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Issue 112

Beefy Chelada Cocktails

There are many variations on the Chelada, or Mexican beer cocktail. Some versions are as simple as adding a little hot sauce, lime juice, and ice to a beer glass before pouring…

  • Blackberry Fool

    A fool is a simple dessert made with puréed fruit and sweetened whipped cream. Here, a chipotle chile adds a subtle spicy note that enhances the sweetness of the berries.

  • Bourbon-and-Vanilla-Brined Pork Chops

    Bourbon has vanilla notes that pair well with smoky grilled pork; here it's enhanced further by the vanilla extract in the brine. For even more smoky flavor, throw some hardwood chips that have…

  • Bacon Burgers with Bacon-Onion-Balsamic Jam

    We all know bacon on a burger is great; this recipe goes a step further and put the bacon in the burger. As if that's not bacon-y enough, the burgers…

  • Baked Provolone with Tomatoes, Marjoram, and Balsamic

    Thick slices of provolone baked under a tangy-sweet tomato topping make a to-die-for starter or a light lunch with a green salad. Serve with warm, crusty bread.

  • Broiled Pineapple with Lime Sour Cream and Macadamias

    This twist on broiled grapefruit comes together in no time, especially if you buy a pineapple that’s already peeled and cored; they’re often sold in the refrigerator case of the…

  • Blackberry-Orange Ice Pops

    An infusion of black tea adds a note of complexity to these sweet blackberry pops, with orange segments providing a bright tang. Create your own customized ice pop recipe with the Recipe…

  • Blackberry-Peach Skillet Cobbler with Buttermilk Biscuits

    The secret to this cobbler’s bright flavor is fresh orange juice in the blackberry and peach filling and orange-scented sugar on the biscuit topping. Use a light hand when mixing…

  • Five-Spice Grilled Chicken with Hoisin-Maple Glaze

    Chinese cooks have used five-spice powder and hoisin to flavor barbecued meat for centuries, and they’re really onto something: it gives this chicken a sweet, spicy, haunting flavor. Unless you’re…

  • Fresh Corn Tortillas

    Tender, flavorful, homemade corn tortillas are worlds apart from their store-bought counterparts, and they make any taco taste better. Although not necessary, a tortilla press comes in handy for making…

  • Eggplant, Scallop, and Broccolini Stir-Fry

    A cross between broccoli and Chinese kale, Broccolini has a sweet, slightly peppery flavor. Here, it provides a crisp-tender contrast to the eggplant and scallops. A ginger-chile sauce adds spicy…

  • Fried Egg Pitas with Arugula

    The secret to this spin on a fried egg sandwich is the tapenade, a tangy, salty olive and caper spread. Look for it near the jarred olives in the supermarket, or…

  • Grilled Okra with Smoked Paprika-Shallot Dip

    Grilled okra is great finger food: Just dip and eat. Let the grill heat for 15 to 20 minutes to make sure it’s nice and hot before cooking the okra.…

  • Garlic-Rubbed Grilled Cheese with Prosciutto and Tomatoes

    Three kinds of cheese, salty prosciutto, fresh tomatoes, and a touch of spice make this anything but your everyday grilled cheese sandwich. Serve with a lightly dressed green salad.

  • Gratinéed Tomatoes with Asiago and Fresh Herbs

    Slices of ripe tomato are sprinkled with cheesy, herb-flecked breadcrumbs and then quickly run them under the broiler until the crumbs are browned and crisp. They make a great pairing…

  • Grilled Tomatoes with Saba and Sea Salt

    Saba is a syrupy condiment from Italy made from reduced unfermented grape juice. Balsamic vinegar is a good substitution if reduced until slightly syrupy.

  • Grilled Tamarind Chicken Tacos

    In these tacos, chicken thighs are marinated in sweet-sour tamarind soda, garlic, and soy sauce, and then rubbed with a coriander-chile spice rub. The tacos are great garnished with chopped…

  • Grape-Cucumber Ice Pops

    There's nothing quite so refreshing as these cool-as-a-cucumber pops on a hot, sticky day. Juniper berries infuse the base of puréed green grapes, with diced cucumbers adding a little crunch.…

  • Grilled Arctic Char and Eggplant with Fresh Herb Salsa Verde

    Eggplant and fish may seem like an usual combination, but they come together beautifully in this bright-tasting dish. An Italian-style salsa verde gets its zesty flavor from fresh thyme and…

  • Louisiana-Style Hot Sauce

    Although tabasco chiles are traditional in this style of hot sauce, they can be hard to find. Cayennes are just as classic and flavorful. Other small, hot, red chiles (like…

  • Lime Curd

    This alternative to lemon curd is delicious sandwiched between shortbread cookies, swirled into yogurt, folded into whipped cream for a mousse, or dolloped over pound cake and topped with berries.

  • Lamb Chops and Eggplant with Indian Spices

    To maximize flavor, whole cumin and coriander seeds are toasted and coarsely ground before they’re used to season this rustic dish.

