Ian Knauer
Ian Knauer is a chef, cookbook author, TV host, and advocate for seasonal, farm-to-table cooking. After nine years as a recipe developer and food stylist for Gourmet, he returned to his family’s farm in Pennsylvania to revive local food traditions.
His first cookbook, The Farm, showcases 150 recipes drawn from his farm’s harvest and captures the flavor of the seasons. He also created The Farm Cooking School with fellow Gourmet alum Shelley Wiseman, and continues to host cooking classes inspired by his farm life, teaching people how to cook with fresh-picked, hyper-local ingredients.
Ian’s work has appeared in Food & Wine, Bon Appétit, The Wall Street Journal, and more.
Corn-and-Tomato Scramble
Summer corn and vine-ripened tomatoes are already close to perfection, and they taste best when prepared simply. Here, the corn is sautéed with scallions in butter, the tomatoes are lightly dressed with oil and cider vinegar, and then the two components are tossed together so that their flavors and juices mix into something new.
Eggplant and Sun-dried Tomato Spread
A whole head of roasted garlic lays the foundation for an eggplant spread that's silky and satisfying, while chopped sun-dried tomatoes, fresh parsley, basil, and lemon add a healthy dose of sunshine, brightening its flavor and color. Serve it with thin slices of toasted baguette for a great take on crostini.
Lemony Potato Salad
This riff on classic potato salad will surprise you with its zing. Lemon, both juice and zest, helps lighten the mayonnaise dressing, and plenty of celery adds crunch.
Linguine with Mussels and Fresh Herbs
Cook your mussels in one pot with garlic, fennel seeds, and white wine while your linguine cooks in another pot. Combine the two and then toss them with your favorite herbs from the garden and some grated Parmigiano-Reggiano. Now make believe you're vacationing on the Italian coast.
Chicken Breasts with Zucchini Pappardelle
With an adjustable-blade slicer, it's easy to transform zucchini into long, delicate pastalike ribbons that make an eye-catching partner for panfried chicken.
Kiwi Sorbet
As the main ingredient in a sorbet, kiwifruit becomes the belle of the ball.
Fresh Corn Pancakes
Ready your griddle. These pancakes capture the golden sweetness of corn cut from the cob. Drizzle warm maple syrup on them for breakfast or serve them as a side dish with salsa and sour cream.
Pork Tenderloin with Tomato-Peach Compote
The compote here is a reminder that the tomato is a fruit, and its natural sweetness plays up that of peach. The combination is great with juicy curry-rubbed pork.
Fruit-on-the-Bottom Tapioca Pudding
Beneath a creamy layer of tapioca pudding lurks a silky strawberry base. Ground fennel seeds perk up the flavor of the fruit.
The Ultimate Burger
Grinding skirt steak at home—using either a meat grinder or a food processor—is the key to this intensely flavorful, juicy burger.
Homemade Pickle Relish
Happiness is having a jar of sweet, tart, crunchy relish in the refrigerator. It's a project that easily fits into your culinary repertoire.
Homemade Ketchup
This satisfyingly viscous, tomatoey condiment is richer and more rustic in flavor than commercial brands. It is absolutely delicious.
Farmhouse Butternut Squash Soup
Green apple and a dash of cider vinegar provide just the right amount of tart balance in this slightly sweet, down-home soup topped with homemade bacon bits.