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June/July 2016

BLT Grilled Potato Salad

If you like a BLT, you’ll love this salad, which includes all those components plus grilled potatoes and a tangy blue cheese dressing. Try it alongside a grilled steak or…

  • Blackened Sugar Snap Peas with Garlic and Mint

    These quick seared snap peas add an unexpected dimension to the familiar spring vegetable. Serve with grilled swordfish, tuna, or Grilled Chicken with Black Olive Vinaigrette.

  • Braised Black Sea Bass

    A quick braise adds flavor to fish while keeping it tender and moist. Sweet bell peppers, onion, garlic, and tomatoes help make a brothy sauce that’s so good you’ll want…

  • Garlic Vinaigrette

    This is a classic go-to vinaigrette that every cook needs, with garlic to add savory flavor and a touch of rice vinegar and honey to mellow things out. It's delicious…

  • Grilled Potato Salad with Pesto and Escarole

    Aromatic basil pesto ties together grilled potatoes, escarole, and red onion. Serve it with barbecued chicken or grilled sausages, and it will be the only side you need. Red-skin potatoes…

  • Grilled Potato, Salmon, and Lentil Salad with Mustard Cream Sauce

    Here is a main-dish salad with flavor that builds with every bite. The potatoes are soaked in wine and broth, and they balance the rich salmon beautifully. But it’s the…

  • Grilled Sweet Potato, Pistachio, and Pomegranate Salad

    Tangy pomegranate, yogurt, and a burst of fresh mint counter the sweetness of the potatoes in a Mediterranean-inspired salad that pairs deliciously with grilled lamb. If you can’t find pomegranate…

  • Grilled Flap Steak and Asparagus with Béarnaise Butter

    A compound butter packed with tarragon and shallot mimics the flavors of béarnaise sauce with much less effort. If you have any left over, try it on salmon or rice.

  • Greek Spinach Salad with Grilled Flap Steak and Marinated Feta

    Grilled steak turns a Greek salad into a substantial dish, while marinating the feta in a mixture of spicy chile flakes, briny capers, bright lemon, and herbs adds a big…

  • Grilled Chicken with Black Olive Vinaigrette

    A Kalamata olive vinaigrette makes a quick and simple yet flavor-packed sauce for chicken (or fish or lamb). Try serving it with Blackened Sugar Snap Peas with Garlic and Mint.

  • Jamaican Jerk Pork

    This juicy, flavorful pork takes time—a few hours to brine, overnight to marinate, and 7 or 8 hours to smoke. It’s mostly hands off, and well worth it. In Jamaica,…

  • Lasagne Rolls with Spinach, Mushrooms, and Onions

    Instead of being layered in a heavy casserole, spinach, mushrooms, and cheese get rolled into lasagne noodles for lighter dinner-party-ready fare. You might want to boil an extra lasagne noodle…

  • Key Lime Coconut Yogurt Cake

    A Key lime syrup brushed over this incredibly tender pound cake makes for a delectably moist loaf, while coconut adds subtle flavor and texture without hogging the spotlight. If you…

  • Mushroom Steak Melt

    This knife-and-fork open-face sandwich features thinly sliced flap meat mixed with savory rosemary beer-glazed mushrooms and onions under a blanket of melty cheese. Here, the steak is initially cooked to…

  • Milk Chocolate Ganache Frosting

    A blend of bittersweet and milk chocolates makes a frosting that’s light and luscious but not cloyingly sweet. Pair it with Chocolate Three-Layer Cake, Very Vanilla Cake, or your own…

  • Rambutan Mojito

    A simple syrup blended with rambutans gives this cocktail a refreshing fruity flavor. You’ll have enough syrup to make at least eight cocktails, which is a good thing because you’re…

  • Radish & Avocado Salad with Buttermilk Dressing

    This creamy homemade dressing is better than any bottled ranch. Show it off on this simple green salad and serve with barbecued ribs, chicken, or pulled pork.

  • Roasted Chickpeas

    A great snack on their own, roasted chickpeas also can add crunch to a salad or soup. They don’t stay as crisp once cooled, so they’re best eaten warm.

  • Roasted Cinnamon-Sugar Chickpeas

    Looking for a sweet but healthy snack? These crunchy chickpeas fit the bill. They don’t stay as crisp once cooled, so they’re best eaten warm.

  • Crunchy Ranch Chickpeas

    Satisfy your craving for chips and ranch dip with this healthy alternative. The roasted chickpeas don’t stay as crisp once cooled, so they’re best eaten warm.

