Food

Recipes

David Rocco’s Fresh Pasta Dough

For basic pasta, you need only two ingredients: eggs and flour. But I also recommend adding a little olive oil. It adds a bit of flavor. In my family, we make about 3 1⁄2 oz. (100 g) of pasta per person. I make the pasta right on the counter like…

Recipes

Shrimp, Spinach & Chickpea Salad With Torn Croutons

Tearing the bread rather than cutting it yields crispier croutons with delicate edges. To save time, feel free to use precooked shrimp.

Recipes

Shortbread Crisps

Whether savory or sweet, crispy shortbreads are the perfect side for chilled soup. Pair with our recipe for Strawberry Soup.

Recipes

Cool Down With Chilled Soup This Summer!

Cool summer soups are a restaurant favorite, but are they hard to make at home? Not at all! Here are four easy recipes to help you beat the heat.

Recipes

5 Surprising Foods To Grill This Summer

Master the grill with food editor Kristen Eppich’s expert tips.  Knowing how to control the heat on your barbecue is key to being a great griller — and will open up the doors to grilling just about anything. Whether you’re using charcoal or gas, here are my tips on heat control,…

Recipes

Charred Tomato Pasta Salad With Prosciutto, Mozzarella & Baby Kale

The vibrant dressing for this pasta salad is a much lighter alternative to pesto and mayonnaise. Sweet, sour and intensely savory, it can also be used as a dip or sauce for grilled fish.

Recipes

Arlene Dickinson’s Slow-Cooked Ribs

Since it was rare to get them, ribs were a special treat for me growing up. I think with ribs the secret is always in the sauce — and this is a killer sauce. You can play it a bit by ear, but you need the key ingredients. The molasses…

Recipes

The Drake’s Executive Chef Ted Corrado’s Fried Chicken Recipe

Recipes

Cookbook Spotlight: Sirocco

Following her popular debut cookbook, Persiana, Sabrina journeys back to the Middle East and Mediterranean for her new book Sirocco, with exceptional, approachable recipes that focus on simple pantry staples — ideal for the modern home cook. Here are three recipes from the cookbook to try:…

Recipes

Stir-Fried Tangy Shrimp

Shrimp are too useful not to keep in the freezer for emergencies — they can be cooked in a blink and in myriad ways, helping you to make a meal out of simple ingredients in minutes. Traditionally in Iran, you eat seafood only if you live near the sea. My grandma…

Recipes

Zucchini Fries With Sumac Salt

I have the Italians to thank for my love of zucchine fritte. Crispy lengths of battered zucchini always remind me of holidays in beautiful Italy. Nothing could be simpler to make but the level of satisfaction I get from eating them is utterly unrivaled. The truth is I can eat…

Recipes

Stuffed Baby Eggplant With Tahini & Garlic

Recipes are often described as “de-constructed.” Well,  this one is a “re-constructed” version of baba ghanoush. Traditionally made with smoked eggplant pulp, I keep the eggplant intact and simply roast these babies on a baking sheet instead (I always give things my own little twist). I think whole baby eggplant…

Recipes

A Cocktail Recipe In Celebration Of Pride

In a Pride month that has been tainted by tragedy, we’re even more determined to get out there and champion diversity in all its forms. What better way to celebrate than with an Absolut vodka cocktail inspired by Queer Nation. Absolut has partnered with Alana Nogueda, Co-owner at…

Entertaining

How To Cook The Perfect Steak

Rib eyes and T-bones might be the stars of the steakhouse, but the humble flank is the ideal cut for summertime entertaining. Lean, juicy and inexpensive, it’s great for feeding a crowd, and your choice of marinade will let you go in almost any flavor direction — think French, Argentine…

Recipes

Sugar-Cured Flank Steak

Instead of a marinade, try a sugar and salt rub — it turns into a fantastic crust when grilled.