Bariton Mixtures Updates

Wylie Dufresne takes store-bought puff pastry to the next level with these savory shiitake mushroom tarts. A cashew spread infused with cream sherry brings a delightful sweetness to the earthiness of the mushrooms.

Spinach, lemon, garlic, and herbs flavor this cozy Greek rice dish.

Sauté onion, eggplant, and tomatoes with plenty of garlic for a combination reminiscent of ratatouille. Then spoon this tasty vegetable stew over steaming Parmesan polenta to make a satisfying meal.

This quick 30-minute braise features tender chicken thighs and mushrooms in a gingery, soy-based sauce.

Ana Sortun pan-fries patties of lentils, bulgur, vegetables, and spices to make this satisfying vegan köfte.

Roasting carrots until they are golden brown brings out their sweetness and provides a perfect foil for tart lemon juice and musky cumin. Our silken puree is a particularly good side dish for lamb and also for roasted chicken.

This quick and tasty Japanese rice bowl features juicy chicken thighs, soft-set steamed eggs, and tender onions cooked in a savory dashi sauce.

This chicken is cooked in nutty brown butter until it's juicy and tender, then gets a zesty splash of fresh lemon juice to brighten it up.

Yes, three heads of garlic. You don't have to peel the cloves first. They soften during cooking and take on a subtle sweetness. Each person squeezes the garlic out of its skin onto the plate to eat with the chicken.

Ana Sortun learned this recipe from a friend in Armenia named Armen Mehrabyan, an exporter who supplies her restaurant Oleana with great teas and with spice blends for fish. You can mold the pâté in a terrine or bowl lined with plastic wrap if you prefer a different shape.