Celery and White Bean Salad
This is our favorite kind of salad: crunchy, creamy, and substantial. We've been enjoying Andy Baraghani's book, The Cook You Want to Be (Lorena Jones Books, 2022). There are countless...
Recipes
Holiday
Todd Humphries' Polenta Gnocchi in Browned Sage Butter
We're so proud to have our polenta, grown, milled, and ground by our friends at Anson Mills. To celebrate, we asked our friend, Chef Todd Humphries of Kitchen Door here in...
Chopped Salad with Bean-and-Yogurt Dressing
Martha Rose Shulman’s genius Caesar salad dressing made with beans and yogurt got us thinking about bean-based dressings. We experimented and came up with this version, using our pineapple vinegar. For...
Royal Corona Bean and Wine Forest Mushroom Stew with Swiss Chard
We've asked our friends at Wine Forest Wild Foods (and literally, my neighbors across the street) to help us with a recipe and Chef Staffan Terje delivered a vegetarian stew...
Alubia Blanca, Watercress, and Herb Salad
In her seminal book, The Mexican Gourmet, author Maria Dolores Torres Yzabal includes a salad with just half cilantro and half watercress. Steve was intrigued by this and started making...
Marinated Royal Corona Beans
This recipe is very flexible, so go ahead and adjust it based on your tastes and what’s in your kitchen. Once you find your perfect bean marinade, you’ll be set! These...
Classic Red Pork Pozole
This is the classic pozole of central Mexico. You might find some regional or personal variances to the cuts of pork or the combination of chiles, but if I were...
Arroz al Horno/Baked Rice with Sausages
It was a Sunday and guests were coming over and I got inspired. Two books, The New Spanish Table by Anya von Bremzen and Spanish Made Simple by Omar Allibhoy,...
