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Issue 123

Beef Kebabs with Cherry Peppers and Oregano

These grilled marinated beef skewers are based on a traditional appetizer at many Boston pizzerias, most famously Santarpio’s in East Boston. Spicy-tangy cherry peppers give the dish a delicious kick.…

  • Barbecued Chicken Legs

    The secrets to perfect barbecued chicken are to use dark-meat cuts like drumsticks and thighs, to cook the chicken slowly over indirect heat so the outside doesn't burn before the…

  • Bulgur Salad with Herbs, Apricots, and Pistachios

    Reminiscent of tabouli, this salad makes a great side dish for just about anything grilled. Try it with grilled shrimp or halloumi cheese.

  • Fusilli with Peas and Feta

    Flavored with a good dose of dill and tangy feta, this bright green pasta is a delicious way to celebrate spring.

  • Eton Mess

    Named after a prestigious English boarding school, this mash-up of strawberries, whipped cream, and meringue crumbles is served at an annual cricket match there. A splash of liqueur is a…

  • Grilled Steak Tacos with Spicy Slaw

    The ingredients in the slaw—cabbage, jalapeños, and onions—are traditional toppings for tacos. Grilling the latter two and then combining the lot creates an intensely flavored, crunchy counterpoint to the spice-rubbed…

  • Grilled Chicken and Strawberries with Balsamic Syrup

    Grilling gives strawberries a slightly smoky flavor and a striking appearance. Balsamic vinegar adds a rich note that highlights and deepens the flavor of both the strawberries and the chicken,…

  • Grilled Caesar Salad

    A touch of smoky flavor lends depth to the familiar combination of romaine, Parmigiano, anchovies, and lemon. Like a traditional Caesar, it’s a great light meal with grilled chicken. This…

  • Grilled Iceberg Wedges with Tomato, Bacon, and Blue Cheese

    Super-thick-cut bacon is great on this salad; look for slab bacon and ask your butcher to cut it into 1/2-inch-thick slices. You can also use presliced thick-cut bacon cut crosswise…

  • Grilled Escarole with Fines Herbes Salsa Verde

    Inspired by a classic French mayonnaise called sauce gribiche, this salsa verde combines hard-cooked eggs with capers and delicate fresh herbs (parsley, chives, and tarragon or chervil). The result is…

  • Korean Barbecued Beef Short Ribs (Kalbi)

    Grilled short ribs are one of the most popular dishes in a Korean barbecue. Their marinade, redolent of garlic, soy, sugar, and sesame, infuses the meat with incredible flavor. The…

  • Korean Barbecued Chicken (Dak Gogi)

    In traditional Korean barbecue fashion, these chicken thighs are doused in a spicy-sweet soy-sesame-chile marinade, then grilled and wrapped up in lettuce leaves to eat. Slicing the chicken thighs into…

  • Korean Spinach (Sigeumchi Muchim)

    The nuttiness of the sesame oil gives this spinach a deep, earthy flavor that pairs well with grilled meat.

  • Lightly Pickled Radish (Mu Saengchae)

    This spicy, tangy banchan, or side dish, is a refreshing contrast to rich Korean barbecued beef and chicken. If you can’t find daikon, you can use red radishes instead.

  • Korean Bean Sprouts (Kong Namul)

    One of several banchan, or side dishes that round out a Korean barbecue menu, these crunchy sprouts are imbued with nutty flavor from sesame oil and roasted sesame seeds. You…

  • Key Lime Cheesecake Flans

    Slightly firmer than a conventional flan but still super silky and smooth, these single-serving custards are an elegant way to feature the flavor of Key limes. Like Key lime pie…

  • Red Currant and Ginger Sorbet

    A splash of ruby port helps deepen this sorbet’s beautiful bright pink color and adds some sweetness to complement the tart berries. The pectin in the currants makes the sorbet…

  • Quick Cucumber Kimchi

    Considering that traditional cabbage kimchi takes at least 3 days to make, this 1-day version is considered quick. The finished cucumbers are salty, tangy, slightly spicy, and utterly delicious.

  • Shrimp and Pineapple Stir-Fry with Coconut Rice

    The bright, tropical flavors of this dish make it seem like you fussed, but the prep work can be speeded up by buying peeled shrimp and pineapple. Cooking the rice…

  • Spiced Lamb Patties with Apricot Couscous

    A touch of plain yogurt in these Middle Eastern-style lamb patties helps keep them wonderfully succulent, and a dollop of mint-flavored yogurt on the side balances their richness.

  • Shirred Eggs with Vegetable Hash and Smoked Cheddar

    In this single-skillet supper, eggs are cracked over a tender sweet potato and zucchini hash, which is then topped with smoked Cheddar and broiled.

  • Sirloin Tip Steak Sauté with Leeks and Asparagus

    A splash of cream adds rich flavor to this simple sauté, while lemon zest enhances the leeks and asparagus. Serve with egg noodles, if you like.

  • Sear-Roasted Sirloin Tip Steaks with Café de Paris Butter

    Based on a butter sauce created at the Café de Paris in Geneva during the 1940s, the flavored butter in this recipe is chock full of tasty things like capers,…

  • Strawberry-Pomegranate Sauce

    Pomegranate molasses lends a warm, deep counterpoint to sweet, bright strawberries. Try this sauce over ice cream, garnished with pistachios and mint. It’s also delicious on pound cake or waffles.

  • Strawberry, Lemon, and Rosewater Slushie

    Strawberries are part of the rose family, so just a hint of rosewater is a natural addition to this bright, refreshing slushie.

  • Strawberry Vinaigrette

    Try this tangy dressing over greens, as a marinade for chicken or pork, or drizzled over beef carpaccio or roasted fish or vegetables.

