Kitchensurfing's Spring Menu

We all love home cooking, but sometimes life gets busy. Enter Kitchensurfing. The folks at this up-and-coming startup believe that even if you don't have the time, you should be able enjoy good food and good company. We couldn't agree more. Meet eight Kitchensurfing chefs who are pioneering this shift in home cooking, plus get their original recipes for the Ultimate Spring Menu.

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Tie-Dyed Beets

"My approach is to create dishes so delicious, you don't even notice that what you're consuming is good for you."

-Chef Ariane

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Potato Leek Rösti

"I celebrate many cuisines and flavors with seasonal, local ingredients and pull inspiration from Spain, France, India, Greece, North Africa and the Middle East."

-Chef Matthew

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English Pea Cavatelli

"My cooking style involves fresh, seasonal ingredients, vibrant colors and layering complex flavors into each dish."

-Chef Or

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Pan-Roasted Chilean Sea Bass

"I prefer classic French and American techniques with farm-to-table, seasonal ingredients."

-Chef Dante

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Tarragon Chicken with Green Bean Salad

"I'll take a dish and transform it using local, sustainable ingredients from where I live."

-Chef Mark

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Herb Biscuits with Honeyed Carrots

"Our aim is to produce substantial and comforting meals that are nutritionally balanced with local, seasonal and organic products."

-Chefs Flore and Hannah

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Toasted Oat and Barley Crumble

"The real satisfaction for me comes in bringing people together at the table and helping to create a greater sense of community in the end."

-Chef Sean

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