Fluffy Banana Chiffon Cake
This light and fluffy banana chiffon cake is a delightful dessert, and it is equally delicious when paired with fruits as it is enjoyed on its own.
Makeat: Where Design, Technology and Gastronomy Collide
Inside the Barcelona studio that expand how the world's best restaurants think about the dining experience.
Cajun Stuffed Bell Peppers
The Louisiana version of stuffed peppers swaps Italian seasoning for Cajun spices and replaces ground beef with a shrimp-and-rice filling that is lighter but every bit as satisfying.
Prospect Berkshires: A Modern Cabin Hotel Worth Visiting Every Season
A weekend at Prospect Berkshires; 49 cedar cabins, Finnish saunas, a heated saltwater pool, and one of the best restaurants in the region, all just 2.5 hours from NYC or Boston.
A Weekend at Civana: Where Wellness Isn’t Prescriptive
A wellness resort in the Arizona desert where joy comes before prescriptive routines. Three days of desert bathing, matcha pancakes, and figuring out what wellness actually means when nobody's telling you what to do.
Beginner’s Luck in Old Town Scottsdale: Comfort Food without Borders
Walk into Beginner’s Luck, and you might start asking yourself a few things. Who decided potato chips belong on mac and cheese? Why does this taste so familiar, and so different at the same time?
D Maris Bay: The Turkish Riviera Resort You’ll Never Want to Leave
There are beach resorts, and then there are places that make you forget the rest of the world exists. D Maris Bay, tucked into a quiet cove on Turkey's Datça Peninsula, is firmly the latter.
Dining at Amar Barcelona: Catalan Cuisine, Oysters, and 800 Bottles of Wine
A refined seafood destination inside El Palace Barcelona, Amar blends Catalan and Mediterranean traditions with opulent luxury to deliver one of the city’s many standout dining experiences.
Spring Salad Dressing
A six-ingredient salad dressing of mustard, lemon juice, lemon zest, olive oil, honey, salt, and pepper. Whisked together in minutes. Bright enough for spring.
Strawberry Spring Salad
Strawberry spring salad with arugula, mache, grape tomatoes, sunflower seeds, and mustard vinaigrette. A light, peppery salad with sweet strawberries throughout.
Vanilla and Raspberry Iced Coffee
Iced coffee made with espresso ice cubes melting into vanilla and raspberry-flavoured whole milk. Garnished with fresh raspberries. Starts sweet, ends strong.
Mint Pesto with Spring Peas and Roasted Asparagus and Radishes
Roasted asparagus and radishes served with a pesto of fresh mint, spring peas, Parmesan, pine nuts, garlic, and olive oil. Bright green, sweet, and herbal.
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.
Refreshing Pineapple Margarita
Pineapple margarita with blanco tequila, triple sec, fresh lime and lemon juice, pineapple juice, and a coarse salt rim. Shaken and strained. Cheers!
Lavender Earl Grey Iced Tea
Earl Grey iced tea steeped with dried lavender buds and sweetened with honey. 8 bags, 5-7 minutes, strained, chilled, and served over ice. Doesn't get any more refreshing than that.
Cool Piña Colada Smoothie
Piña colada smoothie with frozen pineapple, frozen banana, flaked coconut, Greek yogurt, and pineapple juice. No added sugar. Cold, thick, balanced, healthy - and very very tasty.
The Best Non-Alcoholic Drinks Right Now
A curated tasting of the best non-alcoholic drinks right now, from NA wines and aperitifs to premium sodas, perfect beyond Dry January.
You Should Be Drinking: Society De La Rassi Beso Besa Rosé
Bright, structured, and oddly convincing, Society De La Rassi’s Beso Besa carries itself with confidence, making it an ideal mid-day, mid-week, or whenever-you-feel-like-it bottle.
You Should Be Drinking: Piper-Heidsieck Brut Rosé
You should make a promise to yourself to always have a bottle of Piper-Heidsieck Brut Rosé at home, at the ready for any occasion, special or not.
Shrimp and Tofu Pad Thai
Real pad Thai is nothing like the sloppy, ketchup-sweet version most restaurants serve. It is a carefully balanced dish of rice noodles stir-fried with tamarind, fish sauce, palm sugar, eggs, and tofu, finished with peanuts and.
