Roasted Eggplant Dip
Baby eggplants roasted until collapsed, blended with tahini, garlic, lemon juice, and a pinch of cayenne. Smoky, tangy, and simple.
Spiked Strawberry Popsicles — Mojito Style
Spiked strawberry popsicles with white rum, lime juice, simple syrup, and fresh mint. Blended smooth and frozen in moulds. Slightly soft from the rum.
Thai Pizza
A Thai-inspired pizza with chili garlic sauce and ginger on the base, baked with mozzarella and chicken, then topped with raw carrot, peanuts, cilantro, lime, and sriracha.
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.
Kiwami, DUMBO: Brooklyn’s Most Scenic Omakase
Skyline views, generous cuts of fish, artfully plated appetizers, and a little something sweet for the walk home.
Summery Power Granola
Granola with oats, pepitas, almonds, walnuts, agave, coconut oil, vanilla, and cinnamon. Baked at 350F until clustered and golden. A summer morning staple.
Riesling-Poached Pear Sorbet
A pear sorbet poached in Riesling with sugar and corn syrup. Pureed, strained, churned, and frozen with parchment pressed against the surface. The wine is in every spoonful.
Watermelon Margaritas
A watermelon margarita made by mashing watermelon, straining the juice, and mixing with tequila and Cointreau. No blender, no added sugar, three ingredients.
Blueberry Tarragon Crumble Bar Cookies
Blueberry tarragon crumble bars with a buttery base, fresh blueberries and tarragon filling, and a crumble topping. The tarragon is herbal and subtle.
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…
Summer Watermelon Smoothies
A watermelon smoothie of frozen watermelon cubes, coconut milk, lime juice, and fresh mint. Blended smooth and creamy. Four ingredients, no added sugar.
Pineapple Mint Refresher
A refresher of fresh pineapple and mint blended smooth, strained, and mixed with chilled sparkling water. Served over ice with pineapple cubes and mint leaves.
Swedish Strawberry Punch
Swedish strawberry punch made with vodka, elderflower cordial, Rekorderlig Strawberry-Lime Cider, fresh strawberries, cucumber, and mint. Mixed in a punch bowl and served over ice.
Cucumber Vanilla Vodka Cocktail
Cucumber vanilla vodka cocktail with muddled basil and seltzer. No added sugar. Tastes clean and smooth. Make your own infused vodka in three days.
Watermelon Tequila Crush
A tequila cocktail with muddled watermelon, hibiscus syrup, lime juice, and coconut water. Shaken, strained into a highball glass, and bright magenta from the hibiscus.
Frozen Raspberry-Mango Bellinis
Frozen raspberry-mango bellini popsicles with two layers: tart raspberry on the bottom, sweet mango-prosecco on top. Fruity, slightly boozy, and two-toned.
Burrata and Strawberry Salad
Burrata and strawberry salad with pistachios, fresh basil, and balsamic reduction. The burrata spills its creamy centre across the plate when cut. Under ten minutes.
Green Salad with Raspberry Honey Vinaigrette
A salad of mesclun mix, cabbage, apple, cucumber, red pepper, and raspberries dressed with a raspberry vinegar, honey, and olive oil vinaigrette. Fruity, sharp, and colourful.
Spiced Peach-Carrot Bread
Spiced peach-carrot bread with whole wheat flour, toasted pecans, cinnamon, nutmeg, ginger, and buttermilk. Moist from the carrots and peaches. From Southern Living July 2011.
Red Prawn Ceviche with Avocado and Corn
Red prawn ceviche with corn water, avocado, red onion, cilantro, and lime. The prawns are marinated until opaque and bathed in a sweet corn broth.
Mango Crostini
Toasted baguette with goat cheese, ripe mango, a warm balsamic-honey reduction, and torn basil. The appetiser that empties before it reaches the table.
Oatmeal Ice Cream with Peanut Butter
Ice cream made from rolled oats cooked with coconut milk, almond milk, brown sugar, and custard powder, then churned with peanut butter. Served with a swirl of jam.
Strawberries and Cream Popovers
Popovers baked at 450F until they puff into golden hollow shells, then filled with vanilla pudding, fresh sliced strawberries, and whipped cream. Split open and served immediately.
Sweet and Savory Grilled Fig Pie
Grilled fig pie with fresh halved figs, honey, crumbled blue cheese, and olive oil on a ready-made pie crust. Sweet, salty, tangy, and smoky.
Indian Grilled Corn with Ghee and Chili
Indian street-style grilled corn brushed with melted ghee, dusted with salt and chili powder, and rubbed with fresh lime. Charred over an open flame.
Sunflower Greens and Watermelon Salad
A salad of sunflower greens, pea shoots, cubed watermelon, and cilantro dressed with olive oil, apple cider vinegar, and honey. Light, sweet, and fresh.
Perfectly Grilled Shrimp
Shrimp tossed in olive oil, salt, and pepper, then grilled 2 to 3 minutes per side over medium-high heat until opaque. Served with fresh lemon wedges.
Blueberry Chia Seed Freezer Jam
Three-ingredient freezer jam made with blueberries, maple syrup, and chia seeds. No cooking, no canning, no pectin needed. Mash, stir, and wait fifteen minutes.
Homemade Fresh Mango Ice Cream
Homemade mango ice cream made with fresh mango puree, heavy cream, milk, sugar, and vanilla. No eggs, no cooking. Churned smooth and frozen. Tastes like real mangoes.
Grilled Double-Cut Pork Chops with Rhubarb Mostarda
Double-cut pork chops grilled with salt, pepper, and olive oil, served with a rhubarb mostarda of chopped rhubarb, sugar, red wine vinegar, and mustard seeds.
Grilled Halloumi Skewers
Skewers of halloumi cheese, chorizo, and cherry tomatoes grilled until charred. Drizzled with a dressing of olive oil, vinegar, lime juice and zest, and honey.
Strawberry Crostata with Rhubarb Jam
Strawberry crostata with a butter crust, rhubarb jam, fresh strawberries, and orange zest. Folded, pleated, egg-washed, and baked until golden at 400 degrees F.
Zucchini Tahini Spread
Grated zucchini salted, drained, sautéed with garlic, then mixed with tahini, lemon juice, salt, and pepper. A cooked spread that keeps for 5 days.
Grilled Pork and Potato Kebab
Pork and baby potato kebabs marinated in soy sauce, olive oil, honey, rice vinegar, garlic, ginger, and rosemary. Grilled ten to fifteen minutes until charred and tender.
Grilled Eggplant Stacks
Grilled eggplant rounds stacked with tomato basil marinara, fresh mozzarella, and basil leaves. Baked until melted, then drizzled with balsamic glaze.
Grilled Summer Tomato Pasta Salad
A pasta salad of grilled cherry tomatoes, basil, Parmesan, and balsamic vinegar tossed with warm pasta. Charred, sweet, and tangy. Served at room temperature or chilled.