Support City Harvest by purchasing interactive, guided recipes from your favorite chefs/mixologists and any cookware or cutlery you may need!
City Harvest, New York City’s largest food rescue organization and private response to hunger, is dedicated to feeding the nearly 1.2 million New Yorkers who are struggling to put meals on their tables. They will rescue and deliver 80 million pounds of food this year and deliver it, free of charge, to hundreds of food pantries, soup kitchens, and other community partners across the five boroughs.
Skirt steak is my favorite Non-Traditional "steak" cut of beef. It is full of flavor and texture and marinates very well. This recipe is patterned off a version I learned working under one of my earliest Mentor and Friend, Ali Barker. He always used hanger steak, which this marinade will work amazing for. I would also say this is great for Flank Steak, Tri-Tip, Bavette, or any other cut that is great for marinating and grilling.
This cake is a simple, gluten-free, dairy-free teacake that can serve as either an afternoon snack or full-on dessert. The lime makes the cake seem refreshing and almost cooling in flavor.
Korean cuisine is based on bab (rice) and banchan (side dishes) as a foundational format. This recipe combines the two elements into a single delicious, one-stop meal. Eggplants are one of my favorite ingredients in the summer; in utilizing it in the bibim (mix) format where we combine rice, a sauce, and produce of choice, it is one of my go-to’s for a satisfying, comforting meal that also happens to be healthy.
Braised sunchokes in soy sauce dashi, with oyster mushrooms, oranges and truffle mayo.
Chef JP share his recipe for kimchi, a staple in Korean cuisine. Here with napa cabbage, korean radish and fermented anchovy.
A spin on a weekday dinner favorite. Make sure to use great Parmigiano for this one. And if you buy this recipe, it comes with the Quintessential Southern Italian tomato sauce, so no need to buy that one too.
In order to empower you to give as much as you can, we’ve established a ‘pay-what-you-want’ pricing model where each product has 3 fixed prices to choose from. 100% of the proceeds of a la carte recipes and All Access Pass purchases on this page will go to City Harvest (as will 25% of the commissions of Zwilling cookware and cutlery!)
Whether you purchase an All Access Pass or a la carte recipes, once you complete the purchase, we’ll add the recipes to your account and email you with a link to login so you can start using them in the meez app! Share your meals and drinks with us on social media with the #RecipesForRelief.
'Recipes for Relief' is a brand new initiative from the meez team. As Covid-19 continues to threaten the future of the hospitality industry, meez has decided to postpone our public launch. Instead, we’ve leveraged our existing technology to create an online marketplace for recipes where chefs can share their expertise and continue engaging with guests like you.
Learn to cook (or make cocktails!) at home with interactive recipes and guided video tutorials from your favorite chefs/mixologists! Easily adjust serving sizes, customize ingredient amounts, ask questions and more...100% of proceeds go back to chefs/mixologists or their organizations of choice. With every recipe purchase you can provide immediate financial relief and help save our industry.
The meez app is designed for the specific needs of professional chefs and mixologists. We’ve quickly built a new version of the app to fit the needs of the home user. We appreciate your understanding as we continue to improve the experience over time.