Crispy bacon and warm chickpeas sautéed in the drippings meet folded mortadella and salami, plus a bright chopped salad tossed in a creamy tahini-herb dressing. This hoagie-shop style build is crunchy, tangy, and ridiculously satisfying—made with Smash Kitchen mayo and your favorite Smash Kitchen sauce.

This salmon en papillote is a study in restraint. Wrapped in parchment and gently baked, the fish steams in its own juices alongside delicate spring vegetables, white wine, and fresh thyme. The technique preserves moisture, concentrates aroma, and delivers a dish that feels both light and complete. There is no sauce to distract—only clean flavors, careful seasoning, and the quiet drama of opening the parchment at the table.

The cheeseburger doesn’t need reinvention — it needs respect. This is a hard-seared, double smash cheeseburger cooked fast, layered simply, and eaten immediately. No secret ingredients, no overthinking, just beef, heat, melty cheese, and a bun that knows its role.

Bright, tart, and naturally neon, this Prickly Pear Pink Citrus Cooler is a showstopper summer drink that tastes as good as it looks. Fresh grapefruit, lemon, and lime are blended with a jewel-toned prickly pear–hibiscus syrup, then lifted with a whisper of orange blossom water for a delicate floral finish. Served icy-cold with a tajín-salt rim and fresh herbs or edible petals, it’s an effortless crowd-pleaser—equally at home at a backyard gathering or styled on a cocktail menu.

These Perfect Steak Kebabs are built around one idea: let great beef taste like great beef. A restrained, umami-rich marinade enhances the meat without masking it, while intentional skewer spacing and two-zone grilling create a deeply charred crust with a juicy, medium-rare center. Finished simply with olive oil and flaky salt, this is a fire-driven kebab recipe designed to feel at home in both a backyard grill and a professional kitchen.

Crispy on the outside and tender within, these Elote–Chickpea Fritters capture the bold flavors of Mexican street corn in a bite-sized, plant-forward snack. Made with soaked chickpeas, charred corn, fresh herbs, lime, and salty cotija, they fry up golden and nutty with just the right amount of heat. Perfect as an appetizer, party bite, or taco-night side.

This crispy-skin white fish is served over a silky white bean purée and finished with charred broccolini, burst tomatoes, and a zesty olive gremolata. Simple, elegant, and packed with Mediterranean flavor.

These Sonoran–Mediterranean Street Dogs layer desert heat with coastal brightness: blistered beef hot dogs tucked into toasted bakery buns, spread with creamy pinto-bean mayo, crowned with sweet caramelized onions, and finished with fennel–cabbage slaw scented with preserved lemon and sumac. Roasted tomato–chile ketchup and citrusy chiltepín mustard tie it all together—bold, messy, and built for eating with your hands.

This shaved Brussels sprouts salad is all about contrast and balance: crisp, spiced chickpeas; deeply savory marinated artichokes; buttery olives; and a bright lemon–garlic dressing that pulls everything together. The Brussels are sliced paper-thin and lightly massaged so they soften without losing their bite, creating a salad that eats hearty yet fresh. Finished with parsley, shaved Parmesan, and toasted pine nuts, it’s equally at home as a dinner-party side or a satisfying main.

This is my at-home version of the ultra-rich hot chocolate from Max & Helen’s—deeply chocolatey, silky smooth, and luxuriously thick. Made with real dark chocolate, cream, and a touch of espresso, it’s finished café-style for that glossy Parisian hot chocolate texture.

These za’atar sesame soft pretzel bites are chewy on the inside, golden on the outside, and brushed with a silan–za’atar butter before being finished with sesame, nigella, and sumac. Served warm with a bright, herbaceous Tehina Verde, they’re an elevated snack or party appetizer that brings Middle Eastern flavors to classic soft pretzels.

This elegant layered ratatouille reimagines the classic Provençal dish with precision and restraint. Thin vegetable rounds are par-baked, rolled into compact spirals using parchment, and finished in the oven until tender. Served upright over a smooth red pepper–tomato coulis and finished simply with fresh thyme and chives, this version delivers exceptional flavor while matching a striking, modern presentation—perfect for a elevated home cooking.

This is the kind of dish that feels both indulgent and nourishing—crispy, caramelized vegetables layered over a creamy, tangy base that pulls everything together. Roasted Brussels sprouts and crunchy chickpeas bring deep, savory flavor, while whipped cottage cheese blended with garlic, lemon, and herbs creates a surprisingly luxurious sauce. Finished with salty feta and a drizzle of olive oil, this recipe is equally at home as a standout side or a satisfying vegetarian main. It’s simple, flexible, and designed to let a handful of everyday ingredients shine.

These Kofta Tornado skewers combine ground lamb and beef with fresh herbs, warm spices, citrus zest, and pomegranate molasses, shaped into ridged logs for maximum char and juiciness. Finished with a cilantro–mint pepita dust and bright sumac, they’re bold, aromatic, and ideal for grilling or cast-iron cooking.

These labneh–vanilla ice cream bars are creamy, lightly tangy, and gently sweetened with honey. Each bar is dipped in a tahini-laced white chocolate shell and rolled in crunchy sesame–pistachio strawberry crumbs, creating a frozen dessert that’s rich, bright, and deeply textured—familiar yet unexpected.

Photo: Bud Bennett 

There are dishes that feel ancient the moment you bite into them. Lahm bi ajeen is one of them, thin bread, richly spiced meat, and the perfume of herbs baked together until crisp and irresistible. Found across the Levant in countless forms, it is a food of homes and bakeries, of shared tables and quick lunches eaten standing. This version stays true to tradition while embracing contrast.

This Perfect Mayo Toast is the kind of 10-minute meal that tastes like you tried harder than you did. Thick slices of hearty bread get “mayo-fried” in a skillet until shatteringly crisp, then topped with juicy salted tomato and a punchy garlic-lemon (optional chili) mayo. The finishing move is a brown-butter panko crumble with toasted almond slivers—nutty, crunchy, and exactly what makes this feel restaurant-level.

Discover how to make a deeply flavorful, pescatarian Kimchi Jjigae using homemade anchovy-kelp stock, caramelized kimchi, enoki mushrooms, and soft silken tofu. This recipe creates a rich, spicy Korean stew finished with poached eggs and scallions for a comforting, restaurant-quality meal. Perfect for weeknights, meal prep, or anyone craving authentic Korean flavors with a lighter twist.

This vibrant Miso–Sesame Tofu Power Salad brings together crispy baked tofu, crunchy quinoa, massaged kale, roasted sweet potatoes, caramelized onions, and fresh purple cabbage—all tossed with a bold miso-ginger dressing. It’s nourishing, high-protein, and bursting with flavor and texture in every bite.

Warm, toasty sourdough, silky hummus, crunchy sprouts, aromatic za’atar, and a confetti of seeds come together in this vibrant sandwich that proves simple ingredients can still deliver big flavor. Each bite balances freshness, creaminess, and heat—especially if you add the optional spicy tempeh for a savory punch. Finished with a luxurious swipe of tahini or labneh and built on homemade hummus if you’re feeling ambitious, this sandwich transforms everyday ingredients into a gourmet, feel-good meal.