Immersion blender or food processor or blender

This kale Caesar salad with chicken is crisp, creamy, and protein-packed. A fresh twist on the classic Caesar—perfect for lunch or dinner.”

Kale Chicken Caesar Salad

Terrence’s Mom’s Jambalaya 

Make Rodrigo Fernandi’s Octopus Causa at home—layers of creamy potato, avocado mousse, tender octopus, and a zesty acevichado sauce. A Peruvian-inspired dish that serves 2–3.

Octopus Causa 

Falafel is a Blue Zones superhero that benefits from the longevity power of the mighty chickpea— a common ingredient in both Ikaria and Sardinia. Also known as garbanzo beans, chickpeas are good for digestive, bone, and cardiovascular health. Baking falafel is much easier (and healthier) than deep-frying it.

If you use dried chickpeas, you'll have to soak them overnight. Canned chickpeas make the recipe speedier, but you'll need to incorporate a filler, like whole wheat flour, to absorb some of the extra liquid (see sidebar).

Recipe courtesy of Dan Buettner, with Photography by David McLain

The Blue Zones Kitchen One Pot Meals: 100 Recipes to Live to 100

blue zones one-pot book recipe for falafel burger on plate

Make crispy, healthy falafel at home with chickpeas, fresh herbs, and spices—baked, not fried. This easy falafel recipe is perfect for wraps, salads, or bowls, and comes together in just 30 minutes.

Easy-Peasy Falafel 

Is there anything that reminds you more of your childhood than deep- fried chicken cutlets? I mean, really. The most common schnitzel in Israel is made from chicken and coated with golden breadcrumbs and spices. As a child, I loved incorporating sesame seeds for an extra crunch and aroma. As an adult, I upgraded the mix with hawaij, a Yemeni spice blend of cumin, black pepper, turmeric, and cardamom. Hawaij gives the dish a little kick, and I’ve never been able to go back. You’ll see; it changes the schnitzel fingers game.

Eat Small Plates: Vibrant, Shareable Dishes for Daily Joy

Make Bengingi's schnitzel fingers—juicy chicken tenders coated in golden panko, sesame seeds, and hawaij spice, then fried until perfectly crispy. Serve with ketchup, harissa, and mayo for the ultimate childhood-inspired comfort food.

Ben’s Scnnitzel Fingers

I've always loved making galettes because of how forgiving and rustic they can be. And although I'm not the biggest fan of apple pie, pairing the thin slices with cheddar cheese and a flaky crust has slowly started changing my opinions on baked apples.

You get the traditional apple pie filling sliced up and layered on a flaky, cheesy dough. I wanted to make something similar to apple pie with a slice of cheese on top like you'd find in New England or the Midwest.

Large galette with apple slices on top. Placed on a pink baking sheet.

Apple Cheddar Galette

This is a beloved family favorite, passed down from my aunt to my mom, and now to me: Asian-style wings with bang bang sauce. They’re sticky, sweet, savory, and packed with garlicky heat. And while they take a minute to come together, they’re more than worth the wait.

Isabelle Jardin alongside the beauty shot of her family Asian-style wings.

Aunt Debbie’s Chicken Wings

Tomatoes are my favorite food in the entire world, they beat everything else ever. I would rather eat tomatoes and salt than a cake or fried chicken, but they have to be good of course, and now is the time to be eating them!

This salad is nothing out of the ordinary, it’s just about using very, very good ingredients because it’s so simple. The dressing is made from grated tomatoes, so it utilizes the peek season toms and doubles up on tomato flavor, perfect for soaking up with some good fresh bread. The leftover juice on the plate is so delicious, I drank every last drop when we were finished.

PS Please use buffalo mozzarella for this and not burrata, burrata is overused in my opinion and buffalo is where the flavor is at!

Liberty Greene Fennell (food stylist, supper club host & recipe developer), @

This simple tomato salad with a fresh tomato dressing celebrates peak-season heirloom tomatoes, buffalo mozzarella, and basil. Light, flavorful, and ready in 15 minutes—perfect with crusty bread.

