Cast-iron woks are extremely durable and excel at retaining and evenly distributing heat. This preseasoned version from Lodge takes at least 10 minutes to heat up, but once hot, it…
Grilling food, especially seafood, on untreated cedar planks is an easy way to infuse the food with a wonderful, light wood-smoke flavor
You won’t see the cream cheese in this simple soufflé, but you’ll certainly taste its rich flavor.
Bison (buffalo) meat is a great substitute for beef—it’s just as flavorful but much leaner. Take care not to overcook it, as it can dry out quickly.
Rice pudding is the best kind of comfort food: sweet, rich, seductive, and easy to make. Although this pudding will look a bit loose when cooked and still warm, it…
Eggs are a delicious source of protein in this elegant lunch or light dinner. They can be cooked a day ahead and taste great at room temperature, too.
Shake up plain potato salad by grilling the potatoes and tossing them in a cream cheese-based, herb-packed dressing.
Grilling your dinner tonight? Toss some radicchio and romaine on the grill, too, for this savory, smoky side salad.
Pizza may not be the first thing you think of for the grill, but it grills beautifully and is easily topped with a variety of meatless options. Here, grilled beets…
Forget beef burgers. Chickpeas, tahini, garlic, and lemon come together here in creamy, hearty bean burgers that taste like a cross between hummus and falafel.
Halloumi, a goat and sheep’s milk cheese from Cyprus, is perfect for grilling: It softens over the heat but doesn’t melt. This cheese plate, complete with grilled grapes and rustic…
Grilling enhances watermelon’s natural sweetness and gives it a smoky flavor that pairs nicely with the spicy kick of chipotle in this bright salsa.
Grilled chicken breasts, summer squash, and baby arugula meet a spicy lime-cilantro dressing in this fresh take on chicken salad.
Watermelon, grilled to enhance its sweetness, balances the smoky-spicy kick of chipotle powder in this refreshing summer soup.
Transform roasted peppers with a tangy vinaigrette, and then pair them with lentils, canned tuna, and fresh tomatoes for a tasty lunch.
Every element of this vegetarian pack-and-tote lunch—except for the yogurt—can be left out at room temperature until you’re ready to eat. Your lunch will be all the more flavorful for…
New York pastry chef Christina Tosi of Momofuku Milk Bar turns the classic strawberry shortcake on its head by pairing strawberries and cream with fresh summer corn in an outrageous…
Just 30 minutes to a delicious dinner that could work on a weeknight or even a casual dinner party. The chorizo and mussels cook together, creating a briny, smoky broth…
Grilled vegetables—that summer side dish staple—easily become a satisfying main course when turned into a vibrant sauce for spaghetti.
This delicious riff on a Niçoise salad—minus the hard-cooked eggs and with salmon instead of tuna—comes together in about 30 minutes when you have leftover Cedar-Planked Salmon.
Kedgeree is a British colonial dish of Indian inspiration made with cooked, flaked fish (usually smoked haddock), rice, hard-cooked eggs, and curry powder. Here, leftover cedar-planked salmon stands in for the haddock.…
These cakes, made from leftover Cedar-Planked Salmon, fry up with a delicate crispness, thanks to their light coating of panko. A miso-ginger-sesame dressing enhances the Japanese influence.
Tempted by the colorful array of flavored waters at the supermarket? They're often just glorified soft drinks without the carbonation. It's much healthier (and less expensive) to make your own.…
Made with St-Germain, an elderflower liqueur, this summery drink is sweet, with a light effervescence.
Steamed jasmine rice is a good accompaniment to this sweet-savory dish, but you can also serve it with lettuce leaves for wrapping or on a bed of watercress.
Blueberries (especially the tiny wild ones) are less sweet and more earthy than you might think. This almost savory take on a fruit soup includes wine, spices, and herbs. It…
On a hot summer night, few desserts are as welcome as a granita, a frozen mixture of water, sugar, fruit juice, and in this case, tea. For the best results,…
Ceviche is a popular Latin-American dish that uses a citrus marinade to “cook” raw seafood. This version is sweet and tart, with just a touch of spicy heat. Serve it…
Watermelon’s crunch and subtle sweetness provide a nice contrast to the savory, tender shrimp and hearts of palm. Ricotta salata (salted, pressed fresh ricotta) is similar to feta in texture…
This summery riff on a Moscow Mule adds fresh watermelon purée to the classic combination of vodka, ginger beer, and lime. Ginger beer is similar to ginger ale, but has a…
This take on the classic French cream of sorrel soup is packed with bright, lemony flavor. A garnish of sliced sorrel leaves adds an extra dose of tartness.
This lightly sweetened cucumber-flavored water is enhanced with fresh mint and a touch of lemon juice; a DIY (and healthier) version of the flavored waters that are all the rage.
Black forest cake was the inspiration for this tart, which has a chocolate crust, a cherry-swirled topping, and a subtly tangy cream cheese filling.
A good dose of chili powder adds smoky flavor to quickly made grits. Grilled corn and tomatoes, along with Cheddar, make this a rich main course.
Think twice before you toss out your watermelon rinds; their neutral flavor readily absorbs the sweet-spicy seasonings in this relish. Ground coffee beans infuse the pork with rich, earthy notes.
Broiled peppers, tomatoes, and onions become a luscious topping for quickly sautéed chicken breast cutlets. The fried caper garnish adds a crisp, salty note.
This classic stir-fry of rice noodles, tofu, dried shrimp, and colorful garnishes is a street-food staple in Thailand, and surprisingly easy to make at home. If you can’t find tamarind,…
Searing tuna steaks is lightning-fast; they cook to medium-rare in less than five minutes, and this zesty tomato-olive salad takes only a few minutes more.
Chinese lapsang souchong tea adds smoky flavor to these pan-fried chicken breasts. Tangy pickled carrots, green beans, and shallots round out the plate.
Chutneys run the gamut from thin and smooth to thick and chunky. This smooth chutney, which balances the tartness of tamarind with the sweetness of dates, is a delicious accompaniment…
Summer berries and stone fruit make great jellies and jams, but dehydration is an equally delicious way to preserve them; it transforms your favorite fruit into a sweet, chewy snack…
This pack-and-go lunchtime take on the cheese plate is as easy as packing up marinated cheese, nuts, bread, and fruit and then putting them together when you're ready for lunch.
Here, juicy chunks of chicken, sweet potatoes, peaches, and onions are grilled with a sweet-tart glaze, then sprinkled with crunchy grilled spiced pecans.
Light, refreshing wheat beers are about to become your new favorite hot-weather brew.
There’s no better pan for stir-frying, but how to know which one to buy? Here are our top picks among the many we tested
You’ve had the takeout version—now try the real deal. Cooking teacher, author, and expert on Asian cuisines Corinne Trang shows you how to make this iconic Thai noodle dish.
A lemony vinaigrette gives bright flavor to grilled chicken breasts, potatoes, and a summery cucumber-tomato salad with fresh herbs.
These biscuits get their light, tender texture from buttermilk and baking powder, and their rich flavor from an egg, cream, and lots of butter. This simple dessert is best made…
Rich rice pudding, a classic comfort food dessert, is a dish every cook should know how to make
Here’s a quick and easy way to grill two sides of salmon—one for dinner and the other to use in three recipes too good to be called leftovers.
Grilling on soaked cedar planks has a lot of benefits: the planks char lightly, creating cedar smoke that delicately perfumes the food, and fish doesn’t stick to the grill grates…
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