A hot pan, a quiet moment, and a small ball of beef. The smash burger asks for heat and confidence. Crisp edges, deep savour, and a sharp shallot and pickle sauce that cuts through the richness. Step-by-step recipe from Chef Jon Ashton.

A bowl of Pico de Gallo is summer, chopped and gently stirred, bright with lime, softened by time, and gone before you quite meant it to be.

It arrives glossy and tangled, carrying sweetness, salt, and something gently sour that makes your mouth water before the fork has even reached it. A bowl of noodles that holds an entire city.

Chef Jon Ashton's best fluffy pancake recipe from scratch — golden, tender, and impossibly light in just 20 minutes. A professional chef's foolproof method with half and half for the most tender crumb.

Golden strands of spaghetti glisten in a silky, egg-rich sauce with crisp guanciale and cracked pepper - a simple Roman masterpiece that tastes like pure comfort.

Plump mussels bathed in buttery wine, golden fries waiting to be dragged through the broth.

Spaghetti vongole is the sea on a plate: littleneck clams, garlic, chili, white wine, lemon and parsley. A Martha’s Vineyard story from Chef Jon Ashton.

The kind of dish that tastes like summer feels—ripe, tender, and just a little bit wild.

Bold, briny, and ready in minutes—this classic Pasta Puttanesca recipe features garlic, anchovies, tomatoes, olives, and capers for a fiery, flavorful dish.