Quinoa Chicken Satay Salad with Peanut Dressing
Quinoa chicken satay salad with roasted vegetables and a peanut dressing of peanut butter, coconut milk, soy sauce, lime, ginger, and honey.
Paella Valenciana
True paella Valenciana comes from the rice fields around Valencia and is nothing like the seafood-loaded tourist version served elsewhere. The original is a land dish: chicken, rabbit, green beans, and butter beans cooked with saffron-tinted rice.
Vegan No-Churn Strawberry Cheesecake Ice Cream
Vegan no-churn strawberry cheesecake ice cream made with three ingredients: dairy-free cream cheese, strawberry jam, and graham cracker crumbs. No ice cream maker needed.
Love Thy Neighbor: NYC’s Hidden Japanese Cocktail Bar in the West Village
Tucked into a West Village basement, Love Thy Neighbor is proof that the best spaces in the city are still the ones you have to go looking for.
Why Marea Remains One of Manhattan’s Most Celebrated Italian Restaurants
Marea NYC remains one of Manhattan's top Italian restaurants for seafood, handmade pasta, and fine dining, after all these years.
Farzi NYC: Indian Curiosity and Reinvention in Tribeca
At Farzi NYC in Tribeca, Gaurav Chawla reimagines Indian cuisine with playful theatrics, creative cocktails and authentic flavors.
Sperling & Co: The Chef Who Traded Stars for Steaks and Sparks
In the heart of Stockholm, Michael Andersson walked away from the Michelin dining room and towards the open fire. Not to cook less seriously, but to bring the discipline, the finesse and the obsession of a starred kitchen to the oldest craft there is: meat, over flame.
CoCo Dining: A Journey Through Vietnam, Without Leaving the Table
In Ho Chi Minh City, a former fisherman turned Michelin-starred chef, Vo Thanh Vuong, takes you in a journey across an entire country. Is it the finest way to discover the delicate, perfumed, gloriously misunderstood cuisine of Vietnam?
Falafel-Spiced Roasted Chickpea Salad with Tahini Dressing
Roasted chickpeas spiced with cumin, coriander, garlic powder, onion powder, and paprika on a bed of lettuce, tomato, cucumber, and onion. Tahini-lemon dressing with sesame seeds.
Dried Scallops and Intense Blue Mussel
A restaurant technique dish: scallop chips from Pacojet paste, deep-fried cod skin, blue mussels in mussel-stock corn cream. Worth studying.
Gulf Coast Shrimp Tacos with Classic Castello and Florida Avocado
Shrimp seared for ninety seconds in a hot pan, served in warm corn tortillas with sliced avocado, Castello cheese, and Sriracha or Ranchero sauce. Fast and fresh.
Spicy Tomato Brown Rice
Brown rice stir-fried with mustard seeds, curry leaves, garlic, ginger, plum tomatoes, cumin, coriander, garam masala, turmeric, tomato paste, and fresh mint. Flavourful and spiced.
Healthy Eggplant Parmesan
Eggplant parmesan without frying. Eggplant slices broiled until browned, layered with oregano-basil tomato sauce and shredded cheese, baked at 425°F (218°C) for twenty minutes.
Roasted Golden Beets with Lemon and Mint Cream Sauce
Golden beets roasted in foil at 375°F (190°C), sliced and drizzled with hazelnut oil. Served with a lemon mint cream of Greek yoghurt, fresh mint, lemon juice, and zest.
How to Make Hasselback Potatoes
The classic Swedish sliced oven baked potato recipe - Hasselback Potatoes - is as elegant as it is comforting. From NORTH - Scandinavian Cooking, a cookbook by Kalle Bergman.
Frozen Strawberry Basil Rosé
Frozen strawberry basil rose blended with lemon juice and honey. The basil blends in completely and adds a peppery, herbal note underneath the cold strawberry and wine.
Pomegranate Smoothie
Pomegranate juice blended with bananas, yogurt, and honey, topped with pomegranate seeds. Four real ingredients. Thick, tart, and a deep purple.
Frozen Strawberry Margarita with Black Pepper
Frozen strawberry margarita with black pepper, tequila, triple sec, lime juice, and a sugar rim. The pepper adds a slow warmth behind the cold fruit and citrus.
Peanut and Fig Smoothie
Fresh figs blended with crunchy peanut butter, honey, vanilla almond milk, and ice. Jammy, nutty, with bits of peanut crunch in every sip.
