Jerusalem artichokes share with the potato an ability to drink up both dressings and the fat in which they cook. Roll a still-warm steamed artichoke or potato in a sharp oil and vinegar dressing and it will soak up the liquid like a sponge. It is this quality that makes them a candidate for cooking in luxurious mediums such as bacon fat or, better still, duck fat. This contemporary twist on the sautéed potato is, as you might expect, something with which to garnish a steak. An ice-crisp salad of winter leaves (Belgian endive, radicchio, frisée, maybe) would slice the edge off its richness.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.