The Latest
Our most recent recipes, how-tos, videos and articles
On Our Minds and in Our Carts: Theodora Beach Club
Holly tells you about a mindblowing dining experience, Mark wants you to sail away with him, and we want you to know about two novels we love.
Cooking for One: Chilled Soba Noodles with Jammy Egg and Veggies
I've been making these light and refreshing chilled soba noodles on repeat during the heatwaves in Europe. They come together in about 20 minutes and use just one pot, since the same water cooks both the noodles and the egg. It’s a streamlined dish, too: slice the vegetables while the water comes to a boil, then whisk together the dressing while the egg cooks.
Chilled Soba Noodles with Jammy Egg and Veggies
This light and refreshing soba salad comes together in no time, making it a quick yet balanced meal. It also keeps and travels well, so it's perfect for picnics or meal prep. For an extra-refreshing touch, add one or two ice cubes to the noodles just before serving.
Industry, Greed, and Fishing in the Golden State
"The California Current isn’t a place so much as a tendency, the tropical migration of trillions of gallons of seawater and its consequences." An excerpt from Tin Can Coast, by chef and author — and this week's podcast guest — Joseph Ogilvy.
On Our Minds and in Our Carts: Theodora Beach Club
Holly tells you about a mindblowing dining experience, Mark wants you to sail away with him, and we want you to know about two novels we love.
Cooking for One: Chilled Soba Noodles with Jammy Egg and Veggies
I've been making these light and refreshing chilled soba noodles on repeat during the heatwaves in Europe. They come together in about 20 minutes and use just one pot, since the same water cooks both the noodles and the egg. It’s a streamlined dish, too: slice the vegetables while the water comes to a boil, then whisk together the dressing while the egg cooks.
Chilled Soba Noodles with Jammy Egg and Veggies
This light and refreshing soba salad comes together in no time, making it a quick yet balanced meal. It also keeps and travels well, so it's perfect for picnics or meal prep. For an extra-refreshing touch, add one or two ice cubes to the noodles just before serving.
Industry, Greed, and Fishing in the Golden State
"The California Current isn’t a place so much as a tendency, the tropical migration of trillions of gallons of seawater and its consequences." An excerpt from Tin Can Coast, by chef and author — and this week's podcast guest — Joseph Ogilvy.
Summer Fair? Summer Fare!
Go ahead and make slightly less over-the-top versions of your favorite foods from carnivals, festivals, or fairs at home. They’re great for outdoor gatherings, and they’re also delightful as snacks and treats whenever you please. Plus, the entire point of making them is to have fun.
Fried Bananas with Ice Cream, Honey, and Toasted Almonds
Fried bananas over vanilla ice cream, drizzled with honey and topped with toasted almonds? It’s hard to go wrong, and it’s easy and fast to put together. Crunchy but soft, hot but cold, and sweet but not saccharine, this is the kind of dessert that pleases crowds, for many reasons.
“Potatoes-On-a-Stick” with Bravas Sauce and Manchego
With no utensils required and no familiar flavors or textures forgotten, fried potatoes served on a stick make a lot of sense during the summer. They’re a fun treat to hold and look at, and all of those spiralized crevices serve a purpose, creating space for whatever toppings or sauces your heart desires—in this case, that’s grated manchego cheese and bravas sauce.
“Corn in a Cup” with Pickled Peppers and Crispy Shallots
When corn is in season, it’s worth celebrating. Grilling it, chilling it, and tossing it with green onions, pickled peppers, and a creamy-garlicky dressing feels like an ideal way to do exactly that.
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