Thai Green Curry with Basil and Kaffir Lime
Thai green curry built on cracked coconut cream and green curry paste, with chicken thigh, Asian eggplant and bamboo, finished with Thai basil off the heat.
Malaysian Curry Laksa with Shrimp and Tofu Puffs
A Malaysian coconut noodle soup built on a pounded paste of dried chilies, lemongrass, galangal, candlenuts and belacan, loosened out with coconut milk.
Strawberry Rhubarb Mint Mojitos
A strawberry rhubarb mint mojito made with homemade simple syrup, muddled mint, fresh lime juice, white rum, and club soda. Deep pink and tart.
Badshah Social: Mughal India Meets Brooklyn Royalty
Badshah Social brings modern Indian dining to Brooklyn near Barclays Center. Here’s what to order, from crispy spinach chaat to lamb nihari.
Amisfield’s New Chapter: Sun Peng Writes His Story in New Zealand Produce
At one of New Zealand's most celebrated restaurants, a young Malaysian-born executive chef has rewritten the menu with local produce and Southeast Asian memory.
Chatti Brings Kerala’s Toddy Shop Culture to NYC
Chatti brings the flavors and toddy shop culture of Kerala to NYC through chef Regi Mathew’s deeply personal menu of seafood, curries, cocktails and more.
The Jungle Meets Fine Dining at Kása Palma in Manila
In a restored ancestral house in Poblacion, Makati, Paris-trained chef Aaron Isip has built a Michelin-starred love letter to the waters of the Philippines. It took him fifteen years in France, three pivots, and one long detour through grief to get there.
Love Thy Neighbor: NYC’s Hidden Japanese Cocktail Bar in the West Village
Tucked into a West Village basement, Love Thy Neighbor is proof that the best spaces in the city are still the ones you have to go looking for.
Classic Butternut Squash Risotto with Sage
Butternut squash risotto made with Arborio rice, sage, and Parmesan. Roasting the squash separately, instead of boiling it into the rice, keeps it from turning to mush.
Doro Wat: Weeknight Ethiopian Chicken Stew
Doro wat: chicken drumsticks braised in a spiced sauce of slow-cooked onions, berbere, and spiced butter, finished with hard-boiled eggs. Serve over injera or rice.
Tomato Soup: Canned San Marzanos and Cream Finish
Canned San Marzano tomatoes with softened onion and garlic, blended smooth and finished with cream. Better than out-of-season fresh, and done in half an hour.
Moules Mariniere: French Mussels in White Wine
Four pounds of mussels steamed open in white wine with shallots, garlic and thyme, then finished with cream and parsley. Serve crusty bread alongside for the broth.
Shrimp and Vegetable Stir-Fry
A quick shrimp stir-fry: shrimp cook in two minutes, vegetables in three, sauce in thirty seconds. Ginger-garlic soy sauce with a touch of honey ties it together.
Cashew Chicken Stir-Fry: 20-Minute Takeout at Home
Chicken and toasted cashews stir-fried with bell peppers and snap peas in a glossy soy-hoisin sauce. Twenty minutes from start to plate.
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…
Frozen Strawberry and Almond Butter Smoothie
Frozen strawberries blended with banana, almond butter, vanilla almond milk, and wheat germ. Thick, nutty, and more filling than a fruit-only smoothie.
This Under-the Radar Napa Estate Has Been Making Cult Cabernet for Three Decades
Nemerever Vineyards feels like a time capsule; a window into what Napa Valley looked like before velvet ropes and reservation waitlists.
Watermelon Lemonade: Blended, Strained and Cold
Watermelon lemonade made with fresh watermelon, lemon juice, sugar, and water. Blended smooth, strained, and served over ice. Three minutes from start to glass.
Midsummer Peach Cider Cocktail
Midsummer peach cider cocktail with Rekorderlig Pear Cider, cachaca, and peach liqueur. Three ingredients, served over ice. Fizzy, sweet, and deceptively strong.
Peach and Bourbon Limeade Slushie
Frozen peach bourbon limeade blended with fresh lime juice, sugar, and ice. Swap bourbon for rum if you prefer. A two-minute summer drink.
Summertime Spritz Wine Cocktail
Summertime spritz with muddled cucumber, blackberries, mint, Chardonnay, lemon juice, and soda water. Purple, fizzy, and herbal. A wine cocktail for warm evenings.
