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Issue 124

Blueberry-Muffin Cake

This cake is really muffin batter baked in a cake pan. It’s a perfect summertime breakfast treat, especially when served still warm from the oven.

  • Blueberry Fruit Salad with Tequila-Lime Syrup

    A margarita-inspired syrup enhances the tart-sweet flavor of this summery fruit salad. For an alcohol-free version, use water in place of the tequila.

  • Buttermilk Biscuit Dough

    This versatile dough comes together in minutes and can be used to make not only biscuits but many other tasty treats, too, depending on how you roll and cut it—see…

  • Buttermilk Biscuits

    Lightly crunchy on the outside, soft and mellow within, these biscuits are equally good at dinner or breakfast.

  • Daiquiri

    This is one of the oldest cocktails in existence, a refreshing blend of citrus, rum, and simple syrup. Straightforward and elegant, it’s a far cry from the familiar frozen version.…

  • Flat Iron Steak with Zucchini, Edamame, and Soba Noodles

    The deep flavor of flat iron steak works really well with the umami-rich soy sauce and sesame oil featured in this dish. If you can’t find flat iron, substitute rib-eye.

  • Grilled Chicken with Curried Couscous, Spinach, and Mango

    It’s amazing how just a teaspoon of curry powder can make a dish so aromatic. Dressing both the couscous and the spinach with curry vinaigrette disperses its flavor throughout. Serve…

  • Grilled Lamb, Tomato, and Halloumi Skewers with Orzo Salad

    A tangy, garlicky marinade made with lots of fresh oregano pairs perfectly with full-flavored lamb. Unlike most cheeses, which melt at high heat, halloumi holds up well to grilling, so…

  • Grilled Pork Sandwiches with Fennel, Dill, and Cucumber

    Inspired by the fennel-forward flavors of a classic Italian porchetta sandwich, this grilled version made with pork tenderloin comes together quickly.

  • Grilled Denver Steak and Tomatoes with Caper-Mustard Vinaigrette

    A bold and briny vinaigrette acts as both marinade and sauce for beefy grilled steak. Serve with garlic rubbed grilled bread and a green salad, if you like. If you…

  • Grilled Corn Planks with Tarragon Crème Fraîche

    Cutting the corn kernels from the cob in connected planks gives this simple side dish a cool appearance, but the dish is delicious even if the planks don't stay intact.…

  • Grilled Corn and Orzo Salad with Basil

    Great at room temperature, this zesty pasta salad is perfect for a picnic, potluck, or buffet. It’s versatile, too—any small pasta works well, and you can swap out the basil…

  • Grilled Eggplant Noodle Bowl

    Made with rice noodles, this one-bowl meal is hearty without being heavy. If you don’t like peanuts, use cashews instead.

  • Grilled Eggplant Rolls with Feta and Olives

    Luscious grilled eggplant slices filled with tangy feta, briny olives, and fresh herbs make an elegant yet easy summer starter or light dinner. Having a cookout? The recipe can be…

  • Grilled Pepper Panzanella

    This bread salad gets a double dose of smoky flavor from grilled peppers and grilled bread. It’s delicious for lunch or a light supper with fish or chicken.

  • Grilled Zucchini Panini

    Sourdough gives this pressed sandwich delicious tang, but you can use ciabatta or another rustic loaf, too.

  • Grilled Zucchini with Spicy Peanut Sauce

    Zucchini takes on smoky, nutty flavors when grilled, making it a delicious partner for the spicy, satay-inspired peanut sauce. If you have any leftover sauce, try it with noodles or…

  • Grilled Straw and Hay Fettuccine

    In this riff on a classic Italian dish, thin strips of grilled summer squash and zucchini represent the traditional yellow (straw) and green (hay) fettuccine.

  • Grilled Onion and Sage Flatbread

    Serve this easy-to-make flatbread as a hearty appetizer or for lunch or dinner with a salad and soup.

  • Grilled Onion and Gorgonzola Dip

    This tangy dip is just as tasty with potato chips or crudités. Leftovers are great on sandwiches or baked potatoes.

  • Grilled Portobello Bisque

    This fresh take on cream of mushroom soup gets deep flavor from grilled mushrooms, sun-dried tomato paste, and a dash of brandy.

