This is not your basic antipasti. Serving a beautiful platter of wood-roasted seasonal vegetables, cured meats, hand-crafted cheeses, home-cured olives, and smoke-kissed crusty bread to family and friends as a prelude to dinner is an artful way to honor guests. This is just what chef Chris Bianco does at his restaurant, Pizzeria Bianco, in Phoenix, Arizona. Chris’s wood-fired pizzas are now legendary, but his wood-roasted antipasti platter sings. I hope you will enjoy my version, and create many versions of your own.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.