  • Strawberry-Yogurt Brûlée

    Simple yogurt and fresh strawberries become a special treat with the addition of a crunchy, caramelized sugar topping. Enjoy it for breakfast or dessert.

  • Strawberry and Ricotta Bruschetta

    Mint is a subtle but refreshing addition to the honey-laced ricotta and tangy strawberries on this sweet bruschetta.

  • Strawberry-Peppercorn Butter

    This sweet and savory butter is great on toast, biscuits, waffles, or scones. Multicolored peppercorns add some extra color and have a mellower flavor than black peppercorns, but black will…

  • Strawberry and Spinach Salad with Herbs and Goat Cheese

    Spinach salad with strawberries and goat cheese is a classic starter that becomes vibrant and complex with the addition of fresh herbs. While tinkering with the proportions of herbs is…

  • Strawberry Mojito

    A mojito is traditionally made with white rum, muddled mint and lime juice, and seltzer. Strawberries make this cocktail both sweeter and more tart—a nice match for bold amber rum…

  • Ssamjang

    This deeply flavored, spicy Korean sauce gets its name from ssam, meaning “wrapped,” and jang, meaning “sauce.” It’s often served with grilled dishes, including kalbi (barbecued short ribs) and dak…

  • Spicy Scallion Salad

    This salad is best dressed just before serving so the scallions retain their crunch.

  • Crisp Pork Cutlets with Lemon-Caper Sauce

    A briny-peppery mayonnaise adds zing to these slightly spicy fried pork cutlets. Round out the meal with a butter lettuce salad.

  • Chicken Cutlets with Tomatoes and Basil

    Boneless chicken breasts cook very quickly when butterflied and pounded thin. Topped with tomatoes, garlic, and basil and served on a bed of arugula, they make a colorful and tasty…

  • Chilled Fennel and Cucumber Soup

    Cucumbers make this soup refreshing, and fennel gives it a full flavor. A touch of cream adds richness, while fresh tarragon contributes lovely herbal notes. Read the article "Chill Out" for…

  • Chilled Tomato and Red Pepper Soup

    Roasted tomatoes, roasted red peppers, and sweet smoked paprika give this soup an intriguing smoky flavor. An easy-to-make olive purée adds a briny note. If you prefer, you can use…

  • Chilled Poblano Soup

    This soup should have a little kick to it, but you have to be careful with poblanos because they can sometimes pack a wallop. To be sure you don’t overdo…

  • Chilled Beet and Beet Green Soup

    In this modern take on borscht, beets, beet leaves, and beet stems create deep earthy flavor.Read the article "Chill Out" for tips on giving your soup great flavor and smooth…

  • Classic Key Lime Pie

    This classic pie includes a flaky pastry crust, billowy whipped-cream topping, and of course a silky, aromatic sweet-tart custard filling. If you can’t find fresh Key limes, you can substitute…

  • Pan-Seared Halibut with Salmoriglio

    Salmoriglio, a garlicky southern Italian herb and lemon sauce, is a great match for seared or grilled fish. Any leftover sauce will keep for a couple of days in the…

  • Pork with Rice Noodles, Scallions, and Chile

    A riff on larb, a vibrant ground-meat salad from Laos, this dish has sour, salty, and spicy flavors from lime juice, fish sauce, and chile, balanced by a fragrant hit…

  • Polenta Pound Cake with Blueberries and Thyme

    Fresh thyme in both the cake and the blueberries adds savory herbal notes to this not-too-sweet dessert. Serve with sweetened whipped cream, if you like.

  • Poached Cod with Green Olives and Potato Purée

    Cod's silky texture makes it a natural for this at-home "sous-vide" poaching method. Salting for an hour before marinating firms it up and makes it flaky after cooking. It’s delicious…

  • Poached Halibut with Sun-Dried Tomatoes, Pesto, and Zucchini

    A sun-dried tomato and lemongrass broth makes a fragrant seasoning for the halibut, and a garlicky basil pesto and sautéed zucchini round out the dish.

  • Poached Arctic Char with Brown Butter and Shiitake

    Nutty brown butter and tart fresh lemon complement arctic char’s rich flavor, and the accompanying shiitake and sugar snap peas add texture and earthy sweetness. If you can’t find arctic…

  • Poached Striped Bass with Bok Choy and Broken Ginger Dressing

    Poached in celery, fennel, and fresh ginger juice, these meaty striped bass fillets have a subtle yet delicious flavor. The ginger dressing won’t be emulsified or smooth, but its fantastic…

  • Turkey-Chorizo Burgers with Guacamole

    Adding chorizo to ground turkey boosts its flavor and makes these burgers juicier. Don’t use cured Spanish-style chorizo, though; instead, use the fresh Mexican-style sausage (learn more about the difference).

  • Herbed Aïoli Burgers

    These burgers get a double whammy of herb flavor: Finely chopped herbs are mixed into the beef, then the burgers are topped with an herbed mayonnaise that’s so good it…

  • Herb-Roasted Potatoes and Onions

    In this dish, hardy herbs are roasted with the potatoes and onions, infusing them with flavor. Then tender herbs are tossed with the hot potatoes just before serving; the heat…

  • Salads That Sizzle

    Throw your greens on the grill for salads with a delicious hint of smoke.

  • How to Make Barbecued Chicken

    Smoky, juicy, tangy, sweet—how to make the American classic.

  • A Workhorse Drain Rack that Looks Good, Too

    We’ve tried a number of drain racks over the years and this is the first one we’ve really liked.

  • Korean Barbecue at Home

    Sweet-and-salty short ribs and chicken + lots of vibrant sides

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