Every June, we celebrate Pride Month with food. Whether it’s by sharing family meal stories, volunteering at food-focused nonprofits, or by making recipes with our favorite LGBTQIA+ chefs, we believe that there’s something powerful about gathering around the table to celebrate authenticity, acceptance, and love.
This year, we’re welcoming Pride Month with recipes from three of our own teammates and members of our House of Thrive employee resource group, which represents our LGBTQIA+ employees. From zesty pastas to serve to your chosen family to fluffy biscuits that remind you where you’re from, these meaningful recipes are perfect for however you decide to celebrate Pride.
“Growing up, I’ve always used food as my love language; cooking for the people I love as a means of expressing my appreciation for them. This recipe came from a place of combining things that my family loved in one single dish — lobster, chili, lemon, and watercress. To me, Pride is the freedom to celebrate who we love freely. It also means family, whether by blood or your chosen family; people who value you for you and love you just the way you are.”
—Jeff, Art Director for Design & Organic Social
Yield: 2 servings
Active Time: 20 minutes
Total Time: 30 minutes
Ingredients:
2 lobster tails
1 tablespoon water
1 stick unsalted butter (4 oz), divided
½ pound linguine
6 cloves garlic (2 minced, 4 whole)
½ teaspoon red pepper flakes (optional)
1 tablespoon Maldon salt
1 red chile pepper
1 lemon, zest and juice
⅓ cup extra virgin olive oil
1 handful watercress, torn (or baby arugula)
Parsley, to garnish
4 cloves garlic
Pinch of salt
Instructions:
To poach the lobster tails:
Cut and pry open lobster tails using kitchen shears and remove them from their shells. Discard shells.
In a small pan, add the water and half the butter. Once the butter melts, add two minced garlic cloves, red pepper flakes (if using), and the remaining butter.
Once all the butter is melted and incorporated, add the lobster tails. Poach until opaque, turning every minute, for a total of about 5-6 minutes.
Remove lobster tails from pan and dice into bite-sized pieces.
To make the pasta:
Boil the pasta in salted water according to package instructions.
Meanwhile, in a mortar and pestle, add 4 garlic cloves and salt and grind until a smooth paste forms. Add the chile pepper (seeds removed if spice is not your forte) and lemon zest and mix through.
Add the mixture to a large mixing bowl, and add the oil, lemon juice, and lobster and mix gently, taking care not to break the lobster pieces.
Drain the pasta and add to a large bowl.
Add the lobster sauce to the pasta and toss, then add in the watercress and toss again.
Top with parsley, extra red pepper flakes, and more lemon juice. Serve warm.
“I’m originally from North Carolina, so buttermilk biscuits have always been one of my go-to recipes that I share with friends and loved ones. Being a queer person from the South, I didn’t always feel accepted growing up. I’m still proud to be from North Carolina and I’ve carried the culture of southern hospitality and kindness with me throughout life, no matter where I’m living or cooking. These pair excellently with fried chicken, of course!”
—Alex, Organic Social Content Creator
Yield: 10 biscuits
Active Time: 15 minutes
Total Time: 1 hour 20 minutes
Ingredients:
For the roasted garlic:
1 head garlic
½ teaspoon olive oil
Pinch of salt
For the biscuits:
3 cups all purpose flour
1 ½ tablespoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
2 teaspoons cane sugar
6 tablespoons butter, cold and cut into cubes
1 cup mixed herbs (parsley, dill, tarragon, chives), chopped
1 cup buttermilk
1 egg mixed with 1 tablespoon milk, for egg wash
Flaky salt, for topping (optional)
Instructions:
Roast the garlic:
Preheat the oven to 400º F.
Chop off the root of the garlic bulb, leaving the cloves attached.
Spread the olive oil on the open end of the cloves and season with a pinch of salt. Wrap in foil and place cut side up on a sheet tray.
Bake for 45 minutes to 1 hour, until the cloves are golden and soft. Let cool before opening.
Leave the oven at 400º F to bake the biscuits.