  • Roasted Parmesan-Pepper Chickpeas

    A great snack on their own, these savory, crisp chickpeas can also can add crunch to a salad or soup. They don’t stay as crisp once cooled, so they’re best…

  • Shallot & Herb Aïoli

    This bright, creamy, goes-with-everything sauce combines fresh summer herbs with shallots and garlic when they’re at their peak. Slather it on toast and top with sliced ripe tomatoes, serve as…

  • Soy-Scallion Butter

    Savory soy and scallion flavors are a match made in heaven in lots of Asian cuisines and beyond. This butter is a shortcut to complex flavor for meat and veggies:…

  • Spicy Peanut Dipping Sauce

    Cold vegetables, meat, or noodles instantly become a meal when you have peanut sauce around. Whatever kind of peanut butter you normally eat—crunchy or smooth, natural or sweetened—will work. Use…

  • Spinach and Leek Soup with Garlic and Cannellini Beans

    Creamy, earthy beans and plenty of greens make this delicately lemony soup satisfying enough for a light meal. Just serve it with some good crusty bread—or a sandwich, if you’re…

  • Sautéed Spinach with Nutmeg Brown Butter

    Nutmeg is a classic seasoning for spinach. In this quick side dish, its aroma blossoms in brown butter, while lemon, ginger, and garlic round out the flavor.

  • Sesame-Ginger Flap Steak

    Flap meat’s coarse grain makes it a champ at holding on to the flavors of a marinade, and this teriyaki(ish) one is a guaranteed crowd-pleaser. Serve with blackened sugar snap…

  • Summer Salad with Peas, Parmesan, Fried Egg, and Bacon

    Bacon and eggs turn a green salad into a substantial, comforting, and tasty meal, while peas and tarragon contribute bright, fresh seasonal flavors.

  • Short-Grain Rice with Quick Pickled Jalapeños

    Sliced chiles pickle in a mixture of vinegar, salt, and sugar in the time it takes to cook a pot of rice. Serve with grilled salmon or shrimp.

  • Spicy Tomato and Lentil Soup

    This thick Indian-spiced spin on tomato soup, great on its own, would pair well with grilled cheese, especially one made with a little chutney. Look for roasted chickpeas where nuts…

  • Zhoug

    This traditional falafel condiment is the fiery Middle Eastern answer to pesto. It’s commonly made with cilantro, but parsley and mint take its place in this version. If you’re a…

  • Yogurt-Marinated Pork Kebabs with Cucumber-Lemon Labneh

    This flavorful dish pairs juicy Middle Eastern-spiced pork with a lemony spread made by straining yogurt to make labneh, an ultra-thick salted yogurt cheese. The pork and labneh both need…

  • Very Vanilla Layer Cake

    Simple, understated, and elegant, this deeply vanilla cake is moist, yet light and airy, thanks to the addition of beaten egg whites. Pair it with Very Vanilla Frosting or use…

  • Very Vanilla Frosting

    Billowy and not too sweet, this may become your new favorite frosting. Pair it with the Very Vanilla Layer Cake or your favorite layer cake.

  • Carrot Top Arugula Pesto

    Don’t throw out those carrot tops! They make a vibrant pesto, with rich flavor from toasted walnuts instead of the traditional pine nuts. Arugula adds a peppery bite. The pesto…

  • Chocolate Three-Layer Cake with Milk Chocolate Ganache Frosting

    This classic layer cake is rich and chocolatey but not too sweet. It would also taste great with vanilla frosting in place of chocolate.

  • Preserved Lemon Tahini Sauce

    Mild sesame tahini sauce gets a kick of savory flavor from white miso and some briny, pickled notes from preserved lemons. Use as a dip for falafel, or spread on…

  • Ume-Scallion Dressing

    This bright green sauce gets intense flavor from peppery watercress and briny umeboshi vinegar. Try drizzling it on a cold soup, like the Classic Vichyssoise shown here, or toss with…

  • Tomato-Basil Tart with Yogurt Custard

    Using yogurt in a custard instead of milk or cream adds a nice tang. This one tops a puttanesca-inspired filling of tomatoes, olives, capers, anchovy, and basil. Omit the anchovy…

  • Tagliatelle with Shrimp, Asparagus, and Coconut Milk

    Shrimp and asparagus are often paired in pasta, but the addition of creamy coconut milk adds a fresh twist to the classic combination.

  • Homemade Yogurt

    The time range for incubating yogurt is quite wide, from 8 to 16 hours, depending in part on how active the cultures in the starter yogurt are, and in part…

  • Honey-Vanilla Greek Yogurt Mousse with Sticky Balsamic Berries

    A quick balsamic and black pepper glaze underpins the season’s most colorful fruits in this cool dessert. You’ll need a few hours to strain the yogurt and a few more…

  • How to Make Grilled Potato Salad

    Hold the mayo. These grilled potato salads are filled with everything but.

  • Jamaican Jerk Pork

    Learn to make this slow-smoked Caribbean classic.

  • Meet Your New Favorite Steak

    Never mind the name. Flap meat is tender, versatile, and relatively inexpensive.

  • How to Frost a Layer Cake Like NYC's Baked

    At Baked in New York City, the cakes look modern and pretty. Here’s how they do it.

  • How to Make Homemade Yogurt

    It’s easy, requires no special equipment, and is delicious in all kinds of dishes from kebabs to cake.

  • Chipotle Chicken and Corn Tostadas

    Charred corn and chicken have great summery flavors, but what really makes this tostada sing is the chipotle-lime cream sauce that holds everything on the shell. You can buy prepared…

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