13 Staff Favorites to Cook Right Now
Treat yourself to a midweek delight. Curry-poached fish is elegant and easy.
A bit of miso is the genius touch that heightens the taste of corn and tomatoes.
New Dog, New Trick
Prepare to be amazed: These smothered carrot dogs are vegan.
Cooking in trout-rich Greenville, SC, chef Teryi Youngblood turns picky eaters into seafood lovers with dishes like this Chard-Stuffed Trout with Charred Tomato Vinaigrette.
Try a Boozy Twist
Serve this beautiful tart with glasses of rosé or Champagne for a truly memorable dessert.
It’s such a memorable salad that it will hold its own as the centerpiece of a meal.
Eat Your Purples
Sweet and sour onions pair with beefy flank steak and a fresh, crunchy cabbage slaw to make for a gorgeous platter and satisfying meal.
Rethink a Classic
Since traditional gumbo can feel a little too hearty for warm summer days, this version keeps the classic elements of the dish but adds a fresh identity.
Oodles of Noodles
Add fresh curry paste to canned coconut milk and nut butter, and you have an instant, wonderfully complex satay sauce to cover your spiralized sweet potato with.
It's All About the Mix-Ins
Without a lot of fat to insulate them, grass-fed ground beef patties cook quicker than grain-fed burgers, so we add a boost of moisture by mixing in mayo and caramelized onions.
Frozen bananas and rich coconut milk combine to make smooth and creamy soft serve that can't be beat.
Spice Up Dinner
Jarred red curry paste is the base of a flavorful, tangy mixture that serves double-duty as both marinade for chicken and finishing sauce for veggies.
Everything is Better on a Stick
Forget pan-searing and instead create even more delicious char and smoke flavor by grilling the seafood and peppers.