Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

June/July 2014


  • Butter-Basted Spiced Cod with Polenta

    Baking cod in melted butter adds a richness to the fish that nicely balances the heat from the harissa, a North African paste made of ground dried chile peppers, garlic,…

  • Bread-and-Butter Pickles

    These sweet and sour pickles can be eaten as soon as they cool, but the longer they sit, the more flavorful and crunchy they’ll become. Try them on slices of…

  • Breakfast Quinoa

    Quinoa makes a soothing porridge, a perfect choice for a higher-protein breakfast. Top it with your favorite berries, nuts or fruit.

  • Beer-Battered Deep-Fried Pickles

    What happens to pickles when you fry them? The same thing that happens to anything else you fry—they only get better! These crunchy, juicy pickles make a fantastic game-day snack.…

  • Flatbread Salad with Tomato, Chickpeas, Feta, and Mint

    This take on fattoush, a Middle Eastern bread salad, makes a great summertime meal as there’s no cooking involved (aside from toasting some bread), and the flavors are bold and…

  • Dill Garden Pickles

    You can use any variety of fresh vegetables to make these aromatic sour pickles. The flavor of the pickling spices will intensify the longer they’re refrigerated. Just be sure to…

  • Fried Pizza with Burrata and Fresh Basil

    This pizza, with its tender-crispy fried crust, no-cook tomato sauce, and creamy mozzarella, is swoonworthy. You can fry the crust about 2 hours before topping and baking. Your pizza won’t…

  • Grilled Strip Steaks with Miso-Truffle Butter

    There’s something about the way salty, savory miso mingles with charred grilled beef that’s impossible to resist.  You’ll have leftover miso butter, but it will keep in the fridge for…

  • Grilled Spice-Rubbed Hanger Steak

    Despite all of the spices in it, this toasty rub doesn’t overwhelm, it enhances the flavorful hanger steak. The recipe makes more spice rub then you’ll need for one steak,…

  • Grilled Porterhouse Steak with Chimichurri Sauce

    This take on the classic Argentinean condiment includes a little heat in the form of a jalapeño; it's a perfect pairing for a big, beefy porterhouse steak.

  • Korean-Style Scallion Pancakes

    Known as pa jun in Korean (pa means scallion, and jun refers to battered, fried foods), these savory pancakes are more tender than their crispy Chinese counterparts. Paired with a…

  • Lemony Rice Pilaf with Scallions

    This simple side dish is perfect for those nights when you have very little in your fridge. Serve with grilled fish, chicken, or shrimp.

  • Lemon Roulade with Strawberry-Mint Salsa

    This sweet and tangy cake is served with a summery topping that combines fresh, ripe strawberries with bright mint and a surprising ingredient: jícama, which adds a wonderful crunch.

  • Miso-Glazed Wild Salmon with Sesame Asparagus

    This savory one-pan supper is weeknight-friendly because you can marinate the salmon before work or for as little as 30 minutes before you broil it.

  • Rum-Glazed Pork Skewers with Coconut Rice

    A Caribbean-accented spice rub and glaze boost the flavor of quick-cooking pork tenderloin. Rice cooked with coconut milk adds to the tropical feel of the dish.

  • Quinoa, Cucumber, and Radish Salad with Miso Vinaigrette

    Cucumbers and radishes give this Asian-inspired salad a refreshing crunch. Bring this to your next summer potluck, and people will love you.

  • Quinoa and Black Bean Burgers with Tomatillo Guacamole

    Quinoa gives these veggie burgers a fantastic “chew,” and of course packs plenty of protein. Tasty on an English muffin, they’re also delicious served sans bun.

  • Quinoa and Mushroom Risotto

    This creamy, earthy, aromatic faux risotto is just as soothing and satisfying as the real deal. Plus there’s no need for constant stirring.

  • Quick Candied Orange Zest

    While you can use store-bought candied orange peel in the Chocolate Orange-Ricotta Trifles, making your own candied zest is easy and quick, and—more important—has a fresher flavor. It is a…

  • Scallion Oil

    Don’t let its pale hue fool you—this infused oil is bursting with fresh scallion flavor. This versatile oil can be used as a dipping oil for bread, crudites or french…

  • Salami and Eggs with Tomato Toasts

    Scrambled eggs studded with salami and basil make a fine supper when paired with tomato-and-cheese-topped toast.

  • Scallops with Watercress, Orange, and Miso Vinaigrette

    Every bite of this main course salad offers an exciting mix of sweet, bright, peppery, savory flavors. For the best browning, cook the scallops in batches.

  • Sear-Roasted Wild Salmon with Leek & Artichoke Ragù

    Searing the salmon and finishing it in a hot oven yields restaurant-worthy results: a crisp exterior and juicy interior. Serve with jasmine rice.

