All the Recipes
Lynley Jones
Watermelon and lime blended into a frosty-cold dessert that’s simple to make, and sophisticated enough for any dinner party. (Double win!)
Sweet frozen cucumber pops infused with sage and flecked with sumac.
Lemony-sweet basil frozen ice pops. Flecked with sumac, to bring nuance to the tartness and gorgeous pink color to your Spice Pop.
Frozen ice pops made from hibiscus-mint syrup blended with lime juice, frozen into a sweet summer treat.
Ice pops made with semisweet chocolate, Aleppo pepper, Mexican piloncillo sugar, cinnamon and cream. Chocolaty and slightly spicy, with a cinnamon twist.
Tomatoes, basil, Parmigiano-reggiano, balsamic vinegar, good olive oil, a good baguette. It’s summer, and you’re living the good life, my friend.
Lemons, peaches and thyme combine to fill every glass with the flavors of summer.
We boost the lemon flavor by steeping lemon zest in the sugar syrup. Sweet, refreshing lemony goodness.
Tacos filled with grilled summer veggies for your next party - or for dinner tonight.
A fresh, raw salsa that adds a burst of flavor to almost anything, from tacos to scrambled eggs.
Originally created for our Mexican Cooking Fiesta class, this recipe was featured in our Mostly Plants series.
The simplest way to cook up summer squash such as zucchini or yellow crookneck on the grill.
Juicy, ripe peaches, crumbly topping studded with pecans, all drizzled with sweet whiskey-cream. Oh yeah.
Grilled pizza topped with grilled summer veggies - zucchini, eggplant, tomatoes, onions, peppers and herbs - strewn over herbed goat cheese that's been slathered onto crisp pizza crust.
Classic Mexican shredded meat, slow steam-roasted until it's falling off the bone for one of the best tacos you will ever have. Served with its own braising juices as a soup. Made here with lamb (see notes for substitutions).
Grilled swordfish with a topping of grape tomatoes and sea beans, a fresh, crunchy-salty seaweed found at farmers markets and specialty shops. See recipe notes for more about sea beans, and how you can still make this if you can’t find them.
Sweet, juicy peaches with basil and a hint of cinnamon, mounded onto mascarpone-slathered sourdough toast.
Cutting the kale into thin chiffonade helps it to mingle with all the other flavors and textures of this delicious salad.
Rustic tarts filled with ripe peaches and mascarpone cheese, with a hint of basil and cinnamon. Simple to make, and gorgeous to look at.
Roasty-toasty cauliflower with turmeric and other warming spices, tossed with parsley and basil.
Chicken poached in vinegar and soy sauce with garlic, bay leaves and black peppercorns, then broiled dark and crispy. A super-flavorful classic Filipino dish that’s simple to make. Plan ahead to make rice bowls with the leftovers…
A spicy Indian-style curry that uses the whole beet plant from root to leaf. Caramelized beet cubes sauteed along with their stems and leaves in a mixture of onions, garlic, ginger, chiles and Indian spices, and served over spiced yogurt.
Macerated apples baked into a rustic tart and served with a sweet brown butter sauce infused with thyme.
Chicken breasts in cherry tomato sauce, infused with white wine, garlic, rosemary and cinnamon.
Collards simmered with butter, olive oil, garlic, ginger and spices, then finished with a bright squeeze of lemon juice. Addictively good, and guaranteed to make a collards-lover out of anyone.
A vegetarian burger where the cheese IS the burger. Halloumi cheese stands right up to browning directly in the griddle or on the grill, so you can skip the meat entirely. Slathered with garlic-mayo and topped with all the fixins, so you’re good to go.
Easy baked chicken with the sweet tang of apricot juice and Worcestershire umami. Super simple prep, then nearly all the cooking time is hands-off.
Chicken, avocados, tomatoes and cilantro rolled up with a black bean spread. Simple-but-fun recipe kids can make for their own lunches.
Caramelized eggplant, sauteed with preserved lemon, leeks and herbs. Funky, spunky and addictive.
Like potato chips made out of beets! Slightly sweet, salty, and a little spicy with a hint of curry.
Mild, creamy dip with a hint of goat cheese tang. Perfect for crudite or chips, as a spread on sandwiches or to dollop on veggies.
Pasta with ricotta cheese, sauteed Tuscan kale, cherry tomatoes and lots of love. Quick, satisfying weeknight dinner or side.
Juicy tomatoes, grilled corn kernels, red onions and cilantro, with a squeeze of lime and just a hint of mild pepper. Simple to make and full of flavor (plan to lick the bowl).
