This classic French-inspired recipe has always been a hit at social events:  easy to eat, great as a starter, healthfully inclined (where the salmon is concerned, at least; I find it’s best not to think about the butter), and makes for a great presentation!  Rillettes (pronounced, “rih-LET”) is made most traditionally with seasoned pork rendered in fat and slow-cooked for hours, similar to confit.  Duck, game birds, anchovies, or tuna are also commonly used.

I've always wanted to make these. So, one day, I did! They turned out marvelously and now they can be yours! I make my own mixed berry compote as the filling for these, but you can use preserves here and should feel zero guilt about doing so. Don't sweat the presentation too much; it's comfort food! Just make sure the flavor is there and your guests will be happy.

When I first learned about compotes in 2014, I immediately knew this would be a technique I’d leverage for years to come. Apples, berries, tomatoes… Sweet, savory(-ish)... there is so much versatility and varied application for a reduced sauce made up of broken-down fruits! The technique for making any kind of compote -- which essentially should take the form of a somewhat more liquidy batch of preserves -- is largely the same: fruit component, a bit of liquid to reduce and break down the fruits, a pinch of acidity and sweetness to balance everyone out, and LOTS of time. This is most definitely a lazy Sunday type of recipe: throw everything together and forget about it!

A friend let me borrow her dehydrator a few weeks ago and I've been going HAM ever since!  There are so many fun things you can do with it, from making homemade dog treats, dehydrating fruit for a healthy trail mix, intensifying marinades, or creating the coveted black garlic (lookin at you, Joshua Weissman!). Your imagination can really run wild with a dehydrator.  The best part: you can recreate some of your favorite recipes while knowing exactly what's in them!

This chunkier (more rustic, I prefer) recipe is all about flexibility.  If you want more garlic (!), go for it.  If you want to double the mint, go for it.  If you need to omit any ingredients for allergy reasons (e.g., puréed tofu in place of the yogurt), no problem; just be sure to adjust the flavors as they suit your preferences.

This roll and its variants can be used to build any number of sandwiches:  everything from hoagies, submarines, or grinders to Po’ Boys and -- dare I say it -- Bánh mì.  Classic Italian meats are home here just as much as your traditional Philly Cheesesteak ingredients.  Or simply enjoy cut along the width with fresh, lightly salted butter!

This custard base recipe can be used for a number of purposes, from ice cream to crème anglaise to bread pudding.  You may add or subtract flavorings (i.e., vanilla) at your discretion based on what the recipe is being adapted for (Tip:  cinnamon and cardamom go especially well with vanilla).  For example, I’ve made rosemary ice cream a number of times, infusing the custard with fresh rosemary.  This adaptation omits the vanilla entirely.

This spicy pickling solution can be used on a number of fruits and veggies to great effect.  The coriander is key in this recipe and adding the star anise gives it more depth and nuance.  Red pepper flakes are optional if you don’t have much of a palette for spicy flavors, or you can reduce it to 1 tbsp. Bok choy, red bell peppers, and nectarines are among my favorite things to pickle.  The sky’s the limit with this recipe.