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First course

  • Recipe

    Matzo Ball Soup with Rainbow Carrots and Asparagus

    This matzo ball soup hits all the prerequisite notes —a whole bird, a slow simmered broth, and some schmaltz for the matzo balls. But it also honors the seasonality of…

  • Recipe

    Wild Salmon Quenelles with Herb Salad and Horseradish Vinaigrette

    In this take on gefilte fish, subbing salmon for the usual carp or whitefish makes a traditionally demanding preparation far more approachable. Served with a light herb salad and a…

  • Recipe

    Pasta e Fagioli with Whole-Wheat Maltagliati

    There is no better comfort food in fall and winter than a bowl of pasta and bean soup. Using homemade whole-wheat pasta makes it even more special. Maltagliati means “badly…

  • Recipe

    Sonora Wheat Fettuccine with Pesto Bianco

    White Sonora wheat, an heirloom North American variety also imparts a pale golden color and rich, almost toasty flavor to pasta that pairs beautifully with this creamy nut and ricotta…

  • Recipe

    Chive Scallops with Chinese Sausage

    In Chinese tradition, scallops, whose shells look like money, represent good fortune, so they're auspicious to serve for the Lunar New Year. Ask your fishmonger for scallops that are similar…

  • Ricotta gnudi with mushrooms
    Moveable Feast

    Ricotta & Grana Gnudi with Local Mushrooms, Thyme, and Chives

    These light, pillowy ricotta dumplings (called gnudi or nude in Italian, because they are likened to uncovered ravioli filling) become even more irresistible when tossed with just-wilted seasonal mushrooms and…

  • Coconut Corn Soup
    Recipe

    Chilled Corn and Coconut Soup

    This summery soup takes advantage of peak corn season with cobs simmered to build a deeply flavorful base balanced with the creamy, fragrant coconut milk.

  • Stuffed Poblano Peppers
    Recipe

    Charred Poblanos Stuffed with Sweet Corn and Black Bean Quinoa

    This standout stuffed pepper includes several components, each of which can be made ahead, that come together for a showstopping dish. You can serve these as a main dish, a…

  • Steamed Artichokes with Orange Tarragon Dip
    Recipe

    Steamed Artichokes with Creamy Orange-Tarragon Dip

    This dip can be made with just 1 cup of yogurt for a thicker consistency and bolder flavor. Reserve any remaining dip to spoon over steamed or grilled asparagus

  • gruyere popovers
    Recipe

    Gruyère Popovers

    Light, airy, and cheesy, these popovers achieve the impossible: They’re simultaneously rich and decadent, yet light as a feather. Serve them fresh from the oven at peak puffiness.

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