Chickpea and Spinach Curry
This is the weeknight curry that lives in your pantry. Canned chickpeas, canned tomatoes, a bag of spinach, and a handful of spices you probably already own. It is ready in 30 minutes with no special technique and produces a rich, creamy, deeply spiced bowl.
Refreshing Pineapple Margarita
Pineapple margarita with blanco tequila, triple sec, fresh lime and lemon juice, pineapple juice, and a coarse salt rim. Shaken and strained. Cheers!
Baja Fish Tacos with Lime Crema
Baja-style fish tacos are the pride of the Ensenada coast - beer-battered white fish tucked into corn tortillas with crunchy cabbage slaw and a lovely lime crema. The contrast of hot, crispy fish against cool, creamy sauce is what makes them impossible to eat just one of.
Prospect Berkshires: A Modern Cabin Hotel Worth Visiting Every Season
A weekend at Prospect Berkshires; 49 cedar cabins, Finnish saunas, a heated saltwater pool, and one of the best restaurants in the region, all just 2.5 hours from NYC or Boston.
A Weekend at Civana: Where Wellness Isn’t Prescriptive
A wellness resort in the Arizona desert where joy comes before prescriptive routines. Three days of desert bathing, matcha pancakes, and figuring out what wellness actually means when nobody's telling you what to do.
Beginner’s Luck in Old Town Scottsdale: Comfort Food without Borders
Walk into Beginner’s Luck, and you might start asking yourself a few things. Who decided potato chips belong on mac and cheese? Why does this taste so familiar, and so different at the same time?
D Maris Bay: The Turkish Riviera Resort You’ll Never Want to Leave
There are beach resorts, and then there are places that make you forget the rest of the world exists. D Maris Bay, tucked into a quiet cove on Turkey's Datça Peninsula, is firmly the latter.
Dining at Amar Barcelona: Catalan Cuisine, Oysters, and 800 Bottles of Wine
A refined seafood destination inside El Palace Barcelona, Amar blends Catalan and Mediterranean traditions with opulent luxury to deliver one of the city’s many standout dining experiences.
Basic: Spaghetti Aglio e Olio
Aglio e olio is the ultimate test of a cook's ability to build flavor from minimal ingredients. The sauce is nothing more than olive oil, garlic, red pepper flakes, and starchy pasta water emulsified together in the pan.
Lavender Earl Grey Iced Tea
Earl Grey iced tea steeped with dried lavender buds and sweetened with honey. 8 bags, 5-7 minutes, strained, chilled, and served over ice. Doesn't get any more refreshing than that.
North African Lamb Meatballs in Tomato Sauce
Lamb meatballs have a richness that beef and pork cannot touch. Simmered in a spiced tomato sauce with cumin, cinnamon, and a hit of harissa, you get something that straddles the line between Italian comfort and North African warmth. The meatballs stay tender because of the breadcrumb…
Simplified Chole Bhature
Chole bhature is the Punjabi street food combination of spicy, tangy chickpea curry paired with puffy fried bread that balloons up in hot oil. This simplified version uses canned chickpeas and a quick yeasted dough to get you to the same place without an overnight soak or a complicated fermentation.
Top Ten Tips For Successful Cookie Baking
Cookies are everyone's favorite, but there are levels to the art of making them. We've compiled the ten most important tips that will take your cookie making skills from good to incredible.
The Best Non-Alcoholic Drinks Right Now
A curated tasting of the best non-alcoholic drinks right now, from NA wines and aperitifs to premium sodas, perfect beyond Dry January.
You Should Be Drinking: Society De La Rassi Beso Besa Rosé
Bright, structured, and oddly convincing, Society De La Rassi’s Beso Besa carries itself with confidence, making it an ideal mid-day, mid-week, or whenever-you-feel-like-it bottle.
You Should Be Drinking: Piper-Heidsieck Brut Rosé
You should make a promise to yourself to always have a bottle of Piper-Heidsieck Brut Rosé at home, at the ready for any occasion, special or not.
You Should Be Drinking: Larkmead Firebelle
Larkmead’s Firebelle is deep, structured, and built to be noticed quietly. It's a wine you should be drinking.
You Should Be Drinking: Baldacci Carneros Chardonnay
The wine is smooth like lemon curd on warm brioche, oily like ripe pineapple just sliced on a marble counter in Capri - and you should be drinking it.
I’m a Sleep Coach — Here’s How to Enjoy Coffee Without Losing Sleep
Can coffee and sleep really get along? Sleep coach Christina Ribel shows how timing, ritual, and a few simple rules can help you enjoy your morning brew — without sacrificing your nights.
Crispy Rice with Spicy Tuna
Crispy rice with spicy tuna started as a high-end sushi bar appetizer. Compact rice cakes fried until golden and crunchy, topped with raw tuna in sesame-sriracha sauce. They are addictive, truly.
