365 Magazine

Shola Olunloyo’s Charred Steak with Olive Oil from Phil’s Favorites by Phil Rosenthal.

Hearty vegetarian chili packed with beans, vegetables, and warm spices. A cozy, protein-rich meal perfect for weeknights. Easy, flavorful, and comforting.

These banana pancakes from In Edith’s Kitchen blend ripe bananas into a fluffy batter for naturally sweet, moist pancakes. Edith’s recipe balances flavor with subtle vanilla and cinnamon notes, perfect with maple syrup or honey. Simple yet comforting, they’re a delicious way to start any morning or weekend brunch with a touch of warmth.

In In Edith’s Kitchen, Edith’s flautas blend crispy corn tortillas with seasoned fillings for a crunchy, flavorful bite. This recipe highlights bold Mexican-American flavors, perfectly balanced with fresh avocado creamy salsa. Simple yet satisfying, Edith’s flautas bring comforting textures and vibrant tastes, reflecting her heartfelt, home-style cooking.

Bold, briny, and beautifully simple—this one-pan dinner brings all the flavors of a classic puttanesca to the table without the pasta. Roasted with burst tomatoes, olives, capers, and anchovies, the fish comes out perfectly tender and full of flavor.

Ingredients Instructions Roasted Garlic Herb Butter Ingredients Instructions MAKES 1 4 OZ–1 LB (400–450 G) Excerpted from Garlic, Olive Oil + Everything Mediterranean: Simple Recipes for the Home Cook. Copyright © 2025 by Daen Lia. Photography Copyright © 2025 by Armelle Habib. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights … Read more

Savor the essence of the Florida Keys with this wood-fired grilled spiny lobster recipe from Kindler Wood-Fired Fare at Three Waters Resort & Marina in Islamorada.

There are as many recipes for cod cakes as there are for chowder. What makes the cakes at Lucky Hank’s one of the most popular dishes? Sweet chunks of poached cod

PREP TIME 15 minutes • COOK TIME 15 minutes • TOTAL TIME 30 minutes • SERVES 4 I have the deepest love for this pizza. It reminds me so much of the buffalo chicken pizza I’d order back in Ohio. It was a rare night when we ordered in pizza, but any time I could … Read more

Let me tell you—this skillet almost didn’t make it into the book. I added it in the eleventh hour (literally), because it was just too delicious to leave out!

I used to live a hard and fast life, pounding late-night Italian meatball subs and deli meat–filled sandwiches. It never even crossed my mind to cook a meal. This simple dish is my vegan take on a classic pairing and reminds me that I have accepted my past and now make choices that reflect who I am today.

Salmon choices matter. If we manage things correctly, gorgeous Bristol Bay sockeye will be around for a lot longer. I wish we could say that for so many of the other salmon runs in the Northwest. Salmon is in trouble, and farmed salmon is gross (flabby in taste, and it pollutes the ocean).