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Issue 100

Bloody Mary Cocktail Sauce

This tart and tangy sauce is a twist on a classic Bloody Mary cocktail. Rim your serving dish with celery salt before serving, if you like.

  • Bellini Pops

    The combination of ripe summer peaches and Prosecco makes for a sweet frozen treat that tastes a lot like the popular cocktail.

  • Bittersweet Chocolate-Bourbon Pops

    Dark chocolate and bourbon make for a truly decadent frozen treat. Since the bourbon doesn't get cooked, it's worth splurging on the high-end stuff. Visit our Drinks & Entertaining page for dozens more…

  • Blacker & Tanner

    This cocktail takes the classic Black & Tan—stout and pale ale—and cranks it up, blacker and tanner, with a double IPA and an imperial stout. You won’t get the ‘layered’…

  • Eggplant Parmigiana Rolls with Pine Nuts and Baby Arugula

    If you think you know eggplant parmigiana, think again. In this inspired update, thin, crunchy ribbons of breaded zucchini wrap up a filling of eggplant, tomato sauce and Parmigiano-Reggiano. A fresh…

  • Fresh Corn Fritters

    Try these as an appetizer, served with Charred Tomato Salsa, as a side with grilled chicken or fish, or for breakfast with maple syrup.

  • Fresh Berry Syrup

    This master recipe works well with a variety of summer berries. The thickness of the syrup will depend on the berries you use: Some are juicier, resulting in a thinner…

  • Fresh Tomato Sauce

    When all those ripe, red summer tomatoes start to overtake the counter, I pull out my biggest saucepan and get to work on a big batch of fresh tomato sauce.…

  • Falafel Sandwich with Tomato-Cucumber Salad

    Falafel are usually deep-fried, but pan-searing these chickpea fritters is healthier (and not as messy). Serve them in pita bread, topped with thick yogurt or tahini sauce, if you like.

  • Eve’s Black Heart

    Similar to a Black Velvet, which is made with Guinness and Champagne, this beer cocktail has a double hit of apples from both hard cider and apple brandy. Hence, the…

  • Grilled Corn on the Cob

    Grilling is a great alternative to boiling corn on the cob, because it gives the corn a toasty flavor. With this method, the single layer of husk that’s left on…

  • Grilled Lobster

    Nothing quite matches the sweet, intense,and slightly charred taste of shellfish when it's cooked on the grill. For added flavor, try one of these easy dips: Bloody Mary Cocktail Sauce, Old Bay Dipping…

  • Grilled Shrimp

    Nothing quite matches the sweet, intense,and slightly charred taste of shellfish when it's cooked on the grill. Serve these simple grilled shrimp with Bloody Mary Cocktail Sauce, Old Bay Dipping Sauce,…

  • Grilled Mussels, Clams, and Oysters

      Nothing quite matches the sweet, intense,and slightly charred taste of shellfish when it's cooked on the grill. Serve these simple grilled mussels, clams, and oysters with Bloody Mary Cocktail…

  • Grilled Mushroom, Onion, and Fontina Pizzas with Fresh Tomatoes and Arugula

    To make the pizzas even faster, use refrigerated store-bought pizza dough. Before shaping, allow the dough to sit at room temperature until pliable, about 45 minutes.

  • Greek-Spiced Lamb Meatballs in Tomato Sauce

    Spice up fresh tomato sauce and you have a rich gravy in which to simmer fragrant lamb meatballs. Garnish with tangy feta and serve with a Greek salad and rice or pitas.

  • Lemony Orzo with Tuna and Artichoke Hearts

    This dish, and its perfectly balanced flavors, is the antidote to predictable weeknight pasta. No dry vermouth or white wine on hand? Deglaze the skillet with chicken broth or water instead.

  • Lemon-Vodka Cream Pops

    A splash of citron vodka gives the classic creamsicle a decidedly adult kick. And, for more grown-ups-only recipes, browse our drinks page, where you'll find recipes for everything from beer and punch to classic…

  • Old Bay Dipping Sauce

    The flavors of a classic shrimp boil are combined in one dynamite melted butter dipping sauce. Serve it with grilled shrimp, clams, or crab.

  • Orange-Saffron Aïoli

    This sauce is tailor-made for grilled mussels, but it’s good with other shellfish, too. Omit the olives if you want a more delicate flavor.

  • Mixed Herb Salad with Honey-Lime Dressing

    A riff on the cabbage slaw traditionally served with tonkatsu, this salad goes the extra flavor mile with lots of fresh herbs, crunchy vegetables, and a tangy Thai-inspired dressing.

  • Margarita-Marinated Grilled Skirt Steak with Tomatillo Salsa

    Grilling the tomatillos in this salsa mellows their sharp tanginess, making them a perfect foil for the big, beefy flavor of the grilled steak. 

  • The Michelada

    This beer cocktail is simple and delicious. For an even simpler version—the Chelada—salt the rim of an ice-filled pint glass, add light lager and fresh lime juice, and enjoy. For…

  • Risotto with Corn, Spicy Sausage, and Wilted Arugula

    This warming risotto studded with fresh corn kernels and spicy arugula bridges the transition from summer to fall.

