Triple Chocolate Ice Cream Cake
A brownie base for ice cream cake, baked in a cocoa-dusted springform pan at 325F. Dense, fudgy, and designed to hold scoops of ice cream on top. Half a cup of flour.
Tomato Citrus Jam
Roma tomatoes cooked with sugar, lime juice, ginger, orange, cumin, and cinnamon into a thick, spiced jam. Sweet, tart, earthy, and unlike anything in your pantry.
Watermelon Peach and Feta Salad with Lemon Allspice Dressing
Watermelon and fresh peaches marinated in a lemon allspice dressing with red pepper flakes. Topped with crumbled feta, pistachios, and lemon zest. Chilled before serving.
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.
Inside the Best Pizzeria in Sydney: Regina La Pizzeria
A pizzaiolo with an obsession for living dough, an Italian sommelier who rules the room, and the only Naples-built Fazzone oven in Australia. One year after opening in Redfern, Sydney, Regina La Pizzeria has been crowned by Italy's Gambero Rosso, one of just two pizzerias on the entire…
Ten Must-Eat Things in Tbilisi: Georgia’s Essential Bites
From boat-shaped acharuli khachapuri to vampire-proof shkmeruli and walnut-laden satsivi, here are ten dishes you have to eat in Tbilisi.
This Manhattan Restaurant Is Expanding NYC’s Sri Lankan and South Indian Dining Scene
At Lungi, hoppers, slow-cooked curries, and savory cocktails bring Sri Lankan and South Indian flavors to Manhattan’s Upper East Side.
Grande Lakes Orlando: A Weekend of Wetlands, Wine, and Resort Life
Sitting squarely 15 minutes from Orlando International Airport and 20-minutes from Walt Disney World, some might say Grande Lakes has nestled itself into the perfect location.
Lemony Grilled Potato Salad
Lemony grilled potato salad with red potatoes, bell peppers, red onion, and a vinaigrette of lemon juice, Dijon mustard, and honey. Finished with fresh parsley.
Watermelon Cucumber Cooler
Watermelon cucumber cooler blended smooth and chilled for eight hours. Two ingredients, pale pink, cold, and hydrating. Tastes like a spa in a glass.
Whole Wheat Peach Cake
A four-ingredient cake of eggs, sugar, peach cubes, and whole wheat flour. No butter, no oil. Whipped egg whites provide the lift. Light, airy, and studded with peaches.
Cep and Wild Herb Salad
A Finnish salad of raw cep mushrooms sliced thin, tender cattail cores, and wild edible greens dressed with cold-pressed rapeseed oil, salt, and pepper. Piled high on the plate.
Seafood Masterclass: How to Choose, Handle and Cook Like a Pro
Cooking seafood is as scary for many as a dip in shark-infested waters. And that's a pity, because it is one of the easiest proteins to cook.
Strawberry Pineapple Buttermilk Smoothie
Strawberry pineapple buttermilk smoothie with fresh fruit, honey, and ice. The buttermilk is tangy and cold, making the fruit taste sharper and brighter.
Homemade Strawberry Soda with Kefir
A probiotic strawberry soda made with fresh strawberry puree, honey, and water kefir. Bottled and fermented for twenty-four hours until naturally fizzy. No refined sugar.
The East Village Cocktail Bar for People Who Think Weird s Cool, So Basically Everyone in NYC
If George Jetson, Han Solo, and Ford Prefect from The Hitchhiker's Guide to the Galaxy somehow found themselves in the East Village looking for a drink, Oddball would probably be their spot.
Mango Lemonade
Mango lemonade made from raw mango puree, sugar, salt, and water. Chilled and served over ice. The salt sharpens the mango and lifts every sip.
Grapefruit Frosé
A grapefruit frosé made with Kim Crawford Rosé, fresh grapefruit juice, and a rosemary-infused sugar syrup. Frozen and scraped to a slushy texture. Pink, grainy, and sharp.
Amaro Grapefruit Sparkler
Grapefruit juice, vodka, and Amaro Donna Rosa shaken with honey, poured over crushed ice, topped with sparkling rosé and fresh basil. A bitter-bright Italian sparkler.
Crisp Asparagus and Sweet Pea Salad with Poached Egg and Goats Curd
Asparagus and sweet pea salad with goats curd, poached eggs, and shaved aged Italian cheese. The runny yolk dresses the vegetables. Spring on a platter.
