For many years, I was delighted to work with Lindsey Shere, the founding pastry chef at Chez Panisse. She was constantly surprising us with amazing fruits and berries from neighbors’ backyards and nearby farms. Without fail, Lindsey would come in one weekend each summer carrying a big plastic Tupperware container, which, due to its distinctive rounded shape, left no question that it was precisely designed to hold a canned ham. But instead of a ham, inside would be a jumble of tiny, tender, smushed wild plums picked by her mother. Eaten raw, they were puckery-tart, but once stewed, they made an incredibly flavorful plum ice cream. Each year I would wait patiently for that one late-summer weekend when Lindsey would walk though the door lugging her now-infamous canned ham container. Although wild plums may be hard to come by, you can use whatever plums are available with equal success.
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.