Sparkling Cucumber and Strawberry Punch
A sparkling punch of sparkling lemonade, sparkling water, sliced strawberries, and sliced cucumber. Stirred gently, chilled for thirty minutes, and served over ice.
Frozen Watermelon White Wine Spritzers
A wine spritzer with frozen watermelon cubes, cucumber, mint, lemon juice, white wine, and soda water. The watermelon melts into the drink instead of diluting it.
Caramel Filled Chocolate Cups with Spiced Rum
Chocolate cups filled with spiced rum caramel, topped with sparkling sugar and sea salt. Made with a dry caramel method and a candy thermometer.
Grilled Chicken and Peaches Salad
Grilled chicken and peach salad with mixed greens, feta, almonds, and a honey white wine vinaigrette. Warm grilled peaches against cold, crisp greens.
Poached Saffron Pears
Whole pears poached in a saffron, ginger, and lemon syrup until golden and tender. The liquid reduces to a thick amber syrup. Better the next day.
Paneer Stuffed Peppers with Pea Chutney
Mini sweet peppers stuffed with paneer tempered in cumin, garam masala, and green chili, baked and served with a cold pea-yogurt-cilantro chutney.
Baechu – Cabbage Kimchi
Homemade napa cabbage kimchi with dried red chilli peppers, garlic, gochujang, jeotgal, sesame seeds, carrots, radish, and spring onions. Fermented at room temperature for two to three days.
Seared Scallops With Blueberry Vinaigrette and Pea Shoots
Seared scallops with a warm blueberry-balsamic vinaigrette made in the same skillet. Honey, butter, and pea shoots. Fifteen minutes start to finish.
Chipotle BBQ Blueberry Wings
Crispy baked chicken wings tossed in a sauce of frozen blueberries, BBQ sauce, and chipotle peppers in adobo. Smoky heat meets sweet fruit glaze.
Frosted Amaretto Brownies
Dense chocolate brownies made with Amaretto and baking chocolate, topped with a cocoa and almond extract frosting. Chilled for an hour before cutting into clean squares.
Butternut Squash and Black Bean Enchilada Skillet
A skillet of butternut squash and black beans with cumin, chili powder, smoked paprika, jalapenos, and tomato. Enchilada flavour, no tortillas, no oven. Twenty minutes.
Swang Ke Chawal Ki Tikki – Fried Potato Balls
Fried potato and barnyard millet tikkis with cumin, green chillies, crushed peanuts, and coriander. Soaked, cooked, mixed, shaped, and deep-fried until golden brown.
Grilled Caesar Salad
Romaine lettuce grilled cut-side-down until charred, topped with Caesar dressing, Parmesan cheese, and croutons. A smoky take on the classic.
Grilled Shrimp and Eggplant
Grilled shrimp topped with fresh herbs, lemon, and oil served alongside grilled eggplant finished with a spoonful of pesto. A 10-minute summer grill dinner.
Grilled Lobster with Ancho Chili Lime Butter
Grilled whole lobster brushed with ancho chili lime butter, cooked shell-side down for 8 to 10 minutes. Compound butter melts through the meat as it grills.
Chicken Pesto Pasta
Chicken pesto pasta is one of those dishes that delivers big flavor for minimal work. Seared chicken over penne tossed in homemade basil pesto with cherry tomatoes and toasted pine nuts. Twenty-five minutes, start to finish.
Goat Cheese Dip with Blueberries and Watercress
Goat cheese and yogurt whipped smooth, spread on a plate, scattered with wild blueberries, watercress, olive oil, salt, and pepper. Three minutes. Stunning.
Mango Summer Salad with Honey Vinaigrette
A fabulous summer salad of romaine, mango, avocado, cucumber, bell pepper, green onions, and cilantro. Dressed with a honey vinaigrette of garlic, lemon juice, olive oil, and honey.
Vegan Almond Butter Oatmeal
Rolled oats cooked in rice milk with maple syrup, almond butter, cinnamon, and real vanilla bean seeds. Vegan, rich, and ready in 8 minutes.
Chocolate Bundt Cake
A chocolate Bundt cake made with cake mix, instant pudding, sour cream, and a full bag of chocolate chips. Baked for an hour. Dense, moist, and unfrosted.
Cedar Plank Salmon
Cedar plank salmon is Pacific Northwest cooking at its most iconic. A side of salmon roasting on smoldering cedar wood, picking up subtle woodsy smoke that no other method can replicate.
Low Country Boil
Everything cooks in the same seasoned water, layered by cook time, so the potatoes, corn, sausage, and shrimp all come out perfectly done. Outdoor party food that scales effortlessly.