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Al Thompson shares his version of a classic G&T. With the combination of bright, citrusy grapefruit and lavender, this G&T becomes the perfect rooftop cocktail. Simple. Refreshing. Delicious.
5.0
(5)
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Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.
5.0
(5)
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How to request your favorite restaurant dishes' recipes through our monthly column, RSVP.
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Fresh or frozen blueberries team up with ground coriander in a versatile compote you can enjoy over yogurt, ice cream, or even toast.
5.0
(4.75)
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These sweet and saucy shallots are your best answer to an effortless, plan-way-ahead side.
5.0
(5)
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The most substantial lunch bowl of your life.
5.0
(4.86)
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Inspired by chile salt–sprinkled mangos, this salad is so deftly seasoned, you won’t even notice there’s not a drop of oil in the whole dish.
4.0
(4)
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Make a double batch and keep this spicy-sweet blend on hand for all grilled meats and vegetables.
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Who needs an endive salad when you can sauté the leafy veg in a coffee ‘jus’? Chef Daniel Rose uses shallots, sherry vinegar, and Nespresso Master Origin Mexico coffee to give the green a savory glaze.
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This recipe is inspired by mujadara, a simple combination of lentils, rice, and onions that exists in various forms across the Middle East. It's comforting but not too rich, and it's fresh and vegetarian without relying on many perishable ingredients. In other words, it's the perfect meal for the nights in between holiday parties.
4.6
(4.64)
Recipes
With grape compote on hand, you're halfway to a sundae; simply serve with some vanilla ice cream.
5.0
(5)
Easy
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Mujadarra is a popular Middle Eastern side dish comprised of lentils and rice. Here, it's perfumed with cumin and finished with yogurt. Serve along side roasted chicken or with a fried egg as a meal on its own.
3.6
(3.62)
Recipes
Larb is hailed as the national dish of Laos. Traditionally the salad starts with extremely finely chopped lean meat or fish and is seasoned with lime juice, chiles, fish sauce, and toasted ground rice. This recipe calls for ground lamb, a fattier protein than what’s usually used, and subs ground peanuts as a nod to the texture of the rice.
5.0
(4.8)
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Chefs request the recipes of their most memorable meals
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Try chocolate-covered espresso beans in place of the coffee beans for garnish.
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This all-purpose weeknight green curry recipe has great flavor complexity for how quick it is to make.
4.6
(4.57)
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Long-grain rice is not starchy enough to hold together, so make a batch of short-grain a day ahead and you’ll be good to go.
4.7
(4.71)
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Spicy, citrusy weeknight noodles from Pêche chef, Donald Link.
3.4
(3.44)
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This salsa verde is notable for two unusual additions—toasted pine nuts, which add buttery texture to every bite, and lime juice and zest, which are a fragrant alternative to the more commonly used lemon juice or vinegar. Blanched almonds can be used in place of the pine nuts; chop them into small pieces after toasting.
1.0
(1)
Quick
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Asian pears are worth seeking out if you can find them—their crunch is unparalleled. Regular apples will do as a substitute in a pinch.
4.0
(4.1)
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