Food & Drink

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.

‘Honeynut’ squash adds a sweetness to this gnudi dish. Bottarga, almost like a Parmesan, adds an umami flavor.

Put these slightly bitter greens on the grill and add a smoky dressing made from bacon fat, vinegar, and tangy autumn olive berries.

Chef John Poiarkoff smeared the platter with fresh butter before piling on an unruly mix of raw and grilled radishes.

Inez Valk foraged the woods near her cabin for the stinging nettles and great chickweed in this earthy soup.