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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.
Low Country Cajun Seafood & Andouille Dip
A rich and creamy Low Country Cajun seafood dip loaded with andouille sausage, shrimp, crab, corn, and bold Southern flavor. Perfect for game day, parties, and entertaining.
Sherry-Glazed Lamb Kofta over Spring Pea and Mint Purée
This Sherry-Glazed Lamb Kofta brings together rich, spiced lamb with a bright, citrus-forward glaze, balanced by a smooth spring pea and mint purée. A perfect example of how chefs build contrast, balance, and depth in every bite.
Sheet Pan Roasted Sichuan-Style Whole Chicken with Star Anise and Crispy Scallion Potatoes
This sheet pan Sichuan-style whole chicken brings bold flavor with minimal effort. Spatchcocked for crispy skin and roasted over aromatic potatoes infused with ginger, garlic, and star anise, this dish delivers restaurant-level results right from your home kitchen.
Broiled Maple-Balsamic Glazed Wings with Crispy Garlic and Herbed Sweet Potato Wedges
These broiled maple-balsamic glazed wings are sticky, caramelized, and packed with sweet-tangy flavor—served with crispy herbed sweet potato wedges for the perfect balance.
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.
North African Spiced Chicken Drumstick Tajine with Toasted Almond Couscous
This North African inspired chicken tajine brings together warm spices, slow-stewed chicken drumsticks, and herb-flecked couscous topped with toasted almonds. Inspired by the vibrant markets of Marrakech, this dish layers cumin, coriander, turmeric, and cinnamon into a rich aromatic broth finished with fresh herbs and lime.
Caramelized Onion and Gruyère Baked Chicken
Juicy baked chicken topped with slow caramelized onions and melted Gruyère cheese. A rich, comforting dish with deep savory flavor.
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.
Honey–Worcestershire Glazed Pork with Thyme-Roasted Carrots, Fennel & Caramelized Onions
Restaurant-style Honey–Worcestershire glazed pork served over carrot mash with caramelized onions and fennel. Balanced, bold, and refined.
Flaky Buttermilk Biscuits
Flaky Buttermilk Biscuits with Frozen Butter Technique, Learn how frozen butter creates tall, flaky buttermilk biscuits with perfect layers. A simple, foolproof technique for bakery-style results at home.
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.
Blackened Mahi Mahi with Pepper Jelly, Creamed Spinach & Crispy Polenta Cakes
The Art of the Sear: Blackened Mahi Mahi with Polenta Cake
Most home cooks mistake "blackened" for "burnt." In reality, blackening is a sophisticated high-heat technique where a specific blend of spices and milk solids from butter undergo a rapid Maillard reaction to create a savory, protective crust. This dish is a study in texture: the crunch of the spices, the silkiness of creamed spinach, and the structured, buttery bite of a seared polenta cake.
Sheet Pan Smoky Chipotle-Glazed Pork Tenderloin with Charred Sweet Potato & Red Onion Wedges
A high-heat sheet pan roast transforms simple pantry ingredients into smoky chipotle-glazed pork with caramelized sweet potatoes and red onion. Balanced with lime crema and finished with pepitas for crunch.
French Toast with Honeyed Citrus Ricotta
French toast—but make it bold. This eclectic, chef-crafted French toast balances custardy brioche, honeyed ricotta, citrus zest, and a savory crunch for a brunch dish that refuses to stay in one lane.
Kentucky Bourbon Pepper–Crusted Filet with Cognac Cream
A steakhouse-level filet crusted in Kentucky bourbon pepper, pan-seared to perfection and finished with a silky cognac cream sauce. Ready in 35 minutes.
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.
Lemon-Garlic Salmon with Savory Spinach
This Lemon-Garlic Salmon with Savory Spinach is a clean, flavor-packed Paleo dinner ready in under 20 minutes. Crispy seared salmon, garlicky sautéed spinach, and bright lemon make this a perfect weeknight meal that feels restaurant-worthy without the fuss. Ideal for Paleo, Whole30-style, and anti-inflammatory eating.
Smoky Orange Zest Chile-Rubbed Chicken with Roasted Garden Vegetables
These smoky paprika citrus chicken thighs are roasted with fresh vegetables for an easy Paleo dinner packed with bold flavor and anti-inflammatory ingredients. Perfect for weeknights or meal prep.