  • Garlicky Grilled Portobellos with Breadcrumbs

    Toasted breadcrumbs and a lemon-garlic dressing make a flavorful topping for meaty grilled portobellos. Serve as an appetizer or vegetarian main course with a salad.

  • Grilled Portobello Quesadillas

    Pepper Jack cheese gives these quesadillas a spicy kick, but you can use Monterey Jack if you prefer less heat.

  • Grilled Onions with Thyme and Cream

    These creamy onions are a decadent topping for a burger or grilled steak.

  • Lebanese Grilled Eggplant Dip

    Serve this rich, smoky dip with pita chips, crackers, or crudités. If you don’t have any za’atar (a Middle Eastern spice blend), you can substitute 1/4 tsp. dried thyme.

  • Lobster Stock

    When you make lobster rolls, don't throw away the lobster shells; they're a great source of flavor and make a delicious stock, which can be used in lobster bisque and…

  • Margarita

    Margaritas are often made with an orange liqueur like Cointreau, which can make them very sweet. In this version, though, freshly squeezed lime juice—never bottled—has plenty of citrus flavor, and…

  • Maple-Peach Dumplings

    Don’t have time to make a peach pie? Try these luscious dumplings instead, with peach halves wrapped in buttermilk biscuit dough. Baking them in maple syrup yields a gooey sauce…

  • New England Lobster Rolls

    This New England summer classic is filled with more than a full lobster's worth meat. The contrast between cool, creamy lobster salad (not to be confused with a Connecticut lobster…

  • Quick Blueberry Jam

    Perfect for spreading on toast, croissants, or biscuits, or for swirling into yogurt or oatmeal, this super-simple jam will keep—without canning—for up to 2 weeks in the refrigerator.

  • Raspberry-Balsamic Semifreddo

    Semifreddo is like fluffy, sliceable ice cream, but better; the richest, most luscious, and probably most decadent member of the frozen dessert family. In this version, syrupy aged balsamic vinegar…

  • Simple Seafood Stew

    It’s hard to decide which is better, the mix of fresh, sweet seafood or the briny, buttery broth in the bottom of the bowl. Fortunately, each aromatic bowlful of stew…

  • Spicy Italian Ham and Salami Sandwich

    This “sitting sandwich” is great picnic fare because it only gets better as it sits. Pack it at the bottom of the basket so any weight on top will compress…

  • Summer Fruit Cobbler

    This essence-of-summer cobbler is perfect for making on vacation: It couldn't be easier to make, it can be made with whatever fruit looks good, and it's even an easy recipe…

  • Spanish-Style Grilled Pepper Potato Salad

    Grilled sweet bell peppers and lots of fresh garlic make this otherwise typical potato salad extraordinary.

  • Sesame-Poppy-Pecan Crackers

    These buttery bites are a great quick hors d’oeuvre that goes well on a cheese plate, with your favorite dip, or all on their own.

  • White Bean Burgers with Tomato-Olive Relish

    This veggie burger is a lively combination of classic Italian flavors. It’s just as good served without the bun.

  • Warm Shrimp Salad with Honeydew and Feta

    This refreshing main course salad offers contrasts of all kinds—warm and cold, sweet and savory, herbal and spicy—but it’s the addition of cracked whole coriander seeds that really makes it…

  • White Chocolate and Sour Cherry Semifreddo

    Tart-sweet sour cherry jam beautifully offsets the creamy white chocolate in this dessert. For the best flavor, search out white chocolate made from cocoa butter, not vegetable fat as is…

  • Chorizo with Grilled Potato-Scallion Salad

    Grilling the potatoes, scallions, and bell peppers gives this warm potato salad a delicious smoky flavor that pairs well with spicy chorizo. You can use either cured Spanish-style chorizo, which…

  • Classic Negroni

    This ruby-red classic Italian cocktail is pleasantly bitter with a hint of sweetness from the vermouth. Rubbing an orange twist around the rim gives the drink a lovely aromatic note.…

  • Cinnamon-Raisin-Walnut Pinwheels

    These buttery, not-too-sweet pinwheels are perfect for a weekend breakfast because they come together easily and there’s no need to wait for the dough to rise, as with traditional yeasted…

