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At its heart, it’s more of a Korean approach to pickling than a single, traditional recipe.
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We’re partial to classic, Southern-style cornbread.
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Sesame crusted ahi tuna is the perfect appetizer for summer in SoCal.
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We love how delightfully sweet-tart it turns out.
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We always wish there was a second fridge in the kitchen just for condiments, especially during the pandemic.
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Roasted Cabbage Steaks & Lemon-Dijon Dressing
Roasted cabbage is the sneaker hit of our summer test kitchen.
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There are few pleasures more summery than eating roasted corn straight off the grill — and smothered in delicious toppings.
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The bread-to-fish ratio is perfect and the textures are fantastic.
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Blistered Shishito Peppers & Cilantro Crema
The wrinkly, grassy green peppers are also impressively flavorful, and they’re a low-effort, high-reward sort of snack.
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We like our Piña Coladas super cold, so we frost our fancy hurricane glasses in the freezer.
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Fair warning: This recipe makes a boatload of beans.
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Pupusas are one of our favorite Salvadoran street foods.
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DIY Blue Bayou’s Monte Cristo Sandwich
It’s Disneyland’s 65th anniversary this year, and you can celebrate by making some of its more famous treats.
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Grilled Asparagus & Green Onion with Parmesan Vinaigrette
Don’t these bright, green shoots of grilled asparagus and green onion look just like summer?
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There are so many ways to eat an Oreo.
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Korean Barbecue Tacos with Leftover Pork
We make the barbecue sauce with ginger, garlic, brown sugar, sesame oil, and gochujang sauce.
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This may be our favorite burger ever — it’s definitely at the top of our plant-based burgers list.
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We all have an epic hot chile pepper story.
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Meet the expert: Fernando Moreno
Fernando was 21 years old when he started in the Gelson’s meat and seafood department.
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We did not skimp on the rich stuff!
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The secret is a very simple, very flavorsome, and very effective marinade.
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“This is gluten-free? I had no idea.”
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Here, we’ve gone classic with the toppings.
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No-Churn Lemon-Blueberry Ice Cream
Truly, one of the best things about no-churn ice cream is that it’s super easy to make.
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Grilled Swordfish with Heirloom Tomatoes & Oregano
At its heart, this recipe is just grilled swordfish steaks on a bed of sliced heirloom tomatoes.
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Just when you think you know everything about pickles, along comes the pickled tomato.
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Marinated Heirloom Tomato Salad
We love it piled on crostini for an appetizer.
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Lemon bars are so summery, they’re made for eating outside in the sunshine.
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Sun-Dried Tomato and Broccolini Pasta Salad
This is a salad that eats like a meal, and it’ll make a terrific lunch or dinner.
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S’mores are one of the great joys of summer, the food of our collective nostalgia for campfires.
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If you’ve been missing the Sichuan dry-fried string beans from your local takeout place, this recipe is for you.
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Coffee lovers, it’s sublime.
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This one is a hodgepodge of all our favorite summer Mediterranean veggies, some fresh, some roasted.
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It’s plant-based comfort food.
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As the potato has proven over and over again, sour cream and onion is a winning combination.
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When it’s finally spring, we can’t help but look for ways to get a little more green into our lives.
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This dish is refreshingly easy to make.
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If you want to dress up your muffins, throw some fresh berries, nuts, or chocolate chips in the batter.
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It is no secret how we feel about white bean dip. We love it!
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After weeks (months!) of comfort food, it’s truly satisfying to eat a great big bowl of crunchy raw vegetables.
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Flank Steak with Grilled Corn Salsa
We coat the steak in a homemade dry rub of ancho chile powder, mustard, cumin, garlic, and paprika.
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Meet Christina Martinez: Kitchen Manager
Christina Martinez is the kitchen manager in our Encino store.
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It’s our new favorite family breakfast for reasons of ease and economy.
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These bars are even more summery because they’re piled high with perfectly ripe June strawberries!
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Our tip: Go ahead and make a double batch and freeze half of them.
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A Home Cook’s Guide to Alt Sweeteners
Pour a little sugar in my cup, the song goes, and it’s true — we all crave a little sweetness at times.
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They’re universally beloved, ridiculously quick to prep, and a veritable free-for-all ingredient-wise.
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We wrote this recipe with a family craft project in mind.
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A great curry is a thing of beauty.
