Creamy Chocolate Oatmeal with Coconut
Oatmeal cooked with ripe bananas, cocoa powder, and cinnamon, topped with coconut milk, shredded coconut, and cacao nibs. No added sugar. Six minutes.
Lemon and Parmesan Kale Salad
A raw kale salad with the juice of three lemons, a cup of parmesan, chopped walnuts, croutons, and olive oil. The lemon softens the kale and the parmesan makes it substantial.
Skillet Chocolate Espresso Banana Bread
Marbled banana bread baked in a cast iron skillet with espresso powder, melted chocolate, Kahlua, brown sugar, and five ripe bananas. Dark, fudgy, and swirled.
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?
Röda Huset in Stockholm: How to Drink Scandinavia
In the heart of Stockholm, a landmark red house has turned an apparently austere larder into a liquid Nordic journey across the palate: a bar that looks inward, to Scandinavian forests and farms, and discovers it needs nothing from beyond.
Grana Padano Stuffed Tomatoes with Baked Egg
Tomatoes stuffed with stale bread cubes, grated Grana Padano, parsley, and oregano, each topped with a baked egg. The cheese melts into a savoury crust around the egg.
Hearty Miso Oatmeal
Savoury oatmeal with miso paste, cherry tomatoes, wakame, spring onion, sesame seeds, and a fried egg. Japanese-inspired breakfast in 10 minutes.
Apple and Strawberry Crumble
A crumble of apples and strawberries tossed with condensed milk, lemon, and cinnamon, under a topping of flour, almonds, brown sugar, and butter. Baked until golden and bubbly.
Shaved Summer Squash Salad with Prosciutto Crisps
Raw summer squash shaved into ribbons with a vegetable peeler, dressed with lemon juice, olive oil, and mint. Topped with feta and oven-crisped prosciutto shards.
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.
Chicken Fritters with Haloumi and Zucchini
Chicken fritters with halloumi cheese, grated zucchini, dill, mint, lemon rind, and nutmeg. Pan-fried until golden. The halloumi stays in warm, salty pockets inside.
How to Make Tender Carne Asada (Skirt or Flank Steak Done Right)
Your carne asada can be ultra tender, with a secret ingredient that works for almost any cut of beef you want to grill. We’re sharing our tips on how to make supremely flavorful, tender, juicy carne asada right at home.
Grilled Rambutan and Tequila Cocktail
A cocktail of grilled rambutan, tequila, grapefruit juice, lime juice, and smoked salt. The rambutan caramelises on the grill and tastes like lychee with a nutty sweetness.
Watermelon Cocktail
Watermelon cocktail blended with lime juice, fresh mint, and rum. Served over ice. Sweet, sharp, and minty. Takes less time to make than to drink.
Sparkling Maple Blueberry Cocktail
Sparkling maple blueberry cocktail made with a homemade blueberry-maple syrup, lemon juice, and sparkling wine. Cooked, strained, and poured over bubbles.
Strawberry Margarita Granita
A strawberry margarita granita made with fresh strawberries, tequila, Cointreau, lime juice, and water. Blended smooth, frozen in a shallow dish, and scraped into icy crystals.
Sparkling Peach Lemonade
Sparkling peach lemonade with a puree of peaches, pears, and apricots, fresh lemon juice, and sparkling water. Thick, fruity, fizzy, and cold.
Mango Blueberry and Soy Breakfast Smoothie
A two-layer smoothie: blueberries with soy yogurt on the bottom, mango with soy yogurt on top. Three ingredients, poured separately, drunk through both layers.
Brown Rice with Vegetable Broth
Brown rice toasted in a pot until golden, then simmered in vegetable broth for forty-five minutes. Two ingredients, one pot, nutty flavour throughout.
Gluten Free Blueberry Streusel Muffins
Gluten-free blueberry muffins with almond meal, rice flour, and tapioca starch, topped with a streusel of brown sugar, oats, and melted butter. Crispy on top, moist inside.
