Christian Reynoso
Contributor
Christian Reynoso is a San Francisco based chef, writer, and freelance recipe developer. He spent the last five years cooking as sous chef at Zuni Café, a mainstay of California cuisine. Christian's words can be regularly found in his cooking column, Bounty, in the San Francisco Chronicle, as well as Edible magazine, Food52, and now Epicurious. When he's not at home, he's traveling to Mexico, exploring its cuisine and his heritage.
Recipes & Menus
Rustic Leek and Potato Soup With Fried Herb Gremolata
A creamy potato soup without the puréeing, plus a crunchy, fresh topping you'll want to scatter on everything.
Recipes & Menus
Rustic Shrimp Toasts
Shrimp tossed in garlic mayonnaise and griddled on thick bread—as good as a late-night snack, as a handheld appetizer, or a quick weeknight dinner.
Recipes & Menus
Braised Chile-Marmalade Duck Legs With Brussels Sprouts
Simmer duck legs in a chile-infused, maramalade-based braise until tender, then reduce the sauce to a sticky-rich lacquer to glaze over the crisp skin.
Recipes & Menus
Chicken and Potato Gratin With Brown Butter Cream
For an easy fall dinner, cook your chicken and vegetables in a luxurious sauce of brown butter and heavy cream, then top with toasted breadcrumbs for extra crunch.
Recipes & Menus
Braised Chicken Legs With Grapes and Fennel
Sweet red or green grapes also have just the right amount of acidity. Sweet fennel and honey, Calabrian chile paste, and red wine vinegar make this a balanced meal.
Recipes & Menus
How to Make Escabèche
The technique of marinating vegetables (or meat or fish) in vinegar, oil, and spices is practically as old and ubiquitous as cooking itself.
Recipes & Menus
Pork Chops and Padrón Chiles en Escabèche
Escabèche translates to “marinade,” which is exactly what you’re making here: a bright, tangy marinade full of pickled vegetables that also makes an ideal sauce for juicy, thick-cut pork chops.
Recipes & Menus
Mushroom Toast With Pecorino Salsa Verde
Cut king trumpet mushrooms into planks and grill them until crisp and deeply savory. Then, pile on grilled bread with an herby, cheesy dressing.