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Chocolate Tahini Freezer Cookies
You owe it to yourself to make these cookies.
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Fun fact: This classic dish was actually created in the United States, not Italy.
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It couldn’t be easier to get this meal started.
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There are so many reasons to love fresh herbs.
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This dish includes pickled vegetables for sour crunchiness and spicy yogurt sauce for creamy richness.
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It’s no secret that orecchiette has mad sauce-scooping skills.
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Although frittatas feel like the stuff of luxurious Sunday brunches out, they’re ridiculously easy to make at home.
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A bowl of fluffy rice pilaf is every bit as carby and comforting as chicken noodle soup.
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All in all, it’s just what you want to tuck into a sandwich or a lettuce wrap.
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Chocolate Pistachio Sweet Rolls
These rather handsome rolls were inspired by our love of honey-sweet baklava and spicy cardamom buns.
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Sheet-Pan Sausage & Brussels Sprouts
While the sausages, potatoes, and Brussels sprouts are roasting away, we whisk together honey and Dijon mustard.
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A Home Cook’s Guide to Chocolate
Ask just about anybody what sort of chocolate they prefer, and chances are they’ll have plenty to say about it.
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A good basic chicken stock is one of the best tools a home cook can have in their recipe box
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The secret is, of course, the brown butter, which makes everything taste better.
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What does no-churn mean? It means no ice cream maker required — all you need is 10 minutes and an electric mixer.
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Impossible™ Air Fryer Taquitos
Taquitos are just the kind of snacky goodness we’re all craving right now: crunchy, cheesy, and incredibly easy.
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This confection is almost (but not quite) too much for brunch.
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Waffles with Ricotta & Grilled Onions
We created this recipe with spring and vegetarian brunch in mind, but it would also make a very elegant dinner.
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In the pantheon of comfort foods, pot pie is surely Zeus.
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Spring Scalloped Potatoes with Leeks
We’ve layered thin slices of potato with nutty-sweet Gruyère cheese, warm cream, and leeks.
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Roasted Paprika Chicken and Cherry Tomatoes
This is a deeply satisfying dish, full of warmth and comfort, and yet it won’t weigh you down.
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The shrimp is tender and snappy, and the grits have all the corny flavor and creaminess you could want
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In the test kitchen, our crew of taste testers approached this cake with boisterous trepidation.
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We started with an earthy thyme simple syrup — it helps balance out the Pixie’s bold, fruity sweetness.
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Fresh Spring Rolls & Sweet Chile Dipping Sauce
We love fresh spring rolls for a variety of reasons.
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Broccoli salad is one of those rare veggie salads you can make ahead — its sturdy broccoli florets won’t wilt in the fridge.
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Imagine the most beloved toaster pastry of your childhood, then picture it all grown up and ruling the (dessert) world.
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Matzo balls are a perfect, savory addition to a bowl of chicken soup and, of course, they’re a Passover favorite.
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Home Cook’s Guide to Alt Milks
It’s not a stretch to say that we are living through the golden age of alt milks.
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It’s time to leave hearty winter foods behind.
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This dessert definitely gives off the vibes of a winning entry on The Great British Bake Off.
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If you think only fancy French chefs can make omelets, think again.
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The unbelievably silky broth you’ll be creating is sure to be love at first slurp.
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Slice into it and you’ll find tender asparagus, spinach, leeks, and thyme.
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If you’ve always wanted to bake bread but haven’t gotten around to it yet, this is the perfect recipe to get you started.
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Huevos rancheros is our go-to brunch order for a few reasons.
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Caramelized onions are a magical thing.
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Green is one of our favorite colors, mostly because it’s proof that spring has sprung.
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These little pancakes are quite famous in Japan and on the internet.
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For us, the still-cool evenings of spring call for a thick, creamy soup, like this purée of root vegetables.
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In the test kitchen, we went for classic flavors with the Impossible Burger taco meat.
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Who can resist a comforting bowl of chicken wild rice soup?
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Homemade Gnocchi with Asparagus, Peas & Prosciutto
We sauté asparagus tips, peas, sun-dried tomatoes, and aromatics in olive oil.
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If you’ve had the winter doldrums, this dish is the antidote.
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Beet kvass is a fantastic DIY tonic: It’s easy to put together, and it has all the fermented je ne sais quoi of kombucha
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One of the things we love about larb is that it can be any sort of meal.
