Jeremy Fox

An easy spreadable blend of fresh goat cheese, horseradish, and heavy cream.

These sugary, salty, fatty almonds are how diners can begin a meal at Jeremy Fox's Rustic Canyon. Thanks to a tactical addition of lavender, your guests will actually talk about them.

Garlic lovers, this one’s for you.

When your beans are tender, take them off the heat and focus on the cooking liquid, doctoring it with good olive oil, salt, and pepper, tasting and seasoning it until the liquid itself is straight-up delicious.

The stems from Swiss chard shouldn't be trashed; they add texture and a layer of flavor to any sauté.

Buy good grains and always soak them. They'll cook more quickly and evenly when hydrated, and the soaking liquid can be used in finished dishes.

The real magic here is in the pool of schmaltz, AKA rendered chicken fat, sizzling in the pan.

Add this harissa to your next tomato sauce or try it with our Roast Chicken with Harissa and Schmaltz.

Spoon some of this butter over a pork chop during the last minute of cooking.

Spend some time making this, and you'll have an easy, fast way to add nuanced flavor.

One of the highlights in the staff-meal rotation at Rustic Canyon is this garlic-ginger fried chicken.

Charred onions offer the best of three worlds: a slightly bitter taste (in a good way), caramelized edges, and crunchy-sweet flesh. If you want to eat them like potato chips, we won't tell.