Recipes & Menus

Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.

Nutty, protein-packed, and batchable—perfect for hectic mornings.

A flexible San Francisco favorite, finished with bright, garlicky gremolata toasts for soaking up the saucy broth.

Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.

Turn humble onions into this thrifty yet luxe pasta dinner.

This flavorful fish stock is your secret weapon for bouillabaisse, shrimp risotto, clam chowder, and more.

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Use this classic lemon curd on scones, in yogurt, or between layers of meringue.

The silky French vanilla sauce that goes with everything.

Studded with golden raisins and a crown of almonds, this yeasted Alsatian sweet bread is an ideal holiday loaf.

You can find butter mochi on practically every corner in Hawaii—it’s that ubiquitous because, well, it’s that good. For my version, I’ve browned the butter for a layer of toasted nutty flavor and added miso, which balances out the sweetness with its signature umami.

A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.

Your new house dressing: creamy, herby, and dangerously dippable.

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.