Our Plated Chefs in Action

Profile_elana_karp Elana Karp shared an image on Blueberry Hand Pies
Profile_elana_karp Elana Karp shared an image on Balsamic-Glazed Sirloin with Pesto Potatoes, Charred Leeks, and Mustard Aioli
We’re seeing green—and so will be anyone who misses out on this spring pea risotto, which has both a mashed pea puree and fresh shelled peas for bright, fresh flavor. What has also caught (and held) our attention? These exceptional, sustainably sourced scallops, caught off the coast of Palmer Island, Massachusetts, which are pan-roasted in butter and topped with a lemon microgreen salad.
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Profile_elana_karp Elana Karp shared an image on Cheesy Beef Enchiladas with Avocado, Spinach, and Black Beans
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.
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Profile_elana_karp Elana Karp shared an image on Mojo-Style Fish with Chayote Squash and Poblano Chile
Rumor has it that the government is warming up to Cuba. So we’re warming up our menu with a bit of their amazing mojo marinade, a bright and spicy citrus accompaniment we love for our sustainably sourced tilapia. Sautéed with Mexican squash and roasted poblano peppers, this recipe will transport you to a small town with fedora-clad locals and an island breeze—even if your passport can’t just yet!
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Profile_elana_karp Elana Karp shared an image on Brown Butter-Seared Scallops with Root Vegetable Puree
Can’t *beet* the winter cold? This vegan recipe should help! Using a fresh cooking method for stir-frying beets, this bright and spicy dish features cumin, Thai chili, turmeric and fresh curry leaves. It’s just what you need to make it through the (hopefully) last freezing month of the year.
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Profile_elana_karp Elana Karp shared an image on Tomato-Braised Tunisian Chicken
Want to learn to cook from a famous chef? While we can’t ship celebrity chefs and CHOW Tastemakers Jon and Vinny to you, we can invite them into your kitchen with this exclusive Plated recipe. Larb is a popular Thai salad of ground meat wrapped in a leaf cup, and filled with fresh flavors like Sriracha and lime. Aside from the taste, the beautiful presentation of this dish will have you feeling like a culinary VIP.
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