We mix and match Chinese and Japanese ingredients in this unique avocado side dish, and we use light and flaky Japanese panko in place of bread crumbs.
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Cooking with Scraps: Brothy Beans with Roasted Garlic and Parmesan Rind
These brothy beans are inspired by a recipe that Food52 cofounder Merrill Stubbs makes—they’re a stripped-down, vegetarian take on hers.
Crispy Scallion + Sesame Pancakes
These crispy scallion pancakes have all of the traditional appeal of their restaurant namesakes, with more flavor and texture thanks to sesame oil and sesame seeds and less greasiness than what is often served in Americanized Chinese restaurants.
Carole Peck’s Apple and Endive Salad with Pumpkin Seed Vinaigrette
This gorgeous salad is one of the reasons Carole Peck’s Good News Restaurant & Bar just celebrated its 25th year as one of the best places to eat in Connecticut.
Mary Hemingway’s Seviche
Being in the Caribbean always reminded Peter Buckley of Mary and Ernest Hemingway and Cuba. This is Mary’s recipe for the best raw fish ever.
Roasted Carrot and Avocado Panzanella
Roasted-carrot salads aren’t anything new, but I definitely amped mine up.
