Recipes from
Food Lab
Recipes, techniques, tips and some inspiration beyond the plate…
We're talking weeknight dinners worth making, cooking with kids, how to set a table worth lingering at, and everything in between. This is what we've been cooking, thinking about and loving lately.
Casey and the Food Lab Team
What we are cooking…
Grilled Peaches with Whipped Feta, Mint & Toasted Pine Nuts
Grilled peaches layered over creamy whipped feta with fresh mint, toasted pine nuts and a little Aleppo pepper. A simple late-summer dish that hits sweet, salty and a little spicy.
Elote Pasta Salad
Grilled corn, poblano, cotija and fresh herbs tossed with pasta and a bright lime-chile dressing. An easy end-of-summer side for the grill.
Not So Classic Wedge Salad
Forget everything you know about the traditional wedge salad. This fresh take layers crisp lettuce with bold flavors, crunchy textures, and a bright, modern dressing for a salad that's anything but ordinary. Perfect for entertaining or elevating your weeknight dinner, it's proof that a classic can always be reimagined.
Spring Ramen Salad
Crunchy toasted ramen, bright vegetables and a sesame ginger dressing that you'll want to put on everything. This one disappears fast.