Because this recipe uses the whey (the liquid left after straining regular yogurt), it has hardly any fat, which makes its texture less like ice cream and more like sorbet.…
Chia seeds, available at most supermarkets, play a fun role here: They offer a jellylike pop when the yogurt hits your tongue.
This frozen yogurt may leave you wondering how something so creamy can be so refreshing, but it is decidedly and deliciously both. The maple adds an understated sweetness.
Pistachios add richness and bursts of bright green to this tangy, creamy fro-yo, made better with a generous topping of caramel sauce.
This take on a classic Tuscan panzanella features both fresh and sun-dried tomatoes.
Crumbled feta, red onion, fresh mint, olives, and pita give this bread salad a Mediterranean feel.
Best-of-season ripe tomatoes meld with fresh dill, fennel, toasted rye, and caraway in a Nordic-influenced salad you’ll want to serve day and (long) summer night.
This refreshing cocktail is the perfect accompaniment to a summer menu of Indian dishes. The cumin adds a toasty note to an otherwise light and citrusy drink.
Put out a plate of sizzling shrimp, and just watch the crowd gather. Curry leaves—no relation to the powder—add a subtle lemon-meets-onion flavor. If you must, you can omit them…
Every Sunday, we would have a big family meal, and my mother always cooked green beans when they were in season. This recipe always reminds me of her. I think…
Crisp on the outside and fluffy on the inside, these potatoes bring the heat and full-spice flavors of India to the table.
Every summer, my dad makes the most delicious barbecued ribs. His trick is to add some smoked paprika to the cumin and fennel in the spice rub to guarantee smoky…
Warm, tender plums topped with softly whipped mascarpone and a crumble fragrant with cardamom are a simple, fuss-free dessert that also happens to be plate-licking good.
Tender and ever-so-slightly smoky, with a hint of the sea , charred octopus makes a great starter and a delicious addition to pasta and risotto. The octopus needs to braise for 2…
This basic crêpe is simple and delicious with a hint of vanilla that does justice to both sweet and savory fillings.
Serve the purses as an appetizer, or serve in a folded crêpe with a salad for lunch or a light supper.
The sweet cheese filling is perfect for breakfast or dessert with berries or seasonal fruit, topped with a sprinkling of confectioners’ sugar.
This bright marinade is always a sure-fire hit (besides lamb, it's great on chicken, swordfish, and potatoes). The chops are delicious served with some pita bread and grilled eggplant.
The savory flavor of miso works wonders in marinades, giving everything it touches depth of flavor.
Juicy, vine-ripened beauties shine in satisfying no-cook dishes.
When I eat out, part of the fun comes from ordering foods I don’t normally cook at home. Charred octopus is one such item. While it has always been a…
Rich and creamy with a satisfying tang, these ice cold treats burst with bold flavors like lemon, peach, and pistachio.
Spice up summertime favorites like shrimp, ribs, potatoes, and plums with fragrant Indian spices.
Fine Cooking editors share their favorite marinades perfect for the grill
Filled with a hearty blend of ricotta, ground meat, and sausage, these cannelloni are made with crêpes, which are lighter than traditional pasta.
The subtle Asian flavors of garlic and ginger combine with sautéed eggplant to create a wonderfully textured dish that you’ll want to make again and again. Serve over jasmine rice…
This spin on classic baba ghanoush amps up the citrus flavor. Serve with fresh vegetables, pita chips, or crackers.
This Sicilian classic, made with sautéed eggplant, tomatoes, basil, and red pepper flakes, is Italian comfort food at its best.
This nontraditional take on deviled eggs balances the richness of the egg yolks and crabmeat with the flavors of ginger, chile, and lime.
In 2008, the Smith Island Cake became the official dessert of the state of Maryland. This decadent, buttery cake layered with fudge frosting is known to have been made with…
Serve Maryland blue crab with other summertime classics like corn on the cob and potato salad. For dessert, make watermelon extra special in a simple way: Cube it and toss…
Cocktail olives give this pasta welcome bursts of sweet and briny flavor that perfectly balance the subtle bitterness of the radicchio.
Arctic char’s silky texture is beautifully countered by skin crisped to perfection using this easy method. (You can cook salmon or trout fillets in this same manner.) Brightly flavored Smashed Potatoes…
This super-quick slaw is packed with flavor thanks to lots of fresh herbs and the lime-fish sauce dressing. Serve with Grilled Thai Chicken Breasts or seared salmon.
A toasted bread-and-parsley salad adds crunch and bright, fresh flavor to this riff on Caprese salad. Serve with simple grilled steak or pork chops for an easy summer meal.
This herb-flecked chicken is a walkaway dish; once you stick it in the oven, it’s completely hands off. There’s no fussy finish to worry about. Just take it out and…
Peperonata, a mix of cooked sweet peppers, is often served as part of antipasti. Here, it’s topped with an egg and served with crusty bread to mop it all up.
This easy, summery riff on mashed potatoes is terrific with Crisp-Skinned Arctic Char.
This burger gets loads of flavor from both what’s in it (kimchi, soy sauce, and ginger) and what’s on it: crisp, sweet-and-sour cucumbers and a slaw-sauce hybrid that gets a…
The reverse-sear method in this recipe ensures a juicy steak because it prevents overcooking. Cook over low heat first, just shy of perfect doneness, then sear the surface to brown and…
Learning should be fun, right? Samin Nosrat must think so because her book, both informative and intimate, sciencey and slightly silly, makes it so. Here’s her thesis: Understand the four…
If you make the peperonata ahead of time, bring it to room temperature and adjust the salt, pepper, and vinegar before serving.
Bravetart Iconic American Desserts by Stella Parks (W. W. Norton, $35) There’s an unofficial two-part test around here that determines whether a new baking book is any good. First, copy…
When Justin Shoults serves his Charred Octopus Niçoise Salad at Oak + Rowan restaurant in Boston, he includes this dots of this intriguing caramel sauce on the plate. Toasty and tangy,…
This breakfast or snack-time smoothie is a great way to use the calcium-rich whey that's left over after you strain regular yogurt to make Greek yogurt.
Lime leaves have a strong citrus flavor, so a little goes a long way. Serve with an assortment of favorite chips like tortilla, taro, plantain, and potato.
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