About Josh Thomsen

Josh Thomsen is a graduate of The Culinary Institute of America and has worked at restaurants including The French Laundry, Little Nell, Hotel Bel-Air, Pinot Bistro and Agricola. He has been featured in Food & Wine magazine, The New York Times and on MSNBC. Thomsen is the executive chef for the Eau Palm Beach Resort & Spa and the author of Agricola Cookbook. @chefjoshthomsen

A cooked cranberry apple crostata on a piece of parchment.

Cranberry Apple Crostata

Know what we can’t stop thinking about? This crostata. At first whiff of its heady fall spices and rustic charm, you’ll tumble head over heels.

Five white bowls filled with pureed cold sweet pea soup, topped with a few who peas

Cold Sweet Pea Soup

It doesn’t get much simpler or sweeter than this cold sweet pea soup, which can be made with frozen or fresh peas and just happens to be vegetarian as well as weeknight friendly.

A white oval casserole dish filled with duck confit legs.

Duck Confit

Duck confit is perhaps the best thing that could ever happen to duck legs in any possible universe. Here’s how to make it and what to serve with it.