Lush confited garlic takes toasty, cheesy baguettes to another level.
Author: Claire Saffitz
Author: Joanna Pruess
Author: Paul Grimes
Author: Jenny Rosenstrach
Author: Jeanne Thiel Kelley
Author: Susan Spicer
Author: Jill Silverman Hough
Author: James Beard
Author: Rozanne Gold
Author: James Beard
Author: Peter Kaminsky
Bubbling cheeses and tender spinach elevate store-bought gnocchi (look for it in the dried-pasta section).
Author: Suzanne Tracht
Layering salmon between sheets of kombu is an easy way to gently cure it, drawing in salt and umami-depth.
Author: Chris Morocco



