Erika Houle

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Broccoli Salad with Sweet Chili Sauce and Fried Onion Clusters

In my opinion, still-crunchy steamed broccoli is one of the tastiest ways to “eat your greens.” When the bite-sized, barely-tender florets are doused in a balanced and bright sauce and topped with crispy clusters of fried onions, a delightful salad comes together quickly. (If you wish, you can speed things up even more by using store-bought fried onions or your favorite sweet chili sauce.)

By The Editors Published January 7, 2025

Petite Party Tricks

Three easy-to-assemble, unforgettably delicious, and well-traveling finger foods for all festivities.

By The Editors Published December 9, 2024

Radish Platter with Butter Three Ways

Because this recipe involves three different forms of butter—salted, herbed, anchovy-loaded—you might think that’s what it’s all about. The truth is that finding the best radishes you can get your hands on is key: Colorful, crunchy, peppery, and ready-to-dip-and-chomp. Don’t forget to arrange them into a beautiful pattern.

See more in Petite Party Tricks.

By The Editors Published December 9, 2024

Pumpernickel Toasts with Mashed Potatoes, Tinned Fish, Red Onion, and Fresh Dill

Back-to-back dinners with family and friends are what make holidays the best. Many times, for good reason, mashed potatoes show up on at least one menu. Using those leftovers (always make more mashed potatoes than necessary) with toasted pumpernickel—a very underrated bread, in my opinion—and any smoked tinned fish you have in your pantry (trout is a wonderful option), an exciting appetizer will come to life with minimal effort. Topped with quick-pickled red onions and fresh sprigs of dill, these toasts are the ultimate starter, even if for breakfast to brighten up a cold but cozy morning on the couch with your favorite people.

See more in Petite Party Tricks.

By The Editors Published December 2, 2024

Cheez-Its with Honey-Jalapeño Spread, Funky Cheese, and Sliced Fruit

Pro tip: Make friends with your local cheesemonger. Ask them about their favorite kind of funk, and get funky right along with them. Once you’ve secured your cheese, pick up a box of Cheez-Its (bonus points for the “Extra Big” kind) and prepare a fresh fruit-topped first bite that will never be forgotten—salty, cheesy, and with a hint of sweetness and spice. In this recipe, honey-jalapeño spread essentially acts as a flavorful glue to keep that cheese in place. Because it’s the holidays, go the extra mile by making extra honey-jalapeño spread and gifting it in jars to loved ones for future first bites and more (it’s also great with fried chicken, on grilled cheese sandwiches, mixed into salad dressings, etc.)

See more in Petite Party Tricks.

By The Editors Published November 26, 2024

Hold Onto Your Seeds!

Three ways to embrace all the parts of your favorite fall and winter squashes.

By The Editors Published November 4, 2024

Spaghetti Squash al Limone with Spaghetti Squash Seed “Crumbs”

Similar to crunchy breadcrumbs on pasta, a mixture of toasted and ground squash seeds with grated parmigiano reggiano and a pinch of heat makes a wonderful garnish. Spaghetti squash, coated with olive oil, loads of garlic, and lemon zest double as fun bowls and “noodles.”

With seed “crumbs,” you’ve got a bright meal that smells incredible and uses all parts of its main ingredient. It might not necessarily be a pasta alternative, but it doesn’t need to be—it’s delicious on its own merits.

By The Editors Published October 29, 2024

Creamy Harissa Pumpkin Soup and Pumpkin Seed Dukkah

Pumpkin soup—defined by silkiness and spice—is the meal equivalent of getting cozy on the couch with a soft blanket and rewatching a favorite rom-com. In this version, apple and carrot add extra sweetness, while harissa paste increases the heat.

Flavor-packed dukkah made from pumpkin seeds and toasted nuts makes each bite so crunchy and comforting, you’ll want to continue adding more as you make your way through the bowl (and you’ll have more than enough to do so).

By The Editors Published October 29, 2024

Roasted Squash with Savory Sabayon, Squash Seeds, and Pomegranate

Trade salt for sugar in the sabayon (and season squash with cinnamon) and this dish could very easily become a dessert, but my salty tooth prevails. The natural sweetness of the squash still shines. Seeds fried in butter with spices are sprinkled on top for good measure.

Pomegranate seeds provide bright and sour bursts between dragging the roasted squash through both sauces. Note: Pomegranate syrup can be omitted, but it can also be made in advance and used for cocktails, salad dressings, and more.

By The Editors Published October 29, 2024

Dip, Douse, Dunk: Three Excellent Ways to Eat More Mushrooms

Because mushrooms are so wonderful at adding and taking on flavor, my favorite way to eat them has become any combination in which they excel at both roles. In other words: give me well-seasoned and properly treated mushrooms paired with something to dip, douse, or dunk them in.