Named "miracle" tuna by my son's elementary school friends, who said it was a "miracle" because every kid loved it - even kids who didn't like tuna!
A seasonal vegetarian crowd-pleaser of a soup that is a super-delicious meal in a bowl.
I hear this is exactly the way they make it at Hogwarts School of Witchcraft and Wizardry.
Like little pumpkin pies inside a pastry shell. Inspired by the Harry Potter book series, they're perfect for your Halloween or Potter-themed party, but also sophisticated enough for your Thanksgiving table.
Caramelized Brussels sprouts in a maple glaze spiked with a hint of Aleppo peppers.
Vegetables layered with corn tortillas, roasted chiles, pureed tomatoes, Mexican crema and a little shredded chicken. Serve with beans or refried beans.
A great side dish to pay homage to the "first" Thanksgiving at your feast. Extremely simple to make, and all ingredients (except one) were available at the time. This was a very common Pilgrim dish, served nearly every day when pumpkins were in season.
Crispy tortilla topped with creamy beans, cool avocados and crunchy, spicy Pico de Gallo make a casual dinner, lunch or snack everyone will love.
Crispy fried tostadas with hot, creamy beans and crunchy cold toppings. Like a gourmet party-salad on an edible plate - easy and delicious casual dinner, lunch or snack.
Roasting peppers not only cooks the pepper, but also gives it a nice smoky flavor and allows you to remove the skin. This authentic method is perfect for any dish calling for roasted peppers or chiles.
Baby winter squashes stuffed with herby quinoa, toasted almonds and ricotta salata cheese.
Pork chops seared and braised on the stovetop in white wine and herbs. Simple enough for a weeknight, but sophisticated enough for any occasion.
Simple, crunchy raw topping for tacos. Perfect with Grilled Summer Veggie Tacos, or any fish or steak tacos.
Cauliflower grilled crispy and brown, then dressed in a rich garlicky-buttery sauce.
The simplest way to cook up summer squash such as zucchini or yellow crookneck on the grill.
Tomatillos and chiles roasted together and blended with onions and cilantro. This green salsa is cool, crisp, spicy and a little tangy, perfect on tacos or tostadas, or dolloped on fried or scrambled eggs.
Corn, beans and squash come together with spinach, garlic and onions to make a complete meal-in-a-pot. Corn, beans and squash are considered by many native people to be female spirits and are often called "the Three Sisters." The three crops are traditionally planted together to help each other flourish.
Beets roasted in the oven. Enjoy on their own or as a starting point for other dishes like Spicy Beet and Bacon Crostini.
Creamy, cheesy, pasta-y and really doesn't take much longer than the boxed version.
Swiss chard sauteed in olive oil with onions and garlic, and a pinch of crushed red pepper for good measure.
Sweet-spicy beets on toasted baguette rounds, with chopped bacon bits, punchy scallions and creamy mascarpone cheese. Perfect as a snack for a crowd (or your family!).
Sweet or spicy Italian-style sausages, braised in a little beer with soft, sweet peppers and onions. Easy weeknight dinner or football-watching crowd-pleaser.
Step away from the can! A super-easy recipe that everyone will be talking about.
Salty brine with white wine, herbs and spices to add lots of flavor to your Thanksgiving turkey. Plan to brine your turkey overnight, for about 12-18 hours total.
This recipe was created to use your leftover Thanksgiving turkey. I wrote it to work 2 ways - with leftover gravy (if you have that too) or without it (if you only have the turkey).
Your leftover shredded turkey or chicken, gently simmered with beans and veggies in a Sriracha-spiked broth.
A simple, rustic tart made with either fresh or frozen cherries, with dried lavender petals. You can pull the cherries directly from the freezer for this.
Why it works: a wine-and-butter soaked cheesecloth keeps the turkey breast moist and flavorful during cooking, and adds lots of flavor to pan juices to make delicious gravy. See notes at the end of the recipe for more details.
Simple, not too sweet, not too crumbly, not too dense. It's the Goldilocks of cornbread! Just right (if I do say so myself).
Enough for an 18-pound bird. May be cooked inside the bird or in a baking dish on the side.
Cut roasting time to about an hour! Step-by-step instructions to cut your turkey into pieces and roast it much more quickly and evenly in a butter-wine braising liquid to keep the meat juicy and delicious.
Don't throw those giblets away! With just a bit of time and attention, they will make a delicious broth you can use in Thanksgiving Gravy, Herbed Bread Stuffing, or any dish where you would normally use chicken broth.
Buttery and creamy, with just the right amount of braised garlic. The best traditional mashed potatoes you will ever eat.
French-style green beans topped with buttery toasted breadcrumbs.
