This is a quick little meal that tastes delicious. You’ll be making it all the time!

Learn how to make a seaweed pasta dish. Chef Kyungbin Min uses spaghetti noodles, a seaweed compound butter, shiitakes mushrooms, and some really fancy seaweed to make this seaweed pasta.

For this mushroom tempuras, use only one varietal or all 3. Whichever you like and/or can easily find at the grocery store!

"Caesar salad dressing is just a fancy, flavorful mayonnaise." - Chef Harrison Porter

Chef Justin Freeman uses New Jersey tomatoes because he likes the sweetness they have and he grew up eating them. But if you have a favorite, use that!

One year, Michelin Bib Gourmand Chef Chris Teigland and his wife decided to make a chipotle cranberry sauce for Thanksgiving. They loved it, and now they make it every year.

"Biker Jim" Pittenger has already shared how he makes the best biscuits for biscuits sandwiches. Now, it's time to make some sandwiches with those biscuits! First up is a fried chicken biscuit with a breakfast sausage (country) gravy. When you add about 1/2 cup of gravy to a biscuit, you don't need any other condiments!

"Caesar salad dressing is just a fancy, flavorful mayonnaise." - Chef Harrison Porter

Do you love biscuit sandwiches but hate when the biscuit crumbles apart as you eat it? Jim "Biker Jim" Pittenger shared this recipe for making the best biscuits for biscuit sandwiches. They are delicious and they don't fall apart while you are eating them. This is the foundational biscuit for a biscuit sandwich.

Want to feel like a five year old again? Make this tuna melt sandwich, inspired by how Chef Chris Teigland’s mom would make them for his as a kid. It’s a little trashy, and very cheesy.

Hop Alley is a Michelin Bib Gourmand restaurant in Denver, Colorado. Chef Geoff Cox, who has worked in the kitchen at Hop Alley since it opened (and has been the executive chef for the last 8 years) was kind enough to share how to make one of the restaurant's most popular dishes – Chilled Tofu in Bang Bang Sauce.

Learn how to make shrimp toast on milk bread. We’ll use a food processor to make a coarse shrimp paste and serve it with a gochujang sweet and sour sauce!

Is it always gumbo season? This chicken and sausage gumbo is the same one Chef Patrick Ayres makes at his restaurant in Steamboat springs. And in a twist you probably never saw coming, the rice gets cooked in the oven.

This is a simple, and very straightforward way to pickle cucumbers. You could apply this same pickling process to any other vegetables you have – whether it’s a farmers market haul or some onions that are about to go bad.

“I know a lot of people like to work with grams to make sure that it’s absolutely right. But I learned this from my grandma so I do things based on feel,” says James Beard Nominated Chef Bo Porytko. “This is my base recipe, and then I’ll add a little more flour or milk if I need to.”