Miso Salmon Bowl
Miso-glazed salmon is one of those restaurant dishes that turns out to be absurdly simple at home. White miso, mirin, and a touch of sugar create a glaze that caramelizes under the broiler into a lacquered, umami-rich crust on.
Classic: Gumbo
Gumbo is the soul of Louisiana cooking, a thick, deeply flavored stew built on a dark roux that takes 45 minutes of constant stirring to achieve its signature color and nutty, almost chocolatey depth.
Barley Salad with Radishes and Garlic Scapes
A barley salad with garlic scapes and radishes sauteed in olive oil over high heat, dressed with lemon juice, and topped with shaved pecorino. Warm or at room temperature.
Tteokbokki: Korean Spicy Rice Cakes
Tteokbokki is the most beloved Korean street food. Chewy rice cakes simmered in a sweet-spicy gochujang sauce that coats them in a glossy red glaze. The rice cakes have a bouncy texture unlike anything in Western cooking.
Tater Tot Casserole
Tater tot casserole is Midwest comfort food at its most honest. A layer of seasoned ground beef and vegetables topped with frozen tater tots and cheese, baked until everything is crispy and bubbling.
Stuffed Zucchini Boats
Stuffed zucchini boats are spring-and-summer cooking at its most practical. Hollowed-out zucchini filled with quinoa, sun-dried tomatoes, olives, and feta, then baked until golden.
Classic: How to Make Gyoza
Japanese gyoza are the descendant of Chinese jiaozi, adapted after World War II by Japanese soldiers returning from Manchuria. They are thinner-skinned and more garlicky than their Chinese ancestors, and they are always delicious.
Three Dips for a Simple Appetizer Spread
Three quick dips for your next party: a spicy tofu-lime blend, a walnut-basil pesto, and melted butter with toasted bird's eye peppers. Perfect for a weekend get-together, or whenever, just because it is delicious.
Middle Eastern Herb Pie
Middle Eastern herb pie with parsley, cilantro, arugula, chard, lemon zest, and anari cheese layered between olive oil-brushed phyllo dough. Golden and shatteringly crisp.
Spring Asparagus and Fava Salad with Mustard Vinaigrette
Spring asparagus and fava bean salad with radishes and mesclun greens in a double mustard vinaigrette with anchovies. Bright, peppery, and full of texture.
Strawberry and Kale Spring Salad
Raw kale salad with sliced strawberries, cooled quinoa, and sliced almonds in a balsamic olive oil dressing. Chill 30 minutes for softer kale.
Smoked Mozzarella Frittata with Spring Arugula
Smoked mozzarella frittata with sauteed arugula, shredded sweet potato, onion, and garlic. Baked at 375F until set with melted cheese pockets throughout.
Classic: Japanese Katsu Curry
Japanese curry is nothing like Indian or Thai curry, it is thick, mild, slightly sweet, and deeply savory, owing more to British navy rations than to the subcontinent.
Spiced Yoghurt Chickpea and Beetroot Salad
A warm salad of grated beetroot and chickpeas sauteed in ghee with red onion, finished with yoghurt, cumin, salt, and pepper. Pink, earthy, and tangy. Wonderful!
Sausage Polenta Bake
Polenta is cooked on the stovetop until thick and spread across the bottom of a casserole dish, then layered with tomato basil sauce, sauteed onion, garlic, and broccoli, and topped with crumbled sweet Italian turkey sausage.
Tofu Asparagus Jalfrezi
A tofu and asparagus jalfrezi with cumin seeds, whole red chillies, onions, ginger, garlic, garam masala, and peppers. Extra firm tofu fried golden. Twenty minutes start to finish.
How to Make Berimbau’s Pão de Queijo
Make pão de queijo, Brazil’s iconic cheese bread, with this easy recipe by Berimbau—crispy outside, chewy inside, and naturally gluten-free.
Strawberry and Mint Pavlova
Strawberry and mint pavlova with egg white meringue, heavy cream, and fresh strawberries. Cool slowly for a crisp shell and soft center.
Ramps with Pine Nuts, Raisins, and Ricotta
Ramps sauteed until golden, tossed with vinegar-soaked golden raisins, toasted pine nuts, and chili flakes. Served on broiled country bread spread with whipped, drained ricotta.