For the thickest shakes, use a dense, premium brand of ice cream, like Ben & Jerry’s. And if you’d rather have just a chocolate milk shake, skip the malt powder…
These quick quesadillas are loaded with the best of the season: summer squash, fresh corn, and diced tomatoes. Fresh chiles and chipotle powder add depth and give the dish some…
Chicken thighs offer all the benefits of boneless, skinless chicken breasts—convenience and fast cooking—without the tendency to turn tasteless and dry, thanks to their slightly higher fat content. The hearty…
This recipe can also be prepared as kebabs (see the instructions below).
Basic grilled eggplant is a simple side dish that lets the vegetable's flavor shine through. To dress things up a bit, try grilled eggplant topped with Toasted-Breadcrumb Salsa Verde; Olive, Orange & Anchovy…
The classic combination of anchovies, olives, and orange is also delicious over lamb—or both lamb and grilled eggplant. If you’re not a fan of anchovies, don’t let that discourage you. The flavor…
This topping is also delicious on grilled meat or fish.
Grilling eggplant is a fantastic way to add a smoky note to its sweet flavor. Watch the video to learn how to ensure that your eggplant cooks all the way…
If you have any leftover relish, it's also delicious on bruschetta with fresh ricotta cheese, or in a sandwich.
Goat cheese speckled with fresh thyme is the perfect creamy counterpoint to the sweet, tangy roasted peppers in this recipe. Serve these crostini as an appetizer or paired with a…
This one-dish meal marries the best flavors from summer shore dinners—seafood and corn— with the smokiness of Spanish paprika and chorizo.
This sauce is for 1 lb. of imported Italian dried pasta. You can pair the sauce with any pasta shape, though it clings best to short, ridged types like penne…
The deep flavor of brown sugar in this syrup is the perfect complement to fresh peaches. For a simple summer dessert serve these peaches with honey whipped cream.
We consider this dish late-summer comfort food. The chicken thighs cook up moist and tender and are more flavorful than chicken breasts, and the aromatic herbs and roasted vegetables make…
The easy sauce reduction elevates this steak into a sophisticated dinner. The sauce can be made ahead and kept refrigerated for several days.
Some cooks mix the lime juice into the powdered spices to create a paste, but I find it easier to brush the juice onto the meat and then dust it…
For this dish, the earthy combination of three of Mexico’s most distinctive chiles creates a nuanced result that is not nearly as hot as you might expect. Much of the…
When you've got fresh corn coming out of your ears, use them in this quick, satisfying soup, which uses the cobs to infuse even more corn flavor into the broth.
Believe it or not, sliced pickled beets are great on a hamburger. In fact, in Australia pickled beets and even a fried egg are often served atop a burger. But…
Ripe, gorgeous summer vegetables are a treat for anyone who loves to cook: the only challenge is finding the time to cook them all. This smoky bouillabaisse helps you make…
This spice-rubbed steak get a nice kick from a poblano pepper. Poblanos vary a lot in spiciness, so taste yours before you add it to the pan and hold back a bit if it’s…
Canadian bacon and potatoes make this corn sauté hearty enough to stand alone as a light main course, but it also makes a wonderful side dish or a zesty bed…
Aged Gouda is one of distinct flavors that make this arugula salad feel elegant and special. Gouda that’s been aged a couple of years takes on a rich, almost toffee-like character; the older it…
This dish is built around the season's luscious offerings yet designed for speed. The sauce only looks like you slaved over it, and its strong flavors are perfectly in balance.
You can usually find Chinese noodles in the produce section of the supermarket.
This dessert looks pretty served in stemmed goblets, tall water glasses, or martini glasses that hold 1-1/4 to 1-1/3 cups.
These buttery biscuits are the perfect platform for peaches and cream. Sprinkling the tops of the shortcake biscuits with demerara sugar before baking gives them a nice crunchy texture.
Serve these pickles as part of an appetizer spread with fresh tomatoes, olives, flatbread, and hummus or baba ghanoush. They’re also tasty alongside grilled meats.
Boneless chicken thighs are ideal for grilling, since they keep their juiciness better than breasts. These are rubbed with a sweet-and-hot spice paste and paired with a vibrant, chunky salsa.
When serving this with marinated peaches, I prefer a delicately flavored honey, such as orange blossom or clover, because I don’t want the whipped cream to outshine the peaches. If…
Great tomatoes don't need cooking to become a great sauce
Cool, crisp, and juicy, cucumbers are always a welcome addition to my summer kitchen. When the temperature soars above 80°F, I find few things as refreshing as a snack of…
This silicone spoon/spatula from Chef’n is my new go-to tool. It has a steel core, so it’s sturdy enough for mixing thick batters and soups, and the silicone means it’s…
Pitting cherries or olives can be tedious but no longer has to be as messy: OXO’s new pitter has a removable splatter shield to protect your counter and clothing. It…
Anyone who has struggled to lift a heavy roast out of the oven or gotten burned leaning over an oven door to baste a turkey will appreciate the Lift Oven…
Food vacuum-sealers are one of the bigger-ticket kitchen appliances that raise the question, Are they worth it? I gave two of the more popular versions a test run and was…
Nothing stops a party short—especially in summer—like running out of ice. To avoid having to run out to the store, a portable ice maker, though pricey, may be just the…
Ice cream scoops are simple tools with a simple purpose, but for some reason, they don’t do a very good job. Most scoops can’t do better than to scrape shavings…
More flavorful than chicken breasts, boneless thighs cook quickly and stay juicy
In the Delaware summers of my childhood, there were some things as certain as death and taxes. My uncles fished for flounder and drank Budweiser. We kids picked crabs, snapped…
For Satisfying Sides, Starters & Mains
Go beyond fajitas with sophisticated renditions of traditional Mexican steak dishes. Mexican food expert James Peyton shares his versions of juicy, tender rib-eyes, T-bones, and New York strips, punched up…
Grilling is the perfect way to showcase eggplant’s earthy flavor and meaty texture. Author Tasha DeSerio explains the simple tricks to perfectly grilled eggplant and offers bold vinaigrettes and sauces…
These little green onions can be a side dish on their own or a starring ingredient in soups and stir-fries.
Ripe, juicy peaches and honey-sweetened whipped cream are all you need to create three quick summer desserts.
Whether you’re using our recipes or one of your own favorites, follow this basic hot-water canning method
We’ve sipped vinegar from the bottle, sampled mayos straight from the jar, and chowed down sauceless whole-wheat pastas. So for this issue’s Tasting Panel, we decided to reward ourselves with…
To dress up this cold soup, serve it with lumps of cooked lobster, crab, or shrimp.
This dish boasts a playful mix of flavors: the natural sweetness of fresh seafood, the breezy notes of cilantro and mint, and the sharp accent of lime juice against a little sizzle…
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