A fool is a simple dessert made with puréed fruit and sweetened whipped cream. Here, a chipotle chile adds a subtle spicy note that enhances the sweetness of the berries.
Bourbon has vanilla notes that pair well with smoky grilled pork; here it's enhanced further by the vanilla extract in the brine. For even more smoky flavor, throw some hardwood chips that have…
We all know bacon on a burger is great; this recipe goes a step further and put the bacon in the burger. As if that's not bacon-y enough, the burgers…
Thick slices of provolone baked under a tangy-sweet tomato topping make a to-die-for starter or a light lunch with a green salad. Serve with warm, crusty bread.
This twist on broiled grapefruit comes together in no time, especially if you buy a pineapple that’s already peeled and cored; they’re often sold in the refrigerator case of the…
An infusion of black tea adds a note of complexity to these sweet blackberry pops, with orange segments providing a bright tang. Create your own customized ice pop recipe with the Recipe…
The secret to this cobbler’s bright flavor is fresh orange juice in the blackberry and peach filling and orange-scented sugar on the biscuit topping. Use a light hand when mixing…
Chinese cooks have used five-spice powder and hoisin to flavor barbecued meat for centuries, and they’re really onto something: it gives this chicken a sweet, spicy, haunting flavor. Unless you’re…
Tender, flavorful, homemade corn tortillas are worlds apart from their store-bought counterparts, and they make any taco taste better. Although not necessary, a tortilla press comes in handy for making…
A cross between broccoli and Chinese kale, Broccolini has a sweet, slightly peppery flavor. Here, it provides a crisp-tender contrast to the eggplant and scallops. A ginger-chile sauce adds spicy…
The secret to this spin on a fried egg sandwich is the tapenade, a tangy, salty olive and caper spread. Look for it near the jarred olives in the supermarket, or…
Grilled okra is great finger food: Just dip and eat. Let the grill heat for 15 to 20 minutes to make sure it’s nice and hot before cooking the okra.…
Three kinds of cheese, salty prosciutto, fresh tomatoes, and a touch of spice make this anything but your everyday grilled cheese sandwich. Serve with a lightly dressed green salad.
Rather than use a lot of cornstarch and refined rice flour, as many gluten-free recipes do, these pancakes are based on more nutritious, fiber-rich whole-grain brown rice flour and almond…
Slices of ripe tomato are sprinkled with cheesy, herb-flecked breadcrumbs and then quickly run them under the broiler until the crumbs are browned and crisp. They make a great pairing…
Saba is a syrupy condiment from Italy made from reduced unfermented grape juice. Balsamic vinegar is a good substitution if reduced until slightly syrupy.
In these tacos, chicken thighs are marinated in sweet-sour tamarind soda, garlic, and soy sauce, and then rubbed with a coriander-chile spice rub. The tacos are great garnished with chopped…
There's nothing quite so refreshing as these cool-as-a-cucumber pops on a hot, sticky day. Juniper berries infuse the base of puréed green grapes, with diced cucumbers adding a little crunch.…
Eggplant and fish may seem like an usual combination, but they come together beautifully in this bright-tasting dish. An Italian-style salsa verde gets its zesty flavor from fresh thyme and…
Although tabasco chiles are traditional in this style of hot sauce, they can be hard to find. Cayennes are just as classic and flavorful. Other small, hot, red chiles (like…
This alternative to lemon curd is delicious sandwiched between shortbread cookies, swirled into yogurt, folded into whipped cream for a mousse, or dolloped over pound cake and topped with berries.
To maximize flavor, whole cumin and coriander seeds are toasted and coarsely ground before they’re used to season this rustic dish.
The kiwi's black seeds not only make this speckled pop gorgeous, they add a little bit of crunch. Create your own customized ice pop recipe with the Recipe Maker.
Top a simple steak, pork chop, or chicken breast with a compound (flavored) butter, and an average dish turns into an exceptional one.
This little black dress of a side dish pairs with practically anything—grilled meat, roasted chicken, sautéed vegetables. Like rice pilaf, the orzo is browned in butter before broth is added,…
Tequila and fresh citrus are a great combo in margaritas and also with pork ribs. The tequila’s bite and the acidic orange and lime juices cut through the rich, fatty…
Ripe tomatoes don’t need to be cooked to turn into a delicious pasta sauce. Just chop and mix with garlic, fresh herbs, chile (for a bit of heat), and olive…
The succulent texture and nutty flavor of grilled eggplant is complemented here by burrata, a rich cream-filled mozzarella that’s a must-try.
These pops have a slightly craggy texture from the cranberries and an exotic flavor, reminiscent of a mango lassi, thanks to an infusion of crushed cardamom. Create your own customized ice…
To match the steaks’ rich, beefy flavor, they're rubbed with a cocoa-espresso spice mix. It adds depth and a subtle bitter undertone that’s downright addictive.
In this classic Italian salad, sourdough bread soaks up the flavors of fresh herbs, late-summer tomatoes, and a savory vinaigrette. Adding grilled chicken turns it into a full meal.
The pork meatballs in these saucy sandwiches get a double dose of smoky flavor: first from smoked paprika and then from the grill. Sweet, fire-roasted chiles and grilled tomatoes form…
This luscious, spicy taco filling is based on salpicon, a shredded or chopped cold beef salad popular in Tex-Mex cuisine.
This salad is a delicious way to show off the lovely slender shape of Asian eggplants, which readily absorb the ginger-soy dressing that’s spooned over the top.