  • Quick Tandoori Chicken Thighs

    Fire up your grill for this Indian-inspired dinner. While the grill heats, the chicken soaks in a yogurt-and-spice marinade which helps tenderize the meat and brings lots of tangy flavor…

  • Spaghetti with Summer Tomato Sauce

    Serve fresh tomato sauce over pasta the first night you make it and still have plenty left for three more great weeknight meals.

  • Summer Corn Soup with Crisp Prosciutto and Basil

    If you've been throwing a few ears of corn on the heat every time you grill, change it up by capturing that sweet corn flavor in a hearty soup instead.…

  • Sesame, Snow Pea, and Shiitake Pasta Salad

    Two kinds of green peas, sesame, ginger, and soy give this earthy pasta salad bold flavor.

  • Sweet Corn Cake with Blueberry-Lavender Compote

    Here's another use for all that fresh summer corn. A lavender-scented topping lends an elegant touch to this rustic cake. To cook the corn, boil it in lightly salted water…

  • Shochu Watermelon Lemonade

    Shochu is a Japanese or Korean spirit typically distilled from barley, sweet potatoes, or rice. It has a light, slightly sweet, nutty flavor. You can substitute vodka, if you like.…

  • Summer Berry Trifle

    Use a mix of strawberries, blueberries, and raspberries to make this a red-white-and-blue-striped creation, or use any type of berry you like—just make sure you choose the ripest, tastiest ones available. The bread…

  • Charred Tomato Salsa

    This salsa is great on Fresh Corn Fritters, as well as on grilled steak or chicken tacos. It’ll keep in the fridge for up to 1 week.

  • Classic Eggplant Parmigiana

    This is how they do eggplant parmigiana in Italy: no breading and no puddles of cheese, just thin layers of fried eggplant with homemade sauce, a little fresh mozzarella, and good Parmigiano-Reggiano.…

  • Curried Chickpea and Summer Vegetable Stew

    Transform fresh tomato sauce into an Indian-style vegetable stew that takes advantage of the season’s bounty. Serve over basmati rice. You can also top it with grilled chicken thighs.

  • Chilled Fresh Tomato, Basil, and Bread Soup

    Bread helps thicken this lovely summer soup, and blanching the basil before puréeing helps its color stay fresh-looking.

  • Cheese Omelet

    Here is a classic every cook should know how to make. If you prefer firmer eggs or if undercooked eggs are a concern, cook the omelet for another minute before…

  • Ancho-Marinated Pork and Mango Skewers

    Skewering chunks of meat along with vegetables or fruit is great way to bring sensible portions to your cookout: You get the perfect protein portion, but your plate is dominated by two…

  • Poached Shrimp with Spicy Mayo and Garlic Breadcrumbs

    A twist on shrimp cocktail that makes the perfect party starter. To eat, guests dip each shrimp in the spicy mayo and then in the breadcrumbs.

  • Pork Tonkatsu with Herb Salad

    Tonkatsu is a classic Japanese dish in which a thin pork cutlet is breaded and fried. It’s typically served with shredded green cabbage, but here it’s topped with a fresh…

  • PLT Salad

    In this take on a BLT sandwich, prosciutto replaces bacon. Garlicky croutons are a delicious use for day-old bread.

  • Peach Melba Cocktail

    Fruit lambic beers are tart Belgian brews fermented with wild yeasts and aged with crushed fruit or fruit juices. A mix of peach and raspberry lambics makes a drink that…

  • Pineapple, Strawberry, and Lychee Parfaits

    Crushed fresh pineapple infused with mint serves as a refreshing base for summer berries and lychees in this cool parfait. The leftover pineapple syrup would be great in rum cocktails…

  • Toasted Corn, Cherry Tomato, and Edamame Salad

    Toasting the corn in a skillet brings out its nutty flavor in this summery twist on a classic succotash. You could also use grilled corn in place of the skillet-toasted…

  • Thai-Style Sirloin Steak with Red Curry Sauce and Spicy Carrot Salad

    When you need a break from the grill, but still want a steak loaded with flavor, this is the dish for you. You can find Thai red curry paste in the…

  • Homemade Feta

    Nothing compares to the fresh taste of homemade feta. Traditionally made with sheep's milk, this Greek cheese is equally delicious when made from store-bought cow's milk. What gives it the…

  • Pan-Asian Party in the Kitchen

    An Asian-inflected dinner party that's full of big flavors and easy to pull together

  • How to Make Your Own Feta

    From curds to whey and where they separate—a step-by-step guide to a classic Mediterranean cheese.

  • The Classic Omelet

    A breakfast standard every cook should be able to prepare.

  • Beer Becomes a Cocktail

    Beer makes a great mixed drink—it goes down easy, plays well with others, and is the perfect thirst quencher.

  • Test Drive: Mandolines

    This time-saving kitchen tool lets you slice, julienne, and crinkle-cut like a pro. These three are a cut above.

  • How to Dice a Mango

    A technique for dicing mangos

  • Caramelized Onion Cheeseburgers

    Burgers just got better with the addition of tender sweet onions, melted cheese, and tangy lemon-Dijon mayonnaise.

  • Cook Once, Eat Twice: Fresh Tomato Sauce

    Turn those ripe-right-now tomatoes into a big pot of sauce; then make the most of it in three unexpected recipes.

  • How to Grill Shellfish

    Lobster, shrimp, even oysters—they all take well to the grill, with sweet and smoky results. We show you how, and throw in three great go-with sauces along the way.

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