Gluten-Free Cornbread Pancakes with Strawberry Jam
Gluten-free cornbread pancakes made with cornmeal, chia seeds, coconut sugar, and almond milk. Served with homemade strawberry jam and maple syrup.
Toasted Baguette Appetizers with Roasted Grapes and Tomatoes
Baguette crisps brushed with thyme butter, spread with whipped blue cheese and cream cheese, topped with roasted grapes and cherry tomatoes. Warm fruit, cold cheese.
Kashmiri Dum Aloo
Kashmiri dum aloo with potatoes fried in mustard oil, then simmered in a yoghurt sauce spiced with red chili, ginger, aniseed, cumin, cloves, and garam masala.
Ten Must-Eat Things in Málaga: The Essential Food Guide
From espetos on the beach to ajoblanco and atún rojo, here are ten dishes you have to eat on your next trip to Málaga.
Five Must-Eat Things in Los Angeles: Korean BBQ to Tacos
From Korean BBQ in Koreatown to the 1908 French Dip, these five dishes define eating in Los Angeles. On your next trip, they should all be part of your culinary plan.
Ten Must-Eat Things in Paris: A Food Lover’s Guide
Croissant, jambon-beurre, steak tartare, falafel in the Marais, and more: the ten dishes every visit to the City of Lights should include.
Paul Rimple on Khachapuri, Natural Wine, and a City Reinvented
American journalist, food guide and blues musician Paul Rimple has lived in Tbilisi for 25 years. We talked Georgian food, natural wine, the city's gastronomic renaissance, and how he became one of its foremost culinary champions.
PRU: Where Fine Dining and Tropical Terroir Meet
A Dutch chef who arrived in Thailand on a three-month contract has spent more than a decade turning an empty plot at the edge of a Phuket-resort into the only Michelin-starred and Michelin Green-starred restaurant on the island. His ambition, however, is bigger than any star.
Tortilla Española
A Spanish tortilla made with thin-sliced potatoes and onions poached in olive oil, mixed with beaten eggs, and cooked until golden. Flipped onto a plate and inverted back.
Honey and Chili Roasted Peanuts
Salted peanuts baked with honey and chili powder at 180C for 20 minutes until the honey caramelizes into a crunchy, spicy shell. The beer snack that empties the bowl.
Hamakua Mushroom Poke Salad
Hawaiian mushroom poke with Hamakua mushrooms dressed in shoyu, sesame oil, rice wine vinegar, pickled ginger, and honey. Served over romaine with mango, tomato, and cucumber.
Cheese and Herb Turnovers
Puff pastry turnovers with grated string cheese and parsley. Four ingredients, folded into triangles, fork-sealed, egg-washed, and baked golden in 20 minutes.
Top Ten Tips For Successful Cookie Baking
Cookies are everyone's favorite, but there are levels to the art of making them. We've compiled the ten most important tips that will take your cookie making skills from good to incredible.
King Cole: Cousin of the Old Fashioned
Bourbon stirred with Fernet-Branca and simple syrup, served over ice with an expressed orange peel. A darker, more complex cousin of the Old Fashioned.
Velvety Almond Kale Smoothie
Kale blended smooth with almond milk, then banana, almond butter, agave, and ice added. Green, thick, and the kale disappears behind the almond butter.
Sriracha-Lada
A sriracha michelada: Dos Equis, sriracha, Worcestershire, lime juice, and a salt-rimmed pint glass. Two minutes, one drink, best served cold.
Remolacha Reposado Cocktail
Reposado tequila shaken with beet juice reduction, lime, and cinnamon, topped with sparkling water. Deep red, earthy, warm-spiced.
Blackberry Mint Margaritas
Blackberry mint margaritas muddled with fresh berries and mint, shaken with tequila and simple syrup. Dark purple, fragrant, and gone fast.
Chocolate Butternut Squash Smoothie
A chocolate smoothie thickened with butternut squash instead of banana. Almond milk, chocolate Shakeology, pumpkin pie spice, and ice. Creamy and warm-spiced.
Classic Tomato Sauce
A simple, well-made tomato sauce is arguably the most useful recipe in any cook's repertoire. Following Italian principles, this version needs very few ingredients: good tomatoes, garlic, olive oil, and basil.
