Black Rice Salad with Roasted New Potatoes and Capers
A salad of black or wild rice with roasted fingerling potatoes, capers, micro greens, and cilantro. Dressed with a Dijon vinaigrette of olive oil and apple cider vinegar.
Triple Berry Quinoa and Spring Green Salad
A spring salad of quinoa, raspberries, blueberries, strawberries, spring greens, red onion, and goat cheese. Dressed with a champagne vinaigrette of shallot, garlic, Dijon, honey, and lemon.
Grilled Shrimp Flatbread
Grilled shrimp flatbread with labneh, julienned Persian cucumbers, and zhoug sauce. Eight flatbreads loaded with thirty-two ounces of shrimp.
Ten Must-Eat Things in Málaga: The Essential Food Guide
From espetos on the beach to ajoblanco and atún rojo, here are ten dishes you have to eat on your next trip to Málaga.
Five Must-Eat Things in Los Angeles: Korean BBQ to Tacos
From Korean BBQ in Koreatown to the 1908 French Dip, these five dishes define eating in Los Angeles. On your next trip, they should all be part of your culinary plan.
Ten Must-Eat Things in Paris: A Food Lover’s Guide
Croissant, jambon-beurre, steak tartare, falafel in the Marais, and more: the ten dishes every visit to the City of Lights should include.
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.
Guacamole with Grilled Limes
Guacamole with grilled lime juice, sumac, shallot, and salsa. The grilled lime is sweeter and rounder than raw, and the sumac is tart and floral.
Strawberry Cheesecake Muffins
Strawberry cheesecake muffins with a sweetened cream cheese filling hidden inside strawberry muffin batter. Topped with sparkling sugar for crunch and shine.
Cherry Cheddar Scones
Cherry cheddar scones with dried tart cherries, cherry preserves, chives, sharp cheddar, black pepper, and buttermilk. Savoury, fruity, and flaky. Gone before the mimosas.
Potato Pancakes and Wild Blueberry and Apple Chutney
Grated potato pancakes bound with aquafaba, fried crisp, topped with wild blueberry apple chutney and a tofu scramble. Weekend brunch on one plate.
Seafood Masterclass: How to Choose, Handle and Cook Like a Pro
Cooking seafood is as scary for many as a dip in shark-infested waters. And that's a pity, because it is one of the easiest proteins to cook.
King Cole: Cousin of the Old Fashioned
Bourbon stirred with Fernet-Branca and simple syrup, served over ice with an expressed orange peel. A darker, more complex cousin of the Old Fashioned.
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.
Gluten Free Blueberry Lemon Crepes
Gluten-free crepes filled with ricotta cheese and lemon zest, topped with blueberry preserves and powdered sugar. Thin, tender, and impossible to tell they are gluten-free.
Salmon Burgers with Grilled Pineapple and Garlic-Basil Sauce
Salmon burgers made with canned or fresh salmon, panko, lemon zest, and garlic basil mayo. Grilled and topped with a caramelised grilled pineapple slice.
Whole Wheat Tortilla with Grilled Chicken and Guacamole
Homemade whole wheat tortillas made from flour, salt, water, and olive oil, filled with grilled chicken strips and guacamole. Rolled and eaten warm.
Blueberry Dutch Baby Pancake
A Dutch baby pancake baked in a cast iron skillet at 425°F until puffed and golden, served with blueberry preserves, sweetened mascarpone, and fresh mint.
Perfect Burger Without A BBQ or Grill
Smash burger made with ground chuck on a scorching hot skillet. Season, flip, add American cheese, and serve on a soft bun with onions, pickles, and mayo.
Strawberry Rhubarb Crumble Pie
Strawberry rhubarb crumble pie with a Greek yogurt butter crust and an oat crumble topping. Rhubarb, strawberries, vanilla, and cinnamon. Baked until golden and bubbling.
Cook Like a Chef: Chilean Empanada by Francisco Araya
Singapore based Chilean Chefs Francisco Araya and Fernanda Guerrero share an empanada so powerful, it has moved guests to tears.
Smothered Pork Chops
Smothered pork chops are a Southern Sunday supper tradition. Bone-in chops seared hard, then braised in a thick onion gravy until the meat is so tender it practically falls off the bone.
Smoked Trout and Radish Salad
A salad of flaked smoked trout and thinly sliced radishes over mixed greens, dressed with creme fraiche and horseradish. Five ingredients, no cooking.
Rhubarb Strawberry Indian Pickle
An Indian-inspired pickle of rhubarb and strawberries with mustard seeds, fenugreek, asafoetida, turmeric, chili powder, ginger, jaggery, and lemon juice. Sharp, hot, and slightly sweet.
Chicken Teriyaki Tacos with Cucumber Salad
Chicken teriyaki tacos with soy sauce, mirin, sake, and sugar glaze. Sliced thigh meat in taco shells topped with cold Japanese cucumber salad.
Basil Goat Cheese and Blueberry Scones
Basil goat cheese and blueberry scones with heavy cream and vanilla. The goat cheese melts into tangy pockets, the blueberries burst, and the basil adds an herbal note.
Grilled Kofta Skewers with Mint Sauce
Kofta skewers of ground lamb and beef with fresh mint, cinnamon, parsley, and cumin seeds. Chilled, threaded, and grilled for ten minutes. Served with mint sauce and pita.
Perfectly Scrambled Eggs
Scrambled eggs started in a cold pan over low heat, whisked with a rubber spatula into small soft curds. Finished with sea salt and fresh herbs. Patience required.
Easy Honey Ice Cream with Burnt Toffee Popcorn
A no-churn ice cream of heavy cream, condensed milk, and Blue Gum honey, frozen in a loaf pan. Topped with popcorn coated in burnt toffee of melted butter and caramelised sugar.
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.
Hot and Sweet Sesame Tofu
Firm tofu pressed, cubed, dredged in cornflour, and shallow-fried until golden. Coated in a sauce of honey, soy sauce, vinegar, chili flakes, ginger, garlic, and sesame oil. Topped with sesame seeds.
Mexican Slaw with Spiced Pepitas
A mayo-free Mexican slaw with cabbage, carrots, red onion, jalapeno, bell pepper, and cilantro. Dressed with Dijon, lime, cumin, and cayenne. Topped with spiced pepitas.