A Provenรงal flatbread made with chickpea flour, rustic in origin, made with rosemary and an umami-rich mushroom butter. Earthy, golden, and remarkably satisfyingโthis is a dish that invites slowing down and savoring.
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This version of a beloved Italian classic features tender meatballs, toasty fregola, and vibrant kale, all simmered in a golden broth enriched with Parmesan rind. Itโs soulful foodโsimple, nourishing, and perfect for colder days or a long, slow lunch with a generous pour of Pinot Noir.
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Delicate and creamy, this house-made ricotta is kissed with floral citrus oil and whipped to an airy finish. Bright, subtle, and versatile, it walks the line between sweet and savory.
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A rustic-luxe dish that speaks to both comfort and character. This version honors Canoeโs hand-harvested wild riceโan ingredient we love for its depth, texture, and the story it carries from lake to table.
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Each April, the spring salmon returnโyoung fish, rich with fat from their ocean journey. Though smaller in size, their flavor is full and clean, making them a natural match for the quiet intensity of Pinot Noir. This dish draws from the seasonโs first offerings: a savory miso glaze highlights the salmonโs richness, while roasted potatoes with green garlic and tahini offer balance and depth. Together, they echo the shifting light and lengthening days of early spring.
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Steak tartare might sound like a restaurant-only indulgence, but itโs surprisingly simple to make at homeโand guaranteed to impress at your next dinner party. Rich, finely diced ribeye is balanced by bright shallots, briny capers, and crisp cornichons, all brought together with silky egg yolks and a touch of Dijon. The best part? No fussy toastsโjust Layโs Classic Potato Chips for the perfect salty crunch. Itโs elegant, unexpected, and ready in minutes.
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This velvety squash and tomato bisque is the perfect balance of earthy sweetness and bright acidity, rounded out with a touch of cream. Roasted kabocha squash deepens the flavor, while a bouquet of herbs and aromatics creates a rich, complex base. Served with crispy, lacy cheese crisps, this soup is an elegant yet comforting dish, perfect for chilly days.
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A crispy, golden indulgence thatโs both elegant and approachable. These scallop kushikatsu skewers offer a satisfying crunch with delicate, briny sweetness. Try swapping the sauce for a bright gremolata or a silky romesco to bring a more European flair to this versatile dish.
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Rich, silky, and deeply flavorful, this beef liver pรขtรฉ is a sophisticated yet simple spread. Enhanced with aromatic herbs, bacon fat, and a splash of brandy, it balances boldness with a creamy texture. Serve chilled with toasted baguette and preserves for an appetizer or a luxurious snack.
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Earthy and deeply savory, these crispy maitake mushrooms are packed with umami and a satisfying crunch. Sautรฉed in butter and infused with garlic and herbs, they make a versatile accompaniment to grains, roasted meats, or delicate fish. Their rich flavor and crisp edges also make them a delicious standalone bite.
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This dish is the perfect way to transition from winter to spring. Itโs hearty yet not heavyโits richness comes from a bean purรฉe instead of cream, so while itโs deeply satisfying and tastes decadent, it wonโt leave you feeling weighed down.
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A beautiful and hearty dish that shines as a light main course with a lemony salad of raw radish and fennel or as a decadent side to roast beef. With a dish this simple, quality ingredients make all the difference.
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Easy to make and deeply satisfying, this dish is a warm hug for your table, reminding us that the best luck often comes from the simplest traditions.
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This recipe brings a fresh, new take on one of Chef Claytonโs beloved family New Yearโs Eve traditions โsauerkraut balls.
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Cooking for just two? The leftovers are the real giftโperfect for whipping up a decadent Mediterranean lamb sandwich.
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Once you master your technique for these gnocchis they will become a staple in your recipe repertoire. Delicate and so satisfying, they freeze well and pair with any sauce or seasonal ingredient.
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Sliced and cured meats make for a simple yet delightful snack at any gathering. For this spread, we opted to serve only salami alongside marinated olives and our favorite mustard (look for something from the Dijon region in France).
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Smokey and full of depth, this vegetable-forward dip pairs beautifully with fresh vegetables, meats, or crusty sourdough bread. This dip makes excellent use of Swiss chard stems, which often go unused when recipes focus only on the leaves. Optionally, you can include the leaves in the dip for added texture and flavor, as explained below. For another version of this dip, omit the swiss chard and instead add 3 cups of hard-roasted tomatoes along with ยผ C. of tomato paste.
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This simple dip is a crowd favorite and can be adapted to any season. Try it with something sweet like fig jam and pistachios, or eggplant caponata.
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This is, hands down, our favorite way to cook shrimp. Known for their tendency to overcook, shrimp benefit from this quick-pickle technique that ensures even cooking while adding a subtle hint of flavor. The brief bath in the pickling liquid is just enough to give the shrimp a little extra something without overpowering the natural flavor of the shrimp.
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