Lemon Basil Shrimp and Asparagus
Shrimp and asparagus sauteed in seven minutes with shallot, garlic, lemon juice, and fresh basil. One pan, fast, and bright green asparagus that still has snap.
Grilled Potato Salad with Feta Dressing
Grilled potato salad with Yukon Golds, charred in a ribbed skillet and tossed in a feta vinaigrette of crumbled feta, olive oil, vinegar, and pepper. Served warm or cold.
Grilled Meatball Kebabs and Roasted Pepper Salad
Meatball kebabs of ground beef and lamb with grated onion, garlic, and sweet paprika. No binders. Chilled, skewered, and grilled until charred. Pure meat, pure flavour.
Paul Rimple on Khachapuri, Natural Wine, and a City Reinvented
American journalist, food guide and blues musician Paul Rimple has lived in Tbilisi for 25 years. We talked Georgian food, natural wine, the city's gastronomic renaissance, and how he became one of its foremost culinary champions.
PRU: Where Fine Dining and Tropical Terroir Meet
A Dutch chef who arrived in Thailand on a three-month contract has spent more than a decade turning an empty plot at the edge of a Phuket-resort into the only Michelin-starred and Michelin Green-starred restaurant on the island. His ambition, however, is bigger than any star.
Five Must-Eat Things in Copenhagen: Classic Danish Food
From smørrebrød and rød pølse to wienerbrød, these are the five essential foods you have to eat in Copenhagen.
Five Must-Eat Things in Stockholm: A Local’s Food Guide
From cardamom-scented kanelbulle to pickled herring at a classic smörgåsbord, here are the five foods every Stockholm visitor must eat.
Squid Ink Carbonara with Leeks, Pancetta and Poached Egg
Squid ink spaghetti with leeks, smoky bacon, cold butter emulsified into the sauce, pecorino cheese, and a poached egg on top. The yolk becomes part of the sauce.
Mini Strawberry-Rhubarb Crumble
Mini strawberry-rhubarb crumbles baked in cast iron skillets with an oat and brown sugar topping. Bubbling fruit, crunchy crumble, ready in thirty minutes.
Crab Cakes with Mango Salsa
Pan-fried crab cakes with lump blue crabmeat, Dijon mustard, Worcestershire, and panko. Topped with fresh mango and jalapeno salsa. Served with lemon wedges and tartar sauce.
Just Like a Pancake: Blueberry Maple Ice Cream
Blueberry maple ice cream made from a custard base with vanilla extract, butter extract, and maple syrup. Churned with fresh blueberries. Tastes like a frozen pancake.
Banana-Cinnamon Waffles with Caramelized Banana Topping
Cinnamon waffles with mashed banana and Greek yogurt in the batter, topped with sliced banana caramelized in butter, brown sugar, and cinnamon.
How to Make Tender Carne Asada (Skirt or Flank Steak Done Right)
Your carne asada can be ultra tender, with a secret ingredient that works for almost any cut of beef you want to grill. We’re sharing our tips on how to make supremely flavorful, tender, juicy carne asada right at home.
Velvety Almond Kale Smoothie
Kale blended smooth with almond milk, then banana, almond butter, agave, and ice added. Green, thick, and the kale disappears behind the almond butter.
Sriracha-Lada
A sriracha michelada: Dos Equis, sriracha, Worcestershire, lime juice, and a salt-rimmed pint glass. Two minutes, one drink, best served cold.
Remolacha Reposado Cocktail
Reposado tequila shaken with beet juice reduction, lime, and cinnamon, topped with sparkling water. Deep red, earthy, warm-spiced.
Blackberry Mint Margaritas
Blackberry mint margaritas muddled with fresh berries and mint, shaken with tequila and simple syrup. Dark purple, fragrant, and gone fast.
Chocolate Butternut Squash Smoothie
A chocolate smoothie thickened with butternut squash instead of banana. Almond milk, chocolate Shakeology, pumpkin pie spice, and ice. Creamy and warm-spiced.
Cranberry Orange Smoothie
Cranberry orange smoothie with frozen bananas, Medjool dates, and the key detail: a quarter orange WITH the peel on for depth. Dairy-free, naturally thick.
Vanilla Bean Milk Bundt Cake
A vanilla Bundt cake made with a full tablespoon of vanilla bean paste, whole milk, butter, and eggs. No frosting. Dusted with powdered sugar. The seeds are visible in every slice.
