Crushed Carrots with Salsa Verde, Toasted Pumpkin Seeds, and Labne

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Winter is abundant with great root vegetables like carrots or parsnips. We don’t want to exclusively eat soups and stews, so enjoy making this dip that is fresh but hearty at the same time. We made it with Bon Appetit’s Flatbread which was inspired by Joshua McFadden’s recipe at Tusk in Portland, Oregon. Serve this up as a snack or alongside a light arugula salad for a light, wintery meal.

If you’re in New York, we recommend checking out Sahadi’s in Brooklyn or Kalustyan’s in the City. Both stores have an abundance of ingredients like labne and preserved lemons. We could honestly spend hours and our entire paychecks at these specialty grocers. If you want to just order specialty ingredients online, check out Snuk’s.

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How to Build a Cheese Board

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The holiday season is upon us, my friends. This is a stressful time of year for everyone, especially if you have the task of hosting. Skip the crock pot meatballs and elevate your hors d’oeuvres game with a fancier finger food: cheese. Don’t get me wrong, I love a good chip, dip, and sip combo but hear me out. If you make a cheese board ahead of time, you have time to do literally everything else that’s stressing you out, like lighting candles, or making sure that Michael Buble Spotify playlist fits the mood. SO. Use these tips on how to make a cheese board and your friends are going to think you’re very smart and impressive. Welcome to Cheese Class 101.

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A Guide to Squash: How to Choose and Cook Gourds

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If you’ve walked around your local store you can’t help but notice a few things: pumpkin spice everything, halloween candy, and squash! I’d love to do a guide to the best halloween candy but that’s for another day. I’ve compiled a guide to help you determine which squash is best for your recipe and exactly how it should be cooked. The cool thing about these fall and winter gourds is they last a really long time, like six weeks to even a few months. And guess what? They’re technically fruit because they have seeds! Let’s get started.

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Aioli Base Recipe

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Aioli. Is it mayo? Is garlic required to be considered an aioli? We say break the rules. If you want to take mayo and add sriracha and call it an aioli, we’re here for that. We think aioli is almost like a mother sauce–a foundation for you to build flavor on. Aioli is just a thick smear that belongs on all BLTs, can be the base for a great caesar dressing, and is essential for every cook’s pantry.

Here we demonstrate how to make an aioli base by hand and then we add some herbs in the end. But truly, the sky is the limit. You can season your aioli with things like smoked paprika, mustard, basil, or even thin it out with water after you’ve made it so it’s more dip-able. Remember, it’s just a vehicle for flavor!

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Market Stone Fruit Jam

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I look forward to the produce of summer all year long. The sweet sungold tomatoes that taste like a burst of sunshine in your mouth, fuzzy peaches, and any and all berries. It seems like just as soon as these fruits and vegetables arrive, they’re gone. Summer is too short, in my opinion. But I think I’ve found a pretty great solution to extending my favorite eating season: preserving.

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