Recipes

Arroz de Pato à Antiga: Old-Fashioned Duck Rice Yield: 3 servings Time: 1 hour 1 whole duck, trimmed of excess fat 1/2 cured pig’s ear or strip of cured pork belly 1/2 pound cured ham 1 chouriço (smoked sausage), sliced into rounds, divided Freshly ground black pepper, to taste 1 clove Coarse salt, to taste […]

Mathew Green, director of culinary operations at Blue Orbit Restaurant Consulting, has the perfect solution for your end-of-season tomatoes. What’s something you always make from scratch? I make my own tomato paste. The flavor is so concentrated and incredible. It doesn’t take a lot of work and it lasts forever. I can buy bushels of […]

Pizza Fritta When I visited Pepe in Grani—Franco Pepe’s hilltop shrine to Naples-style pizza—this is the first pizza he served. The dough was light, airy, crisp, and topped simply with paper-thin mortadella, buffalo ricotta, and lemon zest. It was perfect. The frying method couldn’t be easier. Instead of baking the pressed-out dough in an oven, […]

Kamado-Grilled Neapolitan Pizza The Big Green Egg and other kamado-style grills get super hot, up to 800 degrees F (427 C). They’re typically made of ceramic, which is similar to the firebricks in a wood oven, so all in all, they make great pizza. Just be careful not to get them too hot or your […]

Desmond Tan, owner and founder of Burma, Inc.—which has three restaurants in San Francisco, Oakland, and Alameda, California—swears by a flavored salt that works as an alternative to MSG. Secret Ingredient: Tamarind salt, made by grinding kosher salt with seedless tamarind pulp. While writing his cookbook, “Burma Superstar,” Tan developed the seasoning as a substitute […]

NEW YORK—Summer is at its peak, and the markets are teeming with its bounty—fresh, sun-kissed, and bursting with flavor. On a visit to the Union Square Greenmarket in New York in early August, stone fruits were the star of the show: blushing peaches and nectarines; plums the size of walnuts and up, sweet interiors countered by […]

Melón con Jamón: Melon with Iberian Ham and Fresh Herbs A classic combination of cured ham and melon is taken to the next-level in this voluptuous dish, pairing nutty, melt-in-your-mouth Jamón Ibérico with ripe cantaloupe and a fresh lemon herb salad. The combination brings out new flavors in each of its components for a palate-pleasing […]

Montados de Anchoas: Salt-Cured Anchovies and Eggplant on Toast In northern Spain, anchovies are often salt-cured and preserved in olive oil, resulting in mild and meaty fillets. Look for our favorite Don Bocarte anchovies from Cantabria to use in this recipe. In this pairing, the smoky creaminess of eggplant blackened over fire is the perfect […]

What could be better than a classic grilled cheese sandwich, buttered and toasted to crispy, gooey perfection? Eric Greenspan has a few ideas. The LA-based chef’s new cookbook, “The Great Grilled Cheese Book,” is full of them. Greenspan draws upon his experiences working at Michelin-starred restaurants to turn the humble sandwich into complex works of […]

Peter Sherman, owner and head chef of BarBacon in New York City, finds versatile uses for crispy chicharrones. Secret Ingredient: Chicharrones, fried pig skin. They are supremely crunchy and light while maintaining a clear pork flavor. How To Use It: As a chef, being able to introduce flavor without having to add a lot of […]

In Spain, dining out is a mobile and intensely social affair. In a tradition as integral to the nation’s culinary fabric as the food itself, patrons hop from bar to bar, sharing drinks and a sampling of tapas at each—perhaps golden croquetas oozing bechamel insides at one, slices of jamón and manchego atop toasts at […]

Fideuà Negra: Shrimp, Clams, Cuttlefish, and Fideo Noodles with Squid Ink This squid ink and toasted noodle paella is one of our all-time favorites. Try it and you’ll understand why. Once on the table you’ll want to grab a spoon, crack through the crispy top, and mix the allioli evenly throughout the inky paella until […]

Blackberry Pie Blackberries can be found across the country and ripen at the same time peaches do. Be sure to wear a long-sleeve shirt when picking blackberries since vines with thorns are prickly. Look for berries that are plump and almost black. Only pick the berries that come off the stem easily. If you have […]

Traditional Art of the Pie All-Butter Dough An all-butter crust is not as flaky as a butter and leaf lard crust, but the flavor can’t be beat. For one double-crust pie or two single-crust pies 2 1/2 cups (363 grams) all-purpose flour, unbleached 1/2 teaspoon (3 grams) salt 14 tablespoons (196 grams) salted or unsalted […]

My Favorite Peach Pie Peach pie is one of the absolute best ways to make friends of your neighbors. If they don’t love you after eating this pie, then I believe there just might be a serious question as to their character to begin with. I could tell you the story of the man who […]

Poached Wild Striped Bass With Tomato and Garlic Striped bass is a chef’s favorite because it’s a hearty fish that cooks up silky and sweet. I love it because it’s rich, and even though the meaty flakes hold up well with many preparations, poaching makes them even more moist and consistent. Topping the fish with […]

Crispy Whole Mediterranean Branzino Thirty years ago you found this wild Mediterranean fish only in southern European countries. In Italy it’s called branzino, in France it’s known as loup de mer, in Greece lavraki, and in Portugal robalo. Today it’s probably the second most popular upscale farmed fish in the world, after salmon. While it […]

Sautéed Soft-Shell Crabs Ask me what seafood I like best and I’ll tell you I love it all. Press me for an answer and I’ll admit that one of my favorites is soft-shell crabs. On the East Coast, soft-shell crabs are available early March through September. Crabs are caught in a pot, then put into […]

Unicorn Universe Baked Donuts Makes: About 24 small donuts Total time: 45 minutes You will need: Donut pan, large piping bag fitted with a 1/2-inch plain tip For the donuts: 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 3/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 1/2 […]

Eat-the-Rainbow Fruit Salad Makes: 4 to 6 servings Total time: 20 minutes 1 cup dragon fruit balls or cubes 1 cup papaya balls or cubes 1 cup cantaloupe balls or cubes 1 cup pineapple balls or cubes 1 cup diced cucumber 1 cup purple grapes 2 tablespoons honey 2 tablespoons warm water 1/2 teaspoon kosher salt 5 […]