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RecipeSteamed Ginger Custard
This quick, silky steamed custard is a delicious way to end a festive Lunar New Year menu. Combining the custard ingredients in a 4-cup liquid measuring cup makes it easy…
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RecipeSlow-Cooked Green Beans with Olive Oil, Salt, and Vinegar
Though this dish doesn’t cook as long as some other slow-cooked Italian vegetables, it takes the green beans past the usual crisp-tender and lets them cook until fully softened. It’s…
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RecipeHerb, Feta & Beet Salad
This is a composed salad with four parts: beets, feta, herbs, and a very simple vinaigrette. The four elements only meet at the last minute on the plate.
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RecipeSteamed Artichokes with Tarragon-Mustard Vinaigrette
Steaming is the most basic way to cook artichokes. In this recipe, aromatics like peppercorns and bay leaves in the cooking water add extra flavor.
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RecipeSteamed Green Beans with Lemony Tahini Sauce
This tahini sauce adds flair to simple steamed green beans, but it's also great with potatoes, carrots, broccoli, or cauliflower.
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RecipePersian Saffron Rice
Three kinds of rice come from one pot: light, fluffy, buttery white rice; rice flavored with saffron; and a crunchy fried rice cake (called tahdig). For best results, use a…
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RecipeSteamed Artichokes with Aïoli
Mild artichoke leaves benefit from a dip in a tangy, garlicky aïoli. Dip the leaves, scraping the meaty part at the bottom with your teeth. When the leaves are gone,…
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RecipeChilled Fennel and Cucumber Soup
Cucumbers make this soup refreshing, and fennel gives it a full flavor. A touch of cream adds richness, while fresh tarragon contributes lovely herbal notes. Read the article "Chill Out" for…
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RecipeGreen Beans and Blistered Tomatoes
Super easy to make and delicious served at room temperature, these green beans pack a ton of savory, spicy flavor.
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RecipeDeviled Eggs with Herbs and Capers
Eggs are a perfect showcase for the trio of tarragon, parsley, and chives. Here, the herbs brighten a luxurious filling for deviled eggs, while a caper-chive drizzle on top adds…
