Erika Houle

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Charred Green Onions with Crumbled Pork and Warm Honey-Lime-Serrano Dressing 

Crispy bits? Check. Tangy bites? Check. Charred and spicy goodness? Check. Rather than a small pile of thinly sliced green onion on top of your favorite dish, turn them into a whole platter—including a pork “crumble”—that hits all the right notes.

By The Editors Published May 30, 2024

Roasted Radishes with Toasted Walnut Purée and Puffed Wild Rice

As much as I love the fresh bite of a thinly sliced radish round, leaving them more intact and imparting them with an earthy sweetness through cooking them is the move here—as is dragging them through a purée that’s loaded with toasted walnuts and roasted garlic.

With a puffed and seasoned wild rice topping, crunch isn’t lost but reimagined with a lighter touch. Similar to cauliflower in terms of mildness, and to carrots in terms of pairing perfectly with walnuts, cooked radish halves are an ideal vessel for taking on whatever sweet and salty flavors your heart desires.

By The Editors Published May 30, 2024

“Soft Scrambled” Breakfast Potatoes: How to Make Them Yours

Hash browns and home fries and Spanish tortilla are all incredible, but why aren’t there more mashed, smooth, or soupy varieties of potatoes on breakfast menus or brunch spreads? These are underrated and underutilized opportunities to get potatoes on the breakfast plate in ways that incorporate the same warming qualities as soft scrambled eggs. Here, three of your new favorite ways to eat potatoes.

By The Editors Published April 8, 2024

Breakfast Sweet Potatoes with Maple Syrup and Orange-Rosemary Ricotta

Featuring brown butter, dollops of ricotta, and a drizzle of chili oil and maple syrup, these vibrant mashed potatoes are meant for anyone in search of a balanced but sweet start to the day.

Frying rosemary not only will make your kitchen smell heavenly, but takes almost no time and turns the flavor up a notch. Using orange zest leaves room to enjoy a coffee without missing a glass of OJ. Swirling everything together to get the perfect spoonful is a perfectly manageable morning task.

By The Editors Published April 8, 2024

Every Morning’s a Christmas Miracle Soup

On a balmy spring day, I sent my husband a photo of this soup from our home in California and he said it looked like a “Christmas miracle.” He was surrounded by snow in Montana, which might have influenced his response, but looking at the goat cheese “snow” and the fennel fronds that resembled pine needles, I agreed.

When I took a first bite, it was confirmed: This is Christmas Miracle Soup, but for any time of year (specifically breakfast time). Loaded with corn, potatoes, and sausage — and topped with a drizzle of honey and festive pickled fresnos — it evokes the feelings and flavors of spending holiday with loved ones, and serving it up any morning is a gift.

By The Editors Published April 8, 2024

Pommes Purée à la Bagel Buffet

Everyone has their opinion about what makes the perfect bagel, but when cream cheese, garlic, and toasted sesame seeds merge with pommes purée, any arguments about chewiness, crustiness, or denseness are forgotten … at least for the moment.

This classic French dinner side is a perfect vessel for everything but the bagel. From lox and dill to cheddar and jalapenos, customize it with whatever you love about your go-to bagel order — the more everything, the merrier.

By The Editors Published April 8, 2024

Stop Worrying About the Temperature of Your Food

At home, where our thermostat typically reads around 74° F, I’ve been thinking more about food that comes together at a rate that matches the given mood or moment. In an attempt to protect a sense of peace in the kitchen—less pressure, more pleasure—what I’ve found most appealing are meals with no fuss around the degree range at which they’re consumed. Things that can be done ahead while still existing as an expression of care and attention to detail.

By The Editors Published February 29, 2024

Oranges and Cream Platter

This recipe is a tribute to creamsicles, which are perfect as they are, minus the brain freeze (in my experience, they’re pretty impossible to eat slowly). Topped with gingersnaps, mint, and whipped cream, fresh oranges that look more like twinkling stars feel like a familiar, refreshing dessert that’s not going to melt on you. It’s a fun one to serve family-style, and more than “still good” at room temperature.

By The Editors Published February 29, 2024

Frittata with Anchovies and Fried Capers

If you’ve ever ignored the idea of reheating leftover pizza in favor of eating it straight from the fridge, this recipe is for you—not only in terms of temperature, but also taste. Anchovies, fried capers, and fresh basil are my preferred frittata toppings, but anything you’d put on a pizza is free game. Allow it time to cool after cooking, then enjoy warm, at room temperature (my favorite), or cold, straight from the fridge.

By The Editors Published February 29, 2024

Shaved Cauliflower and Celery Slaw

Nothing in this recipe is shredded, but I still consider it a slaw. It’s creamy, crunchy, and tastes better the next day, all without getting too soggy. The cauliflower and celery are sliced thinly enough to get a mix of everything in each bite, and miniature tree shapes and thick ribbons only make things more fun. Plus, once it’s plated, it holds up well (and it’s equally enjoyable, if not ideal, at room temperature).

By The Editors Published February 29, 2024

Smoked Paprika Chips and Roasted Garlic White Bean Dip

Every now and then, my sister will send me a photo of an individual chip without saying anything, because we both know it’s our idea of “the perfect chip”—evenly and heavily coated with whatever seasoning the store-bought bag promises. It’s a shared moment of celebration even when we’re apart, and I wish there were more. This recipe is my way of encouraging you to make every chip the perfect chip (whatever that looks like to you), and then do what’s meant to be done: dunk them in dip. Both the chips and dip can be made ahead and enjoyed at room temperature when the time feels right.

By The Editors Published February 29, 2024