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The cake has the loveliest texture, and it tastes lemony and lightly floral — the chamomile’s faint perfume.
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Frittata is omelet’s easy-going Italian cousin.
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Oatmeal cookies are a deceptively contentious topic.
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It almost goes without saying that these brownies are meant to be shared.
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Cheesy Pasta with Sausage & Broccolini
The secret to this little beauty is to make the most of only two pots.
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It’s funny how a classic Italian-American dish like chicken piccata checks all the modern flavor boxes.
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We could eat pesto rice all day, every day.
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How to Make the Best Ham & Cheese Sandwich
We just don’t eat enough grilled ham and cheese sandwiches.
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The secret to this richly layered pork and hominy soup is that it comes together in stages.
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To know carbonara is to love it.
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It’s no wonder that pasta, gluten or no, is everyone’s pantry staple.
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Brown Butter Wild Mushroom Risotto
We love how the salty tang and soft, soft bite of the rice play against all those crispy mushrooms.
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Deep-Fried Potato Skins & Smoked Salmon
This recipe transforms the humble potato skin into a golden brown vessel for crème fraîche, smoked salmon, and dill.
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This has to be the most thoroughly grown-up hot cocoa we’ve ever tasted.
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This sandwich is nothing short of a textural marvel.
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Onion dip is everyone’s long-forgotten favorite.
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This grain bowl has all the wintry comfort of a warm salmon dinner.
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In the test kitchen, banana bread is always a favorite.
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If you love canned chickpeas, you’ll find cooking them from scratch a revelation.
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Bright, punchy, sour, and a little salty, preserved lemons, like all good pickles, are delightfully funky.
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It balances out the chewy crust and the velvety filling. So satisfying!
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This slaw is full of vibrant color and texture.
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This is a warm, satisfying stew, the perfect antidote to the mid-winter doldrums.
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Chia seeds, goji berries, fermented foods — oh my, this is one hip little smoothie.
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Shrimp Po’Boy Sliders & Remoulade
In the test kitchen, we’re all head over heels for these little shrimp sliders.
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We’ll definitely be making this flourless chocolate cake for New Year’s Eve.
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Brown lentils are one of winter’s superfoods — hearty, satisfying, and incredibly warming.
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How to Make Fettuccine with Alfredo Sauce
What is it that makes fettuccine Alfredo feel so fancy?
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Herb and Garlic Baked Camembert
It’s heaven on a fruity Raincoast Crisp cracker.
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These soft, pillowy buns are speckled with fresh cardamom flakes and very fragrant.
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Gougères are magic.
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Giant No-Flip Blueberry Pancake
On sleepy Saturday mornings, we wake up thinking about this great big pancake.
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Excuse us while we gush over the gochujang
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Who knew you could pack so much rich flavor into a bowl of chicken and dumplings?
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We love the flavor of these potato latkes.
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What a difference a little orange zest makes.
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Deep Dish Pizza with Impossible™ Italian Sausage
Impossible™ Burger is made from plants, but it cooks and smells just like meat.
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It’s hard not to love a good brisket.
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This hearty chili is jam-packed with chunky vegetables and beans and full of satisfying texture.
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Cranberry Cheese Crostini & Tangerine Marmalade
Here is something wonderful to do with your citrus — make tangerine marmalade.
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Impossible™ Chorizo Breakfast Tacos
The Impossible™ Burger is made from plants, but it cooks and smells just like meat.
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The real hero of this rustic Italian dish is not the chicken but its flavorsome braising sauce.
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Baci di Dama (Italian Hazelnut Cookies)
In Italian, baci di dama translates to lady kisses.
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From our very first sip, we fell madly in love with this margarita.
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These brownies are perfect.
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Did we mention how cute this dip is?
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These biscuits are delectable.
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Who knew sausage gravy could be so easy to make?
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We like to make this dish on a lazy Saturday afternoon.
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It’s the perfect light, spicy sipper for Thanksgiving.
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Dangerously easy!
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These ginger cookies are so perfect for the holidays.
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These mini taco sliders are our game day ideal.
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Sweet Potato, Yam & Beet Galette
In the test kitchen, we’ve all got a bad case of pie fever.
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This is the dish we want to curl up with on autumnal days.
