Strawberry Spelt Shortcake
Shortcakes made with wholemeal spelt flour, cold butter, and raw cane sugar. Baked until golden, then stacked with a pound of fresh strawberries and whipped cream.
Strawberry Ginger Peach Bliss Bowl
A thick smoothie bowl of frozen strawberries, peaches, and bananas blended with fresh ginger and lime, topped with kiwi, coconut flakes, and buckwheat groats.
Pineapple and Mango Shrimp Ceviche
Lime-cured shrimp ceviche with diced pineapple, mango, onion, cilantro, garlic, and tomato. Sliced thin, cured 20 to 30 minutes, drained, and chilled.
Why Marea Remains One of Manhattan’s Most Celebrated Italian Restaurants
Marea NYC remains one of Manhattan's top Italian restaurants for seafood, handmade pasta, and fine dining, after all these years.
Farzi NYC: Indian Curiosity and Reinvention in Tribeca
At Farzi NYC in Tribeca, Gaurav Chawla reimagines Indian cuisine with playful theatrics, creative cocktails and authentic flavors.
Sperling & Co: The Chef Who Traded Stars for Steaks and Sparks
In the heart of Stockholm, Michael Andersson walked away from the Michelin dining room and towards the open fire. Not to cook less seriously, but to bring the discipline, the finesse and the obsession of a starred kitchen to the oldest craft there is: meat, over flame.
CoCo Dining: A Journey Through Vietnam, Without Leaving the Table
In Ho Chi Minh City, a former fisherman turned Michelin-starred chef, Vo Thanh Vuong, takes you in a journey across an entire country. Is it the finest way to discover the delicate, perfumed, gloriously misunderstood cuisine of Vietnam?
Röda Huset in Stockholm: How to Drink Scandinavia
In the heart of Stockholm, a landmark red house has turned an apparently austere larder into a liquid Nordic journey across the palate: a bar that looks inward, to Scandinavian forests and farms, and discovers it needs nothing from beyond.
Buffalo Chicken Chili
For anyone who's a fan of Buffalo wings, this is the bowl version, and it's awesome. Ground chicken simmered with kidney beans, black beans, diced tomatoes, and buffalo wing sauce, then topped with blue cheese crumbles and chopped celery.
Grilled Rambutan and Tequila Cocktail
A cocktail of grilled rambutan, tequila, grapefruit juice, lime juice, and smoked salt. The rambutan caramelises on the grill and tastes like lychee with a nutty sweetness.
Sirke Wale Pyaaz: Pickled Onions
Indian pickled onions made with small red onions or shallots, vinegar, water, and salt. No cooking required. Shake the jar for two to three days. Crunchy and sharp.
Lamb Shank and Mango Chutney Pies
Lamb shank pies with mango chutney in puff pastry. The shanks are braised for three hours until falling apart, mixed with chutney, and baked until golden.
Tandoori Chicken and Bocconcini Salad with Roasted Tomatoes
Tandoori-marinated chicken cubes grilled and tossed with roasted cherry tomatoes and bocconcini cheese. Warm, spiced, and garnished with fresh coriander.
Eggplant Timballo with Sausage and Artichokes
A timballo is a baked pasta dish set in a mold, and this version uses broiled eggplant slices as the base layer inside a springform pan. Whole wheat cappellini is tossed with a sauce of hot Italian sausage, spicy marinara.
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…
Sparkling Maple Blueberry Cocktail
Sparkling maple blueberry cocktail made with a homemade blueberry-maple syrup, lemon juice, and sparkling wine. Cooked, strained, and poured over bubbles.
Strawberry Margarita Granita
A strawberry margarita granita made with fresh strawberries, tequila, Cointreau, lime juice, and water. Blended smooth, frozen in a shallow dish, and scraped into icy crystals.
Sparkling Peach Lemonade
Sparkling peach lemonade with a puree of peaches, pears, and apricots, fresh lemon juice, and sparkling water. Thick, fruity, fizzy, and cold.
Mango Blueberry and Soy Breakfast Smoothie
A two-layer smoothie: blueberries with soy yogurt on the bottom, mango with soy yogurt on top. Three ingredients, poured separately, drunk through both layers.
Jalapeno-Watermelon Cocktail
A cocktail of pineapple juice, watermelon juice, vodka, and fresh jalapeno slices. Shaken with ice and strained. Sweet with a slow heat at the back of your throat.
