Recipes & Menus

This take on a very popular Thai bar snack—freshly fried cashews tossed with salt, chiles, scallions, and fragrant lime zest—is simple but so good with an ice-cold beer.

Onions are the star of the show: sweet and lightly scented, in pride of place on a layer of light, puffy pastry and delicious crumbled blue cheese.

I prepare Nutterbuddies—small crispy peanut-butter-and-chocolate squares—as a confection for many of the restaurants I’ve worked for, in Seattle and Chicago, and they’ve garnered quite a cult following.

Creamy, nutmeg-spiced eggnog is one of my favorite holiday indulgences, and has been since I was a child. Now I’ve turned my favorite holiday cheer into a compelling ice cream.

Cooking congee in a slow cooker takes patience, but you can cook it overnight if you want it for breakfast. 

Chopped fresh oysters lend depth and moisture to this classic Thanksgiving side dish.

Our ultimate version has mix of country bread and cornbread, savory breakfast sausage, and plenty of fresh herbs to make it truly irresistible.

I would just as soon skip the cooking marathon that leads up to Thanksgiving. But I would feel truly bereft to miss out on the festival of leftovers, including days of sandwiches piled high with slabs of stuffing fried in butter and stacks of thinly shaved turkey breast. (No, I am not above going full tetrazzini if the situation demands it.) I am hardly alone in celebrating a fridge full of Thanksgiving leftovers, but this year I am taking things a bit further and cooking my Thanksgiving turkey .…

Large pieces of butternut squash get braised in a coconut sauce spiked with chile, cayenne, and turmeric for a low-effort dish that’s full of flavor—perfect to star as the vegetarian- or vegan-friendly main event on your Thanksgiving dinner table. Serve with your favorite festive sides or simply with rice or potatoes and a side salad. A squeeze of lime juice at the end adds tang, and almonds bring some contrasting crunch.

Inspired by Moroccan tagine, this vegan holiday centerpiece is stuffed with dried fruit, hearty barley, and fragrant spices.

This vegan pecan pie is flavored with coconut oil, maple syrup, and almond milk, while tapioca flour takes on the role of thickener, replacing eggs.

In this fun and easy Diwali snack, spiced potatoes, cheddar, and cilantro are encased in pastry, then baked until crisp and golden brown.

Bright, peppery turmeric and a smoky cumin salt on the rim make this vibrant drink perfect for celebrating Diwali. To serve, garnish with fresh mint and a wedge of lime.