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June 2014 - Page 2 of 9

  • Recipe

    Smoked Lamb Ribs with Rosemary and Fig Barbecue Sauce

    This recipe won Best Lamb Ribs and overall Grand Championship at the Meatopia Bare Bones BBQ Contest at the Eat Real Festival in Oakland, California, in 2012. The seasoning paste…

  • Recipe

    Bellini

    Unlike so many classic cocktails, there is no dispute over who invented the Bellini. Giuseppe Cipriani, founder and owner of the fabled Harry’s Bar in Venice, adored the delicately fragrant…

  • Recipe

    Rosemary Grissini

    These rich, buttery breadsticks are a great garnish for Heirloom Tomato, Burrata, and Basil Verrines. They’re also a delicious snack all on their own.

  • Recipe

    Orange Tuiles

    These thin, crisp cookies have a refreshing orange flavor and a bit of a lacy look from strips of orange zest. They’re perfect for Mango and Melon Verrines, and as…

  • Recipe

    Poppyseed Shortbread

    These sweet, crumbly cookies get a bit of color and texture from delicate poppyseeds. Don’t worry if they break a bit while cutting. Crumbled, they make a great topping for…

  • Recipe

    Homemade Pomegranate Molasses

    A key ingredient in many Middle Eastern dishes, this thick, tart syrup is simple to make from pomegranate juice.

  • Recipe

    Grilled Peaches with Dukkah and Blueberries

    Dukkah is an Egyptian blend of nuts, seeds, and spices that is so good you can eat pinches of it straight, as a snack. Daub some ripe peaches with olive…

  • Recipe

    Grilled Lamb and Figs on Rosemary Skewers

    The idea of cutting branches of rosemary for skewers must certainly have occurred to humans soon after they figured out how to build fires. Rosemary grows as a large, hardy…

  • Recipe

    Shu Mai-Style Burgers

    There are salmon and tuna burgers, and one could easily call a crab cake a crab burger. But because they lack fat, they make nice burgers but not crunchy-crusted, drip-down-the-chin…

  • Recipe

    Martini

    The martini is the great-grandfather of all stirred cocktails. I’ve found a 5:1 gin-to-vermouth ratio to be most pleasing to the greatest number of martini drinkers.