products available on this page and participate in affiliate programs. Ask a cookbook author or a chef for their opinion on the best Italian cookbooks and the result is likely a love letter to food in general. Italian cuisine has captured hearts (and stomachs) the world over because it is comforting, satisfying, economical, and easy to prepare, making it as loved by those who are cooking it ..read more

Michał Korkosz I once read that food scientists say tomatoes and strawberries are made of the same flavor components, so they can be used interchangeably in cooking. I respectfully disagree; however, these two fruits do go together perfectly. My modern take—combining strawberries with garlic and dill—may seem unusual, but the strawberries make a subtle complement to the tomato flavor. You can also replace the strawberries with watermelon, raspberries, cherries, apricots, or melon. Adapted from Polish’d: Modern Vegetarian Cooking from Global Poland © Michał Korkosz, 2023. Reprinted by permis ..read more

Photo: Dan Liberti • Food Styling: Jillian Knox. Photo: Dan Liberti • Food Styling: Jillian Knox Hailing from Bari, Italy, spaghetti all’assassina is a relatively new entry into the pasta canon. It’s made by simmering spaghetti in spicy tomato sauce until the pasta is al dente and the sauce is mostly absorbed or evaporated and about as thick as tomato paste. It’s then fried until the pasta turns golden brown and crispy in some parts and charred and crunchy in others. This recipe from “The Sporkful” podcast creator and host Dan Pashman is inspired by the superlative spaghetti all’assassina a ..read more

Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen I first encountered salmorejo—gazpacho‘s thicker, more decadent cousin—in Madrid. The cool and creamy tomato soup transcended seasonality. It was topped with egg and jamón ibérico, which wept fatty tears over its surface. Salmorejo demands that you act as a Spaniard and mop up every drop with bread. Then, like an American, you order another bowl.  Yield: 8 Time: 1 hour 15 minutes 3 Tbsp. kosher salt, plus more to taste 8 plum tomatoes, halved and seeded 1 baguette (10 oz.), preferably ..read more

Beth Galton. Beth Galton These floral, buttery noodles from chef Antonia Klugmann at L’Argine a Vencò can be infused using either fresh or dried flowers. Steep the flowers in the butter and pasta cooking water in advance if desired, and reheat when ready to use. Any tubular pasta like bucatini or spaghetti, cooked al dente, will work. Featured in “5 Unsung Pasta Classics Every Carb Lover Should Try” by Stacy Adimando. Yield: 4–6 Time: 1 hour 1 Tbsp. dried jasmine buds 1 tsp. honey 2 generous pinches saffron (about 60 strands), or more as needed Kosher salt 16 Tbsp. unsalted butter 1 Tbs ..read more

Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen These fried potatoes, served at the now closed Chez Clovis, get their name from Paris’ Pont Neuf (“New Bridge”—in fact the city’s oldest one), where, it is said, pommes frites (a.k.a. the grandaddy of French fries) used to be sold. Featured in the March 2000 issue. Buy the SAVEUR Selects Enameled Cast Iron 6-Quart Oval Roaster here. Yield: 4 3 lb. medium white potatoes, peeled Vegetable oil Kosher salt Instructions Square off the ends of each potato, then cut each potato length ..read more