  • Kiwi-Strawberry Ice Pops

    The kiwi's black seeds not only make this speckled pop gorgeous, they add a little bit of crunch. Create your own customized ice pop recipe with the Recipe Maker.

  • New York Steaks with Martini Butter

    Top a simple steak, pork chop, or chicken breast with a compound (flavored) butter, and an average dish turns into an exceptional one. 

  • Orzo with Brown Butter and Parmesan

    This little black dress of a side dish pairs with practically anything—grilled meat, roasted chicken, sautéed vegetables. Like rice pilaf, the orzo is browned in butter before broth is added,…

  • Margarita-Glazed Baby Back Ribs

    Tequila and fresh citrus are a great combo in margaritas and also with pork ribs. The tequila’s bite and the acidic orange and lime juices cut through the rich, fatty…

  • No-Cook Tomato Sauce

    Ripe tomatoes don’t need to be cooked to turn into a delicious pasta sauce. Just chop and mix with garlic, fresh herbs, chile (for a bit of heat), and olive…

  • Open-Face Grilled Eggplant Sandwiches with Olive-Walnut Relish

    The succulent texture and nutty flavor of grilled eggplant is complemented here by burrata, a rich cream-filled mozzarella that’s a must-try.

  • Mango-Cranberry Ice Pops

    These pops have a slightly craggy texture from the cranberries and an exotic flavor, reminiscent of a mango lassi, thanks to an infusion of crushed cardamom. Create your own customized ice…

  • Rib-Eye Steaks Rubbed with Coffee and Cocoa

    To match the steaks’ rich, beefy flavor, they're rubbed with a cocoa-espresso spice mix. It adds depth and a subtle bitter undertone that’s downright addictive.

  • Sourdough Panzanella with Grilled Chicken

    In this classic Italian salad, sourdough bread soaks up the flavors of fresh herbs, late-summer tomatoes, and a savory vinaigrette. Adding grilled chicken turns it into a full meal.

  • Smoky Grilled Meatball Subs

    The pork meatballs in these saucy sandwiches get a double dose of smoky flavor: first from smoked paprika and then from the grill. Sweet, fire-roasted chiles and grilled tomatoes form…

  • Shredded Brisket Tacos with Chipotle Dressing

    This luscious, spicy taco filling is based on salpicon, a shredded or chopped cold beef salad popular in Tex-Mex cuisine.

  • Southeast Asian Grilled Eggplant Salad

    This salad is a delicious way to show off the lovely slender shape of Asian eggplants, which readily absorb the ginger-soy dressing that’s spooned over the top.

  • Strawberry-Cherry Ice Pops

    These strawberry pops have a surprising texture, thanks to chewy bits of sweet-tart dried cherries. Create your own customized ice pop recipe with the Recipe Maker.

  • Strawberry-Pineapple Yogurt Ice Pops

    These pops taste a bit like your favorite breakfast smoothie frozen solid: creamy yogurt, sweet strawberries and bits of diced pineapple. In fact, go ahead and have one for breakfast...we won't…

  • Spicy Pineapple-Coconut Ice Pops

    A chile-infused syrup adds a little kick of heat to these refreshing pina-colada-on-a-stick ice pops. Create your own customized ice pop recipe with the Recipe Maker.

  • Vietnamese-Style Rice Noodle Salad

    Packed with bright lime flavor, a touch of spicy heat, and just the right amount of crunch, this noodle salad is great for lunch or dinner.

  • Warm Berries and Nectarines with Mascarpone

    Fresh summer berries become a warm dessert or breakfast treat after a quick cook in a hot skillet. Mascarpone, an Italian-style cream cheese available in most grocery stores, is a…

  • Vanilla-Fig Skillet Cobbler with Spiced Shortbread Topping

    Toasted hazelnuts and warm spices give the cookie-like topping on this cobbler a deep, rich flavor that’s reminiscent of linzer cookies.

  • Cube Steak with Lime Mojo

    Mojo is a garlicky citrus sauce that’s popular throughout Latin America and the Caribbean. This lime-heavy version (most mojo is made with sour oranges, a tropical fruit) is a perfect…

  • Classic Steak au Poivre

    You can tip the pan and ignite the Cognac, or ignite the sauce with a match for an invigorating spectacle. But all these acts of derring-do are unnecessary: just bring the…

  • Creamy Orange-Vanilla Ice Pops

    Think of these pops as the ultimate homemade Creamsicle: creamy Greek yogurt combines with fresh-squeezed orange juice, with flecks of real vanilla bean. Create your own customized ice pop recipe…

  • Apple-Pear Cobbler with Crisp Brown Sugar-Pecan Topping

    Any kind of sweet-tart apple will work well in this cobbler; I like Braeburn and Cortland. For the pears, try Anjou or Bartlett, two of my favorite pears for baking.

  • Peach, Pancetta, Lettuce, and Tomato Sandwiches

    In this riff on a BLT, pancetta stands in for bacon and peaches add a sweet note. Use pre-sliced pancetta—it’s very thin and cooks up quickly.