Super simple and tasty applesauce spiced with cinnamon. You don’t even need to peel the apples!
Champagne poured over hibiscus-allspice syrup and Calvados, and rimmed with Mexican brown sugar and cinnamon. Cheers!
Quick, simple and delicious. These are muffins, not dessert masquerading as a breakfast food.
My go-to cookie recipe. Very simple, not overly sweet. Delicious. A nice blank slate for you to gussy up as you choose.
My homemade eggnog recipe with fully cooked eggs! The perfect drink for Christmas Eve or Christmas morning. Very nice spiked with brandy, bourbon or rum, or just on its own. So good!
Simple and delicious. This recipe was originally created to give students in our Slice, Dice & Chop knife skills class some practice slicing ingredients.
Dark and white chocolate layered with the subtle salty crunch of pretzel crisps and spiked with peppermint.
Classic potato pancakes - simple, delicious fried-potato goodness - served with a side of dreidel madness at our friend's annual Hanukkah Party, to which we are lucky enough to score invitations.
Festive latke topping made from sour cream and ricotta, with crushed pomegranate seeds, lemon juice, parsley and Ceylon cinnamon. An herby-sweet, chunky pink topping or dip. Also great with potato chips, pita chips or crackers.
Super-simple, with scallions, garlic and a pinch of salt blended with sour cream. Serve as a veggie dip or latke topping.
A frothy cup-full of ancient ingredients and traditions, made “from scratch” in this recipe with easy-to-find ingredients from any grocery store.
A brothy Mexican-style bean soup with cubed steak, chicken, pork or turkey, so you can give your leftovers some love.
Hot apple cider infused with hibiscus flowers and mulling spices. Serve as-is or take it up a notch with a splash of bourbon or brandy.
Hot chocolate sweetened with Mexican piloncillo sugar and spiked with Ceylon cinnamon to evoke Mexican champurado, the classic chocolate atole beverage. Add a splash of bourbon for a boozy version.
How to make Mexican hot chocolate from disks of store-bought Mexican chocolate.
Classic Ethiopian dish with chicken parts simmered in Berbere-seasoned clarified butter and red wine, with red onions, garlic, and ginger.
Get chicken on the table in about 30 minutes for an easy weeknight dinner, or a simple-but-nice entree for a crowd.
Arizona-style enchiladas in a mild red chile sauce, stuffed with shredded chicken and covered with melty cheese.
A Sonoran-style all-guajillo chile sauce for enchiladas, seasoned with Mexican oregano.
A savory bread pudding created to use up that stale baguette you have laying around, soaked in parmesan custard with Swiss chard.
Swiss chard sauteed with onions and garlic, a pinch of Aleppo pepper flakes and sumac.
A South Indian approach combining thinly-sliced green beans with coconut, Indian spices and a hint of chile.
Ground beef and Swiss chard simmered together in beer, then combined with gruyere cheese in a casserole topped with breadcrumbs and more cheese.
Milk sweetened with a touch of honey and infused with cinnamon, warmed and frothed for a cup of soul-satisfying comfort on a cold day.
My foolproof method for making smoothies. Berries, yogurt and milk, plus extras if you want!
Classic Mexican side, dip for chips, or ingredient for tostadas or burritos. (And please don't call it junk food.)
A slow-simmering pot of pinto beans, super-simple, made in the Mexican style. Eat them with tortillas as a light meal, or as a side. Or use them as a soup ingredients, or to make refried beans.
Shredded chicken, chiles and beans wrapped in a flour tortilla, then smothered with enchilada sauce.
Melty, gooey cheese, with roasted poblanos. Scooped into a warm tortilla and topped with salsa and other goodies, you can think of queso fundido as a vegetarian taco option (but it’s more likely you’ll just think of it as heaven).
Fish marinated in lime juice and tossed with chiles, onions, tomatoes, avocados and orange juice.
The traditional pastry cream filling in French tarts and pasties. Great between the layers of a cake, or just eaten like vanilla pudding. (YUM!)
The standard pastry traditionally used to make French-style tart shells.
The classic French dish, with succulent chicken bathed in a rich, golden broth. All those cloves of garlic turn creamy, mild and spreadable in the slow oven braise. Be sure to have lots of crusty French bread nearby to sop up every last drop.
Chicken and rice in a velvety-rich creamy lemon-egg soup. Love and warmth in a bowl.
Chicken noodle goodness in a white wine broth infused with thyme and classic aromatics.
A flavorful stock made from browned and lightly seasoned chicken parts. Use this in any recipe that calls for lightly-salted chicken stock or broth.