Grilled Pizza Margherita with Heirloom Tomatoes
Grilled pizza margherita with heirloom tomatoes, fresh mozzarella, roasted pine nuts, and basil. Homemade dough grilled until charred and blistered.
Japanese Bento Box with Furikake Rice and Sansho Watercress
A bento box with Japanese rice and quinoa cooked together, watercress with sansho pepper, frozen peas, and furikake. Fifteen minutes to cook, ready to pack.
Peach and Blackberry Summer Panino
Grilled panino with ripe peach, blackberries, sharp cheddar, goat's milk feta, basil, and honey on seedy bread. Melted, pressed, and caramelized.
Strawberry Ricotta Tart with Balsamic Glaze
A tart of ricotta, sugar, and vanilla in a pre-baked shell, topped with sliced strawberries and balsamic glaze. Baked until the berries soften. Light, tangy, and berry-forward.
Maca Powder and Banana Pancakes
Three-ingredient pancakes: one banana, two eggs, a tablespoon of maca powder. Pulsed smooth, cooked in coconut oil. Grain-free and ready in 10 minutes.
Sausage Rolls
Sausage rolls in homemade rough puff pastry with sausage meat, onion, breadcrumbs, parsley, nutmeg, and fennel seeds. Baked until golden and flaky.
Summer Peaches and Cream
Peach halves poached in a syrup of water, cinnamon, cloves, and sugar until tender. The liquid reduced to a syrup and poured over the peaches with whipped cream or yoghurt.
Strawberry Spelt Shortcake
Shortcakes made with wholemeal spelt flour, cold butter, and raw cane sugar. Baked until golden, then stacked with a pound of fresh strawberries and whipped cream.
Strawberry Ginger Peach Bliss Bowl
A thick smoothie bowl of frozen strawberries, peaches, and bananas blended with fresh ginger and lime, topped with kiwi, coconut flakes, and buckwheat groats.
Pineapple and Mango Shrimp Ceviche
Lime-cured shrimp ceviche with diced pineapple, mango, onion, cilantro, garlic, and tomato. Sliced thin, cured 20 to 30 minutes, drained, and chilled.
Buffalo Chicken Chili
For anyone who's a fan of Buffalo wings, this is the bowl version, and it's awesome. Ground chicken simmered with kidney beans, black beans, diced tomatoes, and buffalo wing sauce, then topped with blue cheese crumbles and chopped celery.
Sirke Wale Pyaaz: Pickled Onions
Indian pickled onions made with small red onions or shallots, vinegar, water, and salt. No cooking required. Shake the jar for two to three days. Crunchy and sharp.
Lamb Shank and Mango Chutney Pies
Lamb shank pies with mango chutney in puff pastry. The shanks are braised for three hours until falling apart, mixed with chutney, and baked until golden.
Tandoori Chicken and Bocconcini Salad with Roasted Tomatoes
Tandoori-marinated chicken cubes grilled and tossed with roasted cherry tomatoes and bocconcini cheese. Warm, spiced, and garnished with fresh coriander.
Eggplant Timballo with Sausage and Artichokes
A timballo is a baked pasta dish set in a mold, and this version uses broiled eggplant slices as the base layer inside a springform pan. Whole wheat cappellini is tossed with a sauce of hot Italian sausage, spicy marinara.
Easy Seafood Recipes You Can’t Mess Up
Seafood is easier than you think. Foolproof shellfish, shrimp bowls, crispy starters, stuffed lobster, and a fish pie that forgives every mistake.
Yellow Tomato Gazpacho with Levain Croutons
Yellow tomato gazpacho blended with cucumber, onion, and bell pepper, served cold with toasted levain croutons. Sweeter and less acidic than the red version.
Mint Coriander Chutney
A green chutney of fresh coriander, mint, green chillies, onion, garlic, chaat masala, and roasted cumin ground smooth with water and salt. Sharp, bright, and tangy.