Vegetable
Zucchini-Herb Fritters with Garlic Yogurt
Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.)
Thai Grilled Chicken Wings
The tangy dipping sauce is great with pretty much any grilled meat. Keep it on heavy rotation this summer.
Gnocchi di Patate con Ragù di Agnello
Potato Gnocchi with Lamb
Sea Bass and Tomato Ceviche
Choose the best-quality fish for this simple ceviche.
Pan-Grilled Black Bass with Flavored Butters
"Anytime you grill or pan-fry fish," O'Connell says, "it's essential to thoroughly dry it before adding your fat."
Smoked Salmon with Horseradish Cream
Instructor's advice: Start with very cold cream, and keep it chilled between whipping and serving.
Pomelo Salad with Chile, Lime, Peanuts, and Coconut
A palate cleanser packed with sweet, sour, and salty flavors; taste and tweak the seasonings as you go.
At-Home Popcorn, No Microwave Required
Think popcorn at home means you need to use a microwave? Actually, the process gets much easier (and cheaper) (and better) when you do it on the stove. All you need is a bit of oil, some unpopped corn, and a pot with a lid.
Potatoes That Go Crunch
Mashed potatoes are great and all, but sometimes you want a potato that bites back.
Green Juice with Baobab Powder
Okay, fine, you've never heard of baobab—but that's about to change. (Remember when no one knew how to pronounce quinoa?) You'll find the powder from the tangy superfruit stocked at the health food store.
Red Salad with Pickled Beet Vinaigrette
The colorcoded salad is one of Babylonstoren's signature dishes and always features a mix of fruits and vegetables on the same plate. Engelbrecht says produce that looks good together tastes great together, too, and she's developed specific vinaigrettes to complement the red, yellow, and green options.
Snap Pea Salad with Coconut Gremolata
Who says gremolata has to have parsley and lemon? No one who's tried this crunchy Thai influenced riff.
Vinegar-Marinated Chicken with Buttered Greens and Radishes
Boredom? Never. Try swapping in baby turnips for the radishes and kale or Swiss chard for the mustard greens in this effortless dish.
Poached Eggs with Mushroom, Tamarillo, and Sage
Babylonstoren's chef Maranda Engelbrecht uses exotic tamarillos. If you can get them, great. If not, tomatoes are your best swap.
Green Goddess Cocktail
No need to buy preflavored vodka; we got great results making our own.
Roast Chicken with Rhubarb Butter and Asparagus
I love the way the sweet-and-sour rhubarb butter adds flavor to this chicken as it cooks—I think you will too!
Slow-Roasted Shallots in Skins
Whole, unpeeled, and roasted to surreal tenderness, shallots are shedding their "always the bridesmaid" status once and for all.
Carrot-Walnut Loaf Cake
If you only have an 8 1/2x4 1/2" pan, there's no need to go out and get a new one. Simply hold back about 1 3/4 cups batter for later—it makes a mean waffle!
Squid and Fennel Pasta with Lemon and Herbs
Quick-cooking squid is perfect for a weeknight dinner. Look for it at a reputable fish monger or in your grocer's freezer section.