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This simple and delicious stuffed tomato recipe by chef Eric Ripert is a perfect way to use the last tomatoes of the season. Kindly provided by our...
The marinade uses our Noga N17 blend, and a few tricks, to make simple and delicious grilled chicken. The sauce is a combination of things you may ...
I think that frozen puff pastry is an essential thing to have. You can use it for so many dishes, savory or sweet. In this case i had a couple of v...
Le Puy lentils are small, nearly black, and, when uncooked, hard as little stones. Unlike green lentils or red lentils, these French ones don’t bur...
It's that time of year in most places, where peaches might be super ripe but at the tail end of season, soft in spots, battle scarred. This is one ...
This recipe is a great way to use some overripe fruit and that half bottle of red wine you did not finish and just stayed on your counter for a fe...
One of my favorite vegetable dishes! A great way to use slightly bruised or very ripe veggies, and it is ready in no time.
This dish is inspired by caldo verde (Portuguese), caldo galego (Galician), and my desire to not waste food. It uses the stems from collards and ca...
This is a classic Brazilian collard dish that's often made with bits of smoked pork. My version includes a bit of red cabbage for sweetness and col...
My friend Asya Ghafarshad’s parents immigrated to the US from Afghanistan in the 1960s. Asya was born in the US and her mom tells her stories of gr...
A simple twist on a classic Old Fashioned, using date syrup in the place of sugar and our golden-yellow Mishmish N33 blend instead of cocktail bitt...
Sometimes all you want is a great steak. Ribeye is one of my favorite cuts. For some reason it always seems complicated and a big fuss but it shoul...