Cheat on your basil, pine nuts, and parmesan! Customize your pesto with whatever greens, nuts, and cheeses you desire. 

Louisa Shafia, the voice behind Lucid Food, the author of The New Persian Kitchen, and this week's Guest Editor, explains how looking back at her Persian heritage was the logical step forward in her culinary career. And she's giving away three copies of her new book!

Louisa Shafia shares a traditional Persian recipe for fragrant, sweet, nutty rice.

Jason shares his secrets to a meticulously crafted turkey BLT.

Dinner tonight feels truly elevated even though, as usual, it's a cinch to throw together.

Discover the secret of buttery cooked cucumbers, and then pair them with crispy pork cutlets. 

It's Tom's turn to add his own recipe to the vast collection of fricassees. Tom's fricassee is suited to his schedule, just as spicy as he likes, and ideal for an easy-going summer dinner. 

Who says s'mores can only be eaten by a campfire?

Grub Street ran a story (that's also appearing in this week's print version of New York Magazine) on our upcoming Provisions store!

A&M have teamed up with Quarterly Co. to put together packages of their favorite things -- things that they think could be your favorites, too. Go on, give yourself a gift.