Curated recipes from culinary professionals and home cooks alike
(be they simple or sophisticated; sweet, savory or spicy; or, all three)
chefs like you transport our pantry offerings to new heights. Bon appétit!
our recipe contributors
Lior is the chef, spice blender and owner of La Boîte, a biscuits and spice shop in New York City. Lior and La Boîte have been featured in publications including The New York Times, Vogue, In Style Magazine, Every Day with Rachel Ray, Food & Wine Magazine and the SAVEUR 100.
Sheeraz is an international independent graphic designer and design educator. She has lived, taught and practiced in Karachi, Dubai, Bratislava, Vienna and Toronto. She considers whipping up a meal with whatever she has on hand an act of therapeutic creativity.
Percis is an active leader in her community, praised for her work with the March of Dimes in Monroe, NJ. She has been instrumental to Rangeela, an event dedicated to food, music and dancing, and one that has been a cornerstone of the Mercer County Indian community.
Niloufer is the food blogger behind Niloufer's Kitchen (viewed over 250,000 times), author of The Art of Parsi Cooking and 10 e-cookbooks and contributor to HuffPo. She was a guest chef at Le Cordon Bleu London and now resides in Canada with her family.
Thomas has worked for such chefs such as Mark Peel (Campanile), Rory Herrman, Thomas Keller (Bouchon Beverly Hills), and Scott Leibfried and Gordon Ramsey on "Hell's Kitchen" and "Kitchen Nightmares." Thomas has also worked for Eli Kaimeh (Per Se), Ivan Orkin (Ivan Ramen), and Scott Leibfried (Reviver Team).
Alexandra is the manager of the Drexel Food Lab, a culinary innovation center at Drexel University. She owns a patent to a gluten-free baking technology, was featured in 30-under-30 in the 2016 Foodservice Director Magazine and was one of Billy Penn’s Young Chefs to Watch 2017.
Naomi is the founder, food-lover and life-long traveler behind Le Bon Magot. For her, Le Bon Magot brings together a love of family, food, language and travel intrinsic to the multicultural way in which she was raised.
David learned to cook through French cookbooks and is fascinated by bizarre foods and innovative methods for layering flavor. Inspired by the adventur-ousness of Andrew Zimmern and the technical skills of Jiro Ono and Ferran Adrià, David aims to understand food using science.