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Thursday, May 30

Blackberry-sage margarita

Active: 5 minutes; Total: 5 minutes; Serves: 1






2 leaves


2 ounces

Triple sec

1 ounce

Simple syrup

½ ounce

  1. Add 6 blackberries and 2 sage leaves to a cocktail shaker, and muddle. 
  2. Squeeze in the lime juice, then add the tequila, triple sec, and simple syrup. 
  3. Add ice, cover the shaker, and shake for 15 seconds. 
  4. Strain into a chilled coupe glass. 
  5. Garnish with sage and blackberries. 
Recipe from

Wednesday, May 29

One-pan chicken with basil-anchovy butter & shishito peppers

Active: 20 minutes; Total: 20 minutes; Serves: 4

Chichen thighs, boneless, skinless

1 pound

Salt, kosher

¼ teaspoon +
¼ teaspoon

Pepper, ground

¼ teaspoon +
¼ teaspoon

Garlic powder

¼ teaspoon

Olive oil

1 tablespoon +

2 tablespoons

Butter, softened

1 ½ tablespoons

Basil, chopped

1 ½ tablespoons

Anchovies, minced


Shishito or Padrón peppers

6 cups

Lemon wedges for serving, charred if desired

  1. Make three slits on one side of each chicken thigh; sprinkle with ¼-teaspoon salt, ¼-teaspoon pepper, and ¼-teaspoon garlic powder. 
  2. Heat 1-tablespoon oil in a large cast-iron skillet over medium-high heat. 
  3. Add the chicken and cook, turning once, until golden brown and an instant-read thermometer inserted in the thickest part registers 165F, 3 to 4 minutes per side; transfer to a platter. 
  4. Meanwhile, combine the butter, basil, and anchovies in a small bowl. 
  5. Add 2-tablespoons oil and peppers to the skillet. 
  6. Cook, stirring and scraping up any browned bits, until starting to blacken in spots, 2 to 3 minutes; transfer to a bowl, and sprinkle with the ¼-teaspoon salt. 
  7. Top the chicken with the butter mixture, and serve with the peppers and lemon wedges, if desired. 
Recipe from

Lemony shrimp with bean stew

Active: 30 minutes; Total: 30 minutes; Serves: 4

Lemon zest

1 teaspoon

Lemon juice

2 tablespoons

Paprika, smoked

½ teaspoon

Garlic, grated

2 cloves

Salt, kosher

¾ teaspoon +

Pepper, freshly ground

¾ teaspoon +

Shrimp, deveined, peeled

1 pound

Butter, unsalted

4 tablespoons

Leeks, trimmed, halved lengthwise, white and light green parts sliced crosswise ½-inch thick strips 

2 large

Cannellini beans, rinsed

15 ounces

Chicken stock, low sodium

2 cups

Parsley, fresh, finely chopped

2 tablespoons

Bread, toasted

  1. In a medium bowl, combine the zest, paprika, garlic, ¾-teaspoon salt, and ¾-teaspoon pepper; add the shrimp, tossing to coat. 
  2. In a large pot, melt the butter over medium-high heat. 
  3. When the butter is foaming, add the shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. 
  4. Using a slotted spoon, transfer the shrimp to a plate; set aside. 
  5. Add the leeks, season with salt and pepper, and cook over medium heat until the leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. 
  6. Add the beans and chicken broth, and bring to a boil over high heat. 
  7. Lower the heat and simmer about 8 to 10 minutes. 
  8. Stir in the reserved shrimp and any juices from the plate, parsley, and lemon juice; season with salt and pepper. 
  9. Serve with toasted bread. 
Recipe from