Ian Knauer’s recipes--dishes like egg tagliatelle carbonara and broiled Caesar salads with poached eggs--are some of the most cooked recipes in our kitchen. Here’s a deeper look into all things Ian, the brains behind this awesome rhubarb cocktail and our Eggs edition.
This cocktail is what spring tastes like. And what summer looks like. And what happiness feels like. It’s simple to make and tastes just like it sounds - refreshing and delicious. Whether you’re making a big batch for brunch or just one drink for a spring night, this cocktail hits the spot.
There is only one thing that beats soft, freshly baked peanut cookies. That thing is Double-Peanut Cookies. And chef Steven Satterfield, author of our Peanuts edition, knows how to do it right--he kicks up the nutty factor by using peanut butter and peanut flour in his recipe.
Every edition we publish has that one (sometimes two or three!) quick whip-it-up-on-the-fly recipe that becomes a household staple. For Strawberries, by Susan Spungen, it's undoubtedly this cold noodle salad. Studded with strawberries and cucumbers and dressed in a miso-sesame vinaigrette, it's refreshing, flavorful and versatile: pack it up for a work lunch, or pair alongside grilled chicken or pork chops for dinner. Check out more strawberry recipes here.