These strawberry pops have a surprising texture, thanks to chewy bits of sweet-tart dried cherries. Create your own customized ice pop recipe with the Recipe Maker.
These pops taste a bit like your favorite breakfast smoothie frozen solid: creamy yogurt, sweet strawberries and bits of diced pineapple. In fact, go ahead and have one for breakfast...we won't…
A chile-infused syrup adds a little kick of heat to these refreshing pina-colada-on-a-stick ice pops. Create your own customized ice pop recipe with the Recipe Maker.
Packed with bright lime flavor, a touch of spicy heat, and just the right amount of crunch, this noodle salad is great for lunch or dinner.
Fresh summer berries become a warm dessert or breakfast treat after a quick cook in a hot skillet. Mascarpone, an Italian-style cream cheese available in most grocery stores, is a…
Toasted hazelnuts and warm spices give the cookie-like topping on this cobbler a deep, rich flavor that’s reminiscent of linzer cookies.
Mojo is a garlicky citrus sauce that’s popular throughout Latin America and the Caribbean. This lime-heavy version (most mojo is made with sour oranges, a tropical fruit) is a perfect…
You can tip the pan and ignite the Cognac, or ignite the sauce with a match for an invigorating spectacle. But all these acts of derring-do are unnecessary: just bring the…
Think of these pops as the ultimate homemade Creamsicle: creamy Greek yogurt combines with fresh-squeezed orange juice, with flecks of real vanilla bean. Create your own customized ice pop recipe…
This hearty fish stew is a treasure from the South of France. It takes an afternoon to make, but it's a showstopping all-in-one meal that's absolutely worth the effort.
At its most basic, an ice pop consists of a simple syrup combined with a fruit purée, which is then poured into Popsicle molds and frozen. You can customize this formula…
Any kind of sweet-tart apple will work well in this cobbler; I like Braeburn and Cortland. For the pears, try Anjou or Bartlett, two of my favorite pears for baking.
In this riff on a BLT, pancetta stands in for bacon and peaches add a sweet note. Use pre-sliced pancetta—it’s very thin and cooks up quickly.
Muesli is granola’s healthier and less-time-consuming cousin; you can make a big batch in a couple of minutes and enjoy it for the rest of the week.
This quick and hearty meal is what Elvis would have eaten for breakfast if he had lived south of the border. It’s a great way to use up leftover corn tortillas,…
Tangerine segments add tang to this sunset-hued ice pop. Create your own customized ice pop recipe with the Recipe Maker.
The pluot—a cross between a plum and an apricot—is a perfect flavor partner for the ripe summer blueberries in this dumpling-topped cobbler. A dash of dark rum adds yet another layer…
The tender biscuits that top this cobbler come together in a food processor in minutes. Use a mild honey in the filling so it doesn’t overpower the plums.
This appetizer is as easy as layering grilled zucchini and ripe tomato, and topping it with ricotta flavored with green peppercorns and fresh herbs.
Za’atar—a Middle Eastern spice blend treasured for its savory thyme-oregano flavor—adds a lovely herbal quality to this easy side salad.
This summery relish is reminiscent of Sicilian caponata, minus the eggplant and anchovies. It’s great with grilled seafood (think sardines, swordfish, or scallops) or just served over slices of grilled…
This refreshing salad dressing comes together in the blender in no time. Ginger and rice vinegar add an unexpectedly spicy note to sweet tomatoes. It's good on a simple green salad.
Soy sauce, pineapple juice, and lime juice may sound like an unusual combination, but it’s actually a very common Tex-Mex fajita marinade. These tacos are excellent dressed with sliced avocado and…
This simple yet utterly delicious dish, also known as pan con tomate, may well be Spain’s national breakfast (it's also terrific as part of a tapas spread). Choose tomatoes that…
Mango chutney and cheese are often paired in classic British tea sandwiches, and that delicious combinantion inspired this simple four-ingredient breakfast.
Any type of olive can be used to make tapenade, but brine-cured black olives are the usual choice. For an especially robust tapenade, try a combination of half oil-cured and…
This spiked white sangria is one of several served at El Real Tex-Mex Café in Houston. The sparkling wine and soda give it a gentle effervescence, rather than a fierce…
Homemade corn tortillas and three tasty taco fillings (plus all the fixings) make a delicious dinner and an even better party
This hearty fish stew is a treasure from the South of France. Our step-by-step guide will help you master it.
Break out of your wine rut and explore the world with traditional summer wines from nontraditional places.
The only recipe you’ll ever need for crisp, delicious results—every time
Meat guru and award-winning cookbook author Bruce Aidells shares his grilling secrets and best recipes for the top five grill classics: chicken, pork chops, steak, ribs, and of course, burgers.
Asking me to pick a favorite dessert is like asking me to pick my favorite child—I just can’t do it. I love all my desserts equally. But if you ask…
Our favorite models churn out creamy, smooth results that put store-bought ice cream to shame.
There are three secrets to restaurant-quality French fries at home: choose the right potatoes (see tip below), cut them uniformly, and fry them twice. The first fry, at a lower temperature, softens…
Fresh vine-ripened tomatoes are one of the summer’s chief pleasures. To keep them tasting their best, don’t refrigerate them unless they’re about to spoil.
Burrata (a fresh Italian cheese similar to mozzarella but with a creamy center) is a luscious addition to this updated Caprese salad. If you can’t find it, use fresh mozzarella.
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