Whole chicken poached in a broth of soy sauce, wine and spices. Brings good luck to your new year table, and delicious adventure anytime. Visit the Why Did the Chicken Cross the Globe? series that inspired this recipe.
Shredded chicken or turkey and veggies drizzled with a coconut-peanut sauce, spiked with Sriracha and wrapped in a lettuce leaf.
"YeYe" means "grandfather" in Mandarin Chinese. This recipe was created by a grandfather and is now one of his grandchildren's favorite dishes. Visit Why Did the Chicken Cross the Globe? for more about this recipe.
Half the flour in this recipe is whole wheat flour. This makes for a more substantial breakfast, without dramatically changing the taste. You can make a big batch and rewarm them for a quick, nourishing breakfast during the week.
A quiche with cheese, bacon and scallions. Not a true French Quiche Lorraine, but Lorraine-ish (and seriously delish).
Guaranteed to disappear the minute it's served. Check out the recipe notes for tips on how to achieve guacamole awesomeness in your kitchen.
One of the simplest things you'll ever make. And also drop-dead delicious. (How is that possible?)
Chocolate pudding with a hint of chile and cinnamon for a delicious twist. Perfect for any Mexican celebration, or anytime you're in the mood to take chocolate in an interesting new direction.
Chicken thighs and potatoes, poached in a white wine herb broth with a hint of lemon.
Simple green beans, sauteed with onions and garlic.
Super chocolate-y, decadent pudding. Sure, you can serve it to the kids. If you can keep yourself from eating it all first.
Tomatoes, capers, anchovies, roasted garlic and kalamata olives make a deliciously complex sauce for pasta.
Inspired by the Tale of Peter Rabbit, with blackberries, bread and milk combined into one amazing dish that tastes like love. Use fresh or frozen blackberries.
The classic French fresh-fruit tart, with pastry cream and an apricot glaze.
Short ribs, mushrooms and kale in a rosemary-red wine gravy, baked into little individual pot pies.
This Moroccan poultry pie combines sweet and savory flavors in one amazing dish. Traditionally served as a starter at festive occasions such as weddings, it can also make for a really special main dish.
Comfort in a dish. Creamy chicken-and-veggie filling in a pie. (Is there anything else to say?)
Potstickers served with Sriracha sauce and Hoisin sauce. Plus, how to make Asian meatballs with the extra filling!
Creamy, coconutty layer cake, with coconut cream cheese frosting. Once they taste this, people will beg you to make it for them. (Fair warning.)
Coconutty and tangy, the perfect frosting for coconut cake or cupcakes.
Cupcakes tinted pink with fresh raspberry puree, with a berry special surprise inside. Frost with Lemony-Basil Buttercream or frosting of your choice.
White buttercream frosting infused with fresh lemon and basil. Sweet, creamy and deliciously different. Created for Pink Raspberry Cupcakes (but would be great with many other kinds of cakes).
Coconutty rolled oats topped with blueberries and bananas make for one of the most delicious (and healthiest) ways to start your day. Best of all, it cooks in 5 minutes.
Nubby steel-cut oats spiked with cinnamon, drizzled with maple syrup, and topped with fruit and nuts of your choice.
Super-refreshing, fizzy and fun lemonade cocktail infused with basil and sumac.
Traditional Mexican caramel sauce made from goat's milk. Surprisingly simple to make - drizzle it over fruit or Mucho Mango Tart, spread it on toast or between the layers of a cake, stir it into your coffee or just eat it with a spoon.
Miles of mangoes and flaky puff pastry make for a fairly simple but impressive dessert, especially when topped with homemade Cajeta de Leche.
The classic dessert, with warm caramelized bananas and vanilla ice cream, topped with rum flambe sauce.
Beer-simmered seasoned ground beef and refried beans rolled into a burrito with cheese and herbs. You can make it ahead and freeze it. Or heck, just eat it now.
A classic Italian lasagna, made with red wine Bolognese sauce and Parmesan bechamel, with a touch of pecorino Romano and parsley.
Classic Italian meat sauce. You can serve it over wide, flat pasta noodles or use it to make Classic Lasagna. Or better, make a huge batch and do both!
A pillowy little bundle of creamy eggs encased in a soft eggy shell. It's a great way to use up leftovers, and it’s a meal that’s ready in 3 minutes flat. (Plus, so delicious you just can't stop eating it.)
One of the quickest and simplest ways to make a truly nice dinner, any night of the week.
Golden-fried zucchini spears served with a savory marinara dipping sauce.
Rice bowls made with shredded Chicken Adobo and sauce on top of garlicky brown rice with spinach, spring onions, cilantro, Aleppo pepper and toasted almonds.