  • Wine-Pickled Beets

    These beautiful purple pickles are tangy and sweet, with an intriguing bit of spice and a hint of crunch. Sweet and aromatic, they are low on salt, but still have…

  • Wild Salmon-Avocado Ceviche

    One of the best ways to celebrate the pure flavor and texture of wild salmon is to enjoy it raw, “cooked” only by the acid in fresh lime juice. It’s…

  • White Forest Cake

    This impressive spin on a Black Forest cake uses sweet white chocolate instead of dark chocolate. The cake and cherries can be prepared ahead, but the white chocolate mousse has…

  • Cajun Chicken Panini with Spicy Dipping Sauce

    Spicy, tender chicken, onion, and cheese make a delicious panini, but what elevates this dish is the cool, creamy jalapeño-and-cilantro sauce served with it. It’s so good that you’ll wonder…

  • Classic Boston Baked Beans

    These saucy beans will become a year-round favorite. They’re a great foil for smoky barbecue, and they’re comforting in colder weather. Navy beans are commonly used, but in New England,…

  • Champagne-Lavender Marinated Grilled Rib-Eye

    Lavender may not immediately come to mind when you think of steak, but paired with thyme and Champagne vinegar, it adds a subtle summery note to the meat, as if…

  • Curried Tomato Soup with Fragrant Quinoa

    You can add plain cooked quinoa to soup just as you would plain rice or barley, but this recipe takes that to a whole new level, infusing the quinoa with…

  • Chocolate-Orange-Ricotta Trifles

    These individual layered desserts combine the flavors of tiramisu and cannoli: rich chocolate, sweet and creamy ricotta, tender coffee-soaked cake, pistachios, and candied orange peel. Leftover sponge cake can be…

  • Asian Chicken and Rice Noodle Salad

    Although this salad may look like it’ll feed a small army, the rice noodles and shredded vegetables are very light, and the sweet, sour, and slightly spicy vinaigrette makes you…

  • Pasta with Dandelion Greens, Garlic, and Pine Nuts

    The mellow flavors of sweet pine nuts and toasted garlic complement the bitter greens in this comforting pasta dish.

  • Penne with Smoked Ham, Peas, and Mint

    Fresh mint, a classic pairing with peas, brightens this creamy pasta dish.

  • Pork Fajitas with Pan-Roasted Corn and Pineapple Salsa

    Strips of spiced pork get quickly seared and then topped with a sweet and tangy salsa in this summery take on Tex-Mex.

  • Pickled Coleslaw

    Shredded cabbage pickled in vinegar spiked with pineapple juice blossoms into a bright, refreshing, long-lasting alternative to mayonnaise based coleslaw.

  • Poached Wild Salmon Steaks with Citrus Beurre Blanc

    Rich, luscious poached salmon offsets a bright and buttery sauce in this elegant entrée. Roasted potatoes and steamed broccoli are delicious alongside.

  • Pan-Fried Pickles

    Whether cut into chips or spears, these breaded and pan-fried pickles are hot, crunchy, juicy, and tangy all in one bite. Serve them on their own or with blue cheese…

  • Turkey Biryani

    In India, the aromatic rice dish known as biryani consists of layering cooked rice with spiced meat or vegetables before baking it. In this simplified version, everything is cooked in…

  • Half-Sour Dill Pickles

    These crisp, tangy, low-salt pickles, known as “half-sours” in deli speak, are made with a roughly 3.5% salt solution, which is the salinity of seawater. To learn more about the…

  • Hot Milk Sponge Cake

    This versatile cake is a great base for other desserts, from a lemony roulade to chocolate-orange trifles to a decadent White Forest cake. It always comes out light and springy,…

  • How to Make Baked Beans

    Learn the tricks to making this New England classic.

  • How to Make Quick Pickles

    These tasty quick pickles are ready in just a few hours.

  • How to Make Fried Pizza

    Yep, you read that right. Pizza fritti is a Neapolitan specialty.

  • One Easy Sponge Cake, Three Different Desserts

    This versatile sponge cake can be used to make all sorts of desserts from simple trifles to ornate layer cakes and roulades.

  • Triple Orange Sorbet

    Three hits of orange—juice, zest, and liqueur—give this sweet sorbet a lovely acidity that makes you want to take another bite, then another, then...  

  • Tequila Sour Sorbet with Basil

    Like a frozen version of the citrus-y tequila cocktail, this light, tart sorbet is the perfect ending to a summery menu of Mexican favorites.

  • Strawberry-Lemon Sorbet

    Use the reddest, ripest berries you can find for this old-fashioned favorite. The sweetness of the berries is heightened by the lemon zest and lemon verbena, but if you don’t…

  • Fresh Piña Colada Sorbet

    Deliciously balanced and not-at-all cloying, this classic combination of sweet pineapple, rich coconut, and rum hits all the right notes.

  • Grapefruit-Mint-Campari Sorbet

    Think of this sorbet as a less-boozy (and less sweet) frozen cocktail: bittersweet Campari echoes the bittersweet grapefruit, and mint adds a gentle freshness.

  • Raspberry-Rosemary Sorbet

    Tart-sweet raspberries make a surprisingly good partner for fresh rosemary, probably because this sorbet only calls for a little bit of the powerful herb.  It adds a lovely, gentle pine…

  • Blackberry-Elderflower Sorbet

    This gorgeous purple sorbet takes a sophisticated turn by marrying winey-sweet blackberries with floral, fragrant elderflower liqueur. It would be lovely as a last course for a summer supper, served…

  • How to Cook Wild Salmon (and Why)

    Wild salmon is a luxury worth every penny. Learn which species are readily available and how to cook them

  • Grilled Whole Wild Salmon with Preserved Lemon and Fennel

    This showstopping main course is perfect for a summer cookout or celebration. The salmon comes off the grill juicy and tender, perfumed with the preserved lemon-fennel stuffing and deeply seasoned…

  • How to Carve a Whole Salmon

    Grilled whole salmon makes an impressive main course, but there’s a catch; you need to know how to carve it properly.

  • Chicken Paillards with Asparagus, Lemon, Garlic, and Dill

    A lemony dill sauce brightens chicken breast and complements asparagus. Though there is quite a bit of the herb in here, it does not overwhelm the rest of the dish.…

More? View Past Issues

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial