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June/July 2015

Buttered Peas and Lettuce with Tarragon

Braised peas and lettuce is a classic French dish that can be a first course or a side dish; it goes well with lamb or fish.

  • BBQ Pork Lettuce Wraps

    For a refreshing change, skip the bun and serve barbecued pork and coleslaw wrapped in a crisp lettuce leaf. If you have pulled pork on hand, you can use that…

  • Dipped Strawberries

    These fun treats are easy to make: Just dip strawberries in jam, then roll them in the toppings of your choice.

  • Egg and Watercress Salad with Curry Vinaigrette and Spicy Whole-Grain Croutons

    With its hit of curry, crunchy croutons, and crisp prosciutto, this salad delights with every bite.

  • Fiesta Quinoa Salad with Grilled Shrimp

    Studded with black beans, bell pepper, and corn, this colorful grain salad can also be paired with grilled halloumi or tofu for a vegetarian meal. Tasty at any temperature, it’s…

  • Fresh Tomato and Garlic Pizza

    Flavored with a little oregano, this is a pizza lover’s dream pie, especially when made with perfectly ripe, local summer tomatoes. Goat cheese adds to the fresh feel of the…

  • Ensalada de Aguacate y Piña (Avocado and Pineapple Salad)

    The bright, fresh flavors of this colorful Cuban salad beautifully counter the richness of grill-roasted pork. Since they grow there, Florida avocados are favored in Cuba, but Hass avocados work…

  • Espresso-Chocolate Marble Chiffon Cake

    Use your choice of chocolate for the glaze—milk chocolate will contrast the coffee flavor and sweeten the cake, while dark chocolate will add a rich, pleasantly bitter edge.

  • Fresh Pea Salad with Ginger-Miso Vinaigrette

    With its bright Asian dressing and crunchy cucumber and radish slices, this colorful salad is a wonderful warm-weather first course. It also keeps well, making it ideal for picnic fare…

  • Duck-Pistachio Lettuce Wraps

    This colorful wrap features crunchy pistachios and cabbage, plus luscious duck confit and quick-pickled chiles. The thinly sliced chiles sit in a combination of white vinegar and sugar. You can…

  • Grilled Steak Skewers with Arugula Chimichurri

    Bright green and garlicky, chimichurri is a classic Argentinian condiment for steak. Though it’s usually made with fresh herbs, this one uses peppery arugula instead. Serve the steak and veg…

  • Green Beans with Tahini

    Tahini is a brilliant pantry ingredient to keep on hand for a creamy yet no-cook sauce. Here it brings a touch of Mediterranean flavor to simple steamed green beans. Serve…

  • Grilled Sweet Potato Fries

    If you're grilling your burgers, shouldn't you grill your fries too? These spiced, tangy sweet potato wedges make a great side dish for any kind of burger or grilled chicken.

  • Grilled Soft-Shell Crab Tacos

    Grilling lends a smoky note to the sweet crabs and scallions in these tacos, while the tangy avocado mash brightens each bite. If you have tender, fresh corn tortillas, use…

  • Lechon Asado con Mojo (Cuban Grilled Pork with Mojo)

    This is the garlicky and grand centerpiece of the Cuban celebration. The pork needs at least 8 hours to marinate in the mojo and about that long to cook, but…

  • Lemon-Buttermilk Chiffon Cake with Double-Raspberry Sauce

    Buttermilk makes a classic chiffon flavoring extra-tangy, while cornmeal enhances the cake’s beautiful yellow color and adds a bit of texture (but not grit).

  • Mango-Coconut Rice Pudding

    Champagne mangos add honey-like sweetness to this tropical pudding, but regular mangos will work, too.

  • Orzo with Fontina, Lemon, and Herbs

    Reminiscent of cheesy herbed rice, but even quicker to prepare, this speedy side is delicious with grilled chicken or steak.

  • Roasted Potato and Rosemary Pizza

    A pizza enjoyed during a trip to Rome 25 years ago was the inspiration for this pie. Its genius lies in its simplicity: thin slices of potato made fragrant with…

  • Roasted Garlic, Basil, and Burrata Pizza

    In this truly white pizza, burrata, a fresh Italian cheese similar to mozzarella, goes on after the pizza comes out of the oven. It adds a fresh, creamy richness that…

  • Strawberry Shortbread Tart with Orange-Ricotta Cream

    A press-in crust makes this impressive-looking tart a breeze to prepare. Serve slightly chilled.

  • Strawberry-Rhubarb-Pecan Crisps

    Crisp and toasty on top, luscious and sweet-tart underneath, these are a great no-fuss dessert for a casual dinner party.

  • Sesame Soba Noodles with Roast Chicken and Chard

    Store-bought rotisserie chicken is a time-saver here, but it’s the punch of fresh ginger plus soy sauce and sesame oil that makes this a dish you can’t stop eating.

  • Skillet-Roasted Chicken Thighs with Olives and Rosemary

    These crisp-skinned thighs practically beg to be served with potatoes, polenta, or good bread to soak up their tangy, aromatic pan sauce.

  • Sausage and Charred Broccolini Pizza

    Charring broccolini on the grill gives it a sweetness that complements the cheese and the hot chiles. A little heavy cream adds moisture and keeps the heat in check.

  • Simply Sautéed Soft-Shell Crabs

    A light coating of seasoned flour gives the crabs’ tender shells a little extra snap; boost the flavor with Old Bay, cayenne, or any other seasoning, if you like. You…

  • Soft-Shell Crab Spaghetti with Spinach and Peas

    New York Times columnist Mark Bittman came up with this brilliant method of cooking soft shells low and slow so they release all their delicious juice, creating a briny-sweet sauce…

  • Spiced Carrot Chiffon Cake with Honey-Cream Cheese Icing

    This is not your typical carrot cake. It’s light and delicate, thanks in part to applesauce in the batter. Finely grating one carrot helps distribute its flavor, while coarsely grating…

  • Shrimp and Avocado Salad with Russian Vinaigrette

    There are worse things in the world than having leftover Russian dressing from our Kimchi Reuben recipe. You can spread it on burgers, drizzle it over steamed mussels, or turn…

  • Spicy Lemongrass Peas

    Tangy lime and lemongrass enhance the peas' sweetness in this Vietnamese-inspired dish. Jalapeño adds a spicy kick, but feel free to substitute chopped fresh ginger. Serve with coconut rice and…

  • Zucchini and Caramelized Onion Pizza

    White pizzas tend to be drier than red, so it’s good to include ingredients that add moisture, as in this one topped with a tangle of summer squash and sweet…

  • Yuca Hervida (Boiled Yuca with Mojo)

    Yuca, like potatoes in other cultures, is almost always part of a celebratory Cuban meal. It's usually prepared simply, as in this recipe: boiled and topped with a red-onion mojo.…

  • Congri (Cuban Black Beans & Rice)

    Congri is enjoyed all over Cuba, but it’s prepared a little differently from town to town. My mother’s family is originally from Oriente, where it’s made using red beans. But…

  • Cream Cheese & Guava Swirl Ice Cream

    Guava and cream cheese is a classic Cuban combination. Guava’s pear-strawberry personality pairs so well with the tangy cheese that it’s easy to see why. Here, the cream cheese is…

  • Curried Peas and Tofu

    This fragrant, mildly spiced curry studded with soft cubes of tofu makes a satisfying vegetarian meal when wrapped in naan and served with rice, couscous, or quinoa.

  • Creamy Linguine with Peas, Ham, and Sage

    Peas are a perfect match with ham and cream, and together, they create a fast but luxurious sauce. If you don’t like sage, feel free to leave it out or…

  • Aviation

    Though bartenders love this pre-Prohibition gin drink, it was a mystery for many years why it was called the Aviation. Turns out one of the definitive sources had omitted an…

  • Penne alla Vodka

    This take on a favorite Italian-American pasta dish is more tomatoey than most versions. For a creamier sauce, add another 2 Tbs. cream.

