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Recipes
Tostada de Salmon
This tostada de salmon combines a fluffy avocado mousse, rich crema fresca, and black bean purée for a flavorful and bright tostada.
Recipes
Hot Damn Hot Brown Deviled Eggs
Sara Bradley’s hot brown deviled eggs recipe is topped tomato and bacon onion jams to mimic the flavors of the signature Kentucky dish.
Recipes
Tamarind Coconut Burrata
This Tamarind Coconut Burrata is one of many dishes you can try at chef Deepa Shridha's latest concept, Rasam & Cheese.
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.
Recipes
Scallop Spaghetti
This dish shows off some cooking skills while allowing familiar and flavorful mouthfuls of pesto and lemon pasta to please all its tasters.
Cookbook Club
Carrot & Zucchini Ribbons with Pistachio Pesto
This zesty carrot & zucchini salad uses flavors from miso, goat cheese, pistachios, and basil, sure to brighten up any table.
Recipes
Grilled Eggplant and Peppers with Basil Pesto
Make the basil pesto: In a food processor, pulse pine nuts until finely chopped. Add garlic and cheese and pulse lightly, then add basil. While pulsing, slowly stream in olive oil until it has been incorporated completely. Mix in lemon zest and juice and season with salt. [...]
Recipes
Pickled Ramps
In a saucepot over high heat, combine all ingredients except ramps and cook until sugar dissolves. Let cool to 130 degrees. Add ramps and let steep while pickling liquid cools to room temperature. Store in a jar in refrigerator and eat within a month, or process in [...]
Recipes
Spicy Lobster Fideos
Make the pesto: In a medium bowl, pour boiling water over chiles. Cover bowl with a sheet of plastic wrap and set aside for 15 minutes. Transfer chiles to a large paper towel-lined plate. Reserve ½ cup of chile water and discard the rest.