Summer Memories: Blackberry Maple Scones
Scones made with blackberry maple syrup, cold butter, flour, and fresh blackberries. Shaped into wedges and baked at 400°F (200°C) until golden. Purple-streaked and flaky.
Cucumber Mojito “The Sorbet”
A sorbet of green tea, cucumber, apple mint, lime juice, and dehydrated cane juice. Blended smooth, churned, and frozen. Clean, green, and cold.
Grilled Corn with Lime and Parmesan
Grilled corn brushed with a mix of mayonnaise, Parmesan, lime juice, and chili powder. Charred on the grill until popping, then coated while hot.
Restaurant Aptos: Justin James Maps a Wild Continent’s Native Pantry
In a restored Adelaide Hills church, American chef Justin James has built a 14-seat expedition through the native produce of an entire continent. The result is an argument for what Australian cuisine could become.
Kiwami, DUMBO: Brooklyn’s Most Scenic Omakase
Skyline views, generous cuts of fish, artfully plated appetizers, and a little something sweet for the walk home.
Bank Hotel: The Stockholm Address Where You Keep Your Best Memories
The 1910 Art Nouveau building on Arsenalsgatan once held Stockholm's money. After a meticulous restoration, it now holds something more valuable: the kind of memories you want to deposit somewhere safe.
Argos in Cappadocia: The Cave Hotel That Lets You Sleep Inside History
Sleep inside history at Argos in Cappadocia, a luxury cave hotel in Turkey with ancient tunnels, a 1,200-year-old wine cellar, regional cuisine, and sweeping views over Pigeon Valley.
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.
Baked Salmon Niçoise Salad with Quinoa
A Nicoise salad with baked salmon, quinoa instead of potatoes, Roma tomatoes, olives, and a shallot-Dijon vinaigrette with red wine vinegar and dried herbs.
Spicy Grilled Shrimp Pasta
Grilled shrimp with gluten-free pasta, asparagus, cherry and sun-dried tomatoes, shallots, garlic, chili flakes, and balsamic vinegar. Served at room temperature or chilled.
Quinoa Stuffed Endive with Blueberry and Basil
Quinoa dressed with olive oil, honey, lemon, shallot, and garlic, tossed with blueberries, basil, and goat cheese, spooned into endive leaves. One bite per leaf.
Grilled Zucchini, Eggplant, and Tahini Dip
A dip of grilled zucchini and eggplant blended smooth with tahini, lemon juice, garlic, and fresh parsley. Smoky, creamy, and served with pita or vegetables.
Bistecca Fiorentina: How to Make the Famous Florentine Steak
Learn about the history of the tender Florentine steak, where to enjoy it in the region, and how to cook it at home. Grab some friends and dig in.
Mango Matcha Smoothie
Mango smoothie with frozen bananas, almond milk, orange juice, and a tablespoon of matcha for a grassy, bitter edge under the sweetness. Thick enough for a bowl.
Heated Cinnamon and Ginger Root Beer Float
A root beer float with homemade cinnamon ice cream, churned with candied ginger, topped with root beer and a Red Hot Jawbreaker. The ice cream steeps for an hour.
Cranberry Apple Smoothie
Cranberries, celery, apple, and cucumber blended with honey and water. Tart, clean, and thinner than a typical smoothie. Tastes like pressed juice.
Irish Coffee
Irish coffee made with strong black coffee, whiskey, brown sugar, and whipping cream beaten to soft peaks. The cream floats on top. You drink the coffee through it.
Grilled Pineapple Margarita with Jalapeño Tequila
Grilled pineapple margarita with jalapeno-infused tequila, lime juice, agave syrup, and vanilla extract. Blended smooth and served over crushed ice with a salted rim.
Blackberry Mango Vodka Cooler
A vodka cooler with mango-mint simple syrup, Zubrowka bison grass vodka, sparkling water, crushed ice, and fresh blackberries. Herbal, tropical, and fizzy.
Stracciatella Ice Cream
Italian stracciatella ice cream with five ingredients: cream, skim milk, sugar, inverted sugar, and dark chocolate. No eggs. The chocolate shatters into shards during churning.
