Zach Pollack
Bon Appetit Magazine
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Past articles by Zach:
Amaro-Spiked Mocha with Caramelized Brioche
Thicker and creamier than the typical hot chocolate and embellished with both amaro and espresso. If you don’t have an espresso machine, use strong coffee instead. → Read More
Butternut Squash Bruschetta with Pomegranate
Melt butter in a large skillet over medium-high heat. Add squash, sage, and thyme; season with salt. Cook, tossing occasionally, until squash is lightly browned, 6–8 minutes. Transfer to oven and roast, shaking skillet occasionally, until squash is tender, 15–20 minutes. Remove sage and thyme; discard thyme and reserve sage for serving. → Read More
Fava Bean Bruschetta with Chicory and Red Onion
The bean purée may thicken when chilled. Loosen it back up with a splash or two of water or stock. → Read More
Fresh Pasta with Clams and Hot Italian Sausage
Rolling out and shaping this handmade pasta together is the fun part. Make the dough a day ahead, wrap in plastic, and keep chilled. → Read More
Paper Plane Cocktail
The ideal aperitivo: simple to make, easy to drink. → Read More
Caesar-Style Puntarelle Recipe
Puntarelle is a crisp, spiky Italian green related to chicory. If you can get it, you’re in luck. If not, escarole is a great substitute. → Read More
Butternut Squash Bruschetta with Pomegranate Recipe
This recipe will make more squash topping than you need, but the leftovers hold well and are a great addition to a simple salad. → Read More