Steak, goat cheese, and onion jam tartine recipe
We start these tartines (French for topped bread slices, though more familiar to us as open-faced sandwiches) with a caramelized onion and balsamic jam. You can make the jam and...
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Ingredient: Bread
Greens on toast for one recipe
Because it’s so fast, this open-face sandwich feels somehow decadent. But it’s probably one of the greenest meals you’ll eat all week.
French toast casserole recipe
When we’re craving the flavors and richness of French toast without a fuss, we turn to French toast casserole, which can serve a crowd all at once, no batches necessary....
Classic bread stuffing with sage and thyme recipe
Since a stuffed turkey takes longer to cook and often results in overcooked meat, we usually prefer to cook our stuffing outside the bird. For this recipe, we aimed to...
Summer vegetable gratin recipe
We loved the idea of a rich bread crumb–topped gratin showcasing our favorite summer vegetables: zucchini, summer squash, and ripe tomatoes. But every version we tried ended up a watery,...
Quinoa patties recipe
For appealing quinoa patties, we used white quinoa, which softened enough for us to shape. An egg plus a yolk and some fresh bread crumbs bound the grains together; chilling...
Salmon cakes recipe
We wanted moist, flavorful salmon cakes that tasted foremost like salmon for a quick and delicious dinner. Many salmon cake recipes use canned salmon, but since the salmon is the...
Pan-seared chicken breasts with romesco sauce recipe
Looking to create a simple sauce that would provide a boost in flavor and richness to quick-cooking chicken breasts, we found inspiration in the classic Spanish sauce, romesco. To keep...
Venison packets recipe
Parchment paper is great for making small packets to cook meat, fish, and vegetables with short cooking times in their own juices. A few spoonfuls of stock accumulates in the...