Raspberry Cheesecake Ice Cream
Raspberry cheesecake ice cream with a cream cheese base, raspberry coulis ribbons, and crushed graham crackers. Churned and frozen. Tastes like frozen cheesecake.
Red Berry Soup
A cold berry soup made with two pounds of mixed berries and pomegranate juice, thickened with corn flour and sweetened with honey. Served with cream, custard, or ice cream.
Black Rice Salad with Roasted New Potatoes and Capers
A salad of black or wild rice with roasted fingerling potatoes, capers, micro greens, and cilantro. Dressed with a Dijon vinaigrette of olive oil and apple cider vinegar.
Triple Berry Quinoa and Spring Green Salad
A spring salad of quinoa, raspberries, blueberries, strawberries, spring greens, red onion, and goat cheese. Dressed with a champagne vinaigrette of shallot, garlic, Dijon, honey, and lemon.
Grilled Shrimp Flatbread
Grilled shrimp flatbread with labneh, julienned Persian cucumbers, and zhoug sauce. Eight flatbreads loaded with thirty-two ounces of shrimp.
Green Chili and Cheese Cornbread Waffles with Raspberry Preserves
Cornbread waffles with green chiles and sharp cheddar cheese, cooked until golden and crisp. Served with Bonne Maman raspberry preserves for a sweet-savoury contrast.
Watermelon Radish Salad with Spring Microgreens
A spring salad of paper-thin watermelon radish, cubed avocado, Cara Cara orange segments, and microgreens. Two dressings: lemon vinaigrette and avocado-shallot cream.
Guacamole with Grilled Limes
Guacamole with grilled lime juice, sumac, shallot, and salsa. The grilled lime is sweeter and rounder than raw, and the sumac is tart and floral.
Strawberry Cheesecake Muffins
Strawberry cheesecake muffins with a sweetened cream cheese filling hidden inside strawberry muffin batter. Topped with sparkling sugar for crunch and shine.
Cherry Cheddar Scones
Cherry cheddar scones with dried tart cherries, cherry preserves, chives, sharp cheddar, black pepper, and buttermilk. Savoury, fruity, and flaky. Gone before the mimosas.
Potato Pancakes and Wild Blueberry and Apple Chutney
Grated potato pancakes bound with aquafaba, fried crisp, topped with wild blueberry apple chutney and a tofu scramble. Weekend brunch on one plate.
Gluten Free Blueberry Lemon Crepes
Gluten-free crepes filled with ricotta cheese and lemon zest, topped with blueberry preserves and powdered sugar. Thin, tender, and impossible to tell they are gluten-free.
Salmon Burgers with Grilled Pineapple and Garlic-Basil Sauce
Salmon burgers made with canned or fresh salmon, panko, lemon zest, and garlic basil mayo. Grilled and topped with a caramelised grilled pineapple slice.
Whole Wheat Tortilla with Grilled Chicken and Guacamole
Homemade whole wheat tortillas made from flour, salt, water, and olive oil, filled with grilled chicken strips and guacamole. Rolled and eaten warm.
Blueberry Dutch Baby Pancake
A Dutch baby pancake baked in a cast iron skillet at 425°F until puffed and golden, served with blueberry preserves, sweetened mascarpone, and fresh mint.
Perfect Burger Without A BBQ or Grill
Smash burger made with ground chuck on a scorching hot skillet. Season, flip, add American cheese, and serve on a soft bun with onions, pickles, and mayo.
Strawberry Rhubarb Crumble Pie
Strawberry rhubarb crumble pie with a Greek yogurt butter crust and an oat crumble topping. Rhubarb, strawberries, vanilla, and cinnamon. Baked until golden and bubbling.
Cook Like a Chef: Chilean Empanada by Francisco Araya
Singapore based Chilean Chefs Francisco Araya and Fernanda Guerrero share an empanada so powerful, it has moved guests to tears.
Smothered Pork Chops
Smothered pork chops are a Southern Sunday supper tradition. Bone-in chops seared hard, then braised in a thick onion gravy until the meat is so tender it practically falls off the bone.