Frozen Summer Berry Lemonade
A frozen drink of mixed berries, lemon juice, simple syrup, water, and ice blended smooth. Serve as a lemonade or add vodka or tequila for a cocktail. Thick, tart, and cold.
Easy Seafood Recipes You Can’t Mess Up
Seafood is easier than you think. Foolproof shellfish, shrimp bowls, crispy starters, stuffed lobster, and a fish pie that forgives every mistake.
Yellow Tomato Gazpacho with Levain Croutons
Yellow tomato gazpacho blended with cucumber, onion, and bell pepper, served cold with toasted levain croutons. Sweeter and less acidic than the red version.
Mint Coriander Chutney
A green chutney of fresh coriander, mint, green chillies, onion, garlic, chaat masala, and roasted cumin ground smooth with water and salt. Sharp, bright, and tangy.
Japanese Popcorn Shrimp
Japanese popcorn shrimp in a light tempura batter, fried until golden and tossed in chili garlic mayonnaise. Crispy, spicy, and finished with chives.
Peach Frozen Yogurt with Balsamic and Brown Sugar
Peach frozen yogurt made with five peaches macerated overnight in brown sugar and balsamic vinegar, folded into full-fat Greek yogurt and churned. Tart, sweet, and dark.
Lime Cornmeal Cookies with Raspberry Mojito Glaze
Lime and cornmeal butter cookies with a raspberry mojito glaze of raspberry juice, fresh mint, and powdered sugar. Gritty, citrusy, and topped with pink.
Beer Marinated Chicken Avocado Salad
Chicken marinated in lime-flavoured beer for eight hours, grilled, sliced, and tossed with diced avocado, tomatoes, and crushed tortilla chips. A salad that eats like a meal.
French Recipes From Bistro Classics to Everyday
French recipes from Honest Cooking: bistro mains, tarts, and classic desserts built on real technique, from croque madame to tarte tatin.
Green Apple Cheesecake Bars
Green apple cheesecake bars with a buttery pastry base, cream cheese filling with lemon zest and vanilla, and thin slices of tart green apple. Baked twice at two temperatures.
Penang Muar Chee: Sticky Rice Balls with Peanuts
Penang muar chee: steamed glutinous rice paste cut into pieces and coated in ground roasted peanuts, palm sugar, sesame seeds, and butter. Topped with crispy fried shallots.
Gluten-Free Recipes From Dinner to Dessert
Gluten free recipes grouped by course: starters, mains, cookies and bars, cakes, and global desserts, all genuinely wheat-free.
Strawberry Balsamic Basil Gelato
A gelato of custard base with milk, cream, and egg yolks, combined with a strawberry puree cooked with balsamic vinegar and fresh basil. Churned smooth and frozen.
Potatoes and Pumpkin Puff Pastry
Steamed pumpkin and potatoes, sieved smooth with Parmigiano cheese, spread on puff pastry, and baked at 180°C (356°F) for 30-35 minutes until golden.
Brazilian Heart of Palm Skewers
Heart of palm skewers with grape tomatoes, arugula, and red onion, chilled and dressed with lemon, olive oil, and fresh thyme. A cold Brazilian appetiser.
Chocolate Peanut Butter Honeycomb Pie
A peanut butter pie with vanilla bean custard in a graham cracker crust, topped with chocolate drizzle, homemade honeycomb, and salted peanuts.
Tuna and Flageolet Bean Salad with Garlic Scapes
A salad of flageolet beans, olive-oil-packed tuna, garlic scapes sauteed in olive oil, fresh dill, and lemon juice. Warm beans, warm scapes, and tuna folded together.
Strawberry Rhubarb Donuts
Yeast-risen donuts fried until golden and filled with strawberry rhubarb jam. Soft, pillowy dough with a tart, fruity filling that oozes when you bite in.
Zucchini Fritters
Zucchini fritters made with grated zucchini (squeezed dry), whole wheat flour, grated cheese, chives, flax seeds, and egg. Pan-fried in olive oil until golden on both sides.
Meal Prep Recipes That Actually Keep
Meal prep recipes that hold up all week: slow-cooked proteins, grain bowls, make-ahead breakfasts, and batch condiments.
Zucchini Bites with Harissa, Goat Cheese, Lime and Mint
Thin zucchini slices grilled and rolled around a filling of goat cheese, harissa paste, fresh mint, lime zest, lime juice, and olive oil. Bite-sized, smoky, tangy, and bright.