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Issue 106

Brandied Apricot-Almond Slab Pie

Slab pies are like giant Pop-Tarts designed to feed a crowd. As the pie cools, the filling—made with both fresh and dried apricots—firms up enough that the slices can be…

  • Blackberry-Apple Turnovers

    With a dense crispness and a high sugar-to-acid ratio, Pink Lady apples are ideal for these pies. Even when tender, they hold their shape and retain some firmness, for a…

  • Blueberry-Vanilla Cream Cheese Pies

    These portable pies are like mini blueberry cheesecakes wrapped in puff pastry.

  • Barbary Swizzle

    The drink’s creator, Jeff “Beachbum” Berry, a cocktail historian and author of five tiki cocktail books, calls this brew a “cross-pollination of tiki with Morocco,” since it fuses classic tiki…

  • Banana Cream Tarts with Chocolate Sauce

    In this modern take on Bananas Foster, torched bananas and rum-spiked pastry cream are layered with on a cocoa-fueled crust and drizzled with a warm chocolate sauce.

  • Eggplant, Heirloom Tomato, and Buffalo Mozzarella Stacks

    Fresh mozzarella is great at soaking up flavors; in this recipe it’s enlivened by olive oil infused with thyme, marjoram, and lemon. One of the best things about this quick…

  • Frozen Hot Chocolate

    This delicious cross between a milk shake and a slushie makes for a surprisingly refreshing (and easy) summertime dessert. You can add about 1/4 cup of chocolate or coffee liqueur…

  • Egg Foo Yung with Chicken and Shiitake

    Revive this Chinese-American restaurant classic, a sort of Asian fritttata, for an easy weeknight dinner. This version gets its flavor and color from sweet red bell peppers, meaty shiitake mushrooms…

  • Fireman’s Sausage

    Serve this punchy flambéed sausage with crusty bread, or for an unexpected pairing, sweet fresh pineapple chunks. Read the Test Kitchen blog for tips on flambéing safely.

  • Fried Squash Blossoms

    Dipped in a simple tempura-like batter and fried, squash blossoms can be a crisp, unexpectedly succulent pre-dinner snack.

  • Grilled Peach and Buffalo Mozzarella Salad

    Reduced balsamic vinegar adds a tangy kick to peaches that are grilled to bring out their inherent sweetness. Be sure to choose nice, firm fruit; if the peaches are soft,…

  • Grilled Shrimp Salad with Feta, Tomato, and Watermelon

    Ripe, in-season ingredients are the key to this summery main-course salad, so use the best tomatoes and watermelon you can find.

  • Grilled Bratwurst Sandwiches with Tomato Jam and Sauerkraut

    Give those hot dogs and burgers the night off and grill up a sandwich with substance instead. Ripe tomatoes, vinegar, sugar, and fresh thyme make a tangy, jam-like condiment for…

  • Greek Salad Pitas with Olive-Garlic Tapenade

    This is the perfect sandwich for a picnic—or for anytime you're craving picnic food. The tapenade is a cinch to make and the salad mixture is portable, so feel free…

  • Green Olive Spread

    What makes this spread such a marvel is its “milk mayonnaise” base, an eggless emulsion of milk and vegetable oil. It creates a luscious, neutral canvas, allowing the flavor of…

  • Gazpacho Shots

    On a particularly hot day in Portugal, a single ice cube is often added to a bowl of gazpacho for cool relief. Here, a tomato juice ice cube and a…

  • Grilled Zucchini with Chive Oil

    The subtle, nutty flavor of walnut oil complements the chives and zucchini, but you can substitute a mild-flavored oil, such as safflower, canola, or plain (not extra-virgin) olive oil. Refrigerate…

  • German Potato Salad

    Sure, the Classic Potato Salad recipe is a winner, but for your next cookout, turn up the tangy dial and impress your guests with another classic: German Potato Salad, or create your own…

  • Lift-Off!

    This drink was invented by Blair Reynolds, bartender at Thatch Tiki Bar, in Portland, Oregon. Made with falernum, a syrup spiced with ginger and clove, it gets a fiery boost…

  • Linguine with Squash Blossoms and Lemon Cream Sauce

    Squash blossoms are pale yellow or orange and have a delicate squash flavor that seems to melt into this creamy lemon sauce.

