Mexican Grilled Corn
Mexican grilled corn wrapped in husk and foil, slow-grilled until tender, and topped with cream, crumbled cheese, lime, salt, and chile. Every ear is a meal.
Grilled Octopus with Fava Beans and Balsamic Vinaigrette
Grilled octopus with roasted fava beans and a warm duck fat vinaigrette of balsamic vinegar and roasted shallot. A restaurant-quality grill plate.
Grilled Zucchini Bruschetta
Grilled zucchini bruschetta with ricotta, Parmesan, fresh basil, and garlic-rubbed bread. A summer appetizer that takes 20 minutes from start to table.
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.
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.
Smoked Duck Sushi Rolls with Blackberry Sauce
Smoked duck sushi rolls with julienned cucumbers, spring onions, and blackberry dipping sauce. The smoky duck and sweet-tart blackberry are an unexpected pairing.
Lemonade and Raspberry Layer Cake
Lemonade and raspberry layer cake with a butter sponge, fresh raspberries, and lemonade folded into the batter. Light, tangy, and studded with fruit.
Grilled Sweet Potatoes with Honey-Mustard Sauce
Parboiled sweet potatoes grilled until charred, served with a honey-mustard dipping sauce made with Dijon, apple cider vinegar, and olive oil.
Red Currant Chitranna Rice
South Indian chitranna rice with turmeric, mustard seed and curry leaf tempering, fried peanuts, grated coconut, lemon juice, and fresh red currants. Tart and bright.
How to Make Better Coffee at Home: 10 Expert Tips for a Great Cup
Let’s be honest—most of us have made some bad coffee. The kind that needs cream and sugar just to get it down. But great coffee should taste amazing on its own. With just a few small upgrades, you can make café-quality coffee at home—and never settle for stale or bitter brews again.
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.
Iced Teaquila
Tequila shaken with lemon juice, bell pepper juice, brewed tea, agave syrup, and hot chili oil. An iced tea cocktail with a slow chili burn.
Watermelon Margaritas
Watermelon margarita shaken with tequila, lime juice, triple sec, and ice. No added sugar. The watermelon is the sweetener. Salt rim, lime wedge.
Rhubarb Tea Coolers with Raspberry and Thyme
Rhubarb tea cooler with fresh raspberries, thyme, and ice. Tart rhubarb tea, berries that stain the ice, and an herbal scent from the thyme. Thirty seconds to make.
Minty Rhubarb Lemonade
A lemonade of rhubarb simmered with sugar and water, strained, and mixed with lemon juice and fresh mint. Tart, pink, and cold. A rhubarb drink that is not a dessert.
Raspberry and Chocolate Beer Cocktail
Chocolate stout poured over ice with Razzmatazz raspberry liqueur. Optional vodka. Tastes like a chocolate-covered raspberry in a glass.
Grilled Angel Food Cake and Berry Compote
Grilled angel food cake with a strawberry-rhubarb compote made from fresh fruit, sugar, lemon juice, and vanilla. Served warm with ice cream.
Grilled Chicken with Lemon-Harissa Mustard Marinade
Bone-in chicken leg quarters marinated in lemon-harissa mustard, olive oil, lemon juice, and honey for at least six hours. Grilled until charred and crusty, juicy inside.
Olive Oil Polenta Cake with Grilled Apricots and Berries
An olive oil and polenta cake baked golden, served with grilled apricots, raspberries soaked in raspberry vinegar, vanilla ice cream, balsamic glaze, and fresh basil.
Grilled Peach S’Mores
Grilled peach s'mores with a dusting of cayenne pepper, toasted marshmallows, and graham crackers. Sweet, smoky, and slow heat from the cayenne.
Watermelon Lime Popsicles
Watermelon lime popsicles from blended watermelon, lime juice, and honey. Three ingredients, poured into moulds, and frozen. Sweet, tart, and cold.
Grilled Potato Salad with Eggs
Grilled baby Yukon Gold potatoes and scallions tossed with lemon juice and fresh herbs, topped with soft-boiled eggs. No mayonnaise, best served warm.
Brown Sugar and Peach Sorbet
A peach sorbet made with butter, vanilla bean, and brown sugar. The peaches cook down in a saucepan, get strained, and the liquid freezes into something rich and light.
Strawberry Balsamic Ice Cream With Sweet Balsamic Syrup
Strawberry balsamic ice cream made with macerated berries folded into a cream base. Served with a drizzle of homemade balsamic-brown sugar syrup reduced until thick and glossy.
Blackberry and Aniseed Sorbet
A sorbet of fresh blackberry puree mixed with aniseed-infused sugar syrup. Strained, churned, and frozen. The aniseed adds a warm, liquorice undertone to the berries.
Layered Summer Strawberry Cake
Layers of tender cake, whipped cream, and fresh strawberries with a pour of kirsch between each tier. Chill before slicing for clean, sturdy pieces.
Strawberry Balsamic Ice Cream
Strawberry balsamic ice cream made without a machine. Strawberries macerated in balsamic vinegar, blended with honey, Greek yogurt, cream, and vanilla. Frozen and stirred.
Arugula and Fresh Mozzarella Salad
A three-ingredient salad of arugula, fresh mozzarella, and tomato with olive oil. No vinegar, no herbs. The quality of the ingredients does all the work.
Grilled Salmon Tacos Served with Jalapeño Ranch
Grilled salmon tacos with Tajin seasoning, corn tortillas, slaw, chopped tomatoes, cilantro, cotija cheese, and jalapeno ranch dressing. Eleven minutes on the grill.
Grilled Peppers with Tzatziki Sauce
Mini sweet peppers double-skewered and grilled until charred, served with homemade tzatziki of Greek yoghurt, mint, dill, cucumber, garlic, and lemon juice.
Aamras
Aamras: ripe mangoes blended with milk, water, sugar, and saffron. Served ice cold with hot chapati or paratha. An Indian summer staple.
Watermelon Strawberry Granita
Watermelon strawberry granita made with four ingredients and a fork. Blended, frozen in a shallow dish, and scraped into fluffy pink ice crystals over four hours.
Grilled Peach Salad
Grilled peach salad with mixed greens, crumbled feta, toasted pecans, and balsamic glaze. No dressing needed beyond the glaze and the caramelized fruit.
Blueberry Custard Tart
A blueberry custard tart with fresh berries, eggs, cream, vanilla, cinnamon, and nutmeg in a butter crust. Baked at 375°F (190°C) until set and slightly wobbly.
White Chocolate Iced Coffee Granita
An iced coffee granita with white chocolate liqueur and lemon zest, scraped every twenty minutes until flaky. Topped with white chocolate whipped cream and cocoa powder.
Homemade Pico de Gallo
Pico de gallo made with fresh tomatoes, white onion, cilantro, garlic, and jalapeno. Rough chopped in a food processor until chunky. Rested for thirty minutes before serving.