Growing up in Cambodia, Chenda Cameroun ate this simple noodle dish with sweet and sour sauce. Today, Cameroun works in the quality assurance department at Luke’s Lobster’s production facility, ensuring that each piece of lobster that’s been steamed and hand-picked … Continue reading →

This three-part recipe turns your classic grill night up a notch with a creamy avocado mousse, tangy pickled onions, and a sticky harissa yuzu glaze that adds a sweet and spicy touch to easy-to-grill chicken skewers. “I love grilling in … Continue reading →

Enter the lush embrace of the Garden of Eden. Allow these fresh botanical flavors to transport you and your partner to a paradise of love, temptation, and pure bliss. INGREDIENTS INSTRUCTIONS If desired, chill two coupe glasses in the freezer … Continue reading →

The combination of spicy, savory chili crisp and nutty tahini makes an incredibly delicious, satisfying sauce, but we take it to the next level with the addition of oniony crunch in the form of fried shallots. And here you see … Continue reading →

These toffee bars have a buttery crust followed by a gooey toffee layer and then a crisp little chocolate layer to top it all off. I love cutting them on the small side so they’re perfectly bite-size, and I often … Continue reading →

This dish is a pretty simple mix of ingredients—you probably already have everything at home, besides the escarole. All together, they turn into a warm and comforting mix of delicious flavors that feel like home, family, and troubles melting away. … Continue reading →

Serves 4 INGREDIENTS Produce Dairy Protein Pantry SPECIAL EQUIPMENT Food processor INSTRUCTIONS  Make the garlic-parsley butter: If it’s not already quite soft and malleable, cut 10 tablespoons unsalted butter into small pieces and set out at room temperature or pulse … Continue reading →

Farinata are super-humble flapjacks made from chickpea flour, a bit of rosemary, and a torrent of really good olive oil, fried up hot and crisp. But their texture and flavor are pure crunchy, creamy, woozy-making deliciousness. With a cold, crisp … Continue reading →

Escalivada is a Spanish dish of smoky grilled or roasted vegetables that hails from the Catalonia region of the country. Joe and I ordered it daily when we were in Barcelona, and each restaurant—and home, for that matter—has its own … Continue reading →

You know when you deliberately avoid a particular band because your ex used to love them and you’ve made an unbreakable association? Well, that’s exactly what I did with chimichurri, except I avoided it because I associated it with meat. … Continue reading →