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.
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.
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.
How to Prep and Cook Scallops Like a Pro
Scallops are delicious to eat, pretty to look at, and relatively easy to cook if you just follow a few simple rules. Chef RJ Yoakum weighs in on the most important steps to scallop success. What are the secrets to cooking scallops like you are a seasoned restaurant pro? Executive Chef RJ…
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.
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.
Grilled Cauliflower with Eggplant Jam and Tahini
Grilled cauliflower charred at the edges, served on eggplant jam made with onion, cumin, and garlic. Drizzled with tahini-yoghurt sauce, toasted pine nuts, and pomegranate seeds.
Grilled Radicchio and Shrimp Salad with Grilled Citrus Vinaigrette
Grilled shrimp and radicchio salad with a charred citrus vinaigrette of grilled lemon, grilled orange, olive oil, capers, and parsley. Toasted pine nuts and piadina on the side.
Peaches and Black-Eyed Pea Salad
Peaches and black-eyed pea salad with roasted pecans, jalapeno, fresh basil, lime zest, and lime juice. Warm peas, sweet peaches, crunchy nuts, and a hit of heat.
Grilled Chicken, Pancetta, and Zucchini Wheels
Grilled chicken, pancetta, and zucchini wheels on skewers with baby potatoes, rosemary, and Badia Complete Seasoning. Layered, rolled, and grilled until crispy.
Grilled Broccoli and Corn Pasta Salad with Lemon-Garlic Dressing
Pasta salad with grilled broccoli and corn, fusilli, cherry tomatoes, and a lemon-garlic dressing. The vegetables are grilled until charred and smoky.
Pancakes with Brandied Peaches
Oat pancakes topped with brandied peaches cooked in brandy and sugar until syrupy. Dense, chewy pancakes with warm, boozy fruit and maple syrup.