Balsamic-Lime Marinated Mushroom Tacos with Radish Slaw

Brighten Mushroom Tacos with Balsamic-Lime Marinade

Balsamic Vinegar of Modena plays a multi-faceted role in this recipe: Not only does it help act as an emulsifier in the marinade, it also thickens the mixture ensuring adherence to the mushrooms for

Summer Squash Spaghetti with arugula pesto

Chef Celine's Summer Squash Spaghetti

Here's the recipe from her IG Live, where she spiralized summer squash and incorporated edible flowers from our hydroponic garden, while discussing nutrition, diets for individual lifestyles and plant

Chef Frank's lamb hot dog with pickled red onions and harissa

Chef Frank's Lamb Hot Dogs from Scratch

A good hot dog to me has a nice snap to it," Chef Frank says. "It should be a little garlicky, it should be a little salty, it should have a little smokiness to it." He likes the gaminess of lamb

Chef Hideyo's inside-out spicy tuna sushi roll

How to Make an Inside-Out Sushi Roll

Chef Hideyo combines room temperature rice with cold fish, focusing on quality and freshness for her sushi. She recommends using lean, sushi-grade tuna and making your own wasabi to control the

Chef Arnold Myint's French onion dip

Chef Arnold Myint’s French Onion Dip

“The onions need to be evenly sliced,” Chef Arnold advised. “I didn’t add any oil. I’m letting the natural sugars release, low and slow.” To achieve that rich caramel color, Chef Arnold explained he

Latkes ready to be garnished

Plant-Based Potato Pancakes

When I was growing up, Hanukkah always meant candles, presents, and most important of all, the smell and sound of latkes frying at my grandmother's house. While today I may use a recipe or a formula

Rosca de Nuez

Rosca de Nuez

My mother’s side of the family comes from a small city in Mexico called Linares where, if you ask me, the specialty is every possible pastry combining nuts and caramel. I grew up spending a lot of

Chef Barbara Rich's roast chicken

How to Roast Chicken Like a Pro

Chef Barbara says she likes roasting because you can have the whole chicken with white and dark meat without the mess of cooking stovetop. Her pro trick: Place sprigs of thyme underneath the chicken

Pecan pie with orange zest and smoked salt

How to Chef-ify Pecan Pie

As a British guy living in the states it took me a few years to understand Thanksgiving, but now it’s one of my favorite holidays – if I’m not working! Pumpkin and pecan pies are not very common in

Hay Smoked Ratte Potatoes with Crème Fraiche and Chives

Two Ways to Take Mashed Potatoes to the Next Level

"Contrary to popular belief, you never want to boil a potato," Chef Barry says. "Simmer[ing] allows them to cook through very evenly." He sources French ratte potatoes, which are rich, decadent and

Chef Chris Scott's Korean-style hot wings

Korean-Style Chicken Wings

"My dish is going to be a fusion of two cultures," Chef Chris says. "My wife is Korean, my background is in Southern food. This dish encompasses both of our styles." He sources free-range, hormone

Leftover Turkey Soup with Chanterelles and Vadouvan

Leftover Turkey Soup Recipe

My mother has always made a leftover turkey soup that used a traditional curry powder as its base and while always delicious, I couldn't help but notice that the curry overpowered the other components

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