Photography by Marla Camp
by Luis Gutierrez
Photography by Jody Horton
Courtesy of Molly Wizenberg, adapted from The Zuni Café Cookbook
“There’s no denying that the recipe has a lot of steps, but each of them is easy, so don’t be tempted to cut corners,” says Molly. “The process of repeatedly blanching and cooling ensures that the pickled onions are softened but still delectably crisp, as a good pickle should be.
By Jesse Griffiths
Photography by Jenna Noel
Photography by Jenna Noel
By Cecilia Nasti
In truth, there was no such thing as a standardized recipe for savory dishes in my family, and I follow that tradition to this day. Any and everything can go into this sauce—and has. Nevertheless, I have done my best to document the most no-frills version of our family’s tomato sauce, or as my father’s family called it, “gravy.”
Prepared by Elif Selvili
Photography by Jody Horton
You can easily convert this delicious soup to a vegan dish by substituting olive oil for butter and vegetable stock for chicken stock.
Prepared by Elif Selvili
Photography by Jody Horton
This festive recipe traditionally uses walnuts in the rich sauce, but Texas pecans make a delicious substitute.
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