Meet Chef Cesar Perez, the head chef of One Door East Restaurant in Fort Lauderdale. Learn how to make one of his favorite recipes - Skirt Steak With Chimichurri!
Learn what drives Chef Curtis Stone, and learn how to make one of his favorite dishes - Charcoal Grilled Ribeye!
"We chose to share this recipe because it's one of our most popular dishes, and I love how happy it makes people."
Makini Howell is the Chef and Owner of Plum Bistro in Seattle, Washington. Plum Bistro aims to offer a "beautiful and stylish dining experience for vegans, foodies, and omnivores". Learn how to make one of her favorite recipes - Cuban Black Beauty!
I hope you are all staying safe during this difficult time. Here are 15 easy recipes from our amazing contributors that you can make at home during the lock down.
"I’m sharing my recipe for Pasta al Pomodoro with Stracciatella and fresh basil, it’s perfect for the warmer weather. It thoroughly represents what Italian cooking is..... simple, beautiful and super tasty."
"At Tulum, we grill the octopus after braising to add a smoky aroma and a slightly crunchy texture. We then combine the grilled octopus with one of the world’s oldest ‘instant’ soups, tarhana. Most Turkish households will have some tucked away in a cupboard."
"Growing up with my grandmother Audrey’s Sunday roasts set me on the path to being a chef. Roasts are simple yet delicious and show genuine respect to the produce. There's nothing better than family & good food."
Meet Chef Joel Handshuh, the Executive Chef of The Lakehouse Restaurant in Bellevue. Learn how to make one of his favorite recipes - Wenatchee Peach Salad!
"Charcoal grilled cabbage skewers with ras el hanout is one of the simplest dishes, but is so delicious and packed with flavour. When people dine at the restaurant they can’t believe cabbage can taste so good."
"This dish was one of my grandmothers signature dishes. She used to cook it for the family on a weekly basis, and we would smash through it with a big bowl of rice and some homemade Sambal Belacan sauce...."
"This recipe captures the essence of Cassia. We use seasonal produce that is locally sourced and then we use traditional Indian flavours and spices to create a modern Indian rendition of a dish."
"This recipe is so simple, and has an explosion of flavour. I wanted to share something people with a passion for cooking will be able to do at home and to capture a small part of Paperbark from anywhere in the world."
"I decided to share this recipe with readers because I believe it is a responsible way to use most of the animal, trying to throw as little out as possible."
"This is one of the best dishes I created this year. I was about to go to Fiji, but before going I thought I should make something with coconut. Then I had some mandarins in my garden and I decided to use them with the fish and the coconut, and boom this dish was born."
"Stuffed Mussels is such a great Turkish recipe. It traces back to the Ottoman era and is a much loved coastal Seafood dish." Why not try this amazing recipe at home!
Detroit
"General Tso's Chicken Sausage is representative of our approach to food - it's familiar but presented in a playful and thoughtful manner, giving you a new perspective of something you might have had in another form."
Auckland
"This is one of my go-to recipes when cooking for friends. It's a humble, approachable dish for people and it tastes sensational. Who doesn't love an easy and delicious recipe?"
Boston
"This dish represents a lot of what we do at Chickadee: When crafting a dish, we tend to highlight single ingredients in a variety of different ways. In this case, the carrots are grilled, shaved raw, and juiced for the vinaigrette. I love that there is zero waste in this dish!"
Philadelphia
"I wanted to share a recipe that is easy for readers to make at home. A salad doesn’t have to be boring; it can be fun and super filling with healthy ingredients."
Vancouver
"I chose this recipe because most people do not know how simple and approachable it is to make this dish at home and I wanted to show readers that they can make a delicious meal by following a few easy steps."
Houston
"This recipe is very simple to make, and it highlights a little technique and finesse at the same time. Make this for your significant other and you are sure to be in good standings!"
Vancouver
"Fried chicken with pickle mayo and dill powder is a staple dish that has stayed on the menu since the beginning of Burdock and Co. It is our most popular dish."
Chicago
"I thought I'd share this recipe because the whole idea is to provide a recipe that will actually be cooked. And who doesn't love a great meatball?"
Boulder
"This green chile posole is a stew I grew up on as a kid in New Mexico. It is a staple dish in our culture. Every restaurant and family there has their own recipe. The ingredients are very representative of the area which is known for its chiles and spices."
Denver
"This recipe is unique and brings a lot of cultures into one dish, which is something that I can relate to."
Denver
"I’m a very in-the-moment, emotional guy (It's my Italian roots!). I like to cook or eat whatever I feel in the moment. If it’s sunny, I’ll make something light; if it’s raining, something with a little more comfort."
Denver
"I've always had a fascination with cooking, even at a young age; however, I don't have stories of climbing up on a stool at a young age to help mom roll out pie dough or assisting dad with all things grilled. My experience came later, working in a grocery store."
Beef
"This Jewish/Korean mashup has the soul of a traditional Jewish feast with the added flair of Korean chile paste and sesame oil. Most jews, myself included, get really excited when they see a big, fluffy, juicy matzo ball placed in front of them."
San Francisco
Meet Chef Gonzalo Guzman the Chef/Co-owner of Nopalito in San Francisco. Learn how to make one of his favorite dishes - Empanadas De Flor De Calabaza!
San Francisco
Meet Chef Nico Pena from Tartine Manufactory in San Francisco. Learn how to cook Early Girl Tomatoes with Shio Koji Gribiche!
Vancouver
Chef Roy Flemming is the Executive Chef and Co-owner of Tuc Craft Kitchen in Vancouver, Canada. Find out what drives him as a chef and how to make the Tuc Sunset Salad.