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…
Apple Cider Chicken with Caramelized Onions
Crispy chicken thighs, sweet caramelized onions and a cider-Dijon pan sauce in one skillet. An easy fall dinner that tastes like October.
BBQ-Spiced Chicken with Grilled Shishito Salsa Verde
Smoky grilled chicken meets a bright, charred shishito salsa verde in this easy late-summer recipe. Fire up the grill and make the most of shishito season.
Not So Classic Wedge Salad
A fun take on the wedge: crisp endive bites with sweet tomato jam, crispy pancetta, creamy blue cheese and fresh basil. Perfect for entertaining.
Carne Asada Tacos
Juicy carne asada tacos topped with tangy pickled red onion — this is the taco you'll make on repeat all summer long.
Crispy Brussels Sprouts with Miso Butter
Crispy roasted brussels sprouts tossed in a glossy miso butter glaze. The side dish that converts brussels skeptics and disappears before anything else on the table.
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.
Lemon Garlic Chicken
Crispy, golden lemon garlic chicken made with simple ingredients and ready in 30 minutes. A fresh, easy dinner you can learn in our cooking classes in Denver and Boulder.