This Grilled Herbed Lemon Chicken is a vibrant, Mediterranean-inspired dish that celebrates the freshness of summer herbs and the brightness of citrus. Thin, tender chicken paillards are marinated in a fragrant blend of fresh mint, basil, oregano, rosemary, and other garden herbs, then grilled quickly to juicy perfection. The result is light yet flavorful—perfect for...Read More

Bright with lemon, fragrant with marjoram, and enriched by a velvety cream sauce, this dish brings together the best of Mediterranean flavors. The chicken breasts are lightly coated with Parmesan and herbs, sautéed until golden, and finished in the oven before being topped with a luscious white wine and lemon sauce. It’s a restaurant-worthy recipe...Read More

This light yet vibrant halibut dish celebrates the height of summer on the Monterey Bay. Fresh halibut is quickly seared and oven-finished, then paired with two complementary sauces — a spicy sambal vinaigrette for a lively kick and a cool, tangy wasabi cream for balance. Served on a bed of tender watercress or mâche and...Read More

“When it comes to preparing foods I find at the farmers market, I like to keep it simple and let the ingredients speak for themselves,” says Chef Jay Dolata. “The farmers put a lot of work into growing amazingly flavorful produce — I just let them do all the hard work. Throwing a meal together...Read More

This simple and elegant dish turns tender summer zucchini into a vibrant vegetable “pasta” that captures the essence of the season. Using a mandolin or fixed-blade slicer, the squash is transformed into long, delicate strands that resemble spaghetti — then quickly sautéed with golden onions, garlic, and fresh herbs until tender and silky. A swirl...Read More

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