001Free
Italian
Ginger-Scallion Risotto
Our Ginger-Scallion risotto: deeply savory, easy to pull off, and built around Charred...
★★★★☆
68 min · Easy
Members' kitchen · est. 2026
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Fifteen cuisines, one login
ItalianSlow-simmered sauces, blistered crusts...
MexicanCharred tortillas, bright salsas, and...
American BBQ & GrillSmoke, char, and the backyard plates...
ChineseWok-fired noodles, steamer-basket...
IndianLayered spice, unhurried curries, and...
ThaiSweet, sour, salty, and hot balanced on...
JapaneseDashi-built broths, pressed rice, and...
FrenchBistro braises, honest butter, and...
Greek & MediterraneanOlive oil, sea salt, and the...
Southern ComfortCast-iron suppers and the slow staples...
Free to explore
This week's open recipes
001Free
002Free
Italian
Brown-Butter Gnocchi
A crowd-pleasing Brown-Butter gnocchi with layered Italian flavor and Blistered...
★★★★☆
63 min · Medium
003Free
Mexican
Herb-Roasted Fajitas
A crowd-pleasing Herb-Roasted fajitas with layered Mexican flavor and Roasted...
★★★★☆
53 min · Easy
004Free
American BBQ & Grill
Loaded Pulled Pork
A Loaded pulled pork that comes together on a weeknight and tastes like a slow Sunday...
★★★★☆
48 min · Advanced
005Free
Chinese
Ginger-Scallion Noodles
A crowd-pleasing Ginger-Scallion noodles with layered Chinese flavor and Charred...
★★★★☆
53 min · Medium
006Free
Indian
Ginger-Scallion Biryani
Tender, golden, and generous -- a Ginger-Scallion biryani we make on repeat, with...
★★★★☆
43 min · Medium
007Free
Thai
Ginger-Scallion Pad Thai
A crowd-pleasing Ginger-Scallion pad thai with layered Thai flavor and Charred...
★★★★☆
53 min · Medium
008Free
Thai
Silky Tom Yum
A Silky tom yum that comes together on a weeknight and tastes like a slow Sunday...
★★★★☆
48 min · Advanced
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The kitchen store
Tools worth their drawer space
Cutlery
10-Piece Knife Block Set
A full starter roll of knives housed in a solid acacia block.
$189.00
Cookware
Stainless Saute Pan, 4 qt
Straight sides and a wide floor for shallow frying and braises.
$118.00
From the pass
A little food for thought
The journal
Notes from the kitchen
How We Test a Recipe Before It Earns a Spot
Every recipe on the site is cooked at least three times by three different people before it goes live. Here is what...
Read the story →
A Short, Opinionated Guide to Salt
Under-seasoning is the most common reason a good dish falls flat. A few simple habits fix it for good.
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Why a Heavy Pan Makes You a Better Cook
Thin pans run hot and cold in patches. A heavier pan is more forgiving, and forgiveness is what a weeknight needs.
Read the story →