Josh Miller

Homemade ricotta takes spring cooking to the next level.
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Chef Anita Lo shares her method for making homemade pan-fried dumplings any night of the week—or jazzing up that bag of store-bought frozen dumplings.
These four brilliant recipes turn simple chicken breasts into wow-factor weeknight dinners.
Homemade pasta is your ticket to the ultimate showstopper lasagna.
Roast this year’s bird in a salt crust for the juiciest turkey ever.
Make carnitas jackfruit tacos, vegan nachos and cheesesteaks, kachumber gazpacho, eggplant braciola, and hot honey carrot flatbreads with recipes and tips from the pros.
Win the season with this make-it-your-way cobbler recipe.
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Tomato Pie Bars
Rating: Unrated
5
In his riff on tomato pie, Food Editor Josh Miller uses crushed saltine crackers and Parmesan cheese to give these tomato pie bars a crispy, savory bottom crust and enhances the rich, savory filling with mildly spicy curry powder and chipotle chile. A topping of juicy slices of tomato brings the finished tomato pie bars into perfect balance.
Sasha Piligian’s Swiss meringue buttercream frosting, laced with seasonal fruit, takes the cake.
Win the season with this make-it-your-way cobbler recipe.
Tomato Pie Bars
Rating: Unrated
5
In his riff on tomato pie, Food Editor Josh Miller uses crushed saltine crackers and Parmesan cheese to give these tomato pie bars a crispy, savory bottom crust and enhances the rich, savory filling with mildly spicy curry powder and chipotle chile. A topping of juicy slices of tomato brings the finished tomato pie bars into perfect balance.
Sasha Piligian’s Swiss meringue buttercream frosting, laced with seasonal fruit, takes the cake.
Javier Canteras' tapas-inspired hamburger with Kalimoxto aioli is Basque Country on a bun.
Mere weeks before the world shut down, F&W Editor Josh Miller flew across the Atlantic to attend culinary classes at the iconic Ritz Paris hotel. Still dreaming of the luxurious learning experience from his home kitchen, he tells us why he left the Ritz a changed man.
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Chef Meg Bickford blends old and new at the iconic New Orleans restaurant Commander's Palace, and shares one of her seasonally inspired recipes.
At Racines in New York City, Diego Moya served confit trout with an almond oil, apricot kernel vinegar, and honey vinaigrette with tart underripe peaches. This homage leans on store-bought smoked trout and aged sherry vinegar for a weeknight-friendly dish. Pascaline Lepeltier pairs a dry, powerful, but nervy white: Jurançon Sec. "The aromas are unique, a mix of delicate passion fruit, freesia, lemon verbena, sage, dry honey, and so much smoked salt."
Lemon zest and thyme add subtle fragrance to this showstopping tart’s ricotta filling, balancing the savory Parmesan and prosciutto. Gently pressing on the par-baked pastry while spreading the filling is key to creating a crisp crust. Carlin Karr of Tavernetta in Denver recommends Grüner Veltliner to accompany this dish. It has a "fresh radish, fava, pea shoot quality, with a spiciness that is especially great with green veggies. It speaks to the early weeks of spring, with both freshness and texture.”
Precision meets whimsy in these picturesque bakes.
Lena Sareini’s elevated spin on classic banana bread dazzles with layers of flavor.
The F&W guide to transforming sugar into this season’s most crackly, chewy, creamy, and covetable treats.
Before you go full Dagwood on your perfect sandwich, take a page from these inspired chefs and think of those leftovers as flavor-packed shortcuts to next-level dishes.
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This low-alcohol punch leans on tart cranberry juice and spicy ginger ale for a big punch of flavor, allowing the booze to take a back seat. Frozen cranberries stand in for a traditional punch ring, keeping this fizzy drink nice and cold. Have an extra bottle of cold sparkling wine on hand for guests to top off their cups.
Inspired by älplermagronen, Alpine farmers’ macaroni, this Swiss twist on a Thanksgiving classic gets rich flavor from Gruyère and a lush creaminess from Raclette. Traditional versions of this dish are served with applesauce; as a nod to that flavor play, we’ve added some shallots that are quickly pickled in apple cider vinegar to balance the cheesy richness.
Flatbread is your canvas, vegetables are your paint. Now grab your (basting) brush.
Drop the hot dogs and back away from those premade burger patties­—it’s time to take your grill game to the next level. You don’t have to be a chef; you just need to think like one. Inspired and informed by fire-loving chefs from across the country, we’ve created a smart mix-and-match menu that is packed with time-saving hacks and adapts to whatever’s best at the farmers market. What are you waiting for? Head outside, fire up the grill, and get ready to enjoy the most delicious summer food of the season.
"You don't know what someone's story is when they walk in the door," says restaurateur Pardis Stitt. "Dig deep and take care of them."
Cheese Croustades
Rating: Unrated
1
A dollop of sweet-tart cranberry relish hides at the center of the goat cheese and ricotta mousse for a burst of flavor. Garnish with fresh, oniony chives or tart lemon zest for some color and brightness.
Hoop cheddar cheese is made from milk alone, after all of the whey has been strained out, leaving a creamy, mild flavor and texture to the cheese. Along with saltier aged cheddar and pickled sweet Peppadew peppers, it adds a pimento cheese–like flavor to this nostalgic appetizer.