Total Recipe Madness
Every Adventure Kitchen recipe, all in one place. Scroll and browse to your heart's content. Or if you'd prefer, click to see recipes organized by season or by series.
Arugula and prosciutto pizza with cracked black pepper and sea salt, drizzled with garlic olive oil and spiked with Aleppo pepper.
Classic Ethiopian dish with chicken parts simmered in clarified butter and red wine, with red onions, garlic, ginger and berbere spice.
A spicy Indian-style curry that uses the whole beet plant from root to leaf. Caramelized beet cubes sauteed along with their stems and leaves in a mixture of onions, garlic, ginger, chiles and Indian spices, and served over spiced yogurt.
Melty, gooey cheese, with roasted poblanos. Scooped into a warm tortilla and topped with salsa and other goodies, you can think of queso fundido as a vegetarian taco option (but it’s more likely you’ll just think of it as heaven).
A brothy Mexican-style bean soup with cubed steak, chicken, pork or turkey, so you can give your leftovers some love.
Hot apple cider infused with hibiscus flowers and mulling spices.
Hot chocolate sweetened with Mexican piloncillo sugar and spiked with Ceylon cinnamon to evoke Mexican champurado, the classic chocolate atole beverage.
A frothy cup-full of ancient ingredients and traditions, made “from scratch” in this recipe with easy-to-find ingredients from any grocery store.
How to make Mexican hot chocolate from disks of store-bought Mexican chocolate.
Champagne poured over hibiscus-allspice syrup and Calvados, and rimmed with Mexican brown sugar and cinnamon. Cheers!
Get chicken on the table in about 30 minutes for an easy weeknight dinner, or a simple-but-nice entree for a crowd.
Caramelized eggplant, sauteed with preserved lemon, leeks and herbs. Funky and spunky.
Macerated apples baked into a rustic tart and served with a sweet brown butter sauce infused with thyme.
Chicken breasts in cherry tomato sauce, infused with white wine, garlic, rosemary and cinnamon.
Collards simmered with butter, olive oil, garlic, ginger and spices, then finished with a bright squeeze of lemon juice. Addictively good, and guaranteed to make a collards-lover out of anyone.
A vegetarian burger where the cheese IS the burger. Halloumi cheese stands right up to browning directly in the griddle or on the grill, so you can skip the meat entirely. Slathered with garlic-mayo and topped with all the fixins, so you’re good to go.
Easy baked chicken with the sweet tang of apricot juice and Worcestershire umami. Super simple prep, then nearly all the cooking time is hands-off.
Surprisingly easy classic Filipino dish that everyone will love. Super simple to make, and so tasty, you’ll want to plan ahead for leftovers.
Chicken, avocados, tomatoes and cilantro rolled up with a black bean spread. Simple-but-fun recipe kids can make for their own lunches.
Sweet frozen ice pops made with blended cucumbers and infused with sage, then finished with a sprinkle of sumac.
Lemony-sweet basil frozen ice pops. Flecked with sumac, to bring nuance to the tartness and gorgeous pink color to your Spice Pop.
Frozen ice pops made from hibiscus-mint syrup blended with lime juice, frozen into a sweet summer treat.
Ice pops made with semisweet chocolate, Aleppo pepper, Mexican piloncillo sugar, cinnamon and cream. Chocolaty and slightly spicy, with a cinnamon twist.
This classic Thai chicken dish will blow you away. It's so good you may dream about it - seriously. it’s got it all going on: umami, salty, sour, sweet. Serve it as a main dish with steamed rice or as a soup or side.
Carrots, celery, corn, herbs, and whatever else you bring home from the farmer’s market, simmered with chicken and alphabet noodles.
Tomatoes, basil, Parmigiano-reggiano, balsamic vinegar, good olive oil, a good baguette. It’s summer, and you’re living the good life, my friend.
A classic Mexican breakfast that will stop you in your tracks. A lightly fried corn tortilla topped with flavorful beans, an egg and salsa de molcajete.
Arizona-style enchiladas in a mild red chile sauce, stuffed with shredded chicken and covered with melty cheese.
An all-guajillo chile sauce for enchiladas.
Salsa made from garlic, roasted tomatoes and serrano chiles, ground together in a molcajete (mortar and pestle) and served warm.