Any leftovers make a great breakfast treat for houseguests.
These "almost-instant" flavored sugars are a boon to busy cooks and strawberry lovers. Just hull and slice a pint of strawberries and add one of these flavored sugars. Let the…
These colorful skewers are a delicious accompaniment to Spicy-Smoky Mexican Pork Kebabs (grill the squash after grilling the meat).
Use as a filling for Summer Rolls.
These vegetarian rolls make the perfect starter for a Vietnamese or Thai dinner. Use the firmest tofu you can find for this recipe and handle it carefully, as even firm…
Main-dish salads are summer's answer to the one-bowl weeknight meal. They're super easy to put together, and in this case, the lamb salad is light but complete. It's also a…
Traditional Buffalo wings are fried, then slathered in a combination of melted butter and Frank’s Red Hot sauce (which is widely available in supermarkets). These wings are grilled rather than fried, which makes…
Microwaving the lemons is a quick method for giving them the flavor of preserved lemons.
The cool, crunchy jícama and radishes in this salad make a glorious contrast to the buttery avocado and sweet-tart oranges.
Sweet, salty, tangy, and spicy, this is the classic Vietnamese dipping sauce.
The almonds and herbs are crisp, salty, and sure to whet your appetite. Canned cocktail nuts don’t hold a candle to these.
As the strawberries roast, their juice thickens into a beautiful, sweet sauce. Use the roasted strawberries as a topping for ice cream, or go all out and try them in…
Main-dish salads are summer’s answer to the one-bowl weeknight meal. And while this satisfying salad can be served family-style in a large serving bowl or platter, it’s better to plate…
The tangy lemon vinaigrette in this simple salad contrasts with the cool juiciness of the lettuce and the nutty saltiness of the shaved Parmigiano.
Because shrimp cooks so quickly, it’s the lone element on the skewer. Tender Japanese or Chinese eggplant, also grilled on its own skewers, is the perfect accompaniment.
This comforting crisp is reminiscent of buttered toast and strawberry jam. For the breadcrumbs, use firm-textured white bread or a white sourdough, removing the crusts and pulsing cubes of the bread in…
I sometimes serve these kebabs with grilled butternut squash though the spicy pork and poblano combination also makes a natural filling for warm tortillas.
Rather than letting an opened jar of curry paste languish in the fridge, try this unconventional approach of using the paste like a condiment for pan-steamed snap peas. The peas…
This Thai-inspired sauce adds a spicy edge to Grilled Chicken Wings.
Serve this loose salsa in a small bowl alongside a platter of grilled chicken wings, letting guests spoon the salsa onto their own portion.
Toss this quick glaze with one recipe of Grilled Chicken Wings for a great party nibble.
Capture the flavor of ripe, just-picked tomatoes at their peak with this salad. If your tomatoes are very sweet and need more acid, adjust the flavor by adding another tablespoon…
The secrets to perfection: Use the best strawberries and chocolate you can, and be sure your strawberries are bone-dry before you dip them into the melted chocolate or the chocolate…
Dry thoroughly, cook briefly, and sauce simply to enjoy the subtle sweet richness of seared scallops
One of the many delicious ways to dress up grilled chicken wings.
This is a vegetarian option that everyone will love. Use with Summer Rolls.
This smooth herb sauce is more like a pesto than a traditional salsa verde. It’s delicious with anything grilled: fish, shellfish, chicken, pork, beef, and even vegetables. I use red chile…
Strawberry sauce, strawberry whipped cream, vanilla ice cream, and chocolate covered strawberries. Yum, yum, yum.
Use this recipe as a filling for Summer Rolls.
Toss this sweet but piquant sauce with one batch of Grilled Chicken Wings for a quick appetizer.
