Recipes
Don’t let chefs, bartenders and innovators have all the fun — get cooking.
Pap & Boerewors
Ostrich Tartare
Peri Peri African Chicken
Purple Grain Roasted Beet & Barley Salad
Fish in Parchment with Herb Sauce
Carne Adovada (Mexican Slow-Cooked Chile-Braised Pork)
Spicy Ginger Cookies
Easy Crab Rolls with Avocado
Coconut Banana Bread with Ginger & Flaxseeds
Mussels Meuniere
Passion Panna Cotta
Classic Profiteroles
Salad Niçoise
Boozy Pumpkin Pie Milkshake
Mushroom Soufflé
Quiche Lorraine
Croque Madame
The History of the Long Island Iced Tea
Mulled Wine Made from Mushrooms
Humm Burger
Coconut Curry Popcorn Balls
Chick’n Shack
A Bigger Splash
The ShackBurger
Aunt Cathy’s Old Tyme Potion Cocktail
DIY: Wise Sea Salt Popcorn Berry Crumble
Harissa Roasted Carrots With Tzatziki Dip
Frosé from Cote NYC
Salt Cured Beets with Balsamic Dressing, Arugula & Almond Ricotta
Cauliflower Gratin
DIY: Bitters
Blistered Shishitos With Kimchi Aioli
Brown Sugar Cake
Flatbread Pizza
Celery, Sausage, Provolone, Olives, and Pickled Peppers
Beet Slaw with Pistachios and Raisins
Charred Broccoli with Tonnato, Pecorino, Lemon, and Chiles
Roasted String Beans and Scallions with Pine Nuts and Vinaigrette
Carrots, Dates, and Olives with Crème Fraîche and Frico
Lemon Cucumbers with Onion, Papalo, and Lots of Herbs
Sticky Chipotle Ribs
The Butcher’s Ragu
Herb and Mustard-Crusted Rack of Lamb
