About Well Seasoned

Recipes that impress, with minimal effort!

If you want to cook the kind of food that makes the table go quiet at the first bite, without spending all day in the kitchen, you’re in the right place.

Well Seasoned Studio was founded in 2017 by Ari Laing, a former NYC line cook who trained at Perilla and Perry St. Every recipe brings real restaurant technique to busy home kitchens, explained clearly enough that it works the first time.

Our Mission

We make restaurant-worthy food doable for every busy home cook. From the first chop to the last bite, you’ll get chef-backed technique, step-by-step photos, and flavor-first recipes that simply work.

What You’ll Find Here

• Elevated weeknight meals: From 20-minute salmon to slow-braised roasts, every recipe balances speed with sophistication.
• Dinner-party confidence: Full menus, wine pairings, and make-ahead timelines, so entertaining feels effortless.
• Ingredient-driven cooking: High-quality, seasonal ingredients, because great flavor starts at the source.
• Kitchen know-how: Knife skills, pan sauces, and chef secrets woven into every recipe, so lessons become habits.
• Family-friendly flexibility: Tested on picky eaters and adventurous palates alike. My house has plenty of both.

What You Won’t Find Here

• “Weeknight” recipes that secretly take three hours. If a recipe needs time, I’ll say so up front and show you why it’s worth it.
• Steps that don’t make the fish better. Restaurant kitchens taught me to cut anything that doesn’t earn its place.
• A specialty ingredient you’ll use once. If I call for one, I’ll tell you where to find it and what else to do with it.
• Recipes that only worked once. If it doesn’t work every time, it doesn’t get published.

Start Here: Reader Favorites

• Fall-apart tender braised beef chuck roast
• My family’s decades old latke recipe
• Tender, flaky broiled miso salmon
• Croissant breakfast casserole with bacon and Gruyère
• Impossibly moist carrot cake with cream cheese frosting
• My personal favorite browned butter miso chocolate chip cookies

Browse the full recipe index →

Why Trust Well Seasoned?

Every recipe is developed and tested by Ari, a chef who cooked on the line at Perilla under Chef Harold Dieterle and at Perry St, which held a Michelin star at the time, under Chef Cedric Vongerichten. Recipes are made, and remade, until they work every single time. You can read exactly how that works in our Editorial Policy.

Today the site holds more than 800 tested recipes, and over 200,000 home cooks follow along on social.

Featured in: Today Show Food, Town & Country, PopSugar, Apartment Guide, Food52, Feedfeed, Bake from Scratch and more.

Join The Community

One weekly email with new recipes, make-ahead menus, and pro tips, plus the occasional wine pick for when 5 p.m. rolls around.

→ Sign up and never wonder “what’s for dinner?” again.

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