How to

Chef Anya Fernald cooks the brisket in such a way that it’s tender, yet still firm enough to be sliced.

Lard makes these carrots rich and meaty.

Pro tip: Any leftovers add a terrific touch to tomorrow’s salad.

Try a more savory take on fruit salad.

Try this herbaceous sauce with leaner cuts of beef for optimal flavor.

Though the chef used a ‘Habanada’ pepper – a habanera, without the heat – peppery Padróns work as well.

This recipe features a single variety of carrots four different ways.

This refreshing palate cleanser is sweetened with apple juice and agave syrup.

Fragrant with cinnamon and vanilla, this satisfying dessert incorporates ’Tromboncino’ squash, a curved-neck cousin to zucchini.