Black Bean and Sweet Potato Enchiladas
Sweet potato and black bean enchiladas are the vegetarian Mexican dish that converts carnivores. Roasted sweet potato cubes add natural sweetness and creaminess, black beans bring protein and substance, and smoky enchilada sauce ties it all together.
Shrimp Tacos with Chipotle Lime Sauce
Smoky chipotle shrimp tacos with a creamy lime sauce are something that hits every note. Spicy, smoky, creamy, tangy, and crunchy all in one bite. The shrimp cook in three minutes, the sauce takes two, and the assembly is pure.
Spicy Grilled Sambal Chicken
Spicy grilled chicken thighs marinated in Sambal Olek, soy sauce, brown sugar, lime, garlic, and ginger. Charred on the grill and full of chili heat.
Thai-Style Crispy Corn Fritters
Thai-style corn fritters with corn kernels, red bell pepper, Thai bird peppers, scallions, Thai basil, and coconut. Pan-fried in oil until golden and crispy.
Fresh Strawberry Scones
Fresh strawberry scones with whole wheat flour, turbinado sugar crust, and a confectioners sugar glaze. Macerated berries folded into cold-butter dough.
Fish Tacos with Mango Salsa
Fish tacos with mango salsa are the bright, tropical taco that makes you feel like you are eating on a beach in Baja. Seasoned white fish pan-fried until flaky, tucked into corn tortillas with a fresh mango-jalapeño salsa and a cool lime crema.
Chipotle Shrimp Tacos With Mango Salsa and Guacamole
Chipotle shrimp tacos with mango salsa and avocado guacamole in warm corn tortillas. The shrimp are smoky and hot, the salsa sweet, the guacamole cool.
Grilled Radishes with Brown Butter and Thyme
Grilled radishes drizzled with brown butter and sprinkled with fresh thyme and sea salt. The radishes turn mellow and sweet on the grill. The butter is nutty and golden.
Indian-Style Spiced Stir-Fry Cabbage
A whole head of cabbage stir-fried with fennel, cumin seeds, ginger, coriander, garam masala, chili powder, and tomato paste. Covered and cooked until tender with some bite left.
Grilled Chicken Hearts with Parsley Vinaigrette
Brined chicken hearts grilled on skewers with a parsley vinaigrette of olive oil, red wine vinegar, and garlic. Firm outside, pink in the middle.
Street-Style Carne Asada Tacos
Street-style carne asada tacos are the gold standard of Mexican street food. Thin-sliced, charred beef on doubled-up corn tortillas with nothing but white onion, cilantro, and a squeeze of lime. The meat is marinated in citrus.
Bean and Spinach Enchiladas in Pumpkin Sauce
Bean and Spinach Enchiladas in Pumpkin Sauce fills whole wheat tortillas with a mixture of cooked black or pinto beans, sauteed onion and garlic, and wilted spinach. The pumpkin sauce is made by pureeing canned pumpkin puree.
Mexican Street Corn (Elotes)
Mexican street corn grilled until charred, coated in mayo, rolled in crumbled cotija cheese, dusted with chili powder or Tajin, and served with lime wedges.
Pork Tenderloin, Raspberry and Brie Toasted Sandwich
Toasted sandwich with sliced pork tenderloin, melted Brie, and raspberry sauce. The cheese melts into the warm pork and the raspberry is tart and fruity.
Burrito Bowl with Carnitas
Carnitas — Mexican braised and crisped pork — might be the best burrito filling ever invented, and turning it into a bowl means you get more of the good stuff without fighting with a tortilla that falls apart. The pork braises low and slow until it shreds, then gets crisped under the broiler until the edges are lacquered and caramelized.
Citrus Palmiers
Palmiers are crispy puff pastry cookies made by folding a sheet of pastry layered with a sugared mixture into a multi-layered roll, then slicing and baking until caramelized. This version uses a citrus mixture of sugar, orange zest, and a pinch of salt.
Frozen Greek Yogurt Pomegranate Bites
Greek yogurt and pomegranate seeds frozen in an ice cube tray with powdered sugar. Each bite cracks slightly and the seeds inside are still crunchy. Three ingredients.
Black Chickpeas Salad
A salad of black chickpeas (kala chana) with onion, tomato, green chilli, boiled potato, and coriander. Dressed with lemon, amchoor powder, garam masala, and red chilli.
Tacos al Pastor
Tacos al pastor trace their origins to Lebanese immigrants who brought shawarma to Mexico in the early 20th century. The vertical spit remained, but lamb was swapped for pork, and the marinade became a vivid red paste of dried guajillo and ancho chiles with achiote, garlic, and pineapple juice.