The secret to perfectly creamy, silky-smooth scrambled eggs is patience.

If you’ve been struggling to eat kale straight out of a bag hoping to be healthy, I’m here to save your salads.

What if I told you that you could have ice cream for breakfast every morning, and it would be one of the healthiest breakfasts possible?

Cullen skink is one of my favorite dishes to eat when it’s cold. It’s a a traditional, Scottish chowder made with smoked fish (think “New England clam chowder, but with smoke fish instead of clams”).

This delicious and easy-to-make recipe provides a memorable vegan/vegetarian option for BBQs and is great for anyone (it’s in frequent rotation at the Neumann household).

Duck is a great source of protein and iron, easy to prepare and absolutely delicious. The key to delicious duck breast is crispy skin, and the key to crispy skin is cooking it low and slow.

Sweet potatoes aren’t just for Thanksgiving. This easy-to-make recipe uses brown butter to add a depth of flavor to the traditional favorite.

Made famous by Nobu, this traditional approach to cooking black cod (sablefish) from Kyoto involves marinating the fish in a white miso-based marinade for 2-3 days.

Even if you know nothing about French cuisine, you almost certainly have had coq au vin. Originally popularized in North American in the 60s by Julia Child, this receipt is easy-to-make and full of flavor.

This Asian-influenced recipe for collard greens adds soy sauce to give an extra saltiness and depth of flavor to the potlikker that makes it taste as if it had braised for far longer than it actually does. Like a cheat code for your collards.

Apple cinnamon pancakes are easy to make, full of flavor and are certain to put a smile on everyone’s face.

This recipe is based on a style of lentil stew that is popular throughout the Caribbean. It’s simple, easy to make and packs a ton of flavor.

Larb is a type of meat “salad” popular in Laos and Thailand that is both easy and fast to make, so it's perfect for founders on a busy schedule.