Gazpacho is essentially a liquid salad. It’s best prepared at the height of summer, using fresh, local ingredients—I always use Georgia-grown vegetables when I make this gazpacho. The key is to use the proper amount of salt to draw out the moisture and flavor of the vegetables. There is nothing so simple, yet so vitally essential to cooking, as salt. Without salt even the most elaborate dish would be lifeless and dull. I remember staring incredulously as my chef in culinary school would toss what seemed to be handfuls of salt into food. Now I giggle when my students stare at me when I do the same!
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.