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Issue 118

Braised Country-Style Pork Ribs with Mustard-Beer Sauce

Cooking country ribs with moist heat helps melt excess fat and soften tough bits. Here they're broiled until browned and then braised with beer and aromatic vegetables so they absorb…

  • Fish and Chips with Tartar Sauce

    This is the iconic, beloved, comfort food of England: crispy cod or haddock and crunchy French fries with the traditional accompaniments of creamy, briny tartar sauce and malt vinegar. In…

  • Grilled Korean Skirt Steak

    This recipe is a riff on kalbi, Korean pear-and-soy-marinated short ribs. It’s delicious wrapped in lettuce leaves with rice and a drizzle of the marinade.    

  • Goat-Cheese-and-Olive-Stuffed Chicken Breasts with Balsamic-Butter Pan Sauce

    Here, chicken breasts are stuffed and then seared until golden-brown. The pan sauce is made separately, which both saves time and prevents the stuffing from getting into the velvety sauce.

  • Gazpacho

    Best served icy cold, gazpacho needs to be chilled for at least an hour. Here it's garnished with croutons for crunch and cilantro for a burst of bright flavor, but…

  • Mexican Grilled Corn on the Cob

    Called elote in Mexico, where it’s a popular street food, this grilled corn on the cob is slathered in a smoky, zesty mayonnaise and then rolled in crumbly, slightly salty…

  • Mixed Green Salad with Ricotta Salata, Walnuts, and Raspberry Vinaigrette

    This simple green salad boasts a lot of flavor: sweet raspberries, salty ricotta salata, and crunchy, nutty walnuts.

  • Mixed Green Salad with Nectarines and Gorgonzola

    Sweet summer nectarines and pungent Gorgonzola make this salad an excellent pairing with a simple grilled chicken or steak.

  • Mixed Green Salad with Grilled Scallions, Mango, and Cilantro-Lime Vinaigrette

    The addition of mango and cilantro and the chile-lime make this salad pair well with either Indian cuisine or Latin American dishes.

  • Mixed Green Salad with Olives, Serrano Ham, and Sherry Vinaigrette

    The flavors of Spain--Serrano ham, sherry vinegar, manchego cheese--give this salad its character.

  • Mixed Green Salad with Cucumber, Sesame Seeds, and Ginger-Yogurt Dressing

    A vibrant and deliciously different way to use mixed greens.

  • Red Wine and Coffee Marinade

    The wonderful thing about this marinade is that you’re likely to have most of the ingredients on hand. It doesn’t contain added salt, so remember to salt your food just…

  • Raw Fresh Tomato Sauce

    In this quick sauce, hot olive oil and salt are added to diced fresh tomatoes and herbs. Be sure to do this just before tossing with cooked pasta, since the…

  • Sweet-and-Sour Dipping Sauce

    A classic dipping sauce in both Vietnam (where it’s called nuoc cham) and Cambodia (where it’s called tuk trey), this combination of fish sauce, lime juice, chile, and sugar is…

  • Spicy Tamarind Dipping Sauce

    Tamarind’s sour flavor is prized in Thai cooking, and in this sauce it’s balanced by the heat of curry paste and the sweetness of honey. Look for pure tamarind paste…

  • Spicy Mexican Marinade

    Mayonnaise is the perfect base for a marinade. Here, it takes the place of oil and keeps the marinade ingredients suspended. The lime juice cuts through the richness of the…

  • Stovetop Clambake

    No need to head to the beach—you can make this tasty “clambake” right in your own kitchen. All you need is a tall, narrow pot for steaming the seafood, corn,…

  • Sautéed Corn with Garlicky Brown Butter

    For subtle flavor, garlic cloves are briefly sautéed in butter and then removed. The butter continues to cook until it’s nutty, browned, and rich—the perfect complement for fresh corn.

  • Spicy Chorizo and Egg Tostadas

    Tostadas are fried corn tortillas mounded with tasty toppings. This recipe offers an oven-toasting method as an alternative to frying—it’s quick, easy, and produces crisp, great-tasting results. Serve these fully…

  • Smoky Corn Quesadillas

    There’s no need to precook the corn kernels for these simple, satisfying quesadillas. As long as you use fresh corn, the raw kernels will lend a bit of juicy sweetness…

  • Smoked Salmon Club Sandwich

    Move over, turkey club—this triple-decker sandwich stars a fresh combination of salty smoked salmon, creamy avocado, and spicy mayo. Toasted white sandwich bread is traditional for club sandwiches, but feel…

  • Warm Potato Salad with Lemon and Fresh Herbs

    This simple side dish is a refreshing departure from mayonnaise-based potato salads. The warm potatoes soften the raw garlic’s flavor and make the herbs more aromatic.

  • Crème Caramel

    Topped with a soft layer of caramel, these individual custard desserts aren’t too sweet—a bit of sour cream in the custard provides a hint of tanginess that marries well with…

  • Chocolate Chiffon Pie

    Although it may appear dense and rich, this pie feels light and fluffy in your mouth. It’s not difficult to make and always wins raves. (This recipe contains uncooked eggs;…

  • Corn, Green Pepper, Ham, and Cheese Omelet

    This twist on a western omelet makes for a hearty breakfast (or a fast and easy dinner) when served with buttered toast.

