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This velvety squash and tomato bisque is the perfect balance of earthy sweetness and bright acidity, rounded out with a touch of cream. Roasted kabocha squash deepens the flavor, while a bouquet of herbs and aromatics creates a rich, complex base. Served with crispy, lacy cheese crisps, this soup is an elegant yet comforting dish, perfect for chilly days.
Read MoreA crispy, golden indulgence that’s both elegant and approachable. These scallop kushikatsu skewers offer a satisfying crunch with delicate, briny sweetness. Try swapping the sauce for a bright gremolata or a silky romesco to bring a more European flair to this versatile dish.
Read MoreRich, silky, and deeply flavorful, this beef liver pâté is a sophisticated yet simple spread. Enhanced with aromatic herbs, bacon fat, and a splash of brandy, it balances boldness with a creamy texture. Serve chilled with toasted baguette and preserves for an appetizer or a luxurious snack.
Read MoreEarthy and deeply savory, these crispy maitake mushrooms are packed with umami and a satisfying crunch. Sautéed in butter and infused with garlic and herbs, they make a versatile accompaniment to grains, roasted meats, or delicate fish. Their rich flavor and crisp edges also make them a delicious standalone bite.
Read MoreSliced and cured meats make for a simple yet delightful snack at any gathering. For this spread, we opted to serve only salami alongside marinated olives and our favorite mustard (look for something from the Dijon region in France).
Read MoreSmokey and full of depth, this vegetable-forward dip pairs beautifully with fresh vegetables, meats, or crusty sourdough bread. This dip makes excellent use of Swiss chard stems, which often go unused when recipes focus only on the leaves. Optionally, you can include the leaves in the dip for added texture and flavor, as explained below. For another version of this dip, omit the swiss chard and instead add 3 cups of hard-roasted tomatoes along with ¼ C. of tomato paste.
Read MoreThis simple dip is a crowd favorite and can be adapted to any season. Try it with something sweet like fig jam and pistachios, or eggplant caponata.
Read MoreThis is, hands down, our favorite way to cook shrimp. Known for their tendency to overcook, shrimp benefit from this quick-pickle technique that ensures even cooking while adding a subtle hint of flavor. The brief bath in the pickling liquid is just enough to give the shrimp a little extra something without overpowering the natural flavor of the shrimp.
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