This traditional Italian pasta dish, known as Spaghetti Aglio e Olio, is a beautiful example of how just a few high-quality ingredients can create something extraordinary. The secret lies in the details: perfectly al dente pasta, fragrant garlic gently warmed in extra virgin olive oil, and a subtle heat from red chili flakes. Be sure...Read More

Once a sensation in American kitchens, Chicken with Forty Cloves of Garlic remains a timeless French classic. Despite its bold name, this dish is anything but overpowering—the garlic cloves, left unpeeled and gently braised, become sweet, mellow, and creamy, infusing the chicken and vegetables with rich, aromatic flavor. Chef Andrew Cohen’s version simplifies traditional methods,...Read More

This Grilled Leg of Lamb Provençal is one of Chef Andrew Cohen’s signature friends-and-family favorites—simple to prepare yet full of rustic Provençal flavor. The magic lies in the marinade: aromatic herbs, garlic, and a rich black olive tapenade infuse the lamb with savory depth, while red wine tenderizes the meat to perfection. Pounded to an...Read More

This Tuscan Marinara Sauce, known in Italy as Pomarola Toscana, is a rustic tomato sauce that celebrates the pure, sun-ripened sweetness of summer tomatoes. Made with a medley of fresh herbs, vegetables, and olive oil, it’s slow-simmered to coax out depth and richness while preserving the vibrant freshness of the fruit. Perfect for tossing with...Read More

In Mexico, squash blossoms—known as flores de calabaza—are a beloved seasonal ingredient, often folded into soups, tamales, and quesadillas. Their subtle sweetness and tender texture pair beautifully with creamy, melting cheese, creating a dish that’s both comforting and refined. These Squash Blossom Quesadillas capture the essence of summer: earthy roasted poblano, fragrant epazote, and delicate...Read More

This Smoked Salmon Aurora Pasta is a beautifully simple yet elegant dish that turns a few pantry staples into something restaurant-worthy. The “Aurora” name comes from the rosy hue of the cream sauce, tinted gently with tomato paste and enriched by the smoky depth of salmon. It’s quick to make, lush in texture, and flexible...Read More

Indian cuisine has long been one of my favorites, yet good Indian restaurants can be hard to find in our area. When I came across A Tale of Two Tandooris by Monica Bhide, I knew I had to try her version—and it didn’t disappoint. This recipe is simple, vibrant, and full of flavor. Just be...Read More

These Grilled Blue Cheese Burgers are everything a great burger should be—juicy, savory, and bursting with bold flavor. Premium grass-fed beef is blended with tangy blue cheese, Worcestershire sauce, and a touch of dry mustard for a rich, smoky depth that’s anything but ordinary. Grilled to perfection and served on toasted brioche buns, these burgers...Read More

This elegant dish captures the taste of late summer on a single plate—fresh halibut seared to golden perfection and served over a colorful medley of corn, peppers, potatoes, and tomatoes, all brought together by a luxurious saffron corn sauce. Sweet, savory, and aromatic, this dish balances coastal simplicity with fine-dining refinement. The crisp-tender vegetables and...Read More

Korean and Japanese cooks often top sliced tofu with a sautéed mushroom medley. The main differences are that Koreans panfry the tofu first, and they garnish the dish with yangnyumjang, a spicy sesame and soy sauce. The Japanese approach is to warm the tofu and then crown it with the hot mushrooms, which have a...Read More