Cornflake Chicken & Cabbage with Miso Gravy
I stumbled onto the idea of this recipe when I wanted something crispy and comforting but didn’t have enough panko in the pantry. I spotted some cornflakes and thought, Why not? Mixed with what panko I had, the crushed cereal added this incredible crunch and subtle sweetness that made each bite even more satisfying than katsu, the Japanese breaded and fried cutlet. The real magic is the miso gravy— I wanted something lighter than the usual curry sauce but just as craveworthy. It’s unexpected, and when you drizzle it over the golden chicken, it settles into every crevice and around the roasted cabbage wedges underneath. (I almost always have cabbage in the fridge, and roasting it until the edges caramelize makes it buttery and tender— perfect for soaking up that gravy.) You’ll start making extra gravy to keep in the fridge for drizzling over roasted vegetables or even for dipping toasted bread. And please don’t skip the scallions and sesame seeds at the end— they add a little sharpness and texture that pulls the whole dish together.
How Cooking from Scratch Helped Nara Smith Rediscover the Joy of Food
With her debut cookbook, Nara Aziza Smith pulls back the curtain on her highly curated online persona—and invites home cooks to find beauty in the kitchen.
Coconut Cassava Waffles
After my autoimmune disease diagnosis, I spent hours researching ways to adjust my diet and found myself in this rabbit hole of thinking I would never be able to eat anything I grew up enjoying. Coming up with this recipe for my beloved waffles helped me realize that I can adjust and find alternatives (when needed) that still satisfy my cravings. That’s how I discovered cassava flour, ground from a South American root. It has a slightly nutty flavor; is gluten-free, grain-free, and nut-free; and doesn’t have the gritty texture of some alternative flours. The coconut milk and collagen peptides create a waffle with a soft, chewy center like mochi and golden, crisp edges. Lucky loves his waffles with Buttermilk Syrup, but I top them with a few spoons of Blueberry Compote.
Spicy Butternut Squash Salad
I’ve learned that some mistakes lead to beautiful surprises. This salad came about after I bought too much squash for a soup, and after a quick “can I eat this raw?” search, I decided to turn the extra into a salad. Since raw butternut squash can be a bit tough, I ribbon it thinly— it looks pretty, softens more quickly, and holds the dressing well. You can prep all the elements the day before and combine right before serving.
Coconut Cassava Waffles
After my autoimmune disease diagnosis, I spent hours researching ways to adjust my diet and found myself in this rabbit hole of thinking I would never be able to eat anything I grew up enjoying. Coming up with this recipe for my beloved waffles helped me realize that I can adjust and find alternatives (when needed) that still satisfy my cravings. That’s how I discovered cassava flour, ground from a South American root. It has a slightly nutty flavor; is gluten- free, grain- free, and nut- free; and doesn’t have the gritty texture of some alternative flours. The coconut milk and collagen peptides create a waffle with a soft, chewy center like mochi and golden, crisp edges. Lucky loves his waffles with Buttermilk Syrup, but I top them with a few spoons of Blueberry Compote.
Carla Lalli on the Mother Sauce That Binds
“When I was ten or eleven, there was nothing better than being asked what I wanted for dinner on Saturday night,” writes Carla Lalli. “The answer was Alfredo, and my mom was always willing to make it.”
Saturday Night Alfredo
“My kids know Alfredo as ‘cheesy pasta,’ but it’s the same thing,” writes Carla Lalli. “I favor De Cecco fusilli, the same brand [my mother] Carole had in the pantry—the coils just feel right.”
Introducing The Find: Gwyneth’s Curation of One-of-a-Kind Jewelry and Objets
A conversation with Gwyneth on collecting vintage, how energy is imbued into objects, and the one-of-a-kind pieces she’s finally bringing to goop.
Greek Protein Bowls
The perfect post-gym lunch, this bright salad has all the fiber, protein, and good fats you need to get you through the day. It's also one of those dishes that gets even better as it sits, making it ideal to pack for the office or a flight. Prepare the vegetable mixture up to several days ahead, then add the lettuce before you head out.
Garbanzo Not-Just-for-Breakfast Burritos
Burritos are a staple in the San Diego area, where Golden Door is located. How to serve one that has all the flavor and none of the fat? Our chorizo spice mix wakes up protein-rich garbanzo beans and sautéed vegetables, making this a delicious vegetarian (or vegan if you omit the cheese) option for breakfast—not to mention lunch or dinner.You can use any leftover vegetables you have in the fridge. Just make sure you have 3 cups total. The chorizo spice mix also makes delicious chicken or turkey sausage—even greens or scrambled eggs.
How to Eat Like You're at The Golden Door
A walk through the Golden Door's sprawling gardens with chef Greg Frey Jr., plus two recipes from his new cookbook: a creamy farro salad and garbanzo burritos with chorizo spices.
5 Simple Ways to Turn Your Bathroom Into a Spa Sanctuary
We asked beauty and design experts how to turn a purely functional room into a serene escape—no major renovation required.