Watermelon Cucumber Salad with Blue Cheese Paratha
Blue cheese stuffed whole wheat paratha with spring onions, carrot, and ginger, served alongside a watermelon cucumber salad with white wine-honey-Dijon vinaigrette.
Sage and Blackberry Pie
Sage and blackberry pie with fresh sage leaves, sugar, and vinegar in a double crust. The sage is herbal and earthy against the tart blackberries. Baked until bubbling.
Spicy Heirloom Tomato Relish
A relish made from ten pounds of heirloom tomatoes cooked with peanut oil, ground spices, Thai chilies, red onions, apple cider vinegar, and brown sugar until thick and concentrated.
Cherry Ice Cream with Chocolate Pearls
Vanilla ice cream churned with fresh quartered cherries and Valrhona chocolate pearls. The cherries soften. The chocolate stays crisp. Added during the last eight minutes of churning.
Summer Barley Risotto With Sweet Corn, Roasted Tomato and Basil
A barley risotto with sweet corn, roasted cherry tomatoes, white wine, Parmigiano-Reggiano, and fresh basil. Stirred slowly with vegetable stock for forty-five minutes.
Homemade Sun Dried Tomatoes
Homemade sun dried tomatoes using only cherry tomatoes and olive oil. Baked at 170°F (77°C) for 8-14 hours until concentrated, sweet, and chewy.
Summer Corn and Avocado Salad
Summer corn and avocado salad with red bell pepper, red onion, cilantro, lime, chili powder, and grated Parmesan. Charred corn, creamy avocado, bright lime dressing.
Orzo Salad with Greek Vinaigrette and Feta
Orzo salad with Roma tomatoes, cucumber, red onion, black olives, and feta. Dressed with a Greek vinaigrette of olive oil, red wine vinegar, balsamic, Dijon, fresh parsley, and oregano.
Grilled Zucchini and Corn Crostini with Lemon Basil Ricotta
Grilled zucchini and charred corn on toasted bread spread with whipped lemon-basil ricotta. Summer on a crostini, from the garden to the grill.
Rose Petal and Saffron Ice Cream
An Indian-inspired ice cream with saffron, green cardamom, gulkhand, rose water, and heavy cream. The milk reduces by half. Topped with a lemon-rose syrup before serving.
Grilled Tomato, Mascarpone and Goat Cheese Crostini
Grilled crostini with mascarpone and goat cheese, blistered cherry tomatoes, and balsamic glaze on sourdough. Creamy, tangy, sweet, and smoky.
Peach and Blueberry Galette
A galette of sliced peaches and blueberries in a butter crust with brown sugar, lemon juice, and turbinado sugar on top. Baked at 375°F (190°C) until golden and bubbling.
Summer Zucchini Cornbread
Summer zucchini cornbread baked in a cast iron skillet with shredded zucchini, corn kernels, buttermilk, and melted butter. Moist, golden, and crispy on the bottom.
Fresh Ricotta Ice Cream with Watermelon, Mint and Lemon Syrup
Ricotta cheese ice cream blended with rice milk, honey, and vanilla. Served with watermelon wedges, fresh mint, and a drizzle of lemon syrup.
Grilled Salmon Bowls with Yogurt Sauce
Grilled salmon bowls with quinoa, mixed greens, fresh vegetables, and a yogurt sauce of Greek yogurt, cucumber, garlic, lemon, and dill. Under 30 minutes.
Vegan Southwestern Bean and Corn Burger
Vegan Southwestern black bean and corn burgers with cumin and smoked paprika, pan-fried until golden. They hold together, taste savoury, and do not pretend to be meat.
Grilled Lemon Zucchini
Grilled lemon zucchini marinated in olive oil, lemon juice, salt, and pepper. Sliced lengthwise and grilled for a couple of minutes per side. Four ingredients, ten minutes.
Crispy Mini Crab Cakes with Guacamole and Tomato Beurre Blanc
Pan-fried crab cakes with Old Bay, panko crust, guacamole on top, and tomato beurre blanc. Made with lump crabmeat, bell pepper, celery, and parsley.
Orange Creamsicle Shake
An orange creamsicle milkshake made with orange sherbet, milk, and pure orange extract. Three ingredients blended until smooth. Tastes like a liquid creamsicle.