Recipes
Celebrate your (pretend) Irish heritage this St. Patrick’s Day with flavorful soda bread recipes and a beverage of choice.
Grilled cheese with crunchy bread, creamy goat cheese, nutty gouda, wild mushrooms and crispy apple
Tangy, creamy seafood stew with coconut milk is warming with crusty bread.
Taking only five minutes of your time to create, this smooth vegan raspberry coconut soft serve is beyond delicious.
Fresh coconut cream can be spread on waffles, dolloped on cake slices, or eaten straight with a spoon.
Create the traditional beautiful braided loaf, but with a wild sourdough flavor.
Impress eaters with tender lamb shanks and roasted vegetables.
Magical, climbing three cheese soufflé is a lovely, fluffy dish to impress guests.
Friday is Pi Day. Celebrate with pie and let us know your favorite crust.
Crimson-hued figs nestled atop a creamy cheesecake and adorned with a rich, acidic balsamic glaze.
Delicious food can be created with simple ingredients, just like these cheese stuffed peppers.
This no-knead sourdough bread does not take all day and has a nice thick, dark crust, and wonderful sour crumb.
Similar to a curry, this coconut saffron chicken is easy to bake and enjoy.
Creamy avocados, crunchy carrots, and sesame dressing make these unique kelp noodles soaked with flavor.
Crostini make for an endless variety of near-instant hors d’oeuvres. Read this guide for perfect crostini.
Vibrant and healthful Beetroot Risotto with Grilled Mackerel.
A smooth, nutty roasted garlic flavor makes this dressing perfect on any salad.
Garlic-infused olive oil gives these potatoes a hint of savory flavor along with sea salt and fresh herbs.
Thin cinnamon-honey biscuits layered with vanilla cream and jam make for an authentic Croatian pie.
Salmon fried rice with shittake mushrooms is a great use for salmon leftovers.
Thoughts of spring go hand in hand with chives, and they’re both almost here, enjoy the change with flaky chive biscuits.
The Nordic Star Chef from Copenhagen, and author of, The Wizards Cookbook, creates a scallops dish with a horseradish gel.
Enjoy fresh fish with the Caribbean recipe for perfectly paired coconut grouper and lobster.
Two ingredients and 5 minutes later, you will be eating an amazingly rich Chocolate Mousse, guilt free.
Ronny Emborg, Nordic star chef from Copenhagen and author of The Wizards Cookbook, creates a dish inspired by the birch tree.
New Orleans Jambalaya, it’s comfort food with a kick and how much kick is up to you.
Portabella mushroom slider sandwich with heap of sweet caramelized onions, melted cheddar, and sriracha.
A flourless almond, rum and dark chocolate cake that is perfect for anytime snacking.
From Ronny Emborg’s cookbook, ‘The Sensory Kitchen’, a style where all senses comes to use and showing the highest level of gastronomic wizardry achieved in a modern kitchen.
Parsnip cake-The sweeter and arguably more sophisticated cousin of carrot cake, turned gluten free.
Indulge in the Carnival of Venice and sweets like fried favette before lent.
Ronny Emborg, the Nordic star chef from Copenhagen creates a cucumber plant dish with a smooth white wine sauce.
Earthy and cheesy mushroom baked eggs is the perfect brunch recipe for two.
Learn the secrets to a Jamaican callaloo and bacalao breakfast.
Caramelized Onion Patty Melts: a combo of juicy burgers and gooey grilled cheese sandwiches.
Brownie sundaes just got portable, with a crunchy chocolate shell.
Impress with luxurious chocolate pots de creme flavored with smooth rum.
Do not fear Brussels sprouts in this quick stir-fry with chicken sausage.
Explore the coastal cuisine of Calabria, Italy with a ricotta stuffed mushroom appetizer.
A great twist on plain roasted vegetables-Maple Garlic Roasted Veggies.
Enjoy some ancient grains in this einkorn, spinach mac and cheese.
Try a red lentil risotto and sausage without all the stirring of an arborio rice.
Crispy fried artichokes with creamy smoked sausage mayo dip.
How to successfully make Chinese Dumplings with a filling of your choice.
Dip your fries in these awesome milkshake flavors.