Think of how often a dish begins with a simple sauté of onions, carrots, and celery. In Italy, this classic trio is called soffritto. In France, the same combination cooked in butter is known as mirepoix. For everyday cooking, I prefer using a light-flavored olive oil or even a neutral oil like grapeseed, so I...Read More

Summer squash are another New World food with deep culinary history. Zucchini—originally known as cocozelle in Italy—were bred there and brought to the United States by immigrants. By the 1920s, the Tuscan name zucchini became the word we use today. How to Purchase and Store Summer Squash Choose wisely: Look for squash that feel dense...Read More

If you’ve ever tried pastured or grass-fed meats, you know they taste richer, cleaner, and more “real” than their grain-fed counterparts. But there’s one important thing to keep in mind: these meats are naturally leaner, which means they need a little extra care in the kitchen. With the right techniques, you can bring out their...Read More

This onion relish is a kitchen treasure to keep on hand in the refrigerator. It can be used so many ways—tossed with vegetables, as a topping for meats or burgers, stirred into whole grains, or folded into soups. It’s especially delicious paired with roasted or grilled peppers, and also makes a flavorful base for pastas...Read More

Most people think of olives first when thinking of tapenade, but the word tapenade actually comes from the Provençal word “tapeno,” which means “caper.” I like to keep this in mind when making tapenade to remind myself to keep the balance between the caper and the olive, which can easily dominate this versatile paste. I...Read More

Tapenade is a caper and olive paste that comes from Provence, France. The word comes from “tapeno,” the Provençal word for caper. This paste is extremely versatile, being used for things like crostini for appetizers, a topping on grilled salmon, a marinade for roast chicken, lamb, or beef. Use it as a quick pasta sauce,...Read More

Peppery, vibrant, and endlessly versatile, this arugula pesto is a zesty twist on the traditional Italian classic. Instead of basil and pine nuts, it pairs fresh arugula with flat-leaf parsley and roasted almonds, brightened with lemon and garlic for a bold, refreshing flavor. The result is a sauce that’s lighter, sharper, and slightly nutty—perfect for...Read More

A North African classic, chermoula is a vibrant herb and spice marinade that brings bold flavor to fish, chicken, roasted vegetables, or grains. Bright with lemon, rich with garlic and cumin, and balanced by fresh parsley and cilantro, it’s as versatile as it is irresistible. INGREDIENTS: 4 cloves of garlic, peeled and de-germed 1/2 cup...Read More

This is a classic, authentic teriyaki marinade from my sushi bar days. Simple and versatile, it’s perfect for chicken, pork, fish, or beef. INGREDIENTS: 7 tablespoons sake (Japanese rice wine) 7 tablespoons mirin (Japanese sweet cooking wine) 7 tablespoons soy sauce 1 tablespoon sugar METHOD: In a deep, heavy-bottomed saucepan with a narrow base, combine...Read More

This Provençal Style Marinade captures the rustic, sun-soaked flavors of Southern France. Briny olives, garlic, and herbs form the base, while red wine and olive oil round it out into a robust paste. Anchovy adds a subtle depth (though it’s optional), and a touch of vinegar or water fine-tunes the balance. It’s a bold, aromatic...Read More