How to

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.

This straightforward recipe works equally well on the stovetop with a grill pan, but the glaze produces a lot of smoke as it caramelizes, so be sure your kitchen is well ventilated.

A new twist on an old favorite.

Fried in olive oil, then tossed in a garlicky rosemary-thyme butter, tender fingerling potatoes acquire a decadent depth of flavor.