Pasta30 minServes 2
Handmade Tagliatelle with Brown Butter
Silky fresh pasta tossed in nutty brown butter, crispy sage, and a shower of aged Parmigiano. Ready in 30 minutes.
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Seasonal recipes, chef techniques, and the kind of food worth making time for — new recipes every week.
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MainsBraised Short Ribs with Cabernet Sauce
Fall-off-the-bone short ribs slow-braised in a rich Cabernet reduction with roasted root vegetables. This is the dish that turns a Sunday into an occasion.
3 hrs 30 min
Intermediate
Serves 4
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Pasta
Salads15 minServes 2
Market Salad with Lemon Tahini
Whatever's freshest at the market, dressed in a bright lemon-tahini vinaigrette with toasted seeds and fresh herbs.
Desserts45 minServes 8
Dark Chocolate Tart
A buttery shortcrust shell filled with silky dark chocolate ganache. Elegant enough for guests, simple enough for a Tuesday.
Mains1 hr 20 minServes 4
Herb-Roasted Chicken with Pan Jus
A whole chicken rubbed with garlic, lemon zest, and fresh thyme, roasted until golden and crisp. The pan jus is worth every drop.
Mains45 minServes 4
Creamy Mushroom Risotto
Arborio rice coaxed into a silky, deeply savory risotto with wild mushrooms, white wine, and a generous finish of Parmigiano.
Mains25 minServes 2
Pan-Seared Salmon with Beurre Blanc
Crispy-skinned salmon over a classic French butter sauce with capers and fresh dill. Restaurant technique, home kitchen results.
Desserts1 hrServes 8
Lemon Curd Tart with Shortcrust Pastry
A bright, tangy lemon curd set in a crisp homemade pastry shell. Simple to make, impossible to stop eating.
Salads20 minServes 4
Grilled Summer Vegetable Salad
Charred zucchini, peppers, and stone fruit over peppery arugula with a honey-balsamic glaze. Summer on a plate.
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