Schanbacher’s mayo-free version incorporates two different kinds of potatoes as well as cured olives and ’Chinese Red Noodle’ beans, which retain their brilliant color when blanched.

Homemade basil oil elevates this overtly simple salad.

Heated in a single pot, this rich custard requires no baking – and can be prepared a day ahead.

Schanbacher serves these versatile, crunchy cookies alongside the panna cotta, or as a last-minute dessert on their own.

Made with a duck egg, corn, and goat’s milk – all straight from the farm.

An overnight citrus-herb marinade yields flavorful meat.

“I steam my eggs instead of boiling them,” says chef Allan Schanbacher.