the kitchen
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
Roasted Sweet Potato with Chickpeas, Goat Cheese, and Coriander
Watermelon, Arugula, and Pickled Onion Summer Salad
Scallop Crudo with Coconut Milk and Lime
Raspberry Hazelnut Chocolate Pavlova
Chocolate Chip Bacon Cookies
Roasted Almond Dark Chocolate Cheesecake
Mole Chicken Tacos
Foie Gras–Topped Filet with Red Wine Chocolate Reduction
Salted Chocolate Caramel Tart
Filhoses de Abóbora
Pataniscas de Bacalhau
Vitela Assada á Moda de Ladões
Migas á Antiga
Portuguese Chicken with Rice
Maple Pecan Popcorn
Sea-Salt Caramel Popcorn
S’Mores Popcorn
Spicy Parmesan Popcorn
Garlic-Herb Popcorn
Coconut Curry Popcorn
Carnitas de Pato Tacos
Cochinita Pibil Tacos
Spaghetti alla Gricia
Salmon Burgers with Sweet Pickle Relish
Mustard-Glazed Pork Tenderloin
Spicy Squid Salad
Boeuf Bourguignon
Mussels Escabeche
Duskie Estes’s Brussels Sprouts, Gravenstein Apple, and Black Pig Bacon Salads
Margarita Cupcakes
Tomas Curi’s Crispy Braised Mangalitsa Belly with Bitter Greens and Citrus
Chris Barron’s Coppa and Egg
Ed McFarland’s Lobster Rolls
Jonathan Power’s Bacon and Egg
Kevin Adey’s Roasted Scallops with Sunchoke Purée, Wilted Spinach, and Walnut Salad
Wine Braised Short Rib Tacos
Halusky with Mushrooms and Beets
Urnebes Serbian Cheese Spread
