Food
Most Recent
Appetizers
Burrata With Salty Things
Topped with herbs and briny ingredients like olives and anchovies, get Mary Berg's recipe for a satisfyingly brackish burrata.
Mains
Banh Mi Beef Dip
Save your cooking liquid to make a savoury dip for this classic Vietnamese sandwich.
Chefs We Love
Ask A Chef: Penne alla Boscaiola
“This dish is the epitome of warm, comforting Italian food,” says Jacob.
Mains
Jalapeño Mac And Cheese
The spice of the jalapeño provides just enough zing to cut through this classic, creamy and decadent mac and cheese — perfect for any dinner table.
Mains
Chipotle BBQ Pulled Carrot Sloppy Joe Sliders
Try these Chipotle BBQ Pulled Carrot Sloppy Joe Sliders from the new cookbook, Naturally, Delicious Dinners. When you make your own BBQ sauce — which is much easier than you might think — you can control the spice and sweetness level. Any leftover sauce can be…
Sides
Pumpkin Rosemary Biscuits
Try these Pumpkin Rosemary Biscuits from the new cookbook, Naturally, Delicious Dinners. These biscuits call for an unusual ingredient: sprouted wheat flour. This product is made from wheat kernels that are soaked and left to germinate to turn into a plant. After sprouting, they are dried and…
Mains
Za’atar Roasted Cauliflower And Chickpea Penne In Tahini Sauce
Try Za’atar Roasted Cauliflower and Chickpea Penne from the new cookbook, Naturally, Delicious Dinners. Tahini is a paste made from sesame seeds and is one of the main ingredients in hummus. It’s also one of the best plant-based sources of calcium out there. Pairing it with…
Appetizers
Topped Lebanese Flatbreads
Try these Topped Lebanese Flatbreads from the new cookbook, Bayrut. What came first: pizza or manouche? Of course, we’d say manouche, and back it up with facts (real or made up, it doesn’t matter) about how it came from our region. A manouche (plural: manaeesh) is a round flatbread,…
Mains
Hummus With Soujok-Spiced Beef
Try this Hummus With Soujok-Spiced Beef from the new cookbook, Bayrut. Soujok are Armenian spicy sausages and the flavor is so distinct that I love using them in other breakfast recipes, such as sausages and eggs on toast, or chopped up in shakshuka.
Desserts
Semolina & Coconut Cake
Try this Semolina & Coconut Cake from the new cookbook, Bayrut. Nammoura is a fudgy, moist coconut cake with semolina and yoghurt as a base. There are a couple of recipes for it in my mom’s old recipe book, but I asked her for the easiest and most fail-safe…
Chefs We Love
Ask A Chef: Roasted Brussels Sprouts
“We often sell 40 pounds of brussels sprouts a day,” says chef David Hawksworth.
Food
Celebrity Chefs Lynn Crawford & Lora Kirk Share Five Fall Recipes
The famous chefs share their plans for fall feasting and the recipes they're making.
Sides
Tempura Broccolini With Curry Leaf Mayonnaise
This mellow green will become a family favorite!
Mains
Gochujang-Brined Rack Of Pork With Apple Thyme Chutney
This bone-in cut is just as easy to cook as chops but makes for an outstanding presentation!
Sides
Polenta With Butternut Squash, Swiss Chard & Mascarpone
This heavenly dish appears elaborate but it's an absolute breeze to pull together!