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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.
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
Adobo-Braised Flank Steak with Charred Scallion Chimichurri and Whipped Cumin Sweet Potatoes
Tender adobo-braised flank steak served with whipped cumin sweet potatoes and charred scallion chimichurri. A bold, chef-driven recipe packed with flavor.
Blackened Mahi Mahi Tacos with Mango-Pico de Gallo & Wasabi-Lime Crema
Smoky blackened mahi mahi meets fresh mango pico and a creamy wasabi-lime finish in these bold, flavor-packed tacos you can make at home.
Cumin-Braised Chuck Roast with Aromatic Bulgur and Cilantro-Mint Gremolata
Elevate humble chuck roast with Chef David’s Cumin-Braised Beef. A one-pot masterpiece featuring dry-toasted spices, aromatic bulgur, and a fresh mint gremolata.
Pan-Seared Duck Breast with Shallot–Port Reduction & Herbed Potato Parsnip Purée
Master the cold-pan sear for crispy duck breast. Served with silky parsnip purée and a shallot-port reduction. Professional culinary techniques for the home cook.