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Blackened Salmon over a plate of vegetables from the Humane Table cookbook
Recipes

Blackened Salmon

The Humane Table Cookbook has created a simple and tasty blackened salmon recipe that is perfect for weeknight dinners year round.

Whole roasted lamb on a board, garnished with thyme and sage
Recipes

Whole Roasted Lamb

Try not to feel intimidated by cooking with fire. With practice, it will grow on you. Use your senses as guidance for this whole roasted lamb.

Candy roaster squash cavatelli from Ilda in North Carolina
Recipes

Candy Roaster Squash Cavatelli

Cook the squash low and slow in the embers and ashes of a fire before shaping it into cavatelli and serving it with tomato confit and pecorino

Hatch green chile frozen margarita
Drinks

Hatch Green Chile Frozen Margarita

Check out this hatch green chile frozen margarita from Rancho Lewis, a restaurant where flavors from West Texas, Chihuahua, Mexico, and New Mexico converge. The restaurant, John Lewis’ homage to his Texan roots, is stocked with regional ingredients— the hatch green chiles are just the beginning. It’s [...]

Bowl of elotes
Recipes

Esquites

"You’ll see a lot of places call this style of corn elotes—but across Mexico, you’ll find the term esquites used for off-the-cob corn and elotes for on-the-cob corn," says Brett Riley of Maya in Charleston.

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Recipes

Trail Mix

The Local Palate's trail mix recipe incorporates a perfect ratio of salty, crunchy, and sweet to get the best flavor in this camping tradition.

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Drinks

El Conejo Malo

This sweet and spicy michelada recipe combines a breakfast-appropriate mango-carrot-orange juice base with a sinister kick of agua chile flakes.

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Recipes

Chile-Roasted Squash with Citrus-Peanut Relish

Vivek Surti, of Tailor in Nashville, uses delicata or butternut squash in this Thanksgiving recipe and likes to cook then marinate the squash in advance. To serve, warm it up in the oven before topping with the relish of roasted peppers, peanuts, and greens.

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Recipes

Pozole

This pozole recipe from Irene's in Austin uses three different cuts of pork to create this hardy, generously spiced stew.