For the best flavor and tenderness, cook these steaks to medium rare or just barely medium. Thinner skirt steaks will cook more quickly. If you can’t grill these steaks, sear-roast…
Juicy grilled steak, fresh summer salads, and a homey berry buttermilk cake star in this easy outdoor menu
The classic Vietnamese summer roll (goi cuon) is as lovely to look at as it is delicious to eat: plump shrimp, fragrant herbs, leaf lettuce, and rice noodles bundled in…
Dry thoroughly, cook briefly, and sauce simply to enjoy the subtle sweet richness of seared scallops
Most shrimp is frozen soon after being caught, so though it seems counterintuitive, the freshest-tasting shrimp is the kind you buy in the freezer aisle rather than the thawed stuff…
Roasting brings out the best in these colorful vegetables
A Fine Cooking taste test of six grocery-store brands
From our test kitchen, advice on the right way to store, clean and chop
Marinades, basting sauces, and dipping sauces pack on flavor
A bench knife is meant to cut dough, but it has lots of other uses as well. Get some suggestions here.
Sarah Jay reviews the Jumbo Garlic Press from Messermeister.
Serious about stir-frying? Make your cooktop work better with a wok.
A mandoline isn’t an essential kitchen tool, but for dishes that require a lot of slicing, or very consistent slices, it’s faster and more exacting than a knife. In this…
Maryellen Driscoll reviews the iSi Mini Whip, a nitrous-oxide-charged whipped cream dispenser.
Amy Albert demystefies the technology that powers an infrared broiler.
There’s something irresistible about a grilled sandwich, with its crisped, golden-brown bread, gooey cheese, and warm fillings. That must be why panini—which are essentially grilled sandwiches—are popping up all over,…
Linda J. Harris sorts through the cutting-board controversy and explains how to reduce the risk of cross-contamination from this seemingly innocuous kitchen gear. You'll find out the pros and cons…
Should you consider using prepackaged shredded or crumbled feta instead of solid blocks of cheese? Find out here.
Preserved lemons are a North African staple, but if you can't obtain them, here's a way to make an acceptable substitute.
Slicing a ripe avocado can be messy, but it doesn't have to be. Here's a simple tip for removing sliced or diced avocado from its skin.
Stay safe during grilling season with these ten tips.
Thai curry pastes are stirred into coconut milk or broth to make the sauce for all sorts of curry dishes. In this article, Jennifer Armentrout talks about green, red, and…
Flank steak, skirt steak, and hanger steak—boneless cuts from the belly area of the steer—are full of rich beefy flavor and chewy texture. In this article, Jennifer Armentrout tells you…
Grill first, then toss with a sweet or spicy sauce
From almost instant to simply spectacular, these new ways with strawberries sweeten up the classics
Eva Katz loves main-dish salads in summer. Here, she offers seven recipes for salads that make perfect warm-weather meals.
Tasha DeSerio explains how to assemble salads with bright, colorful vegetables such as corn, squash, peppers, green beans, and tomatoes. She also offers recipes for four of her favorites.
Escape from the summer heat by shutting off the stove for a moment and treating yourself—and your guests—to these quick bites.
Read a quick review of the Backstop turner.
Read a review of It's About Time, a cookbook by Michael Schlow.
If you can’t find ripe, juicy cherry tomatoes, substitute small wedges of ripe beefsteak tomatoes.
It’s easy enough to double or triple this recipe. Just be sure to do the same with the accompanying sauce.
These vanilla biscuits are best fresh from the oven, so if you can, bake them about an hour before you plan to serve the shortcakes. The whipped cream in the…
The classic Vietnamese summer roll is as lovely to look at as it is delicious to eat: plump shrimp, fragrant herbs, and rice noodles bundled in a soft rice paper…
Try adding other garden herbs like marjoram or basil, if you’d like.
If you're looking for a dish that's as easy as it is romantic, look no further. Seared scallops are quick-cooking, sweet, tender, mild, and delectable. Make these for Valentine's Day…
This is not so much a sauce as a flavorful coating; you’ll have just enough liquid to moisten the scallops as you roll them around in the pan.
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