Make the biscuits:
Add the all purpose flour, baking powder, baking soda, and kosher salt to a large mixing bowl and whisk together. Add the cubes of butter and pinch between your fingertips to break them into the flour mixture. Keep working until the butter pieces are lentil-sized or smaller.
Squeeze 6 roasted garlic cloves (or more if you really like garlic!) into the bowl and pinch between your fingers until it’s broken into small pieces. Add the chopped herbs and stir until combined.
Make a well in the center of the bowl and pour in 1 cup of the buttermilk. Stir with a wooden spoon until a soft and crumbly dough begins to form. Turn the dough out onto a floured work surface and knead together until it stays in one piece. Fold the dough in half and flatten it again to create layers. Repeat 3 times, adding flour as needed to prevent sticking.
Use a rolling pin to flatten the dough to 1-inch thickness. Dip a 3-inch biscuit cutter in flour and cut out the biscuits. Place on a baking sheet, then reroll scraps and cut more biscuits. Place the baking sheet in the fridge for 10-20 minutes.
Once the dough is cooled, lightly brush the egg wash on top of the biscuits and sprinkle some flaky salt on each. Bake for 18-22 minutes at 400º F, until risen and golden brown. Let cool slightly before serving. Enjoy!
“The most basic of congee bases begins with almost nothing — just rice, water, and a bit of salt — but it holds space for so much more. To me, this simple dish is the ultimate ‘food as a love language’. Like love, it’s not always loud; it doesn’t need to be elaborate to be meaningful, but is consistently comforting, accessible, and well-rounded. It’s humble and adaptable, a blank canvas that welcomes whatever you have or whatever you’re craving — from pickled vegetables to soft-boiled eggs, infused oils, chicken, or scallions. In every bowl, the ingredients come together in one gentle, warming bite, each element held close and made whole by the rice.”
—Lina, Social Media Strategist
Yield: 3 servings
Active Time: 5 min
Total Time: 30 min
Ingredients:
½ cup jasmine rice
4-5 cups filtered water (or broth)
Salt, to taste
4 eggs, room temperature
¼ cup mirin
¼ cup soy sauce
¼ cup sake (or water)
1 tablespoon cane sugar
Suggested toppings: Chili oil, chili crisp, sesame oil, soy sauce, fresh cilantro, fresh scallion
Instructions:
To make the congee:
Rinse rice 1-2 times to get rid of any dust or impurities, but not so much that the water runs clear (you don’t want to wash off all the starch, as this gives the rice a smooth and creamy consistency).
Add filtered water and rice to a pot. Bring to a boil over medium-high heat, then reduce to a simmer over medium-low heat and partially cover with a lid. Do not stir yet (stirring will make the rice stick to the bottom).
After 20 minutes, vigorously whisk the rice. This significantly reduces the cooking time, physically releasing the starches for that smooth and creamy consistency.
Season with salt to taste.
(Note: Congee will thicken as it cools. You can always add more liquid to thin it to your liking.)
To make the ramen eggs:
Make a marinade by adding the mirin, soy sauce, sugar, and sake (or water) to a saucepan over medium-low heat. When it starts to bubble, reduce the heat to keep it at a gentle simmer for 5-10 minutes (or until the alcohol scent from the sake, if using, is no longer present). Set aside to cool.
Bring a pot of water to boil over high heat, then reduce to medium-high. Use a slotted spoon to gently drop the eggs into the pot, and immediately set a timer for 6 minutes and 30 seconds.
While the eggs are cooking, prepare an ice bath (a low, shallow bowl of ice and water).
When the timer goes off, use a slotted spoon to quickly transfer eggs to the ice bath.
When cool to touch, crack and peel the eggs. Rinse off any shell bits, then place in a container or silicone baggie with the cooled marinade.
Let the eggs marinate in the fridge for at least 4 hours, or store for up to 3 days.
Serve the congee hot with the eggs and any other toppings of your choice.
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Amy Roberts
Amy Roberts is Thrive Market's Senior Editorial Writer. She is based in Los Angeles via Pittsburgh, PA.