By The Editors Published October 7, 2024

Tempura Golden Oyster Mushrooms with Curry Aioli and Quick Mango Salad

On their own, these ingredients already have the Midas touch—most of them are, in fact, gold. Together, they’re even better. You’ll want to pay close attention to temperature in order to give everything its shine—keep all of the tempura batter ingredients as cold as possible until you’re ready to fry, and serve the mushrooms while they’re freshly fried and still hot.

By The Editors Published October 7, 2024

Cremini Croquettes with Calabrian Chili Marinara

This recipe will leave you with leftover marinara, none of which will go to waste—it’s perfect for pasta or pizza nights, or shared with friends and neighbors who appreciate a good amount of heat.

The croquettes require a chunk of time to prepare, but keep well in the refrigerator overnight or frozen for future use (plus, they’re an extraordinarily fruitful rainy day activity). What you’ll end up with whenever you’re ready to cook them is a pile of crispy, creamy, cheese-pull-y delights that require absolutely no time to disappear.

By The Editors Published October 7, 2024

Portobello Sandwiches with Roasted Red Pepper Vegetable Soup

This comforting combination is reminiscent of beloved grilled cheese and tomato soup, but amped up with juicy-tender portobellos, peppery-fresh arugula, and smoky-sweet red peppers.

For even more flavor, add white wine and vegetable stock to the portobellos when you roast them, and once they’re cooked, reduce the liquids in a pan with honey and swirled butter, then coat the mushrooms just before assembling the sandwiches. Here, Toma brings a lot to the table, but it’s easy to imagine Gouda, Gruyère, white cheddar, or your favorite melting cheese working just as well. Use the sandwiches to scoop up as much soup as possible with each bite—plates and bowls will be left cleaner than they started.

By The Editors Published October 7, 2024

Here’s How to Start Dinner with a Show

Without trolleys, uniforms, or any grand gimmicks, informal tableside dining takes shape with a sense of play and silliness. Served in the most laid-back environments, these recipes make the season feel less fleeting and more invigorating. Salads, sides, and starters loaded with vegetables and fresh takes on classic dishes come with a show that’s as pleasing as a warm August breeze.

By The Editors Published August 5, 2024

Vibrant Vegetables en Papillote

Theatric, rustic, and packed with steaming aromatics, it’s hard to beat the excitement that comes with cutting open a parchment package of seasonal, tasty vegetables. Par-cooked peewee or baby Dutch potatoes are ideal for an even cook time, but any variety can be cut into small enough pieces in order to achieve a nice contrast of creaminess.

By The Editors Published August 5, 2024

Miso-Parmesan Caesar Salad with Shaved Mushrooms and Panko-Sesame Sprinkle

This might not be a recipe for caesar salad purists, but it’s one that fans of umami can certainly stand behind. Featuring mushrooms, parmesan, and a spiced crumb topping (with more parmesan), this lettuce swaps Worcestershire for ponzu or shoyu, croutons for toasted panko, and anchovies for milder and sweeter white miso. With everything emulsified and mixed together at the tableside, plating up piles of the classic and creamy salad feels as classic as ever.

By The Editors Published August 5, 2024

Cilantro-Mint Chutney Guacamole with Baked Naan Crisps

While this recipe might call for a long list of ingredients, it’s remarkably fast and easy to put together. Garlic naan with a dusting of savory-sweet heat becomes the perfect vehicle for big scoops of creamy, citrusy, and chutney-infused avocado. Crumbled cheese and extra fresh herbs and raw red onions add a nice balance to every bite.

By The Editors Published August 5, 2024

Beet Tartare and Grilled Crostinis

Paired with the decadent flavors of tartare, homemade crostinis provide a wonderful charred crunch, but they aren’t necessary here. Beloved store-bought crackers or fresh lettuce cups would work just as well with these dressed-up beets. What’s most important is tableside preparation—freshly combined and instantly transformed into the most striking shade of pink, this bright and briny delight packs a big punch…alongside a performance.

By The Editors Published August 5, 2024

Why You Should Treat Garnishes Like the Main Event

Garnishes might be meant to add balance or create the “perfect bite,” but when they’re treated with care, they holds up on their own; from crunch factor and spice level to brightness and brininess, the small but mighty choices here are designed to stir up your senses.

By The Editors Published May 30, 2024

Jumbo Parmesan-Crusted Croutons with Green Tonnato and Stewed Eggplant  

These are not your average salad toppers—think more along the lines of cubed Texas toast, enhanced with a bright, herby tonnato sauce and topped with spicy, warming eggplant. Coated with infinite shreds of cheese, they’re almost reminiscent of an eggplant parmesan, only in fresher, funkier, and more bread-forward form.

By The Editors Published May 30, 2024