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Cook Your Way
Find recipes that fit the way you're cooking today.
Start with the ingredient already in your kitchen.
Chicken in the fridge? Seafood in the freezer? A vegetable you need to use before it becomes a science experiment? Start there.
Tarragon Shrimp Scampi
Classic shrimp scampi gets a fresh upgrade with tarragon, garlic, lemon, white wine and butter tossed with pasta. Simple, bright and full of flavor.
Skillet-Finished Flank Steak Tagliata with Gremolata Penne
This Skillet-Finished Flank Steak Tagliata with Gremolata Penne pairs thin-sliced seared beef with buttery penne, crisp garlic, red onion, fresh parsley, shaved parmesan
Pan-Seared Honey Garlic Glazed Salmon with Herbed Orzo
Sweet clover honey, sharp garlic, and perfectly seared salmon come together in this quick, restaurant-style dish. Finished with herbed orzo and a glossy pan glaze, it’s proof that simple pantry staples can deliver big flavor.
Braised Short Rib Pappardelle Pasta: Italian-Japanese Fusion
Chef David A. Wilmott’s Braised Short Rib Pappardelle Pasta blends Italian comfort with Japanese umami — miso, soy, and lemon zest take this slow-braised classic to new heights.
