Recipes & Menus

Grill tender, inexpensive chuck eye steaks and top with a salsa verde made with carrot tops instead of parsley—it's gorgeous on pretty much anything!

Sometimes, mid-cooking, I like to jettison my plan and make a new, better plan. The trick is knowing when it’s better. I’m not saying I randomly hobble myself, cruelty-cooking-show style, it’s just that it’s exciting to change it up sometimes. And it surprises the family. Historically, some of the best jettison dinners at my house have started out as regular old pasta night and ended up as gather-around-the-skillet-with-bowls-and-bread night. This was one of those.

Aillade's egglessness leaves it with a slightly weaker constitution than it's cousin aioli, so it can break more easily. Happily, it doesn’t matter if it breaks—carry on and it will all come together when it hits the hot cauliflower and a little water.

Spoon salsa rustica over grilled bread, grilled or roasted vegetables, roasted potatoes, sautéed greens, sliced tomatoes, boiled green beans, or cauliflower.

Roast halved sweet potatoes and spiced pork chops on one pan, then top with a lemony yogurt sauce, crispy radishes, and tart pomegranate seeds.