There are few things I love more than a really good tomato sauce, and this one is especially perfect for peak summer tomato season. It’s a great way to use up those overly ripe tomatoes that have been sitting on your counter, transforming them into something sweet, jammy, and full of flavor.

The tomatoes cook down with shallots, garlic, and Calabrian chili, then get built with a splash of white wine and chicken stock before being finished with lemon zest and butter. The cod gently poaches right in the sauce, becoming tender and flaky while soaking up all of those flavors.

Ingredients

• 16 oz cod, cut into 2 portions

• 1½ cups cherry tomatoes, halved

• 1 large shallot or 2 small shallots, thinly sliced

• 2–3 cloves garlic, thinly sliced

• ¼ cup dry white wine, optional

• 1 cup chicken stock or water

• 1 tbsp tomato paste

• 1 tsp Calabrian chili

• 1 tbsp butter

• Olive oil

• Salt

• Black pepper

• 2 tbsp smoked tomato oil (or extra virgin olive oil)

• Lemon zest

• Fresh basil

• Lemon zest

• Red chili flakes

• Ricotta salata, optional

Method

1. Start the aromatics.
   Add a generous drizzle of the Algae Cooking Club Smoked Tomato oil (or olive oil) to a large sauté pan over medium heat. Add the sliced shallots and a pinch of salt. Cook until softened and translucent, about 3–4 minutes. You don’t want any color on the shallots.

2. Add the garlic.
   Add the sliced garlic and cook for about 1 minute, stirring frequently so it doesn’t burn.

3. Build the tomato base.
   Add the cherry tomatoes and season with a little salt and pepper. Cook until the tomatoes begin to soften and blister, gently stirring them around the pan.

4. Deglaze.
   Add the white wine and let it reduce by about half. If you’re skipping the wine, simply move on to the stock.

5. Start building the sauce.
   Add about half of the chicken stock or water. Let the mixture come to a gentle simmer, stirring occasionally and pressing down on some of the tomatoes with the back of your spoon to help them break down.

6. Add the tomato paste and Calabrian chili.
   Once the sauce is bubbling and beginning to reduce, stir in the tomato paste and Calabrian chili. Let everything cook together until the sauce thickens and isn’t overly liquidy.

7. Finish the sauce.
   Add the remaining stock and let the sauce reduce slightly again. Taste and adjust the seasoning with salt and pepper. Add a generous amount of lemon zest, then stir in the butter until melted and incorporated.

8. Poach the Cod.
   Gently nestle the cod portions into the sauce and lightly season the tops with salt. Cover the pan with a lid and reduce the heat to medium-low. Cook for 6–8 minutes, depending on the thickness of your fish, until the cod is opaque and flakes easily.

9. Serve.
   Spoon the tomato-shallot sauce over the cod and finish with fresh basil, lemon zest, cracked black pepper, and red chili flakes. Add a little crumbled ricotta salata if you want some salty creaminess.

   

While I made this with cod, the recipe works beautifully with other mild white fish too — halibut, sea bass, or whatever looks freshest at your fish counter. I served mine over a simple lemon orzo, but pasta, rice, or a thick slice of toasted crusty bread would all be just as delicious. And honestly, the bread might be my favorite way to eat it because you need something to soak up every last bit of that sauce.

If you’re looking for a meal prep lunch that is actually exciting to eat all week, this is it. These soba noodles are tossed in the most delicious creamy ginger-tahini dressing with crunchy cucumbers, carrot ribbons, edamame, and fresh herbs. It’s nutty, tangy, a little spicy, and somehow gets even better after sitting in the fridge.

I love this recipe because it’s packed with protein, fiber, and tons of fresh veggies, but most importantly, it does not taste like sad meal prep. Add some grilled chicken or shrimp on top and you have yourself a seriously delicious lunch.

Ginger Tahini Dressing

• 2 heaping tbsp tahini

• 2 tbsp soy sauce

• 2 tbsp rice vinegar

• 1 tbsp toasted sesame oil

• 1 tbsp mirin

• Juice of 1 lime

• 1 tbsp agave

• 1 tbsp Sriracha

• 1 tbsp freshly grated ginger

Soba Noodle Salad

• Soba noodles, enough for 4 servings

• 1 cup edamame, frozen

• 3 Persian cucumbers, thinly sliced

• 1 large carrot, shaved into ribbons

• 2–3 green onions, thinly sliced

• 3 tbsp fresh cilantro, chopped

• Grilled chicken or shrimp, optional

Method

1. Cook the noodles.
Cook the soba noodles according to the package directions. During the last minute of cooking, add the frozen edamame directly to the pot.

