Food

Recipes

All-American Smash Burgers

Keep the meat loose when forming the patties, and don’t worry if they aren’t perfectly symmetrical — trust me, no one will care!…

Recipes

The Paloma

If you love a margarita, this will be your new summer sipper. It’s a refreshing blend of sweet and sour flavors.

Recipes

Cauliflower Steak Provençal

Anchovies add a salty, briny taste to the sauce, but they can be omitted to make this recipe suitable for vegetarians and vegans.

Recipes

How To Cook With A Sous Vide For Restaurant-Worthy Results At Home

Food editor Kristen Eppich shares the precision-heat technique everyone’s talking about. It may change the way you cook! Ever wondered how a restaurant produces that silky, tender, perfect cut of meat? Well, it’s sous vide (“under vacuum”), and you’ve probably tasted it without knowing it. Now, thanks to the…

Recipes

La Palma’s Sous Vide Chilled King Salmon With Avocado And Citrus

Delicate items like salmon fillets have a tendency to stick together while cooking. To help separate them, make sure there’s adequate olive oil in the freezer bag. The fish will be very tender so take care when removing it from the bag.

Recipes

Sous Vide Harissa Carrots With Crispy Chickpeas

If you can’t fit all the carrots into one freezer bag, use a second bag and add 3 tablespoons of oil and 1⁄2 teaspoon of both salt and sugar to the recipe. Make sure that the carrots lay flat so they’re evenly exposed to the heat. If the bag floats,…

Recipes

Sous Vide Chicken Breast With Dill Butter And Little Gem Salad

Recipes

Sous Vide Steak With Herby Fingerling Potatoes And Horseradish Cream

Once the sous vide steak is cooked and patted dry, you can cool it in the fridge for 5 minutes, which slightly cools the exterior, giving you extra time to achieve a good crust when searing at the end. It’s important to let your steak rest just as you would after…

Recipes

Try 3 Middle Eastern Recipes From The Cookbook Levant

Rawia’s latest cookbook is filled with recipes the Brooklyn-based chef has developed over her 20 years in the industry, from lamb and beef favorites to vegan Middle Eastern dishes and more. Here are three recipes to try from the cookbook! Fall Fatoush Salad…

Recipes

Quinoa Tabouleh

Try this Quinoa Tabouleh recipe from the cookbook Levant. While the Middle East is flush with good-for-you grains (such as that smoky powerhouse, freekeh), I only came into contact with quinoa a few years back. My son, now a Californian, visited us one summer. For dinner one night, he prepared quinoa salad,…

Recipes

Tartines Two Ways!

Up your grilling game with these two fresh takes on open-faced sandwiches, made using the T-fal OptiGrill Smart. Plus, enter for your chance to win!

Recipes

Harissa Baked Chicken

Try this Harissa Baked Chicken recipe from the cookbook Levant. Heat can register on the palate in a myriad of ways: a jalapeño lands differently than wasabi, and the same goes for black pepper and harissa. The latter is my favorite for imparting both flavor and fire, just assertive enough to jolt a…

Recipes

Fall Fatoush Salad

Try this Fall Fatoush Salad recipe from the cookbook Levant. As I was writing this book, summer turned to fall, and the leaves started to change colors. I thought about our family’s yearly trip upstate to see nature’s seasonal show and was inspired to create this autumn-themed salad. My son suggested I…

Recipes

Ask A Chef: Honey Salt’s Breakfast Galette

Chef Christopher Oliveira’ of Honey Salt shares his recipe for Breakfast Galette. Q: I’m an avid bruncher and I’ve noticed that breakfast pot pies and galettes are very popular right now. I had the galette at Honey Salt at the new Parq Vancouver hotel recently. It had a crispy base and…

Recipes

Crispy-Skin Pickerel With Field Peas And Pancetta

Tender pan-fried fish with a crispy, succulent skin is about as good as it gets. Freshwater fish is perfect for that; its thinner skin is ideal for crispy-skin frying.