Michael Graydon Nikole Herriott
Recipes
Red Salad with Pickled Beet Vinaigrette
The color-coded salad is one of Babylonstoren’s signature dishes and always features a mix of fruits and vegetables on the same plate. Chef Maranda Engelbrecht says produce that looks good together tastes great together, too, and she’s developed specific vinaigrettes to complement the red, yellow, and green options.
Recipes
Green Juice with Baobab Powder
Okay, fine, you’ve never heard of baobab—but that’s about to change. (Remember when no one knew how to pronounce quinoa?) You’ll find the powder from the tangy superfruit stocked at the health food store.
Recipes
Yellow Salad with Citrus-Date Vinaigrette
The dates act as both a sweetener and an emulsifier in this citrusy, mustardy vinaigrette.
Recipes
Green Salad With Prosciutto Vinaigrette
The crisped prosciutto adds salty and savory notes, not unlike what Parmesan brings to a Caesar dressing.
Cooking
Why You Should Add Chicken Livers to Your Bolognese (Even if You Think It Sounds Icky)
Our readers weren't sold on the chicken livers in our Ultimate Bolognese Sauce. So we asked chef Mike Easton to explain why chicken livers are so essential to his genius recipe.
Cooking
How I Learned to Embrace Easter (and Easter Food)
Plus Rapoport shares his favorite, simple way to dress the first asparagus of spring.
techniques
Why You Should (Almost) Burn Your Cabbage
A little blackened magic turns humble cabbage into something incredibly delicious.
techniques
How to Cook Fish with Crispy Skin, Every Time
There are a few necessary techniques to get perfectly crispy-skinned fish, every time. Chef Donald Link shows us the way.
techniques
Make a Martini Like a Pro With Audrey Saunders
The hardest things to master are often the simplest. Take the martini.
techniques
Freeze-Fry Your Steak. You Heard Us
Yes, there are eight (basic if unorthodox) steps, but the steakhouse-quality results speak for themselves.
techniques
How to Re-Imagine Bolognese to Make It Even Better
This bolognese bakes in the over for 6 hours, but is worth it.
techniques
Build a Much, Much Better Salad Thanks to Chef Joshua McFadden
Your salad deserves more love. And whipped cream.
techniques
The Perfect Omelet Is All About Technique. Just Ask Ludo Lefebvre
Ludo Lefebvre is an omelet master. Learn his technique.
Recipes
Little Gem Salad with Lemon Cream and Hazelnuts
Wait, whipped cream in a salad? Yep. This rich, bright lemon cream is perfectly suited for Little Gems. “The cream takes over your whole mouth,” says chef Joshua McFadden, “while the lemon juice acts as a bridge.” Learn more here.
Recipes
Blackened Cabbage with Kelp Brown Butter
The initial charring of the cabbage is key: Be brave. If you think you’ve made a terrible mistake and burned dinner, you’re doing something right.
Recipes
Slow-Roasted, Twice-Fried Porterhouse Steak
We wouldn’t tell you to score, season, chill, freeze, fry, slow roast, baste, and refry a steak if it wasn’t worth it. Really: It’s worth it. Learn more here and watch the video here.
Recipes
Crispy-Skinned Fish
This technique will work on any fish—red snapper, salmon, and branzino, and mackerel included.
Recipes
The Ultimate Bolognese Sauce
This makes enough sauce for three 12-oz. portions of pasta, but leftover sauce is a good thing. Freeze it for next time. Learn more here.
Recipes
Ludo Lefebvre's Omelet
You’re not going to get this right the first time. After five, maybe six attempts, you’ll start to feel like a pro.