Gather Cook Share

Actually 4 ingredients


7.5 oz crème fraiche
1/4 cup garlic confit (garlic + olive oil)
Juice of 1 lemon
Water for consistency
Salt & pepper

Knife skill basics

Messermeister

It’s one of the few vegetables that require this step to properly roast.

Don’t throw it out unless you cook this one thing.

The secret isn’t cream.



* 2 tbsp olive oil
* 1 large onion, sliced
* 1 tbsp ginger-garlic-lemongrass-turmeric seasoning blend (or 3 cloves garlic, minced + 1 tbsp fresh ginger, minced)
* 1 head celery, roughly chopped
* 8 large carrots, peeled and chopped
* 1 cup raw cashews
* 2 tsp kosher salt, plus more to taste
* ½ tsp black pepper
* Water, enough to cover vegetables (about 6–8 cups)
* Juice of 2–3 lemons

Optional Garnishes

* Chopped chives
* Fresh herbs
* Cracked black pepper
* Toasted cashews
* Olive oil drizzle

Serves: 6–8 people

Now this is hospitality.

• 8 egg yolks
• Pinch of salt
• 1½ cups heavy cream
• ½ cup sugar
• 16 oz mascarpone
• 1 tsp vanilla extract
• 3½ cups strong brewed coffee
• 4 Tbsp dark rum
• 16 ladyfingers
• Cocoa powder

Makes 8-12

How to cook asparagus & an easy side.

Have you heard of fridge salads?

Carrots (about 7)
Zest of 1 orange
Juice of 1-2 oranges
Juice of 4 limes
¾–1 cup golden raisins
2 garlic cloves, microplaned
1 tablespoon fresh ginger, microplaned
Pinch of cumin
Pinch of cinnamon
Pinch of harissa
Kosher salt
Olive oil
Honey
Toasted sliced almonds
Optional: parsley, cilantro, or mint

This tomato peeling method makes this so easy.

7 Roma tomatoes, seeded
1 shallot, finely minced
2 large cloves garlic, minced
Olive oil (enough to generously coat the pan)
Salt, to taste
Black pepper, to taste
1 tablespoon butter
Fresh basil, chiffonade, for serving
Parmesan cheese, for serving
Cooked pasta, for serving

Optional: Red pepper flakes (omitted here for kids)

Pasta 101: No oil in the water!