2. Rinse.
Drain the noodles and edamame, then rinse thoroughly under cold water to stop the cooking process and cool everything down. Give them a good shake to remove any excess water.

3. Make the dressing.
In a small bowl, whisk together the tahini, soy sauce, rice vinegar, sesame oil, mirin, lime juice, agave, Sriracha, and grated ginger until smooth and creamy.

Taste and adjust to your liking—more Sriracha if you like it spicy, more agave if you want it sweeter, or an extra squeeze of lime if you want more brightness.

4. Toss it all together.
Add the cooled soba noodles and edamame to a large bowl along with the cucumber, carrot, green onion, and cilantro. Pour over the ginger-tahini dressing and toss until everything is evenly coated. Serve with grilled chicken or shrimp for added protien!

This is one of my favorite meal prep recipes because it holds up so well in the fridge. The noodles stay delicious, the vegetables keep their crunch, and all of those flavors have time to hang out and get even better. No more sad, boring, and flavorless meal prep lunches!!!!

Sometimes it's too hot to spend hours in the kitchen and these salmon poke bowls are exactly what I'm craving. They're fresh, light, incredibly flavorful, and come together with very little cooking. Marinated sashimi-grade salmon is served over seasoned sushi rice with a bright cucumber salad, creamy avocado, and all the toppings. You can also easily make them your own by swapping in tuna or hamachi and using whatever toppings you love most.

For the Cucumber Salad

• 3–4 Persian cucumbers, thinly sliced

• 4 tbsp rice vinegar

• 2 tbsp sesame oil

• 2 tbsp mirin

• 2 tbsp ginger dressing (optional)

• 1 tsp salt

• 2 tbsp sugar

For the Salmon Poke

• 16 oz sashimi-grade salmon (or tuna), cut into bite-sized cubes

• ½ of a medium sweet onion, thinly sliced

• 2 green onions, thinly sliced

• 3 tbsp low-sodium soy sauce

• 1 tbsp rice vinegar

• 1 tbsp mirin

• 1 tbsp sugar

• 1 tsp sriracha

• 2 tbsp sesame oil

  

For the Sushi Rice

• 1 cup of rice

• 2 tbsp rice vinegar

• 2 tbsp mirin

• 1 tsp salt

• 2 tbsp sugar

Toppings

• Avocado, sliced

• Seaweed salad

• Pickled sushi ginger

• Green onions

• Furikake

• Spicy mayo

Instructions

1. Cook and season the rice. Prepare the sushi rice according to the package instructions. While it’s still warm, stir together the rice vinegar, mirin, salt, and sugar until dissolved. Gently fold the seasoning into the rice and let it cool slightly.

2. Marinate the salmon. In a medium bowl, combine the soy sauce, rice vinegar, mirin, sugar, sriracha, and sesame oil. Add the cubed salmon, sweet onion, and green onions, then gently toss until evenly coated. Refrigerate while you prepare the remaining components.

3. Make the cucumber salad. In a separate bowl, combine the rice vinegar, sesame oil, mirin, ginger dressing (if using), salt, and sugar. Add the sliced cucumbers and toss well. Let sit for at least 10 minutes so the cucumbers can lightly pickle.

4. Mix the spicy mayo. Stir together the Kewpie mayo, sriracha, and sesame oil until smooth.

5. Assemble the bowls. Divide the seasoned sushi rice between bowls. Top with the marinated salmon, cucumber salad, avocado, seaweed salad, pickled ginger, and green onions. Finish with a drizzle of spicy mayo and a generous sprinkle of furikake.

As someone who's always craving sushi but definitely can't justify eating it every day, these poke bowls satisfy the craving at a fraction of the cost. They're the perfect weeknight dinner that’s quick, easy, fresh, and balanced without sacrificing flavor. I will be making this all summer long and so should you!

There are some recipes that look like they took hours but come together in under 30 minutes. This coconut curry poached cod is one of them.

Tender cod gently poaches in a silky coconut curry broth with mushrooms, sweet red peppers, and aromatics that make your whole kitchen smell incredible. It’s rich without feeling heavy, thanks to plenty of fresh herbs, a squeeze of lime, and just enough chili oil to wake everything up. Spoon it over a bowl of fluffy white rice, and you’ve got the kind of dinner you’ll be thinking about long after it’s gone.