  • Corn, Bacon, and Red Pepper Sauté

    In this quick side dish, a little bit of salty bacon provides the ideal counterpoint to sweet bell peppers and corn. Serve with grilled chicken or sautéed scallops or shirmp.

  • Creamed Corn with Shallots

    Forget canned or frozen creamed corn. Once you try this version, made with fresh corn, shallots, butter, and cream, you’ll never go back. Remove as much of the flavorful corn…

  • Couscous with Corn and Blue Cheese

    In this one-pot side dish, couscous is cooked with fresh corn to soak up its sweet flavor. A touch of cayenne and crumbled blue cheese add heat and tang.

  • Creamy Rotini with Zucchini, Tomato, and Red Pepper

    The season’s most plentiful vegetables come together in this satisfying pasta dish. To make it even heartier, try adding diced grilled chicken.

  • Corn and Cherry Tomato Salad with Lemon-Tarragon Vinaigrette

    With its juicy tomatoes and anise-flavored tarragon, this summery salad is the perfect accompaniment to seared or grilled salmon or steak.

  • Corn on the Cob with Mustard-Maple-Thyme Butter

    Classic corn on the cob gets an upgrade with this simple sweet-and-savory compound butter. If you have any butter leftover, you can toss it with cooked vegetables or spread it…

  • Charred Corn and Zucchini with Basil

    Charring the vegetables gives them a smoky richness and makes for mostly hands-off cooking. Put everything in the skillet and let high heat do the rest.

  • Cooked Fresh Tomato Sauce

    This sauce goes well with the smooth texture of spaghetti and penne. When I add something chunky to it, I pair it with fusilli or another shape with nooks and…

  • Asian Citrus-Ginger-Sesame Marinade

    Most Asian-style marinades are heavy on soy sauce, but it’s used just as an accent in this bright, citrusy marinade. Confectioners’ sugar may seem an odd ingredient here, but it’s…

  • Apricot-Vanilla Sparkling Wine Floats

    A grown-up take on a root beer float, this dessert is elegant yet playful, and a great way to take advantage of stone fruit season.

  • Plum Clafoutis

    Clafoutis is a traditional French dessert made by pouring a custard over fruit and baking it. Quickly sautéing the fruit first concentrates its juice and creates a flavorful syrup that…

  • Pork and Shrimp Summer Rolls

    Serve these refreshing rolls with Peanut Dipping Sauce, Sweet and Sour Dipping Sauce, or Spicy Tamarind Dipping Sauce (or all three!) as a snack, a light lunch, or even an…

  • Peanut Dipping Sauce

    Freshly ground peanuts, caramelized curry paste, and a long, slow simmer give this sauce deep, complex flavor. Serve it with Pork and Shrimp Summer Rolls for dipping, and toss any…

  • Three-Mustard Bistro Marinade

    This marinade combines three favorite mustards with classic French ingredients—butter, white wine, and scallions. Honeycup is a brown sugar and spice mustard available nationally; if you can’t find it, substitute…

  • Tomato and Watermelon Salad with Feta

    Made with some of summer’s juiciest fruits and vegetables, this vibrant salad is as refreshing as it is nutritious. For the prettiest presentation, use tomatoes of various colors and shapes.

  • Italian Dressing Marinade

    Bottled Italian dressing is a popular marinade, but this is so much fresher, and you can change the herbs to suit your taste. The small amount of mayonnaise helps emulsify…

  • Honeyed Fig and Goat Cheese Tart

    This is a simple but stunning way to enjoy fresh figs. When figs aren’t available, you can make this tart with other fresh fruit, such as apricots, pears, or strawberries.

  • Homemade Mexican Chorizo

    Mexican chorizo is a fresh raw sausage made with dried chiles, garlic, spices, salt, and vinegar. Unlike Spanish-style chorizo, which is cured, it must be cooked before using. It can…

  • Hickory-Smoked Baby Back Ribs with Apricot-Bourbon Barbecue Sauce

    Tender baby backs get big flavor from a quartet of seasonings—a spice rub, a tangy mop that keeps the ribs moist on the grill, hickory wood smoke, and a sweet-tart…

  • Herb-Rubbed Pork Spareribs with Honey-Lemon Glaze

    Many cooks boil or bake spareribs before grilling to render their tough meat tender, but that method leaves a lot of flavor behind in the pot or the baking pan.…

  • How to Make Gazpacho

    A couple of tweaks make this classic cold soup even better.

  • Summer Food, Meet Your Match

    Which wines to drink with what you’re eating right now, and why. 

  • Custards

    These cooked mixtures of milk or cream and egg yolks are at the heart of many classic desserts. Learn the three types of custards and how to perfect each type.

  • Test Drive: Pastry and Basting Brushes

    For glazing, basting, and brushing, these top performers can't be beat

  • Pork Souvlaki Salad with Black Pepper Tzatziki

    Souvlaki, a traditional Greek dish of skewered and grilled meat, is often served in pita as a sandwich. Here, it’s reimagined as a fresh main course salad.

  • The Science of Grilling Burgers

    Summer’s most iconic sandwich, demystified. 

  • Fish and Chips

    The authentic British favorite from a British seafood pro.

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