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One Pot Roasted Chicken & Caramelized Carrots
This is the chicken version of the notorious dump cake
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If you’re sly, the omnivores will be none the wiser.
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It has a ridiculously silky, smooth texture — somewhere between pudding and flan.
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Seared to a crisp and coated in all kinds of bright, spicy sauces, they’re the new Buffalo wing.
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Roasted Beet & Shaved Root Salad
It’s irresistible, and it tastes fantastic.
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It has a ridiculously silky, smooth texture — somewhere between pudding and flan.
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Pumpkin cheesecake bars will be a blue-ribbon addition to your Friendsgiving table.
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Squash & Caramelized Onion Tart
This savory tart is a labor of love that tastes just as terrific as it looks.
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Grain Salad with Radish & Pecans
Here’s a fresh, crunchy salad for fall — a counterbalance for all the comfort food to come.
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Imagine a breakfast joint where you could order just the soft, eggy center of the French toast.
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It’s a lovely departure from the pestos and primaveras of summer, and it comes together in minutes.
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Sliders are always, always, always a game day winner
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Granny Smith apple dipped in chewy caramel and miso-roasted pistachios and sesame seeds.
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Fruit leather is one of the great snack candies of childhood.
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What we like about this dish is that it combines warm, fall harvest flavors with a light, sunny, SoCal vibe.
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Admittedly, we’re suckers for almost any cocktail in a shiny copper mug, but the Moscow Mule is a particular favorite.
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What’s not to love about the frappuccino?
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A Cheeseboard for American Cheese Month
Don’t be fooled: We’re talking about artisanal cheeses made in North America.
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The beauty of these little chippies is that they pickle overnight, which means you get to eat them right away.
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This no-knead bread is the perfect introduction to bread-making.
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Aromatic celery, crisp apples, curly green onions, roasted peanuts, parsley leaves, and slivers of red jalapeño.
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These ginger cookies are so perfect for the holidays.
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Tangy cheddar cheese, a nice little jalapeño kick — these biscuits are delectable.
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Who knew sausage gravy could be so easy to make?
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We like to serve this soup with some brown rice, a dollop of tangy and Greek yogurt.
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Shiitake & Leek Dressing (Vegan)
It comes out of the oven with just the right proportion of crispy, toasty bits to lovely, moist bits.
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Make this dish for your S.O. in the middle of a busy week — they’ll feel special, you’ll feel unruffled.
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A note about the crust: It may well be the best we’ve ever had.
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Creamy Orecchiette & Fall Veggies
Orecchiette is hands down our favorite noodle shape.
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Parker House rolls are named for the Boston hotel that invented them in the late 1800s.
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Chicken fajitas top our list of back-pocket recipes.
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One of the things that makes it special is the great big chunks of chuck roast.
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We’re in love with the honeynut squash.
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Grilled Figs & Pomegranate Molasses
As far as we’re concerned, there’s no better fig than a grilled one.
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At last, something really good (nay, thrilling!) to do with leftover apple peels.
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As the name implies, a strata is a layered affair.
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Nothing highlights the flavor of a fresh heirloom tomato like bruschetta.
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How to Make Neapolitan-Style Pizza
This Neapolitan pizza stole our hearts.
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Grilled Sausage & Peppers Pasta Salad
What a scrumptious forkful this salad makes!
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Roasted Acorn and Delicata Squash Salad
This salad is to fall what the crisp, leafy green salad is to summer.
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Lavender Panna Cotta & Roasted Plum Coulis
It's the kind of dessert that turns up on restaurant menus.
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Take a bite, and it has a wonderfully lush texture — thick and light at once.
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Carrot Cake with Cream Cheese Frosting
This carrot cake is unexpectedly fruity, and it’s so delightful.
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To bring out the cheeses’ nutty, sweet, sharp, and mushroomy complexities, we’ve loaded it up with complementary tastes.
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The only thing we like better than eating peperonata is saying peperonata.
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We love entertaining with a board because it feels so festive and special.
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In this recipe, we’ve turned our spinach pasta into plump butternut squash ravioli.
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The name of the game here is all-around perfect chicken.
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Spinach artichoke dip is like the clean-up hitter of happy hours.
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Butternut Squash & Curried Chickpeas
What makes this dish exciting is the unexpected mash-up of bright, fresh stuff with traditionally soft and toasty fall flavors.
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Not all cocktails have an intriguing backstory, but whole books have been written about this one.
