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.
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.
Burgers stuffed with melty cheese on the inside, topped with red cabbage and scallion curls and a slather of gochujang mayo. Full Korean flavor on a stuffed burger. (Seriously, is there anything else to say?)
Burgers stuffed with melty cheese on the inside and topped with chiles, grilled onions, avocados and crunchy cilantro-cabbage. Get ready to party!
Make your own, refreshing, naturally carbonated herbal soda, infused with parsley and lemon.
Make your own soda, naturally carbonated and tinted red from hibiscus leaves steeped with lime.
Make your own, refreshing, naturally carbonated lemon-lime soda.
The flavors of Mexico blend together to make the perfect dip for tortilla chips, or spread for a sandwich or wrap.
Artichoke leaves are an appetizer-delivery device, cooked until tender then topped with salmon, garlic-mascarpone and crispy fried rutabaga straws (my new favorite thing).
A sheet pan dinner that helps you clean the pan. (Seriously.) Plus, salmon-asparagus-garlicky-lemony goodness.
Traditional Mexican caramel sauce made from goat's milk. Surprisingly simple to make - drizzle it over fruit or Mucho Mango Tart, spread it on toast or between the layers of a cake, stir it into your coffee or just eat it with a spoon.
Miles of mangoes and flaky puff pastry make for a fairly simple but impressive dessert, especially when topped with homemade Cajeta de Leche.
The classic dessert, with warm caramelized bananas and vanilla ice cream, topped with rum flambe sauce.
Beer-simmered seasoned ground beef and refried beans rolled into a burrito with cheese and herbs. You can make it ahead and freeze it. Or heck, just eat it now.
A classic Italian lasagna, made with red wine Bolognese sauce and Parmesan bechamel, with a touch of pecorino Romano and parsley.