Few things show off beef tallow better than a pan of crisp roast potatoes. Parboiling softens the edges, then roughing them up creates all those craggy little surfaces that turn deeply golden in the hot fat. INGREDIENTS: 3 pounds russet potatoes 3 tablespoons beef tallow 1 1/2 teaspoons kosher salt, plus more to taste Freshly...Read More
The savory richness of beef tallow is especially good with naturally sweet fall vegetables. Sage adds an earthy note that makes this simple combination feel made for a cool-weather supper. INGREDIENTS: 1 pound carrots 1 pound parsnips 2 medium yellow or red onions 2 1/2 tablespoons beef tallow, melted 1 teaspoon kosher salt Freshly ground...Read More
It’s one of those kitchen instructions many of us follow without thinking: scrub the potato, grab a fork, and prick it all over before baking. We’ve been told the holes allow steam to escape—and, more dramatically, keep the potato from exploding in the oven. But is poking a baked potato really necessary? Not necessarily. While...Read More
Roasting peppers brings out their natural sweetness, deepens their flavor, and gives them a silky, supple texture. Once roasted and peeled, peppers can be used in salads, sandwiches, sauces, soups, pasta dishes, antipasto platters, salsas, and spreads. You can roast peppers over a direct flame on the stove, over coals or gas flame on the...Read More
The farmers market stalls are glowing with peppers right now — baskets of glossy green, red, yellow, orange, and deep purple fruits, each one bringing its own flavor, fragrance, and personality to the table. This is peak pepper season, and each week the variety seems to expand. You’ll find sweet bell peppers for salads and...Read More
Summer squash often gets a reputation for being bland, but with a little care it can become a star on the plate. This recipe takes a simple, seasonal vegetable and transforms it with a quick lemon-and-herb marinade that brightens its flavor and brings out its natural sweetness. Marinating isn’t just for meat—vegetables benefit too, absorbing...Read More
If you’ve never cooked Romano beans, you’re in for a treat. These broad, flat Italian green beans have a hearty texture and rich, earthy flavor that stand up beautifully to slow cooking. Unlike slender green beans, Romano beans become exceptionally tender when gently braised, soaking up the flavors of garlic, tomatoes, and olive oil until...Read More
Tender, flat Romano beans—sometimes called Italian pole beans—are one of summer’s hidden gems. Unlike slender green beans, Romano beans are at their best when cooked slowly, allowing them to become silky, buttery, and full of flavor. Braised with onion, garlic, olive oil, and a splash of white wine or water, they make a wonderfully rustic...Read More
Crispy on the outside, tender and fluffy inside, these roasted lemon potatoes capture the bold, sunny flavors of classic Greek cooking. A generous drizzle of olive oil, fresh lemon juice, garlic, and oregano infuses every wedge with irresistible flavor, while a dusting of semolina helps form a golden crust. Simple yet deeply satisfying, they’re the...Read More
There’s something about a mound of fresh fava beans at the farmers market that stops people in their tracks. Plump pods, soft and slightly fuzzy, piled high in shades of green—it’s a sure sign that spring has arrived. Fava beans have been grown and enjoyed for thousands of years, and they remain a beloved ingredient...Read More