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Pork Loin with Braised Kale & White Beans
Make this dish when you want to do something nice for your sweetie.
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In this recipe, a zippy dressing transforms a simple veggie bowl into something splendid.
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This is a classic Bolognese that’s authentically thick, deeply savory, and so satisfying.
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Honey Apple Cake is a simple, lightly sweet dessert.
-
A Home Cook’s Guide to Basic Spices
This collection includes entry-level spices no spice cabinet should be without.
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There’s something both deeply comforting and delightful about the little steamed buns.
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You’d never, ever know the meatballs weren’t made with beef.
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Pomegranate & Fennel Glazed Rack of Lamb
Lamb might be our favorite protein, it’s so tender and full of flavor.
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Fig, Olive Oil & Sea Salt Challah
Challah holds a very special place in our hearts.
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Bean Salad with Bacon & Tomato
This salad is the next best thing to eating a bean straight off the garden vine.
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In the fall, we like a creamy soup full of warm spice, and this one fits the bill just perfectly.
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We built this cheeseboard around four of our favorite cheeses from Cowgirl Creamery.
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This one starts with pleasantly aromatic garlic, onion, and olive oil wafting through the kitchen.
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We love the texture of a Dutch Baby: it’s as light as a crêpe and has the soft, custardy interior of a popover.
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It yields a wonderfully tender, beautifully spiced chicken and a rich, hearty broth.
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This one starts with pleasantly aromatic garlic, onion, and olive oil wafting through the kitchen.
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The base of the dish is a soffritto of pancetta, sweet onion, garlic, fennel, wine, and lemon zest.
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This dish tastes like childhood — every one of our tasters said so.
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A little olive oil, a little salt and pepper, a slab of good bread — it’s heavenly.
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This pop is so fruity, tangy, and scrumptious.
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In the test kitchen, we are all in favor of breakfast burritos.
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They taste naturally sweet, nutty, and lightly salty.
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Sparkling Honey-Lemon Gingerade
It’s fizzy and refreshing — yet, with all that ginger, subtly warming.
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In China and Vietnam, these charming little cakes are made for the Mid-Autumn Festival.
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Cheeseboard with Late-Summer Fruits
It’s heavy with figs, pomegranates, blackberries, and grapes.
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Paella is a stunning dish.
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Salmon Tacos with Greens & Tomatillo Salsa
Tacos are versatile, super fun to make, and such a crowd-pleaser.
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Pasta with Sausage, Greens & Chickpeas
There’s no chopping at all, you’re basically just dropping ingredients in a pan.
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It’s made with tomatillos, honeydew melon, pears, poblano peppers, and a handful of herbs and aromatics.
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Of course, we love all things mini, but these pies are pint-size with a purpose.
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Hatch Chile & Chicken Enchiladas
For this recipe, we made a kind of salsa verde with roasted Hatch chiles, toasted cumin, and garlic.
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Homemade harissa paste — chile peppers, spices, sherry vinegar, garlic, and tomato.
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Not to be hyperbolic, but these might be the best carrots we’ve ever eaten.
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Chee-luh-kee-lays is a fun word to say and an even more fun dish to make and eat.
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If roasting corn in an air fryer sounds like an unlikely proposition, prepare to have your mind blown.
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This is the kind of cocktail you want to sip over the course of an evening.
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Corn Fritters & Chipotle Aioli
The texture of these golden corn fritters is divine.
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Watermelon granita looks a little like a fancy snow cone, but it’s so much more than a sweet, icy treat.
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Take this salad to a barbecue, where it’ll make a show-stealing side for any grilled protein.
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Bloody Mary & Roasted Hatch Chile-Infused Vodka
Spicy, flavorful, delicious!
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Fried Green Tomatoes & Horseradish Aioli
It turns out that the key to a perfectly golden, crispy fried green tomato is shallow frying.
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Grilled Lamb Chops & Mint Chimichurri
This recipe is the answer to the question, “What should I do with all these summer herbs?”
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For this recipe, we blend up rice water, whole milk, sweetened condensed milk, nutmeg, and cinnamon.
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Grilled Zucchini Ribbons, White Beans & Pesto
To our thinking, the best zucchini is a grilled zucchini.
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Branzino, Clams & Shellfish in White Wine
This beautiful fish stew hits all of the classic Mediterranean flavors: briny, herbaceous, and bright.
