Preserved Lemons

How to Make Preserved Lemons

With powerful flavor that goes from salty to citrusy to piney to almost tingly, preserved lemons are an incredible (and under-used) accent to any savory dish.

Bruschetta al Pomodoro

Bruschetta al Pomodoro

Is there anything more Italian than tomatoes with basil? The very smell of this simple dish conjures thoughts of the sunny Tuscan countryside. Plus, the recipe is easy to double (or triple) for larger crowds, and sure to please everyone at the table.

Romesco with Summer Squash

Romesco with Summer Squash

At his Boston and New York City restaurants, Jamie Bissonnette serves this romesco, a nut and red pepper-based sauce originally from Catalonia, over squash cooked a la plancha (grilled). We simplify the preparation by sautéing the squash in a cast iron skillet.

Yucca and Sweet Potato Fries

Churrasco-Spiced Yuca Fries

Yuca goes by many names in Brazil: manioc, cassava, tapioca, and more. Not to be confused with the English yucca, this root is starchy, and it’s a staple across the country. Various preparations of the vegetable form and important component of national dishes. Here, it’s turned into crunchy fries seasoned with the churrasco spice mix from the Brazil Box.

Charred Corn Salad

Grilled Corn and Scallion Salad

Blackened corn is refreshed with the addition of bright scallions and fresh cilantro. It’s a perfect pairing to churrasco skewers and other barbecued meats.

How to Make Butter

How to Make Fresh Butter

You may remember learning to make butter in a jar as a child. This updated version in a stand-mixer requires far less exertion. Add a touch of fleur de sel finishing salt at the end, and this butter is the perfect accompaniment for fresh breads.