Food

Recipes

Thai Pad Kee Mao Or “Drunken Noodles”

Chef Nuit Regular of popular Thai restaurants Sukothai, Khao San Road, Sabai Sabai, Pai and Kiin, shares her recipe for Pad Kee Mao. Pad Kee Mao comes together in a snap — just leave yourself an hour to soak the noodles. (Be sure to use room temperature water for soaking; cold…

Recipes

Cook Like A Chef … Outside! Get Matt DeMille’s Prawn Puttanesca Recipe

Plus, enter our contest for a chance to win an All-Clad Outdoor Cookware Set worth $300!

Recipes

Recipe: Prawn Puttanesca with Blistered Cherry Tomatoes

Get chef Matt DeMille’s grilled shrimp recipe.

Recipes

3 Summer-Ready Recipes From The Great Shellfish Cookbook

After the success of his bestselling debut, The Great Lobster Cookbook, chef Matt Dean Pettit is back with a new seafood bible, The Great Shellfish Cookbook. Matt demystifies crustaceans with clever tips on cleaning, prepping and cooking to perfection. Don’t miss his recipe for the Lobster Mac-Daddy…

Recipes

Cabo Cabo Shrimp Tostadas

Try this recipe for Cabo Cabo Shrimp Tostadas from The Great Shellfish Cookbook. In this dish, I chose to use sustainably sourced U.S. wild shrimp from the Gulf of Mexico, because their taste takes me back to the beautiful beaches, hot sun, and fresh flavors of Mexico. Grab a…

Recipes

Lobster Mac-Daddy Burger

Try this Lobster Mac-Daddy Burger recipe from The Great Shellfish Cookbook. This surf and turf burger absolutely rocks! It makes me think of the special treats I’d crave as a kid, and this was definitely one of my top choices. I love how food can quickly transport you to…

Recipes

Toes In The Sand Island Rum Punch

Try this recipe for Toes In The Sand Island Rum Punch from The Great Shellfish Cookbook. The combo of dark rum and fruit in this drink gives it a well-balanced sweetness.

Recipes

Ask A Chef: Swiss Chard And Ricotta Gnudi

Chef Cruz Goler of La Pecora Bianca shares his recipe for Swiss Chard And Ricotta Gnudi. Q: I recently ate at La Pecora Bianca in New York and had the most tender and delicious gnudi of my life. I’ve never made gnudi before, but I thought I’d try recreating that recipe. Is…

Recipes

Try 3 Recipes From Joanna Gaines’ Cookbook, Magnolia Table

HGTV’s Fixer Upper star Joanna Gaines can now add cookbook author to her long list accomplishments with the recent release of Magnolia Table: A Collection Of Recipes For Gathering. The book features 125 recipes from the Gaines family favorites, and classic comfort selections from her and husband Chip’s new…

Recipes

Joanna Gaines’ Fried Chicken With Sticky Poppy Seed Jam

Try Joanna Gaines’ recipe for Fried Chicken With Sticky Poppy Seed Jam from her cookbook Magnolia Table. I don’t do much deep-frying, but hot fried chicken is so delicious and satisfying to have every once in a while that I think every home cook should have a great recipe for it.

Recipes

Joanna Gaines’ Peach Caprese

Try Joanna Gaines’ recipe for Peach Caprese from her cookbook Magnolia Table. When summer is at its height and the peaches are so ripe that you can smell their sweet aroma just by walking by, it’s time for this bright salad — a fun twist on the traditional caprese salad of…

Recipes

Joanna Gaines’ Chocolate Chip Cookies

Try Joanna Gaines’ recipe for Chocolate Chip Cookies from her cookbook Magnolia Table. I developed this recipe over the years, after experimenting with a few classics and having them come out flat every time. I wanted something that was chunky, beautiful, and also delicious. In the end, one big…

Entertaining

5 Mother’s Day Brunch Recipes To Treat Mom!

These big-flavor recipes will make you crave breakfast all day long.

Recipes

Butternut Squash And Gruyère Tart With Rye And Walnut Crust

Spiralized vegetables or veggie “noodles” are the perfect texture for tarts and require no cooking in advance. You can find pre-spiralized veggies in the prepared foods section of the produce department in most grocery stores. For this recipe, you’ll also need a 10″ tart pan with a removable bottom and…

Recipes

Oats And Barley Bircher Muesli

Flaked barley and old-fashioned oats have the perfect texture for making overnight oats. (Quick oats will become too mushy overnight and steel-cut oats will not be tender enough.) This recipe can be made up to 3 days in advance, if refrigerated.