  • Pumpkin Seed, Walnut, and Blueberry Muesli

    Muesli is granola’s healthier and less-time-consuming cousin; you can make a big batch in a couple of minutes and enjoy it for the rest of the week.

  • Peanut Butter and Banana “Quesadillas”

    This quick and hearty meal is what Elvis would have eaten for breakfast if he had lived south of the border. It’s a great way to use up leftover corn tortillas,…

  • Papaya-Tangerine Ice Pops

    Tangerine segments add tang to this sunset-hued ice pop. Create your own customized ice pop recipe with the Recipe Maker.

  • Pluot-Blueberry Cobbler with Coconut Dumplings

    The pluot—a cross between a plum and an apricot—is a perfect flavor partner for the ripe summer blueberries in this dumpling-topped cobbler. A dash of dark rum adds yet another layer…

  • Plum Cobbler with Honey and Lavender Biscuits

    The tender biscuits that top this cobbler come together in a food processor in minutes. Use a mild honey in the filling so it doesn’t overpower the plums.

  • Tomato and Grilled Zucchini Stacks

    This appetizer is as easy as layering grilled zucchini and ripe tomato, and topping it with ricotta flavored with green peppercorns and fresh herbs.

  • Tomato, Chickpea, and Feta Salad

    Za’atar—a Middle Eastern spice blend treasured for its savory thyme-oregano flavor—adds a lovely herbal quality to this easy side salad.

  • Tomato Caponata

    This summery relish is reminiscent of Sicilian caponata, minus the eggplant and anchovies. It’s great with grilled seafood (think sardines, swordfish, or scallops) or just served over slices of grilled…

  • Tomato-Ginger Dressing

    This refreshing salad dressing comes together in the blender in no time. Ginger and rice vinegar add an unexpectedly spicy note to sweet tomatoes. It's good on a simple green salad.  

  • Tex-Mex Grilled Shrimp Tacos

    Soy sauce, pineapple juice, and lime juice may sound like an unusual combination, but it’s actually a very common Tex-Mex fajita marinade. These tacos are excellent dressed with sliced avocado and…

  • Tomato Toast with Olive Oil

    This simple yet utterly delicious dish, also known as pan con tomate, may well be Spain’s national breakfast (it's also terrific as part of a tapas spread). Choose tomatoes that…

  • Tapenade

    Any type of olive can be used to make tapenade, but brine-cured black olives are the usual choice. For an especially robust tapenade, try a combination of half oil-cured and…

  • Tequila-Champagne Sangria

    This spiked white sangria is one of several served at El Real Tex-Mex Café in Houston. The sparkling wine and soda give it a gentle effervescence, rather than a fierce…

  • Taco Night

    Homemade corn tortillas and three tasty taco fillings (plus all the fixings) make a delicious dinner and an even better party

  • How to Make Bouillabaisse

    This hearty fish stew is a treasure from the South of France. Our step-by-step guide will help you master it.

  • Summer-Vacation Wines

    Break out of your wine rut and explore the world with traditional summer wines from nontraditional places.

  • How to Make French Fries

    The only recipe you’ll ever need for crisp, delicious results—every time

  • Grilling Greats from a Grilling Great

    Meat guru and award-winning cookbook author Bruce Aidells shares his grilling secrets and best recipes for the top five grill classics: chicken, pork chops, steak, ribs, and of course, burgers.

  • Skillet Cobblers

    Asking me to pick a favorite dessert is like asking me to pick my favorite child—I just can’t do it. I love all my desserts equally. But if you ask…

  • Test Drive: Ice Cream Makers

    Our favorite models churn out creamy, smooth results that put store-bought ice cream to shame.

  • Classic French Fries

    There are three secrets to restaurant-quality French fries at home: choose the right potatoes (see tip below), cut them uniformly, and fry them twice. The first fry, at a lower temperature, softens…

  • How to Store Tomatoes at Room Temperature

    Fresh vine-ripened tomatoes are one of the summer’s chief pleasures. To keep them tasting their best, don’t refrigerate them unless they’re about to spoil.

  • Tomatoes and Burrata with Tapenade

    Burrata (a fresh Italian cheese similar to mozzarella but with a creamy center) is a luscious addition to this updated Caprese salad. If you can’t find it, use fresh mozzarella.

  • Classic Bouillabaisse

    This hearty fish stew is a treasure from the South of France. It takes an afternoon to make, but it's a showstopping all-in-one meal that's absolutely worth the effort.

  • Gluten-Free Buttermilk Pancakes

    Rather than use a lot of cornstarch and refined rice flour, as many gluten-free recipes do, these pancakes are based on more nutritious, fiber-rich whole-grain brown rice flour and almond…

  • Toast with Cheddar and Chutney

    Mango chutney and cheese are often paired in classic British tea sandwiches, and that delicious combinantion inspired this simple four-ingredient breakfast.

  • Ice Pop Recipe: Create Your Own

    At its most basic, an ice pop consists of a simple syrup combined with a fruit purée, which is then poured into Popsicle molds and frozen. You can customize this formula…

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