  • Mustard-Caper Vinaigrette

  • Mediterranean Potato Salad

  • Rustic Fig and Raspberry Mini Crostatas

    An inspired combination of figs, raspberries, fresh thyme, orange zest, and honey makes these Italian-style pies an unexpected change from the familiar.

  • Sweet and Spicy Fried Peach Pies

    Fried hand pies are a southern tradition; this one makes the most of summer peaches, with hot pepper jelly and a hint of cayenne for a spicy kick.

  • Sesame Steak Salad with Asian Pears

    This fresh salad is a riff on bulgogi (Korean beef BBQ), in which Asian pears contribute a sweet note to the marinade. To get a nice, crunchy sear on the beef, make…

  • Sirloin Steaks with Garlicky Swiss Chard

    Fresh Swiss chard puts a summery spin on this basic seared steak. It's perfect for a quick weeknight dinner: after the steaks sear, they finish cooking in the oven while you cook…

  • Spicy Grilled Corn Salad with Black Beans and Queso Fresco

    Queso fresco, a mild white cheese popular in Latin American cuisines, has a feta-like texture and flavor that pairs well with the starchy corn and beans in this recipe.

  • Salt Cod and Crab Fritters

    You can prepare the fritters ahead and then fry them when you’re ready to eat. Save the potato skins for Potato Skin Curls with Fresh Herbs.

  • Spicy Pickled Onions

    These onions are a great addition to a cheese plate. Make them at least 5 days before serving to allow the flavors to develop.

  • Spaghetti Frittata with Arugula and Fresh Herbs

    If you have leftover cooked pasta in the fridge, this is a great way to use it up.

  • Southwestern Grilled Chicken Salad with Tomato and Black Bean Salsa

    Looking for a quick dinner that's heavy on the veggies and light on the meat?  The spicy salsa makes this salad so filling, you won’t even notice the smaller portion…

  • Sesame-Ginger Tofu and Shiitake Kebabs

    Extra-firm tofu is meaty and filling, and absorbs the potent flavors of a marinade, making it a fine addition to summer kebabs, whether you're a strict vegetarian or just an…

  • Steamed Mussels with Bell Peppers, Watercress, and Herbed Toasts

    When deciding what's for dinner, shellfish is rarely the first thing to come to mind. But since mussels are quick and easy, not to mention sustainable and delicious, why not…

  • Sautéed Zucchini with Za’atar and Crispy Chickpeas

    Couscous makes a nice bed for this simple side dish flavored with za’atar, a zesty Middle Eastern blend of spices and sesame seeds.

  • Southwestern-Style Potato Salad

  • Salt Cod and Corn Chowder

    Salt-drying improves the flavor and texture of otherwise bland codfish, making it flaky and toothsome, and salt cod (aka bacalhau in Portuguese, or bacalao in Spanish) is a staple ingredient…

  • Warm Marinated Olives

    Turkish bay leaves have a more complex, well-rounded flavor than the domestic variety. Here, they add a subtle, sweet astringency to a combination of green and black olives.

  • Waldorf Potato Salad

  • Chi Chi Pache

    Created by Martin Cate of Smuggler’s Cove in San Francisco, this drink is reminiscent of a creamy piña colada with a hint of spice. Visit our Drinks & Entertaining page for dozens…

  • Classic Fried Chicken

    Not only is it cheaper to buy a whole chicken than one sold in parts, but you can also use the neck, giblets, and back to make a gravy for…

  • Crisp Tea-Smoked Duck with Green Mango and Basil Salad

    Searing the duck breasts in a skillet after smoking gives them delicious crisp skin. You can substitute apples, plums, or peaches for the mangos. Extra: To learn more, watch a…

  • Coconut Noodle Soup with Tea-Smoked Shrimp

    Feel free to substitute other types of curry paste, such as yellow, green, or even the sweet and spiced massaman. Any cooked noodles (or pasta) can work in this recipe.…

