With a love for Japanese cooking, chef Elana couldn’t help but find a spot for her favorite Asian flavors on our menu with a savory trout teriyaki. This mild fish, which is sourced domestically and sustainably thanks to our friends at Bell Farms, is marinated in hoisin and teriyaki, which creates a sticky glaze after broiling. Oh, and the classic Japanese side salad—with a homemade carrot-ginger dressing that you’ll want to recreate over and over...
Third time’s the charm! This Plated customer favorite-—and popular French bistro recipe—has been on our menu three times for good reason. The “paillard” technique of thinly pounding the meat renders it perfectly tender, and this dish has some truly unforgettable sides. We’re talking bubbly-parmesan-smothered-asparagus-and-olive oil-smashed potatoes unforgettable.
As the weather warms, so does our desire for grilling season. Chef Michelle’s souvlaki won’t have you lighting up the coals just yet though, as her take on this Greek recipe with lemon, garlic, oregano and honey-marinated chicken is pan-cooked with spinach feta rice. Topped with a traditional tzatziki sauce, this dish is as comforting as it is delicious.
While we wanted to send you a few pints to add to this British pub classic, our chefs polished them off during recipe testing. (We’re kidding.) But they do encourage you to pick up your favorite brew and add it in for a deep and flavorful variation of our crispy, battered fish and chips. Served with homemade baked fries and peas cooked in lemon juice and butter, this recipe is as good as any we’ve had at our favorite English pubs.
This recipe was inspired by one of Chef Suzanne’s favorite Chinese flavor pairings: pork and chive dumplings, which she’s brought together for one unforgettable burger! Drizzled with a Sriracha mayo and wrapped in lettuce for no-added gluten, these juicy, tender burgers are balanced by a crunchy carrot, kimchi and scallion slaw.
Homemade ravioli-making is an art we’ll gladly indulge, but we’re not above quick and easy kitchen shortcuts that still produce perfect pasta in half the time. Case in point? Our technique of swapping labor-intensive pasta sheets for wonton wrappers. Chef Suzanne fills them with the perfect spring combo of ricotta, pea, thyme and lemon juice, a creamy complement to the brown butter sauce. We’re also happily highlighting seasonal baby gem lettuce ...
Who said you have to curb your love of pasta come springtime? This seasonal twist on spaghetti and meatballs is packed with green hues from pesto, chives and peas, along with seasonal dandelion greens (yes, from the flower), which lose their bitter flavor when sauteed in garlic. We're also positive you’ll never go back to a regular meatball once you learn Chef Suzanne’s technique of adding ricotta for flavor and tenderness.
If the key to a beautiful, balanced plate is color, then chef Michelle’s doing something right with this rainbow carrots recipe. Bright, fresh, and glazed with fenugreek and garam masala, this vegetarian sautée is a hearty mashup of Indian spices, Mediterranean grains and French cheese.
All the flavors of your favorite roast beef sandwich? They’re easy to find in this hearty steak salad, which comes with a light, creamy horseradish dressing and tomatoes with a hint of sweetness from oven-roasting. We’ve also included a side of garlic-rubbed sourdough toast, should the thought of losing the bread part of this deconstructed sandwich prove to be a bit too much.
We’ll keep the cheesy puns at bay, but we’ve obviously got a lada’ love for this Mexican favorite. Flavored with chili powder and cumin (and Cholula hot sauce of course), these black bean, spinach and salsa-filled enchiladas have just the right kick without being too spicy. Served with a simple avocado salad, this is everything you want from #TacoTuesday, but now for #EnchildaEveryday.
It might be your go-to takeout order, but this classic Indian recipe is definitely worth recreating at home! Our antibiotic free, no-added hormone chicken is marinated in yogurt, garlic, ginger and garam masala and stirred into a fragrant homemade tomato sauce. Scoop and slather it over toasted naan and enjoy with a side of sauteed spinach, for a flavorful, fun night in.