If you’re looking for a weeknight meal that’s comforting, colorful, and packed with flavor, this one’s for you.

Ingredients

• 3-4 cod fillets

• 1 shallot, thinly sliced

• 3 cloves garlic, minced

• 2 green onions, sliced (save the greens for garnish)

• 8 oz mushrooms, sliced

• 1 red bell pepper, sliced

• 1 tablespoon curry powder

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon turmeric

• 8oz can full-fat coconut milk

• ½ cup water

• 1 tablespoon fish sauce

• Salt and freshly cracked black pepper

• Fresh basil

• Fresh mint

• Scallion greens

• Lime wedges

• Chili oil

• Steamed white rice, for serving

Method

Start by heating a drizzle of olive oil in a sauté pan over medium heat and add the shallot, garlic, and the white parts of the green onions with a small pinch of salt. Cook for 2–3 minutes, stirring often, until fragrant and softened. Add the mushrooms and red bell pepper and continue cooking until the vegetables begin to soften, about 3-5 minutes.

Sprinkle in the curry powder, cumin, paprika, garlic powder, onion powder, and turmeric. Stir constantly for about 1 minute to toast the spices and bloom their flavor. Pour in the coconut milk, water, and fish sauce and stir everything together and bring the mixture to a gentle boil.

Season the cod with salt and pepper, then nestle the fillets into the broth. Reduce the heat to medium, cover, and cook for 6–8 minutes, or until the fish flakes easily with a fork. Finish with plenty of fresh basil, mint, and the reserved scallion greens. Squeeze fresh lime juice over the top and drizzle with chili oil. Serve immediately over fluffy white rice, making sure to spoon plenty of the coconut curry broth over everything.

This is one of those recipes that tastes like it simmered all day, even though it comes together in about 30 minutes. It’s cozy, bright, and endlessly adaptable by swapping in whatever vegetables you have in the fridge or use salmon or shrimp instead of cod. The broth is the real star, so don’t skip the rice because you’ll want something to soak up every last spoonful.

I’m on a mission to prove that weeknight dinners can be both simple and something you actually crave.

These Honey Dijon Glazed Chicken Thighs are sticky, sweet, and tangy, paired with a fresh asparagus and pea salad for the perfect contrast of flavors and textures. It’s the kind of meal that looks like you put in way more effort than you actually did.

The best part is it all comes together in just 30 minutes, giving you a dinner that's packed with flavor, loaded with fresh vegetables, and satisfying enough to earn a spot in your regular weeknight rotation.

Proof that a classic chicken-and-veggie dinner just needed a little personality.

For the Chicken:

• 4 boneless skin on chicken thighs

• 2 tbsp whole grain dijon mustard

• 2 tbsp honey

• 1 tbsp lemon juice

• 1 tbsp rice wine vinegar

• 1 clove garlic, grated or minced

• 2 tbsp butter

• 1/4 cup of water

• Pinch of salt

First, pat the chicken thighs dry and season generously with salt and black pepper. The seasoning is simple since the sauce brings most of the flavor. I prefer boneless skin on chicken thighs but you can do bone-in as well!

Heat a little oil in a skillet over medium-high heat and sear the chicken skin-side down until golden and crispy, about 4–5 minutes. Flip, then transfer to a 350°F oven and cook for about 10 minutes, until cooked through. If you’re using bone-in chicken thighs the oven time will be longer.

While the chicken is in the oven, make the glaze. Whisk together Dijon mustard, honey, lemon juice, rice vinegar, garlic, a splash of water, and salt until smooth.

Remove the chicken from the oven and return the pan to the stove over medium heat. Pour in the glaze and let it bubble and reduce slightly. Once the sauce is reduced and is looking more like a glaze, add a knob of butter and baste the chicken until glossy and coated.

For the Salad:

• 1 bunch asparagus, cut on a 1-inch bias

• 2–3 Persian cucumbers, thinly sliced

• 1 cup frozen peas

• 1 shallot, thinly sliced

• 2 tbsp mint

• 1 tbsp parsley

• 2 tbsp olive oil

• 1 tbsp rice vinegar

• 1 tbsp lemon juice and zest

• Zest of ½ lemon

• Salt and black pepper, to taste

This salad starts by quickly blanching the asparagus and peas for about 1 minute, just until bright green and tender-crisp. Immediately transfer them to ice water to stop the cooking and lock in that fresh crunch.