  • Classic Potato Salad

    This classic version of creamy American potato salad combines Yukon Gold potatoes with onion, celery, hard-cooked eggs, and capers in a sour-cream dresing with Champagne vinegar. Create your own customized…

  • Classic Bananas Foster

    Created at Brennan's restaurant in New Orleans in 1951, this classic dessert was named after loyal customer Richard Foster. Firm, ripe bananas are sautéed in a rum-infused caramel sauce, then…

  • Chocolate-Nut Zucchini Bread

    Got more zucchini than you know what to do with? Turn them into this sweet, tender quick bread. If you’re working with large zucchini, cut them in half lengthwise and…

  • Potato Salad Recipe: Create Your Own

    The beauty of summer's favorite side dish is that your ingredient options are virtually endless, because potatoes mix well with just about everything, from ordinary Cheddar and onions to fancy…

  • Pork Chops with Peach-Ginger Chutney

    When fresh summer peaches are in abundance, use them in this quick dinner to lend a sweet-spicy note to juicy pork chops. A serrated peeler makes quick work of peeling…

  • Potato Skin Curls with Fresh Herbs

    These crisp shards of potato skin are cooked in oil infused with the season’s freshest herbs. The longer you leave the oil to infuse, the more intense the flavors. You’ll…

  • Pine Nut and Orange Cookies

    The addition of olive oil makes these tasty cookies moist and rich.

  • Provençal Wheat Berry Salad with Shrimp and Mustard-Caper Vinaigrette

    Halving the shrimp lengthwise makes a small amount seem more abundant. This salad is best the day it’s made, but it’s a tasty leftover, too. Just toss it with a…

  • Potato Salad with Shrimp and Tarragon

  • Potato Salad with Chickpeas and Indian Spices

  • Potato Salad with Peas and Pancetta

  • Potato Salad with Smoked Trout and Horseradish

  • Tomato Ketchup

    One of the best things about making your own tomato purée is that it easily becomes homemade ketchup, which is better-tasting and healthier for you than commercial ketchup.

  • Thai-Style Spicy Chicken in Lettuce Cups

    This spicy ground-chicken dish is known as larb in Laos and Thailand. It’s often served over lettuce, cabbage, or vegetables, with steamed sticky rice. We like to serve it in…

  • Tea-Smoked Chicken Salad with Coriander and Pickled Red Onions

    Be sure to give the onions enough time to soak in the pickling mixture; this brings out their color and gives them a sour bite that punctuates the smoky chicken…

  • Tea-Smoked Salmon with Citrus-Cucumber Relish

    A quick soak in dark soy sauce gives this salmon a beautiful color. If you want extra crunch, try adding diced jícama or water chestnuts to the relish. Extra: To…

  • Two-Color Zucchini Ribbons with Mint and Olive Vinaigrette

    If you can find both yellow and green zucchini, the variation in color is nice. And while small zucchini is ideal, medium or medium-large will work as well; simply avoid…

  • Indian Summer Gratin with Butternut Squash, Potatoes, Corn, and Bacon

    You can make this a day ahead, if you like; the flavors will develop even more overnight. Reheat at 375°F, covered, for 20 minutes.

  • A Portuguese Tapas Party

    A new spin on the cocktail party, inspired by Portuguese small plates.

  • A Pie in Hand

    Sure you’ve had pie, but have you had it like this? Leave your pie plates in the cupboard and try these portable, fruit-filled pockets.

  • How to Make Fried Chicken

    Nothing says summer like a picnic basket full of crunchy, juicy fried chicken. This southern favorite tastes so much better made from scratch than it does coming from a bucket,…

  • Test Drive: Blenders

    The best blenders combine power, smarts, and bang for your buck. Here are our top picks.

  • Tiki Time

    Sipping from opposite sides of a cocktail served in a hollowed-out pineapple, a young couple poses for a photo by a waterfall. This isn’t a scene from a Hawaiian vacation…

  • Tomato Purée

    Depending on the water content of your tomatoes, this purée may be thinner than store-bought canned versions. You can use your homemade purée in any recipe calling for canned, but…

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