  • Pistachio Pesto Pizza

    Pistachio may sound like an unusual pizza topping, but trust us—its toasty flavor goes incredibly well with cheese. This recipe makes more pesto than you need for two pizzas, but…

  • Pastrami-Kimchi Reuben

    A Reuben is traditionally made with corned beef, which, like pastrami, is cured brisket. But because pastrami gets spiced and smoked, it packs way more flavor. At Wise Sons, they…

  • Pea and Scallion Soup

    This fresh-tasting soup has a bit of texture to it. Add bread or a sandwich, and it’s a super-simple, homey lunch. Strain it, and it’s a silky, refined first course.…

  • Pea and Ricotta Toast

    Use up a loaf of almost-stale crusty bread with this great no-fuss dinner. It’s also a lovely snack with cocktails.

  • Pea-Mint-Sunflower Seed Pesto

    Slightly thicker and chunkier than traditional basil pesto, this is great tossed with pasta or spread on crostini. If using thawed frozen peas, skip the blanching and shocking step.

  • Pea and Goat Cheese Omelet

    This omelet is unusual in that it's folded on the plate, rather than in the skillet, so that the peas don’t roll out when you move it. Although it’s less…

  • Pea and Artichoke Dip

    Here’s a new take on the classic baked artichoke dip. It may be retro, but it’s always the first to go at parties. Peas give it a beautiful color and…

  • Turkey Burgers with Spicy Slaw

    With a slathering of barbecue sauce and a topping of slaw, these juicy burgers may remind you more of pulled pork than turkey. That’s a good thing.

  • Tex-Mex Beer-Can Chicken

    A chile-packed spice rub and mesquite smoke lend a Southwestern accent to this ultra-juicy chicken. You can use either a gas or charcoal grill, but charcoal will produce a smokier…

  • Thai Salad Lettuce Wraps

    Reminiscent of a shrimp summer roll, this wrap is refreshing and cool with a kick of heat from Sriracha. Serve  with other Thai -inspired sauces, like our Peanut Dipping Sauce,…

  • Tofu and Sweet Potato Lettuce Wrap

    This refreshing vegetarian wrap channels sushi-bar flavors of wasabi, soy, and rice vinegar, with sweet potatoes for balance.

  • Homemade Pastrami

    Making pastrami at home takes time—a little over a week, in fact—but very little effort. The long brine and slow smoking infuse the beef with flavor and keep it tender.…

  • Hemingway Special

    Created for the daiquiri-loving expat Ernest Hemingway at El Floridita in Havana, this cocktail (also called a Papa Doble) was originally made without any sugar and with twice the rum.…

  • How to Make Beer-Can Chicken

    A backyard barbecue favorite that’s easy to master

  • New School Gin

    How a cocktail-friendly twist on a classic spirit helped to pioneer a brand-new style.

  • Moveable Feast On Location: NYC, Exploring the Empire

    April Bloomfield shares her favorite places in New York City.

  • How to Make Pastrami

    The guys behind Wise Sons deli share their recipe for tender, smoky homemade pastrami.

  • Anatomy of a Lettuce Wrap

    Vibrant flavors + contrasting textures = the perfect summer dinner.

  • How to Prepare Soft-Shell Crabs

    Get ready, seafood lovers! The most delicious time of the year is here.

  • How to Make Chiffon Cake

    Baker Abigail Dodge rediscovers these light, airy confections

  • Roasted Cabbage Wedge Salad

    Crisp pieces of salty, smoky pastrami make a perfect counterpoint to sweet roasted cabbage. Topped with a tangy blue cheese dressing, this wedge salad makes the standard iceberg-bacon version pale…

  • BBQ Cuban Style

    Test kitchen manager Juli Roberts celebrates summer with a barbecue featuring the bold flavors and bright colors of her mother’s native country.

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