Cranberry Oatmeal Muffins: Whole Wheat, Minimal Oil
Cranberry oatmeal muffins made with old-fashioned oats, whole wheat flour, buttermilk, and canola oil for a moist crumb with minimal fat, studded with coarsely chopped frozen cranberries.
How to Make Basic Couscous
Couscous steams in five minutes off the heat. The trick is leaving the covered bowl alone while the grains drink the liquid, then forking them apart instead of stirring.
Steak au Poivre: Cracked Pepper and Cognac Cream
Steaks crusted in coarsely cracked peppercorns and seared hard, then finished in a pan sauce of cognac, cream and Dijon built on the fond.
How to Make a Classic Lamb Tagine
Lamb shoulder braised slow with ras el hanout, saffron and cinnamon, sweetened with dried apricots and honey and cut through with preserved lemon.
Chipotle Chicken Quinoa Bowl
Smoky chipotle-rubbed chicken over quinoa with black beans, corn, avocado, and a lime crema. A meal-prep bowl that still tastes good on day four.
Skillet Pork Chops with Apple Cider Glaze
Thick-cut pork chops seared golden, then finished in a reduction of apple cider, butter, and mustard. The glaze is sweet, tangy, and rich all at once.
Lemon Herb Whole Roasted Fish
A whole branzino or snapper stuffed with lemon and herbs, roasted until the skin is crispy and the flesh is perfectly moist. The bones keep the meat juicy in a way fillets cannot replicate.
Herb-Crusted Rack of Lamb
Rack of lamb sounds like a special-occasion project, but it is actually one of the simplest roasts you can make. A quick sear, a smear of Dijon, a press of herbed breadcrumbs, and 20 minutes in a hot oven.
Fresh Salsa: Pico de Gallo in Ten Minutes
Roma tomatoes, white onion, jalapeno and lime, diced fine and left to sit. The resting is the recipe: fifteen minutes turns chopped vegetables into salsa.
Korean Fried Chicken: Double-Fried and Gochujang Glaze
Korean fried chicken, yangnyeom chicken, has a thin, really crispy coating that stays crunchy even after being drenched in a sticky, sweet-spicy gochujang glaze.
Thanksgiving Leftovers Pizza: Turkey & Stuffing
A pizza made with Thanksgiving leftovers on olive oil-brushed dough with Parmesan or Fontina. Baked on a pizza stone at 450F until golden. Fresh parsley on top.
Jamaican Curry Goat: Bone-In and Scotch Bonnet Braise
Bone-in goat marinated in Jamaican curry powder, allspice and thyme, then braised low with Scotch bonnet, coconut milk and potatoes until it falls off the bone.
Eggplant Parmesan: Fried, Layered and Baked
Eggplant sliced, salted and fried golden, layered with tomato sauce, fresh mozzarella and Parmigiano, then baked until the top blisters and the edges bubble.
Gochujang Salmon: Sweet-Spicy Korean Glaze
Gochujang salmon delivers maximum flavor with minimum effort. A sticky, sweet-and-spicy Korean chili paste glaze caramelizes under the broiler into something really savory.
Beef and Broccoli Stir-Fry
Homemade beef and broccoli beats takeout: beef velveted in a cornstarch slurry for a silky texture, tossed with broccoli in a soy-oyster sauce that caramelizes in the wok. Fifteen minutes, start to finish.
Arroz con Calabaza: The Rice for Thanksgiving
Rice cooked with pumpkin, garlic, onion, green pepper, and red pepper flakes. The pumpkin softens and dissolves into pockets of sweetness. One pot, covered, low heat.
Cioppino (San Francisco Seafood Stew)
Cioppino began on the San Francisco docks, when Italian fishermen threw the day's catch into a communal pot with tomatoes and wine. Clams, mussels, shrimp, crab, and white fish in a fennel-laced tomato broth.
Char Siu Pork: Cantonese Barbecue at Home
Pork shoulder marinated in hoisin, honey, five-spice and fermented red bean curd, then roasted and glazed until the edges char and the fat turns sticky.
Shrimp and Pancetta Pasta
Crisped cubed pancetta, sauteed shrimp, asparagus, and artichoke hearts tossed in a tomato basil sauce. The shrimp cook briefly in the rendered pancetta fat for extra flavor.
Cajun Jambalaya: One-Pot Andouille & Shrimp
Louisiana's answer to paella: andouille sausage, chicken, and shrimp simmered with rice in a spicy, tomato-laced broth. The rice cooks right in the pot, so it absorbs everything.