Delivery

Food Recipes

Ravioli with brown butter & sage

View all
Just a pot of water stands between you and a dinner with all the cozy fall vibes. Here it is in three easy steps. 1. Boil some ravioli (in fall, we love butternut squash ones, but any kind will do). 2. In a pan, melt some butter with a few sage leaves and any aromatics like garlic or onion. Let it get fragrant and browned for a nutty flavor. 3. Toss and coat the ravioli in the butter sauce, then plate it with some Parm on top. That's it.
slide 1 of 2

Sweet & salty candy popcorn balls

View all
Have leftover Halloween candy? Turn it into a new treat by creating candy popcorn balls. We’ve used candy corn in this recipe, but small pieces of most candies will also work: Line a sheet pan with parchment and coat a very large bowl with cooking spray. To the bowl, add 12 c popped popcorn, 1 c candy corn, and ½ c salted roasted peanuts. Toss to combine. In a large pot over medium heat, melt 4 tbsp salted butter (Tip: You can brown the butter until it’s golden brown for a richer flavor). Add a 10 oz bag of mini marshmallows and stir continuously until melted and smooth, about 5 minutes. Pour mixture over the popcorn and fold until everything is evenly coated. Let sit until just cool enough to handle, 2-3 minutes, then coat your hands with cooking spray and press handfuls into roughly 2½ inch balls. Set on the sheet pan and let cool completely.
slide 1 of 2

The easiest lemon garlic chicken

View all
A lemon garlic marinade on chicken packs a bright and tangy punch. Make your own by combining olive oil, minced garlic, and fresh lemon, or use a ready-made version like Tessemae's for a shortcut. Coat your favorite chicken cut in the stuff, then let it sit in the fridge for a few hours. Roast it until it's cooked through and bursting with juicy flavor, then serve with veggies on the side..
slide 1 of 2

Chef Kwame's tuna fish sammies

View all

Get a peek at a recipe from Kwame Onwuachi’s just-released book, All Hours. This take on humble tuna salad started the way many stories do—for love: “I was dating the future mother of my daughter, who I wanted to impress. I wanted to show her that, man, I could transform anything, including a tuna melt, into a decadent experience.”

The recipe—serves 4: 1. Heat oven to 500 F or set the broiler. 2. In a bowl, break up 13 oz high-quality tuna in olive oil. Fold in ¾ c mayo or truffle mayo, 2 tbsp hot sauce or truffle hot sauce, 1 tsp yellow mustard, 2 tsp sweet relish, ¼ tsp house spice*, 1½ tbsp fresh thyme leaves, 2 tbsp lemon juice, and ¼ tsp salt. In another bowl, toss 4 Persian cucumbers sliced ¼-inch thick, 2 c halved cherry tomatoes, and ¼ c Italian dressing. Season with salt. Line a sheet tray with foil. In a large sauté pan over high heat, heat 1 tbsp neutral oil. Working in batches and adding more oil as needed, add 8 slices brioche bread and toast, about 30 seconds a side. Place ½ c tuna salad on 4 toasted slices. Top each with 2 slices Swiss cheese. Place open-faced on the lined sheet, then transfer to oven. Let cheese melt, 3–5 minutes. Carefully remove from oven. Divide tossed veggies between the melts, then top each with shredded romaine (you’ll need about 2 cups total) and thin slices from 2 avocados. Finish with another ½ tbsp lemon juice, then top sandwiches with the other slices and serve immediately.

*House spice: ½ c kosher salt ¾ c black pepper, ½ c granulated garlic, ¼ c granulated onion, 5 tbsp cayenne, 5 tbsp paprika.

slide 1 of 2

Apple muffins with a protein boost

View all
These tart Granny Smith muffins get their power from vanilla protein powder and Greek yogurt. Here’s how to make them: Preheat oven to 350 F and grease or line a 12-cup muffin tin. In a large bowl, mix together 1 c all-purpose flour, 1 c rolled oats, ½ c vanilla protein powder, ⅓ c packed brown sugar, 1½ tsp baking powder, ½ tsp baking soda, 1½ tsp cinnamon, 1½ tsp cinnamon, and ¼ tsp salt. In a medium bowl, whisk 2 large eggs, ¾ c Greek yogurt, ½ c unsweetened applesauce, 4 tbsp melted butter, and 2 tsp vanilla extract. Fold the wet ingredients into the dry ingredients until just combined. Fold in 2 peeled and diced Granny Smith apples and ½ c chopped walnuts. Divide batter between muffin cups. Bake until tops are golden and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
slide 1 of 2

Kale pomegranate salad

View all
The perfect salad starts with farm-crisp greens and a mix of seasonal flavors. Thinly slice kale and place in a large bowl. Add dressing - we like a simple 2:1 olive oil to lemon juice with a touch of dijon and maple syrup - and massage into the greens until slightly soft. The rest is up to you - try pomegranate seeds, toasted nuts and seeds, roasted vegetables, cooked grains, and grated/crumbled cheese.
slide 1 of 2

Fall sips: Apple cider mocktail

View all
Cider gets a fizzy lift from ginger beer and a squeeze of lemon in this sparkler that we'll be serving at our Halloween party! Here’s the recipe—makes enough for 4: If you want extra ginger kick, muddle a 1-inch piece of fresh ginger, peeled and thinly sliced, in the bottom of a large pitcher or punch bowl. Add 2 c apple cider, 2 tbsp fresh lemon juice, 1 small orange, thinly sliced, and thin slices from 1 small Honeycrisp apple. Stir gently, then add 1 ½ c ginger beer or ginger ale. Fill 4 tall glasses with ice, pour in the punch, and top each with a large cinnamon stick.
slide 1 of 2

Taiwanese three cup chicken recipe

View all
This dish gets its name from the main sauce ingredients: soy sauce, rice wine, and sesame oil. It's great for dinner, or you can even make it with wings as an appetizer: In a bowl, mix 3 tbsp + 1 tsp soy sauce, 1/4 c rice wine, 1 tbsp sugar, 1/4 tsp white pepper and 2 tbsp water. Heat 3 tbsp oil in a heavy pot over medium heat. Add 6 cloves smashed garlic and a 2 inches sliced, unpeeled ginger. Cook until lightly browned. Remove garlic and ginger and set aside. Increase heat to high. Add 2 lb chicken wings or boneless thighs cut into 1 1/2 inch pieces. Sear 3-5 minutes, then pour in soy mixture. Bring to a boil, then return garlic and ginger to pot. Cover and bring heat to medium low. Simmer until chicken is cooked and sauce is sticky, about 10 minutes for thighs or up to 15 for wings. Add 1 sliced jalapeño and 2 c basil leaves. Increase heat to high and stir well. Turn off heat and drizzle over 1-2 tbsp sesame oil.
slide 1 of 2