A dramatic, high-sided quiche loaded with zucchini, greens and feta cheese, perfect for a brunch or light dinner. The springform pan gives it the height and the zucchini flowers add a touch of elegance.
Soft, cakelike cookie sandwiches inspired by a classic apple cider doughnut and dusted with cinnamon sugar. Apple cider and apple butter subtly flavor the fluffy cakes, and cream cheese frosting makes the ideal filling.
A beloved dish from Los Angeles’ Bavel, this turmeric chicken is widely described as the juiciest chicken you’ll ever eat. The recipe was first developed by Chef Ori Menashe for a dinner party, and it has since become a favorite due to its easy preparation and delicious taste.
A perfect pizza dough topped with the flavors of cacio e pepe pasta, devised by chef Stefano Callegari at Sbanco restaurant in Rome. The recipe is largely about the dough—the topping, while delicious, is relatively scant.
An easy version of the classic French preparation of scallops in a creamy sauce, under a crust of bread crumbs and cheese. It makes for a beautiful entree that matches well with a green salad, flinty white wine and good conversation.
A traditional Cuban roasted pork recipe that is very simple, yet packed with tons of flavor. There is nothing to this pork except an amazing marinade, but it is honestly some of the best meat I’ve ever put in my mouth. Just look at that crust!
Kellerbier merges the best of British cask ale with German malts and hops in a unique lager style. It has an atypical flavor profile that, depending on your finishing steps, can represent itself as a kind of German ESB or a Continental IPA.
Enjoy a delicious Disney churro at home! This recipe is inspired by the delicious snack that can be found at all of our parks across the globe. The recipe serves four people and is a perfect snack to enjoy while creating your very own magical moments right at home.
A delightful blueberry muffin recipe with a crunchy lid of coarse sugar and a generous amount of berries in each muffin. This recipe has been improved over the years to be a one-bowl, no sifting, no creaming, and no measuring zest in half-teaspoons affair. It makes 9 beautifully bronzed muffins.
A more recent find, cooked with great success. Save the bone when done for use in soups. Cooking ham this way (as opposed to using a pre-sliced ham with ore-packaged) glaze is not only much cheaper, but much tastier as well.
An easy to make egg noodle in the shape of a dumpling. Simply pinch small pieces off of ball of noodle dough, drop into boiling water, and cook until al dente. Add Hungarian Pinched Noodles to soups and stews for instant comfort food.
This beer recipe combines the best of two European styles. Centuries-old Nordic sahti and malty-sweet German bock. Juniper berries and rye are common sahti ingredients that, combined with the malt character and strength of bock, make for this delicious, deep amber juniper rye bock.
These meatballs, inspired by traditional Korean barbecue, bring the savory-sweet flavors of caramelized meat without the need for a grill. As the meatballs bake, the soy sauce marries the garlic and scallions to create a glaze.
A twist on a classic lemon pudding cake, these sponge cups are a little like a layman’s soufflé, using some similar processes like beating the separated eggs for the batter and baking the cups in a water bath.
Longevity Noodles With Chicken, Ginger and Mushrooms
During Chinese New Year, long noodles are eaten in all corners of China. “Longevity noodles,” also presented at birthday celebrations, are never cut or broken by the cook, and if they can be eaten without biting through the strands, it’s considered even more auspicious. Longevity noodles are usually stir fried, presenting challenges to the home cook.
Dress up your cucumbers for the party! Things may get a little hot. This salad takes cues from Xi’an cooking, pinning down the cooling flavor of cucumber under a savory-sour blast of black vinegar and a sting of chili heat. Do not skip the peanuts; like the rug in The Big Lebowski, they really tie the room together. And feel free to amp up the cilantro if you’re so inclined.
As with any dumplings, making mandu requires lots of space, time and hands. It’s the perfect project food for your next dinner party. Double or triple this recipe so all of your guests can take home leftovers. And if anyone finds it too difficult to fold the classic dumpling shape, offer up the alternate cigar shape. Its ratio of crispy brown crust to moist filling is perfect.
A turkey recipe with a twist, using mayonnaise for a glistening, golden-brown skin. The turkey is dry-brined and carefully monitored for a juicy result. The mayo also evenly flavors the turkey with herbs, no basting required.
This flavorful BBQ dry rub recipe is the best and only backyard seasoning you’ll ever need. It is carefully formulated to flavor, color, and form the proper crust when cooked at low temps. Try it on chicken, fish, and vegetables too.
A unique Persian flatbread baked on a layer of hot pebbles, giving it an uneven surface with many indentations. It has a higher ratio of whole wheat to all-purpose flour and is naturally leavened by a sourdough starter instead of yeast.
A great emergency meal OR carb + veg side for all those times when your cupboards are bare except for broccoli, pasta, and some kind of cheese. It’s saucy without using tons of oil, and there’s loads of sub options. Quick and utterly scrumptious – loaded with tons of broccoli!
This fresh soup is a riff on something that a Chinese or Korean mom might make, with rice cakes added to bulk it up. They are precooked, but will rehydrate and soak up more liquid in this soup. If you find that they have soaked up too much, simply add a little more broth or water to thin out the soup.
All the intense flavours lavished on the chicken – arak, mustard, fennel, clementines with their skins, brown sugar – somehow manage to come together in a sweetly comforting dish you will always want to come back to. Serve with plainly cooked rice or bulgar.
A heady blend of spices and aromatics provide the foundation, and different proteins can be added to enhance texture and flavor. This version is made with plump shrimp, which add a complementary brininess.
A flavorful rice dish with an intense sharp flavor from barberries and a wonderful drama added by pistachios and herbs. Perfect to serve with roast chicken or turkey and courgette burgers with spring onion and cumin.
Shrimp cooked by traditional methods can be fantastic, but nailing the perfect temperature can be a bit hit or miss. With a sous vide cooker, you don’t have this issue because that short window of time between perfect and overcooked stretches out to a good half hour or so. Sous vide also allows you to achieve textures that you can’t really achieve through more traditional methods and affords you the opportunity to infuse the shrimp with flavor while they cook. This recipe delivers basic poached-style shrimp, like the kind you’d serve chilled in a shrimp cocktail.
Eton mess is a classic British dessert made of a mixture of fresh fruit, cream and crushed baked meringue. It’s deliciously simple and perfect for lazy summer days when berries are in season and the less time spent in the kitchen the better.
A simple sweet and tangy dessert. A must try! Lilikoi (passion fruit) bars are a very simple and easy dessert to make! The lilikoi’s sweet and tangy taste really brings out it’s flavors in this lovely treat.
Agua fresca is a light fruit drink popular throughout Mexico. It’s simply made by blending fruit with water, a bit of sugar and a little lime juice. Begin with sweet, juicy melon, or your agua fresca won’t have much flavor.
Yotam Ottolenghi’s Iceberg Wedges with Aubergine Cream and Super Crunchy Topping
A bucketful of crisp textures in this salad, and one sharp, creamy dressing that brings everything together nicely. Inspired by a dish Yottam Ottolenghi had at Aloette, a splendid restaurant in Toronto, Canada.