If this isn’t the world’s best potato salad recipe, it’s certainly a strong contender. Created by legendary New Orleans chef Leah Chase, the dish gets its subtle kick from white rather than black pepper. The type of potato you choose will have the biggest effect on your potato salad: Russet potatoes will break down a … Read more
Cooking ribs can be intimidating, but within this recipe, chef Sam Fore employs a foolproof, hands-off cooking technique that ensures remarkable tenderness and flavor. First, she seasons the ribs in a peppy blend of curry powder, garlic, ginger, turmeric, red pepper flakes, and lime zest. Then she tightly wraps the seasoned ribs in a foil … Read more
Step 1 Place a rack in middle of oven; preheat to 350°. Gently toss together 2 lb. mixed stone fruit (such as peaches, nectarines, plums, and/or apricots), sliced ½” thick, zest and juice of 1 medium lemon, ½ cup (100 g) granulated sugar, 2 Tbsp. cornstarch, 1 Tbsp. vanilla bean paste or vanilla extract, and … Read more
When asked my favorite way to serve slicer tomatoes, I always reply, “with brown butter, black pepper, and salt.” There is something about the nuttiness of brown butter that takes peak-season tomatoes to a whole new level. Our favorite tomatoes to serve this way are classified as brown tomatoes, which tend to have a meatier, … Read more
Tossed in a verdant sauce that recalls green goddess dressing, this striking herby spin on potato salad will have long-time skeptics reconsidering their stance. Tender herbs get blitzed into zingy sour cream and luscious mayo, with both lemon zest and juice to keep everything bright. The skins are left on the potatoes for texture. Feel … Read more
Perfect for picnics, potlucks, or those hot nights when you simply cannot fathom turning on the oven, this corn and pasta salad recipe tastes like summer in a bowl. Fresh corn and in-season tomatoes and basil make it sing, though you can substitute defrosted frozen corn in a pinch. The easiest way to cut corn … Read more