This is basically a version of the common shoyu-sesame oil poke, but made with sweet potato. Root vegetables, especially sweet potatoes, make a great poke. The key is to roast…
This is poke meets kinilaw, a Filipino-style ceviche. The acidity of coconut vinegar and yuzu juice plays against creamy coconut milk, and with the addition of vanilla bean, black pepper,…
Smoking mushrooms on the grill imparts them with depth and complexity. The rich, creamy filling of mayonnaise, sour cream, sharp white cheddar, and Monterey Jack and flaky, buttery crust balance…
Artichokes open up like flowers and become crisp at the edges but stay tender in the middle when pressed with a heavy brick. First you will need to trim them…
With an everyday vegetable peeler, you can turn summer’s most ubiquitous squash into wide, pretty ribbons that come to life in a creamy and bright avocado-meets-scallion-and-jalapeño dressing. Plated like pasta…
For many southerners, grits aren’t grits unless they are finished off with ample butter before serving. I get it, butter does deepen flavor and add creaminess, but my vegan version…
The rich, runny yolks of poached duck eggs become part of this elegant bistro-inspired salad dressing. Salty pancetta, caramelized shallot, and nutty sherry vinegar add a salty-tart counterpoint.
Celery root has a long history in European cooking. The French turned it into a classic bistro salad—céleri en rémoulade—and this salad is a play on those flavors and textures,…
This grain bowl is a colorful, fun meal. The pickled blueberries are a wonderful surprise that awakens the palate. You can use any combination of grains, nuts, or fruit, and…
This fan-favorite recipe exemplifies fall at its finest: abundant with dried fruit and nuts, pickles, and roasted vegetables. Hand-bruising the kale to soften it a bit is one of the…
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