Recipes & Menus

Juicy ripe tomatoes and sweet summer corn perk up this fresh take on the old-school Southwestern casserole. Bonus: it just happens to be gluten-free.

Peaches and tomatoes might not sound filling, but hear us out. Crisp some bacon, char the peaches (and some bread) in the rendered fat, toss the tomatoes in a garlicky, spicy brine, and you’ve got dinner.

Chef Lucas Sin of Junzi taught us this technique for fried rice in which every single grain is coated in egg yolk and fries up perfectly distinct and chewy.

In this recipe, summer produce gets stuffed with spiced ground lamb and cooked in an oniony tomato sauce. Top it off with crispy garlic, herbs, and yogurt.

This zesty dish sits between a stew and a soup and is flavored with garlic, cumin, chile flakes, and tons of fresh herbs. Serve it with rice or crusty bread for a hearty, comforting dinner.

Bisibelabath is kitcheree’s spicier cousin. The name means “hot lentil rice,” so consider yourself warned—this is a spicy dish of vegetables, rice, and lentils straight out of South India. I like to serve it with raita to cool things off.

A thick pour of magic shell over ice cream is simultaneously creamy and crackly, both smooth and shattery. But the real mind-blowing thing about it? It's a snap to make at home.

I suggest this in place of your usual mimosa.

Strawberries, rosé, Aperol, and mild carbonation yield a refreshing, barely sweet tipple. 

I dubbed this aperitif the Nurse thanks to its restorative quality for a hangover I woke up with after visiting Noilly Prat’s production facility in Marseillan, France in 2015.

This cake is a tie-dyed composition of textures and flavors that starts with a tahini-enriched blondie base and continues with vanilla ice cream layered with seedy maple syrup and bands of cooked plums.

Grated cassava takes the place of flour in this classic Filipino cake, which soaks up the rich coconut milk, and lends a sweet, nutty flavor and a sticky, chewy texture.

As wild as it may seem, pour hot water over peak summer fruit and batter before sliding the lot into the oven for cobbler with an extra-crackly, extra-satisfying crust.

This bright, vinegary sauce is works wonderfully with all manner of panfried or deep-fried battered foods, including scallion pancakes and dumplings.