Inspired by this Fine Cooking recipe. The quantities are quite different so definitely check out the original

This is the pie dough I use for every recipe requiring a crust. For more guidance on pastry and pie making, se

Inspired originally by a soup served at Cafe Mimosa in San Clemente. Original post here. Notes: Plan ahead: th

Slightly adapted from Food52. Notes: * The third time I made this, I was out of bread — the horror! &a

Serves 6 Notes: *Quinoa: This is how I cook quinoa: Bring a pot of water to a boil. Once the water comes to a

Source: Food52 via Deborah Madison's Vegetable Literacy

I've given instructions below for how I learned to poach a chicken at the restaurant, which is how I now alway

Source: Jerusalem Notes: As noted below, you can use any number of greens here. I didn't actually use any char

Notes: This salad/salsa would well with any number of grilled or roasted meats: chicken, steak, pork, etc. You

Source: My mother via an old New York Times Magazine recipe — can't find an online source for the orig

Adapted from Nigella Lawson, original recipe in NYTimes here. Note: Original recipe calls for 16 cornichons &a

About this time last year, I learned how to properly cook quinoa, a revelation that not only gave the ancient

Serves 8 as an appetizer

Source: Melissa Clark, The New York Times

Notes: As with the original peasant bread recipe, the size of the bowl is important: The vintage Pyrex #441 bo

Inspired by my friend, Emily Teel; Recipe adapted from Jerusalem

Source: Bon Appetit

Serves 2 Notes: I have been using a 10-inch tagine, but I probably should be using a larger one. It works, but

Source: Bon Appetit

As noted in the post, this recipe can be adapted to your liking. Shapes like penne are more traditional but ca

Note: Depending on where you get your skirt or flap steak, it might be cut into smaller pieces or it might be

Adapted from Canal House Cooking Volume No. 6: The Grocery Store The original recipe calls for 1.5 cups of ric

Source: Mollie Katzen's Still Life with Menu

Making this sheet pan macaroni can be broken down into three phases: 1. Boiling the macaroni until it's less t

This is a variation of no-boil mac n cheese I made about this time last winter. I've simplified the recipe he

Source: Gourmet 2003

Adapted just barely from Michael Ruhlman's Traditional French Onion Soup Note: Plan ahead. Slicing the onions

Adapted from Food & Wine. I like to start with a whole chicken and cut it into 8 pieces. See video below.

Source: Jerusalem by Yotam Ottolenghi and Sami Tamimi

Bechamel recipe adapted from Nancy Silverton's Sandwich Book

Adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi Feel free to take liberties with the ingredients he

Source: The Barefoot Contessa's Foolproof Yield = 5 cups

Serves 6 to 8 Re tzatziki: Use these measurements as a guide. I like my tzatziki garlicky, but others do not.

Tofu: Inspired by a recipe in The New Mayo Clinic Cookbook Serves 2 Nuoc Cham The Asian Grill Yield = 1 cup

Source: Chez Panisse Desserts Author Lindsey Shere’s notes: Serve this torte with a cup of coffee or t

Notes: The bowls: The vintage Pyrex #441 bowl is my favorite bowl to bake the peasant bread in — the p