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.
Leveled-Up Potato Leek Soup
A creamy potato soup without the puréeing, plus a crunchy, fresh topping you'll want to scatter on everything.
Five-Spice Brussels Sprouts and Sausage Stir-Fry
A hit of warming Chinese five-spice powder adds coziness to this versatile (and quick!) stir-fry that plays equally well on the holiday table.
Grated Figs Are Like the Easiest Jam Ever
Spread on toast and call it breakfast (or lunch or dinner).
Soy-Sauce-and-Tomato-Braised Chicken
Soy sauce, hot mustard, and a little butter make a luxurious sauce for set-it-and-forget-it braised chicken thighs with tomatoes.
This Masa Harina Batter Can Make Anything Taste Like Tortilla Chips
It’s gluten-free and incredibly versatile, from crispy chicken to fish.
Masa-Fried Chicken With Lime Cabbage Slaw
These crunchy tenders will give you tortilla chip vibes in the best way (and they just so happen to be gluten-free).
Green Hummus With Sizzled Dolmades
This greener-than-green hummus is no side dip—the crisp dolmades on top turn it into a full meal.
Tropical Babas With Whipped Coconut Cream
We took the classic yeasted French dessert cakes known as babas on a tropical vacation with a boozy pineapple-rum sauce and pillowy whipped coconut cream.
Potato-Tomato Gratin With Horseradish
This unconventional (and dairy-free) take on potato gratin strikes the perfect balance of rich and bright thanks to jammy tomatoes and a generous dusting of zingy fresh horseradish.
Summer Vegetable Cassoulet With Crispy Gruyère
This hearty cassoulet skips the meat all together and gives your summer produce haul time to shine.
Warm Chicken and Swiss Chard Salad
Think of this elegant warm chicken salad as the grown-up version of the deli-case stuff, starring dates, olives, and almonds.
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.