Addictively tasty Mexican dip for chips, or spread for veggie burgers or sandwiches.
Artichoke leaves are an appetizer-delivery device, cooked until tender then topped with salmon, garlic-mascarpone and crispy fried rutabaga straws (my new favorite thing).
Salmon-asparagus-garlicky-lemony goodness, perfect for spring.
A simple ground beef and macaroni casserole Infused with the flavors of the Sonoran Desert, topped with melty cheese and the crunch of breadcrumbs.
A little bit pesto, a little bit chimichurri, and lots of flavor! Spoon it over grilled meats or veggies, toss it with pasta, slather it over crostini or dribble it onto your pizza. Made with lots of fresh herbs, garlic and shallots, plus toasted pine nuts, mixed together in olive oil with a splash of lemon juice and a little Aleppo pepper.
This classic Thai chicken dish will blow you away. It's so good you may dream about it - seriously. it’s got it all going on: umami, salty, sour, sweet. Serve it as a main dish with steamed rice or as a soup or side.
Carrots, celery, corn, herbs, and whatever else you bring home from the farmer’s market, simmered with chicken and alphabet noodles.
A classic Mexican breakfast that will stop you in your tracks. A lightly fried corn tortilla topped with flavorful beans, an egg and salsa de molcajete.
Salsa made from garlic, roasted tomatoes and serrano chiles, ground together in a molcajete (mortar and pestle) and served warm.
Burgers stuffed with melty cheese on the inside, topped with red cabbage and scallion curls and a slather of gochujang mayo. Full Korean flavor on a stuffed burger. (Seriously, is there anything else to say?)
Burgers stuffed with melty cheese on the inside and topped with chiles, grilled onions, avocados and crunchy cilantro-cabbage. Get ready to party!
Make your own soda, naturally carbonated and tinted red from hibiscus leaves steeped with lime.
Make your own, refreshing, naturally carbonated herbal soda, infused with parsley and lemon.
Make your own, refreshing, naturally carbonated lemon-lime soda.
A little bit pesto, a little bit chimichurri, and lots of flavor! Spoon it over grilled meats or veggies, toss it with pasta, slather it over crostini or dribble it onto your pizza. Made with lots of fresh herbs, garlic and shallots, plus toasted pine nuts, mixed together in olive oil with a splash of lemon juice and a little Aleppo pepper.
This classic Thai chicken dish will blow you away. It's so good you may dream about it - seriously. it’s got it all going on: umami, salty, sour, sweet. Serve it as a main dish with steamed rice or as a soup or side.
Carrots, celery, corn, herbs, and whatever else you bring home from the farmer’s market, simmered with chicken and alphabet noodles.
A classic Mexican breakfast that will stop you in your tracks. A lightly fried corn tortilla topped with flavorful beans, an egg and salsa de molcajete.
Salsa made from garlic, roasted tomatoes and serrano chiles, ground together in a molcajete (mortar and pestle) and served warm.
Burgers stuffed with melty cheese on the inside, topped with red cabbage and scallion curls and a slather of gochujang mayo. Full Korean flavor on a stuffed burger. (Seriously, is there anything else to say?)
Burgers stuffed with melty cheese on the inside and topped with chiles, grilled onions, avocados and crunchy cilantro-cabbage. Get ready to party!
Make your own soda, naturally carbonated and tinted red from hibiscus leaves steeped with lime.
Make your own, refreshing, naturally carbonated herbal soda, infused with parsley and lemon.
Make your own, refreshing, naturally carbonated lemon-lime soda.
Cool, fizzy and refreshing drink, perfect for a summer day. Or any day. Add a little gin for a grownup twist.
Frozen puff pastry dough, filled with creamy honey-mascarpone and fresh fruit. The quick and easy way to pull together a beautiful fresh-fruit tart.
An all-American pie classic, bursting with blueberry flavor and bedecked with stars. You can make this any time of year with blueberries either straight from the freezer or fresh.
Minced carrot-tops with basil, garlic and parmigiano-reggiano make the perfect dip for carrots - or any other veggie!
Quesadilla stuffed with squash blossoms, mushrooms, tomatoes, serrano chile and cilantro.
White wine-honey sauce is infused with basil, then drizzled over grilled nectarines. Crumbled ricotta salata is then sprinkled on top for a creamy, slightly-salty finish.
Served with Grand Marnier cream sauce, this is an elegant and delicious way to welcome strawberry season.
Drizzle it over summer fruit or berries, or desserts such as Brioche Bread Pudding with Strawberries.
Grilled peaches drizzled with a tequila-honey sauce infused with Aleppo pepper and a punch of lime. It’s like a party for your peaches! (And for you, of course.)