Tomato Salad With Tomato Dressing 

This tomato risotto or “risotto al pomodoro” is the perfect recipe to make when your garden or CSA box is overflowing with summer tomatoes, but can also be made when you have none at all. It relies on passata, which can be made by processing plenty of tomatoes in a food mill or potato ricer and cooking the juices down for about fifteen minutes, or can be easily purchased from the store and kept in the pantry. On the off chance there are leftovers of this delicious dish, try breading and frying them into mozzarella-stuffed arancini the next day!

Creamy tomato risotto (risotto al pomodoro) made with passata, parmesan, and fresh herbs. A cozy Italian classic perfect for weeknight dinners or summer tomatoes.

Risotto Al Pomodoro

I had never understood cold soup until I was working in a professional kitchen and my Spanish colleague José made me a bowl of gazpacho, and later our head chef, Beta, made salmorejo. This recipe is an amalgamation of the two. I'm not such a fan of peppers, so I have left them out. I hesitate to call this gazpacho or salmorejo because it is neither, and I don't want to annoy any of my Spanish friends. So instead, I call it Spring/Summer Tomato Soup- and I hope they approve! This soup is the ideal recipe to batch make in the heat of summer and keep in the fridge, ready and chilled for when you need a light, fresh, thirst-quenching lunch.

In for Dinner: 101 Delicious, Affordable Recipes to Share

This easy salmorejo-style recipe is the ultimate summer soup—rich, creamy, and served cold with grated hard-boiled egg on top.

Spring/Summer Tomato Soup

Vegetable tart that's been cut and placed on a piece of parchment paper

Vegetable and Ricotta Puff Pastry Tart

This Confit Red Pepper and Tomato Sauce recipe is rich, creamy, and full of roasted flavor. Perfect for tossing with your favorite pasta and topped with Parmesan.


Confit Red Pepper and Tomato Sauce with Pasta

Crudo might seem like a restaurant-only dish, but it’s surprisingly simple to make at home. With sushi-grade fish from your local Japanese market and a few seasonal ingredients, you can create a fresh, elegant dish that feels special without being complicated.

A plate of yellowtail crudo with nectarine and meyer lemon relish

Bright, fresh, and flavorful, this Yellowtail Sashimi with Meyer Lemon Relish and Herbs is a no-cook appetizer featuring cured sushi-grade yellowtail, vibrant herbs, and a tangy, citrusy sauce.

Yellowtail Sashimi with Nectarine & Meyer Lemon Relish

Who said tomatoes are only for salad? This one pot tomato dolma bake is stuffed with rice, herbs and meat to make it perfect for a family recipe. It's tender, juicy and bursting with flavour.

Make this delicious tomato dolma recipe with beef, rice, and fresh herbs. Juicy baked tomatoes stuffed with flavor, perfect for a comforting family meal.

Tomato Dolma

On this episode of Feel Good Food, it’s a buttery white wine-poached fish layered over bright, lemony beans packed with dill, parsley, and basil. It’s simple, stunning, full of flavor, and some might say elegant. 

 for making it all happen in the kitchen with us. 

Beautiful plated shot of halibut and herby butter beans

Halibut with Herby Butter Beans 

Having good condiments to hand is essential for a happy life. Furikake (a Japanese dried seasoning blend made with seaweed and sesame seeds) is always in my pantry – there are several varieties and although they are all universally good with rice, I use different flavours for certain dishes. I’ve used nori tamago (seaweed egg) flavour for this salad. If you haven’t tried it, give it a go. I literally said, ‘f*** yeah’ out loud when I tasted this for the first time.

This creamy tomato and furikake pasta salad combines fresh veggies, spring onions, and umami-rich seasoning for a bold, satisfying side or light lunch. Ready in 30 minutes—no fancy tools required.