Grilled Eggplant with Mustard Vinaigrette
Grilled eggplant sliced lengthwise, charred on both sides, and dressed with a double mustard vinaigrette of whole grain and Dijon mustard with white wine vinegar.
Pimento Grilled Cheese with Green Tomatoes
Pimento grilled cheese with sharp cheddar, Monterey Jack, Worcestershire, hot sauce, green tomatoes, and basil. Buttered and grilled until golden and melted.
Sweet Corn and Chipotle Chili Ice Cream with Walnut Chili Brittle
Sweet corn ice cream with ground chipotle chili, steeped in cream and churned smooth. Topped with walnut chili brittle made with butter, sugar, and a pinch of kosher salt.
Lemon Pickles
Indian lemon pickle with boiled lemons, sun-dried and mixed with chili powder, turmeric, asafoetida, sugar, and oil. Three days of resting before the pickle is ready.
Strawberry Shortcake Cupcakes
Strawberry shortcake cupcakes with strawberry jam folded into a vanilla batter. Pink, moist, with pockets of concentrated strawberry. Baked at 350 degrees F for 18 to 20 minutes.
Chicken Pozole Rojo
This pozole rojo starts with a whole chicken simmered until the meat falls from the bone, producing the broth base. Guajillo, pasilla, ancho, and arbol chiles are toasted on a comal with garlic and onion, blended into a smooth chile sauce, and poured into the hominy broth.
Red Lentil Dal
Red lentil dal is one of the most comforting and nourishing dishes in Indian cooking. The lentils break down into a thick, creamy porridge that is then finished with a fragrant tadka (tempered spices sizzled in hot oil).
Steak Tartare from Wroclaw, Poland
Polish steak tartare with hand-chopped sirloin, egg yolk, pickled red onion, fresh lovage, French mustard, canola oil, and pumpkin seeds. From a restaurant in Wroclaw.
Blackberry, Orange and Vanilla Cream Tartlets
French-inspired tartlets with a flaky butter crust, vanilla bean pastry cream with orange zest, topped with fresh blackberries and pistachios.
Chocolate Drizzled Pretzels
Thin salted pretzels drizzled with melted dark chocolate from a squirt bottle. Thin streaks, not thick coats. Set in the freezer for one minute between batches.
Easy Blueberry Pie Cinnamon Rolls
Blueberry cinnamon rolls made with crescent roll dough, fresh blueberries, blueberry preserves, and a lemon cream cheese frosting. Ready in about 30 minutes.
Two Potato Hash with Poached Eggs
Purple and red potatoes roasted with red onion at 400F until crisp, topped with poached eggs and fresh chives. A colourful, one-pan breakfast hash.
Buckwheat Pancakes
Buckwheat pancakes made with three separated eggs, whites whipped to soft peaks. All buckwheat flour, maple syrup, and melted butter. Light, earthy, and tall.
Roasted Broccoli and Kale Salad with Hemp Hearts
A salad of roasted broccoli, massaged kale, red cabbage, and grape tomatoes with hummus, parsley, and hemp hearts. The broccoli roasts at 400F until golden and charred.
Grilled Korean Steak Skewers
Grilled Korean steak skewers marinated for six hours in soy sauce, brown sugar, garlic, hard root beer, and bacon. Grilled fast and drizzled with reduced marinade.
Baked Onion Crackers
Indian-style baked crackers with onion, green chilies, curry leaves, mint, coriander, paprika, and sesame seeds. Thin, crisp, and heavily spiced.
Brown Sugar Roasted Squash, Buckwheat and Bacon Jus
Delicata squash roasted with brown sugar and butter, served over buckwheat with roasted squash seeds, arugula, and a bacon jus that takes a full day.
Coconut and Lime Pound Cake
A lime and coconut pound cake made with cashews, coconut flour, and rice malt syrup, topped with a lime and coconut cream frosting. Wheat-free and dairy-free.
Strawberry Ricotta Fennel Pancakes
Ricotta pancakes with fennel seeds and Bonne Maman Strawberry Preserves hidden inside each one. Whipped egg whites make them light. The fennel is warm and subtle.