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Recipes

Recipes

Spring Minestrone

With leeks, fennel, sugar snap peas, and English peas, this soup is perfect for ushering in spring. While it’s definitely a lighter take on the classic minestrone, it gets a lot of depth of flavor from the ground spices, toasted garlic, and white miso.

Super-Thick Chocolate Chip Cookies

This style of ultra-thick chocolate chip cookie, popularized by the NYC bakery Levain, requires a dough with less sugar than flour, and more chocolate chips than sugar. These ratios keep the cookies thick, not cakey, with a flavor defined by the chocolate itself, so be sure to use the best-quality chips you can find!

White Pesto Pasta

This is the direct inverse of the normal basil pesto you know and love. It’s built on a combination of toasted nuts, creamy ricotta, and salty Parmesan, with a little kick coming from raw garlic and fresh oregano. You don’t need a food processor, a mortar and pestle, or a blender—in fact, the entire sauce …

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Matzo Pancakes (Chremslach)

These little pancakes, a variant of matzo brei, are sometimes known as chremslach or bubeleh. No matter the name, they’re delicious: golden and tender, with a delicate crunch of granulated sugar sprinkled on top.

Spicy Cashew Dressing

Inspired by the nut-based Caesar dressings at NYC’s Lalito and Scarr’s Pizza, our version starts with roasted cashews. The result is deeply toasty and, thanks to red pepper flakes, fiery too.

Steak and Eggs with Salsa Verde

So much to love on one plate! Skirt steak is one of our all-time favorite cuts—it’s nice and thin, so all you have to do is sear it hard for a couple of minutes on each side and the interior will be a perfect medium-rare, no thermometer required.