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If you meet Certified Wine Specialist, Keith Miller, ask him what his favorite wine is, he’ll tell you it’s always the next glass.
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Grilled Shrimp with Chile Oil & Cilantro-Lime Aioli
This is a simple, yet stunning dish.
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Heirloom Tomatoes with Herbs & Olive Oil
In the produce world, heirlooms are considered “fresh eating” tomatoes.
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Zucchini is a notoriously abundant summer veggie — there are always too many of them.
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We’re always so glad to see the Hatch chiles return.
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Roasted Red Pepper and Marcona Almond Dip
Our tip: Make a double batch.
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What we like about this recipe is that while it’s got a nice kick (hello, red pepper flakes), it’s not mouth-searingly hot.
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This coffee cake is deeply cozy and satisfying, as only cake can be.
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Plum Smash & Sanpellegrino Limonata
Grilling fresh plums is a very good idea.
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Hatch Chile Chocolate Chip Cookies
The texture is perfect: dense, chewy, and gooey with melted chocolate.
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Bread, cheese, fruit — this pizza has everything we need!
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One-Skillet Roasted Chicken Breasts & Ratatouille
The chicken and vegetables turn out so tender, juicy, and flavorsome.
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Fruit Skewers & Spicy Maple Glaze
We love what grilling does for fruit.
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Gordon’s Cup is the kind of drink you could make on a whim.
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We’ve been a little obsessed with ice cream lately.
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We’ve lacto-fermented peppers and garlic, the base of our sauce, so that they develop a rich complexity.
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Kitchen-Sink Soba Noodles (Vegan)
Crunchy veggies, slurpy-soft noodles, tender chunks of marinated tofu.
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Bucatini & Swiss Chard with Garlicky Breadcrumbs
It’s made with a classic Italian combination of olive oil, garlic, anchovies, and chiles.
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There are so many things to love about waffles.
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We’ve topped our waffles with a warm apricot-walnut foster.
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Chewy in the middle, crispy-crunchy at the sides.
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Andouille Sausage & Shrimp Gumbo
In addition to spicy andouille sausage, it’s full of shrimp, tomatoes, and other, more crunchy veggies
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If summer cocktails held a contest to choose a mascot, it would surely be a tie between mint and lime.
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As one of our tasters so eloquently put it, this Cobb salad is greater than the sum of all its wonderful parts.
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Jeni’s Buttercrisp Waffle Cones
They are so crisp and crunchy, so full of flavor!
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Each one is chockablock with treats — crunchy, sweet, melty, nutty, gooey treats.
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How to Make the Best Mac & Cheese
It’s tempting to call this an elevated, grown-up version of mac and cheese.
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There’s nothing easier than making a quiche.
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Is it an appetizer, a side, or the centerpiece of a light dinner?
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How to Make Salted Caramel Sauce
This salted caramel sauce is liquid gold as far as we’re concerned.
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Summer Corn, Tomato & Salmon Salad>
In the summer, when corn is at its crisp, sweet best, we like to use it in salads — it’s wonderful raw or cooked.
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For many of us, fried chicken belongs in the category Best Cooked by Other People.
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Traditionally, this French salad is an assemblage of olives, anchovies, tuna, green beans, potatoes, and eggs.
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We’ve always loved baba ganoush for its bright, simple flavors and silky texture.
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It’s easy to fall in love with these pretty tartlets.
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French Cheese & Wine Pairings>
A cheese board doesn’t have to be challenging to be interesting.
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Khachapuri: Ancient Stuffed Crust Pizza>
Eating it feels equal parts outrageous and comforting, like a warm, doughy pizza hug.
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Grilled Steak Salad with Chile & Brown Sugar>
We think this grilled steak salad is the perfect mid-summer meal.
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This is an elegant, moody cocktail.
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We love s’mores, doesn’t everyone?
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When it comes to entertaining, you can’t beat the ease of a dip.
-
Melon & Serrano Ham Salad in Balsamic Reduction>
This is the kind of simple salad that comes together in minutes.
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Smoothie bowls are the new cupcake.
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Classic Sour Cherry Pie with Lattice Top>
Pie crust can be an intimidating, fussy pastry — but not this one.
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A Home Cook’s Guide to Ice Cream>
One of the awesome things about living in the land of sunshine is that we can eat ice cream all year round.