Justin Lee’s smashed cucumber salad | Photo courtesy of Fat Choy Justin Lee’s smashed cucumber salad | Photo courtesy of Fat Choy Cucumbers are having a moment right now. TikTok, for one, can’t get over the way in which Kendall Jenner slices them. Perhaps to compensate, users are dishing out the most innovative cucumber recipes, … Read more
Linda Pugliese Working with Snoop is just as fun as you’d think. Watching him try a lychee (not a fan— “too much like an eyeball”) or his first homemade crouton (huge fan) was priceless. While I was helping on the set of Martha & Snoop’s Potluck Dinner Party—creeping in the background of their amazing friendship … Read more
ANDREW BUI I don’t love cake, and so for every birthday as a kid, my parents got me an ice cream cake instead. I have yet another confession to make: I don’t really love chocolate ice cream either, but I know almost everyone else does, and THAT is why this cookies and cream ice cream … Read more
ANDREW BUI If you think vegan burgers can’t rival meat-based ones, think again. Atlanta-based chain Slutty Vegan‘s One Night Stand Burger puts the argument to rest with this loaded burger. It’s topped with all the fixings, including caramelized red onion, vegan bacon, melty vegan cheese, and a smoky chipotle-lime mayonnaise. Serve the burger with homemade … Read more
PHOTO: ANDREA MONZO; FOOD STYLIST: SPENCER RICHARDS This Arctic char with pistachio gremolata is the kind of recipe that immediately becomes a house favorite. That’s because it’s easy yet elegant (AKA worthy of dinner parties), it comes together in a half an hour, and it teaches the foundations of good cooking techniques. (Like how to … Read more
PHOTO: ANDREA MONZO; FOOD STYLING: SPENCER RICHARDS In restaurants, spicy tuna sushi rolls usually involve raw, sushi-grade fish. But if raw fish is out of reach, this recipe uses humble canned tuna. That’s not to say you can’t use the basic skeleton of this recipe for raw tuna — just substitute in sushi-grade fish, finely … Read more
PHOTO: ANDREA MONZO; FOOD STYLING: SPENCER RICHARDS The main difference between vichyssoise and potato-leek soup is the temperature at which each is served. Potato-leek soup is usually served hot, while vichyssoise is served cold, making the latter a nice, chilled offering during the summer months. Because classic vichyssoise is a creamy golden beige color, only … Read more
PHOTO: ANDREA MONZO; FOOD STYLIST: SPENCER RICHARDS Grilled green tomatoes are the perfect side for summer. This rendition combines the slightly tangy flavor of underripe tomatoes with the smoky char of the grill and a whipped goat cheese schmear to boot. Long a Southern staple in famous dishes like fried green tomatoes, green tomatoes are … Read more
Caitlin Bensel Wine is always a drink of choice, but it’s not the most refreshing drink when summer rolls around. Enter, the white wine spritzer: a super-cold blend of crisp, fruity white wine, sparkling water, and a little fruit for fun. It’s one of the easiest cocktail recipes that’s guaranteed to cool things down, keep … Read more
PHOTO: ANDREA MONZO; FOOD STYLIST: MAKINZE GORE This Cherry Tomato Pasta recipe is the answer to your weeknight woes. With just 11 ingredients, you can have a crowd-pleasing pasta on the table in about 20 minutes that rivals even the best restaurants. (Seriously, weeknight pastas can be just as good as those you’ll get at … Read more