Tomato and Furikake Pasta Salad

You’ve had miso ramen, you’ve had Alfredo—but have you ever had them together? Leave it to Chrissy Teigen to come up with a hybrid that’s as bold and comforting as it sounds. This spicy miso chicken ramen leans on her 

 for a shortcut that’s creamy, a little fiery, and packed with umami. All you need is a few pantry staples, a cooked chicken breast, and one soft-boiled egg to pull it all together. Consider dinner handled.

bowl of spicy miso chicken ramen on counter

Made with her Cravings Spicy Miso Alfredo sauce, this creamy, umami-packed bowl comes together fast for an easy weeknight win.

Chrissy Teigen’s Spicy Miso Chicken Ramen

These pork wontons are filled with ginger, shiitake, and water chestnuts, then tossed in a savory soy-sesame sauce. A comforting homemade dish that’s perfect for sharing.

Grandma’s Wontons

In my opinion, more people should be cooking with whole grains, and rye berries are a delicious place to start. Once boiled, they have a firm and satisfying texture. This “rye-sotto” requires a slightly different technique than a traditional risotto made with arborio rice, but the end result is similar in creamy-richness with a little more variation in texture. Add in charred and simply marinated summer squash, and this makes for a delicious side or dinner in and of itself.

Summer Squash Rye-sotto

If, like me, you often buy a box of mixed greens with big intentions, only to
have them slowly wither in the back of the refrigerator, this recipe is for you.
It’s a pantry pasta that gets the bulk of flavor from cooking the butter until
nutty and golden brown, along with a generous amount of garlic. While a
10-ounce box may seem like a lot, the greens wilt down in minutes once they
touch the heat of the pan.


Notes: I call for a box of mixed greens here, but any assortment of greens
will work to sauté, like spinach, kale, mustard greens, radicchio, or arugula.
The point is to use something you have on hand. You can use any type of
nut you’d like in place of walnuts, such as pecans, hazelnuts, pine nuts, or
pistachios. While you can also leave them out, I like the crunch they add.
Leftover pasta can be stored in an airtight container in the refrigerator for
up to 2 days.

An easy weeknight pasta that comes together in less than 30 minutes.  

Pasta With Brown Butter Wilted Greens and Walnuts

Sweet, spiced, and unforgettable—these chai masala tamales from Masala y Maiz blend Indian and Mexican flavors for a unique twist on a classic dish.



Chai Masala Tamales From Masala y Maiz

This recipe—affectionately dubbed Steak Montreal—lands somewhere between Montreal smoked meat, steak frites, and steak au poivre. What ties it all together is my homemade version of the iconic Montreal steak seasoning, the brainchild of Schwartz’s Deli and the flavor backbone of the city’s bizarro pastrami. Order their towering smoked meat sandwich and you’ll get what I mean.
Montreal steak seasoning is a staple in spice aisles everywhere, but most versions miss the mark on the coarse texture and fresh grind that define the Schwartz’s original. Luckily, it’s easy (and delicious) to make at home—and you get full control over how coarse or fine you want the blend. If you have them on hand, throw in an extra teaspoon of Szechuan peppercorns for a little extra zing.



Steak Montreal

If you’re looking for an easy, crowd-pleasing dinner that feels like a warm hug, these Stuffed Jumbo Shells with Sausage & Cheese are the answer. This recipe brings together simple ingredients — ground pork, Italian sausage, marinara sauce, and a cheesy blend — all tucked into tender pasta shells and simmered to perfection.

The beauty of this dish is its flexibility. You can mix in your favorite veggies like spinach, mushrooms, or peppers, or keep it classic and meaty. The filling is savory, cheesy, and satisfying — and once the shells are stuffed and nestled in sauce, the oven (or stovetop) does the rest.

Whether you’re cooking for your family, hosting guests, or prepping comfort food for the week, this recipe is easy to make and even easier to love. Serve it with garlic bread, a fresh salad, or just a fork and an appetite — it’s always a hit.

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