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Golden, puffed, and ever so tender, the gratin is based on the recipe for semolina gnocchi but uses whole eggs instead of just the yolks, making it more like a pudding-soufflé—and more protein—dense. Since the gratin is on the rich side, I’ve made the braised vegetables the main element in ..

Bollito misto refers to an Italian way of cooking meats, but it’s a great concept for vegetables, too. While "boiled mixed vegetables" could sound a bit depressing, a panoply of produce in its season is forever beautiful, its perfume sweet and clean. Plus, this is the least taxing and ..

Bollito misto refers to an Italian way of cooking meats, but it’s a great concept for vegetables, too. While "boiled mixed vegetables" could sound a bit depressing, a panoply of produce in its season is forever beautiful, its perfume sweet and clean. Plus, this is the least taxing and ..

Aioli is a sauce made of garlic and olive oil. Sometimes egg is also added for ease of mixing, but this is not considered traditional.

Look beyond the long ingredient list; there are actually two little steps and ten minutes' prep in a finger lickin' homemade sauce.

This delicious butter is good for steaks or just to put on toast.

This ragout is on my menu when I’m ready for spring but it’s not altogether ready for me. In this transitional dish, the peas and asparagus are the link to spring, but the rest of the vegetables—carrots, rainbow chard, mushrooms—hang back a bit, still in winter. As this is not a hefty stew, ..

Awesome spread on top an everything bagel. Great on a Ritz cracker or Wheat Thin. Could also be made into a nice cheese ball or cheese log.

Balsamic vinegar is the base for this classic and flavorful oil and vinegar salad dressing. Forget about the store-bought version. You can whisk this together in a matter of minutes, and it is far better.