Zucchini Blossoms filled with Radish and Herb Cream Cheese
Zucchini blossoms filled with cream cheese, radish, and thyme, dredged in flour, dipped in cold tempura batter, and deep-fried until golden. Sprinkled with sea salt. The perfect spring appetizer, mastered.
Peanut Noodles with Chicken
Peanut noodles with chicken is the cold noodle dish that tastes amazing when you're short for cooking time. Thin noodles tossed in a creamy, spicy peanut sauce with shredded chicken, crunchy vegetables, and a squeeze of lime.
Strawberry Balsamic Pizza with Chicken and Bacon
We love this unique and flavorful pizza, with sweet strawberries and balsamic glaze with chicken, bacon, and cheese. Unexpected, but so dang delicious!
Shiso Meyer Lemon Tart
A lemon tart with finely chopped shiso stirred into Meyer lemon curd. The crust is baked first, the curd baked in it until puffed. Garnished with whole shiso leaves.
Asparagus with Spanish Chorizo Sausage
The chorizo releases its fat and spices into the pan, coating the asparagus as both ingredients finish cooking. Finished with large granule sea salt, it is ready in under 30 minutes.
General Tso’s Chicken
General Tso's chicken is better homemade than takeout. This legendary crispy fried chicken is tossed in a sweet-tangy-spicy sauce with ginger and garlic just before serving.
Lamb Shawarma Wraps
Lamb shawarma at home will never replicate the rotating spit at a street stall, but you can get remarkably close with a hot oven and the right spice blend. Thinly sliced lamb leg marinated in cumin, coriander, turmeric, and cinnamon, roasted until charred at the edges, then piled into warm pita with tahini sauce and pickled onions.
Spinach Ricotta Tart
A delightful savory tart featuring a crunchy olive oil crust and a creamy filling of ricotta, spinach, and parmesan, perfect for a spring appetizer or light meal.
Vietnamese Shaking Beef (Bo Luc Lac)
Cubes of tender beef marinated in soy, garlic, and sugar, seared in a smoking-hot wok until caramelized outside and rare inside. Served on a bed of watercress and sliced red onion with a lime-pepper dipping sauce. This French-Vietnamese fusion dish is restaurant-quality food that takes under 10 minutes to cook.
Skillet Shakshuka with Feta
Eggs poached in a spiced tomato sauce with cumin, paprika, and feta. The dinner (or breakfast, or lunch) that requires almost nothing and delivers everything.
Classic: Chana Masala
Chickpeas braised in a dark, tangy, deeply spiced tomato-onion sauce with coriander, cumin, amchur, and garam masala. Serve with basmati rice or warm naan.
Spinach Artichoke Chicken Bake
Spinach artichoke chicken bake takes the flavors of the beloved party dip and turns them into a proper dinner. Chicken breasts smothered in a creamy spinach and artichoke sauce made with cream cheese, Parmesan, and garlic, baked until the chicken is juicy and the topping is golden and bubbly.
Salade Niçoise: Classic French Tuna Salad
Salade niçoise is the composed salad of the French Riviera, and this version swaps the canned tuna for grilled fresh ahi steaks seared rare. The beauty is in the composition - each element arranged deliberately on the plate rather than tossed together.
Milanesa de Pollo
Chicken breasts pounded thin, breaded, and fried until shattering-crisp. Across Mexico and South America, it shows up on dinner tables several times a week, always with a squeeze of lime.
Herbed Skillet Ratatouille
Ratatouille is Provençal cooking at its most elemental - summer vegetables, olive oil, garlic, herbs, and time. No cream, no cheese, no tricks.
Basic: Tahini Sauce
Tahini sauce is one of the most versatile condiments in Middle Eastern cooking, transforming from thick paste to silky cream with the addition of ice-cold water. The emulsification technique is straightforward once you understand that the sauce will seize up before it becomes smooth.
Sheet Pan Honey Mustard Salmon
Salmon with a honey mustard glaze is one of those weeknight dinners that looks impressive but takes about ten minutes of actual work. The glaze caramelizes under high heat while green beans and potatoes roast alongside.
Stuffed Cabbage Rolls
Stuffed cabbage rolls are the kind of recipe that takes a bit of patience to assemble but rewards you with one of the most comforting braises in all of Eastern European cooking. Blanched cabbage leaves wrapped around a seasoned meat-and-rice filling, placed in a tomato sauce, and baked until the cabbage is silky and the filling is tender.
Classic: Sole Meuniere
Sole Meuniere is the dish that changed Julia Child's life, the first meal she ate in France in 1948. Sole dusted in flour, pan-fried in butter, then napped with brown butter, lemon, and parsley. Disarmingly simple, extraordinarily good.
