Recipes & Menus

This quick glazed tempeh with fresh herbs is delicious over rice with shallots, but you can also tuck it into lettuce cups or serve with rice noodles if you prefer.

This herby buttermilk vinaigrette was first made for Aretha Franklin when she used to come into Le Bernardin.

There are plenty of options with this warm roasted eggplant salad: scoop it up with some grilled bread, toss it with pasta, or serve it on top of polenta.

This bold salty-sweet dressing and bitter chicories are flavor heavyweights; they stand up to and complement one another in this simple striking salad.

This easy, one-​pan chicken and potato dinner is ideal for a weeknight.

Boiling shrimp with the shells on keeps them more tender, juicy, and flavorful.

The skillet cake has a soft, oozing chocolate center and is topped with sticky bananas.

This is a sauce for lemon lovers, who crave sinking their teeth into lemon wedges even though they know it could ruin their enamel.

This riff on the martini has a touch of pear and cardamom. It’s the ideal make-ahead batched cocktail for your next gathering.

This dinner party salmon recipe is a joy to look at, a joy to eat, and what’s more, it’s incredibly easy to make, which is a celebration in itself.

Pancake batter replaces the classic cake-like topping in this breakfast-friendly blueberry cobbler.

Black tea’s herbal and tannic notes, plus the citrus zest and well, sweetness, create a subtle brine for a spatchcocked chicken.

Gai yang hails from the Thai region of Isaan, where grilling over fire is a main cooking method.

This fresh cabbage salad is always welcome addition to a spread with glazed ham, to add texture to fried fish sandwiches, or as a side dish at summer barbecues.

This lamb kofta works so well piled into some bread with some harissa-spiked yogurt and salad, or serve with rice.

Everything works so well together, it’s no surprise the katsu sando is becoming hugely popular outside of Japan.

This soda fountain drink, which leans on acid phosphate for its tartness, can be traced back to 1915.