  • Chile-Butter Lobster Bao

    The heaping, meal-size classic lobster roll is reimagined here as a two-bite nibble, inspired by fluffy Chinese-style buns, or bao.The lobster is steamed partway and then poached in butter, making…

  • Chocolate-Hazelnut Semifreddo

    Based on the classic pairing of chocolate and hazelnuts, this luscious, creamy frozen dessert gets its hazelnut flavor from Nutella, an Italian hazelnut-cocoa spread available at the supermarket. Be sure…

  • Apricot-Thyme Semifreddo

    Fresh thyme adds herbal notes that complement the apricot in this semifreddo. Fresh apricots are too juicy to use here—their juice would freeze into ice crystals that would mar the…

  • Parmesan-Panko Steaks with Fresh Tomato Salsa

    A crisp panko crust and an Italian-style fresh tomato salsa transform humble cube steaks into something special. Serve with smashed potatoes and sautéed greens.

  • Plátanos Maduros Fritos (Fried Sweet Plantains)

    Sliced ripe plantains retain a sweet, creamy center and become caramelized around the edges when fried. This tasty side dish makes a good accompaniment to rice and beans, roasted pork,…

  • Pork Tenderloin with Spicy Grilled Pepper Relish

    Round out this quick sweet-and-spicy pork dinner with white rice.

  • Tilapia with Cilantro-Walnut Pesto

    Garlicky, lemony cilantro pesto punches up the flavor of mild white fish such as tilapia, cod, or haddock

  • Thai-Style Grilled Corn Soup

    Grilled sweet corn and Thai red curry paste pair with coconut milk and lime juice in this refreshing summer soup; serve it hot or cold.

  • Tomato Conserva

    Delicious in a rustic pasta or riff on a Caprese salad, these slow-roasted tomatoes can be added to just about any dish that wants some rich flavor. They need 5…

  • Ham, Egg, and Cheese Melt

    An open-face ham and cheese sandwich topped by a fried egg makes a hearty breakfast or an excellent late-night snack. Tomato and lightly dressed arugula add brightness to complement all…

  • Heirloom Tomato and Cheese Pie

    This to-die-for rustic tart (or galette) is ideal for brunch, lunch, or a light supper with a green salad. The secret to keeping the crust from getting soggy despite all…

  • Heirloom Tomato and Burrata Salad with Tomato Conserva Vinaigrette

    Tomato lovers, this is for you: sliced ripe tomatoes, creamy Burrata cheese, and fresh basil, topped with a tomato conserva and balsamic vinaigrette. The vinaigrette is also delicious over grilled…

  • Tips for How to Make the Best Summer Cocktails

    Bright and refreshing, the margarita, daiquiri, and Negroni are classic drinks that every cocktail lover should know how to make.

  • The Kindest Cuts

    Full-flavored and tender, these inexpensive steaks will change the way you think about beef.

  • Slow-Roasted Summer Tomatoes

    Chef Marc Vetri's method for slow-roasting tomatoes, plus recipes incorporating his rich tomato conserva

  • 10 Things You Didn't Know You Could Smoke

    Add smoky flavor to everything from fruit to nuts.

  • Biscuits & Beyond

    Five delicious treats from one versatile dough.

  • Spaghetti with Tomato Conserva, Pancetta, and Pecorino

    In this version of the classic Italian pasta dish spaghetti all’Amatriciana, tomato conserva delivers deeper tomato flavor than canned tomatoes. If you can get guanciale (cured pig cheek), try it…

  • Cooking Away

    Renting a vacation home? Pack these tips and recipes for lively, relaxing meals.

  • Seared Carpaccio-Style Shoulder Petite Tender

    Quick-pickled shallots give thin, silky slices of meat (and the accompanying spinach salad) a tangy punch. Shoulder petite tender is a relatively new cut of steak that can be an…

  • Grilled Boneless Leg of Lamb with Black Olive Purée

    This herb-and-garlic-rubbed lamb is super easy to make yet so full of flavor, especially when paired with a tangy olive spread and a squeeze of lemon. If you don’t have…

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