Entrees
Wedge Salad with Sour Cream Dressing
$8.95
Test kitchen editor Molly Baz's wedge salad reimagined! Mini-wedges of gem lettuce with diced avocado and a ranch-inspired sour cream dressing. Serves 1-2.
Broccoli Caesar
$12.95
Crunchy shaved broccoli and shredded Napa cabbage with classic Caesar dressing and Parmesan. Serves 1-2.
Spicy Pork Soup with Noodles and Greens
$12.95
Ground pork in an aromatic chicken broth with long wheat noodles and wilted greens.
Baked Pasta with Sausage and Broccolini
$16.95
Baked shells in a creamy Fontina sauce with Italian sausage and tender chopped broccolini.
Rigatoni with Cauliflower Bolognese
$15.95
A vegetarian bolognese from Andy Baraghani in the test kitchen: Umami-rich mushrooms and finely chopped cauliflower create a sauce with all the depth of the classic ragu.
Cider-Braised Pork Shoulder with Butternut Squash
$17.95
Pork shoulder cooked low-and-slow until the meat is completely falling apart. Served with roasted butternut squash and apple cider-soy sauce braising liquid spooned over.
Crispy-Skinned Chicken Thighs with Glazed Brussels Sprouts
$16.95
Oven-roasted, skin-on boneless and juicy chicken thighs. Served with honey-glazed and charred brussels sprouts.
Short Rib Skewers with Peanut-Chile Oil and Bok Choy
$17.95
Short rib skewers, marinated in coconut milk with lemongrass, ginger, and garlic, then grilled?a recipe from test kitchen editor Chris Morocco. Served with a spicy-crunchy peanut oil and crisp-tender bok choy.
Spicy Sambal Chicken Skewers with Garlic-Fried Rice
15.95
Grilled skewered dark-meat chicken with a sweet-and-spicy sambal glaze, served with fried short-grain rice with garlic chips, sesame oil, cilantro, and scallions.
$Dinner for Two
Baked Pasta with Sausage and Broccolini
$16.95
Baked shells in a creamy Fontina sauce with Italian sausage and tender chopped broccolini.
Rigatoni with Cauliflower Bolognese
$15.95
A vegetarian bolognese from Andy Baraghani in the test kitchen: Umami-rich mushrooms and finely chopped cauliflower create a sauce with all the depth of the classic ragu.
Cider-Braised Pork Shoulder with Butternut Squash
$17.95
Pork shoulder cooked low-and-slow until the meat is completely falling apart. Served with roasted butternut squash and apple cider-soy sauce braising liquid spooned over.
Crispy-Skinned Chicken Thighs with Glazed Brussels Sprouts
$16.95
Oven-roasted, skin-on boneless and juicy chicken thighs. Served with honey-glazed and charred brussels sprouts.
Short Rib Skewers with Peanut-Chile Oil and Bok Choy
$17.95
Short rib skewers, marinated in coconut milk with lemongrass, ginger, and garlic, then grilled?a recipe from test kitchen editor Chris Morocco. Served with a spicy-crunchy peanut oil and crisp-tender bok choy.
Spicy Sambal Chicken Skewers with Garlic-Fried Rice
15.95
Grilled skewered dark-meat chicken with a sweet-and-spicy sambal glaze, served with fried short-grain rice with garlic chips, sesame oil, cilantro, and scallions.
$Side Dishes
Garlic-Fried Rice
$6.95
Test kitchen editor Andy Baraghani's garlic-fried rice, with sesame oil, cilantro, scallions, and a shower of crisp garlic chips.
Glazed Brussel Sprouts
$6.95
Molly Baz's brussels sprouts: roasted until well-browned and completely tender; then tossed with honey, vinegar, and crushed red pepper flakes. Sweet, spicy, and roasty-toasty.
Slow-Roasted Butternut Squash
$6.95
Butternut squash halved and roasted until meltingly tender, then scooped out and sauced with cider and soy-sauce pork braising liquid.
Crisp-Tender Bok Choy
6.95
Bok Choy is cooked with garlic and soy sauce until bright green and crisp-tender.
$Beverages
Canned Spindrift
3.45
$Catering
Broccoli Caesar
$29.95
Crunchy shaved broccoli and shredded Napa cabbage with classic Caesar dressing and Parmesan.
Baked Pasta with Sausage and Broccolini
$54.95
Baked shells in a creamy fontina sauce with Italian sausage and tender chopped broccolini.
Rigatoni with Cauliflower Bolognese
$54.95
A vegetarian bolognese from Andy Baraghani in the test kitchen: Umami-rich mushrooms and finely chopped cauliflower create a sauce with all the depth of the classic ragu.
Cider Braised Pork Shoulder with Butternut Squash
$59.95
Pork shoulder cooked low-and-slow until the meat is completely falling apart. Served with roasted butternut squash and apple cider-soy sauce braising liquid spooned over.
Crispy Skinned Lemon Chicken Thighs
$64.95
Oven-roasted, skin-on boneless and juicy chicken thighs. Served with honey-glazed and charred brussels sprouts.
Spicy Chicken Sambal Skewers
$68.95
Grilled skewered dark-meat chicken with a sweet-and-spicy sambal glaze, served with fried short-grain rice with garlic chips, sesame oil, cilantro, and scallions.
Garlic-Fried Rice
$39.00
Test kitchen editor Andy Baraghani's garlic-fried rice, with sesame oil, cilantro, scallions, and a shower of crisp garlic chips. Vegetarian.
Glazed Brussel Sprouts
$39.00
Molly Baz's brussels sprouts: roasted until well-browned and completely tender; then tossed with honey, vinegar, and crushed red pepper flakes. Sweet, spicy, and roasty-toasty. Vegetarian. Spicy.
Cauliflower Rice
$39.00
Rice-sized pieces of fresh cauliflower quickly sautéed (so it still has a little bite!) with scallions, jalapeño, and cilantro. Vegetarian.
Slow-Roasted Butternut Squash
$39.00
Butternut squash halved and roasted until meltingly tender, then scooped out and sauced with cider and soy-sauce pork braising liquid.
Crisp-Tender Bok Choy
$39.00
Bok Choy is cooked with garlic and soy sauce until bright green and crisp-tender.
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