Photo: Andrew Bui • Food Styling: Jessie YuChen. Photo: Andrew Bui • Food Styling: Jessie YuChen One of chef Romy Gill’s favorite sweet treats when she was growing up in India was smoothies. Her parents would blitz them up using whatever fruit was freshest, though a combination she especially loved was banana and mango. The pairing tasted even better when her parents added fresh turmeric. The root lent the smoothie a bright, peppery flavor—not to mention its anti-inflammatory powers—and made the fruits’ yellow hues even sunnier.  Though fresh or frozen fruit both work in this banana-ma ..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

Brian Klutch. Brian Klutch “Artichokes have a special place at the table of Istanbulites,” says Gamze Ineceli, an Istanbul-based researcher and expert in Anatolian food studies. Her classic Turkish braised artichokes recipe with peas and candied lemon is a family favorite that was perfected over generations. If you don’t want the artichokes to turn brown, rub them all over with a halved lemon as you trim.  Featured in “Why You Should Heart Artichokes (If You Don’t Already)” by Benjamin Kemper. Yield: 4 as an appetizer Time: 1 hour Ingredients For the candied lemon: 2 medium lemons, d ..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: 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

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

Michał Korkosz Nothing can dethrone the Polish national dish, pierogi Ruskie, but after the Russian army invaded Ukraine, many Polish restaurants renamed the dish from Ruskie (Ruthenian) to Ukraińskie (Ukrainian), even though the dish has nothing to do with Russia. The name actually refers to Red Ruthenia, a historical region on the border between Poland and Ukraine. To the traditional potato filling, I add roasted celeriac, which has an umami, almost meaty flavor. You can divide the work over several days. The dill oil can be made a week in advance, transferred to a bottle, and stored in t ..read more

Belle Morizio. Belle Morizio This quick and not-too-sweet brown soda bread comes from Byron Moussouris, the executive head chef of the Bloomsbury Hotel in London. Made with a generous splash of Guinness stout and black treacle—a robust cane syrup similar to molasses—this bread is best served warm or at room temperature, with soft, cultured butter or clotted cream and jam. Yield: Makes one 8-by-4-inch loaf Time: 1 hour 1 Tbsp. cold unsalted butter, plus more for greasing 1 cup plus 2 Tbsp. whole wheat flour 1½ cups all-purpose flour ½ cup rolled oats, plus more for sprinkling 1¼ tsp. baki ..read more