Plump It

A breakfast scone with staying power

Scones can be hit or miss, often rock-hard and littered with nondescript bits of leathery fruit. Luckily, Peter Ireland, the chef and owner of Minneapolis, Minnesota’s new...

Head On

A new approach to whole-vegetable cooking

Sliced and added to salads or served as party-friendly edible scoops, endive leaves are typically separated from the vegetable’s hearty base. Ross Bachhuber, the chef...

Good Burger

Make your next patty with lentils and sweet potato

Our affection for lentils is twofold: The health-minded side of us adores their high protein and folate levels, while our palate craves the legumes’ earthy flavor. Our Test...

The Root of Pie

A vegetarian potpie with a few surprises under the hood

Now is the time of year when root vegetables shine. For this hearty potpie, we roasted sweet, velvety rutabaga and carrots as well as a surprise addition, radishes, which livens...

Honey, Pass the Spread

A cheesy spread for entertaining

Colby and Megan Garrelts opened Rye in Leawood, Kansas, intending to create a restaurant that their friends and family could frequent on more than just special occasions. Veterans...

Get Sloppy

An all-ages childhood favorite

The sloppy Joe has long been a key player in family dinners across the country, so it’s apropos that chef Trevor Higgins has served them at many a staff meal. The messy meat...