Recipes

This beautiful chicken dish created by our wonderful creator partner, Carolina Gelen, features just a few simple ingredients, and comes together fairly quickly with just one skillet. We recommend making a side of your favorite rice to serve it over, and as always, a simple salad with a nut oil vinaigrette on the side.   If you liked this video, find more of Carolina below! Follow Carolina on Instagram and TikTok Subscribe to Carolina's newsletter, SCRAPS Preorder Carolina's cookbook, Pass the Plate: 100 Delicious, Highly Shareable Recipes (ships September 2024!)

Warm weather brings juicy stone fruit, which is the perfect partner for creamy Italian burrata. The combination makes a delightful first course for an alfresco meal, though it is so delicious it could almost be a dessert. Dressed with an unusual chopped pistachio vinaigrette that’s enlivened with balsamic vinegar and pistachio oil, this sweet and savory dish will be your new go-to summer salad.

A hint of Spanish smoked paprika lends an unexpected fragrance to this bright, refreshing salsa, which enhances the meaty richness of the swordfish. The salsa also makes a good topping for other white-fleshed fish or for sautéed chicken breasts or thighs. If possible, assemble the salsa, except for the pistachios, an hour in advance of serving, and let sit at room temperature to allow the flavors to mingle. Then stir in the pistachios when ready to serve.

This classic cacio e pepe made with La Tourangelle White Truffle Infused Oil is a recipe for a romantic night in. The perfect anytime dinner for one, two or ten is a balance of delicious cheeses, fresh cracked pepper, and flavor rich white truffle infused finishing oil.