Gras Double (Tripe Lyonnaise)

Gras double, or tripe lyonnaise, is a staple in the bouchons of Lyon, France. The name gras double describes the method of cooking it in two helpings of fat, which not only makes the tripe tender while still slightly chewy (about the same texture as really good calamari) but also gives it a subtle richness.

Grilled Chicken Legs with Basil and Mozzarella

This recipe is all about highlighting the natural flavors of really good ingredients. Good olive oil, fresh lemon juice, and the essential oils of freshly chopped herbs infuse the chicken legs, which are then grilled, topped with fresh basil leaves and mozzarella, and finished off quickly in the broiler. Easy, delicious, and a perfect summer recipe that won’t heat up your kitchen!

Calamari Carbonara

Healthier and more filling than pasta, the tender, toothsome squid mimics perfect al dente noodles, and swims blithely in a creamy carbonara sauce. It’s tentacular spectacular.

Lemon-Roasted Asparagus

The arrival of spring marks the peak of asparagus season in the U.S.–so celebrate with this fast, easy, but super flavorful recipe!