In a large mixing bowl, combine the blanched vegetables with cucumber, shallot, mint, parsley, and lemon zest.

For the dressing, keep it simple: whisk together lemon juice, rice vinegar, olive oil, salt, and black pepper until emulsified. Toss everything together until evenly coated.

Optional additions include crumbled goat cheese and toasted pistachios for extra creaminess and crunch. I served this with steamed jasmine rice to soak up all that delicious sauce.

Stop eating boring chicken dinners and try this recipe instead :)

Ingredients

For the short ribs

• 3.5 lbs bone-in short ribs

• 1 yellow onion, roughly sliced

• 4–5 scallions, whites and greens separated

• 3-inch piece ginger, roughly sliced

• 4–5 large garlic cloves, smashed

• 1 cup soy sauce

• 1 (8 oz) can pineapple in juice

• 1 quart beef broth

• 2–3 tbsp rice vinegar

• Salt

• Neutral oil, for searing

For the pineapple salsa

• 1 cup fresh pineapple, small diced

• 2 scallions (greens only), thinly sliced

• 4–5 sprigs cilantro, chopped

• 1 tbsp rice vinegar

• 1 tsp sesame oil

• 1 tsp olive oil

• Salt, to taste

Instructions

1. Sear the short ribs

First step is to generously season the short ribs with kosher salt and heat a large heavy-bottomed pot or Dutch oven with a drizzle of oil. Sear the ribs on all sides until deeply browned and don’t rush this part. Work in batches if needed, and remove meat and set aside.

2. Add Aromatics

In the same pot, add the onion, garlic, ginger, and scallion whites. Cook until softened with a little color, about 3–5 minutes to develop some flavor.

3. Deglaze & braise

Pour in the beef broth and scrape up all the fond (browned bits from the bottom of the pot). Add the soy sauce, rice vinegar, and the entire can of pineapple (juice included). Bring to a boil, then return the short ribs to the pot. Biggest mistake when making this recipe is to over salt the braising liquid because as this cooks the salty flavor from the soy and the seasoning on the beef will intensify.

Let simmer on the stove for about 10 minutes, then transfer to a 400°F oven.

4. Cook low and slow

Braise for 1 hour, then flip the ribs and make sure nothing is sticking. Return to the oven for another 2 hours, until the meat is very tender and falling off the bone. The hardest part is waiting for the braise but trust me it will be worth it.

5. Reduce the sauce

Once the meat is falling off the bone, tender, and delicate, remove the short ribs from the pot and set aside. Discard the bones and strain out the aromatics.

Bring the sauce to a boil and reduce by about half, until it thickens into a glossy, savory-sweet glaze. Taste for salt and adjust accordingly.

Return the short ribs to the sauce and cook for another 5-10 mins allowing the meat to glaze and meld with the sauce.

Pineapple Salsa

In a bowl add in small diced fresh pineapple, thinly sliced scallion greens, and cilantro stems and leaves. Toss with rice vinegar, sesame oil, olive oil, and salt. Adding this bright and fresh topping cuts through the richness of the braised short ribs and is the perfect flavor balance.

Serve

Serve the short ribs over white rice with plenty of sauce and a spoonful of pineapple salsa. The combination of rich and fresh makes every bite feel balanced and satisfying. It’s one of those recipes I come back to again and again, and it never fails to impress.

If you’re new here—hi, I’m Tori. I’m a restaurant line cook, private chef, and occasional server, currently living out my dream (and surviving the chaos) in NYC.

I was born and raised in Southern California, where I grew up cooking for friends and family and basically never wanting to leave the kitchen. Feeding people I love has always been my thing—there’s just something about creating a really good bite and watching someone light up over it.

I’ve been working in restaurants since high school- starting as a dishwasher and prep cook, which definitely was not glamorous but gave me a taste of what kitchen life is like. In college, I studied business and food studies (sco ducks duh) and continued cooking for my friends any chance I got.

After college, I took a leap of faith and moved to New York to attend the Institute of Culinary Education. It was a lifelong dream, and it completely changed the game for me—sharpening my skills, connecting me with incredible people, and giving me a real shot in such a competitive (and very intense) industry.

Now I’m bouncing between front of house, back of house, and private clients, recipe developing, and creating content—which is as hectic as it sounds, but also incredibly rewarding. I feel really lucky to be able to cook for so many different people in so many different ways.

On here, I’ll be sharing recipes, food journals, behind-the-scenes moments, and what it’s actually like working in this industry.

Thanks for being here—more to come :)