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June/July 2018

6 Secrets for Foolproof Grilled Fish

Working the edge. That's the simple concept you have to master to become a world-class fish griller. After 40 years of manning the grill, opening 18 restaurants, and cooking meals…

    Features

  • How to Make Sheet Pan Pies

    These fresh fruit desserts are easy to make, stunning to look at, and designed to feed a crowd

  • salmon burger

    Salmon Godzilla Burger

    This burger is so named for its towering appearance: a scallion-and-soy-spiked salmon patty topped with shiitake mushrooms, tempura crispies, lettuce, and smoky mayo. Troy Guard of Denver's TAG Burger Bar…

  • Spicy Mexican Burger

    Chef-Inspired Burgers to Make All Summer

    Wake up your backyard BBQ with these stellar burger recipes from renowned chefs. Their homemade toppings, meat (or meatless) options and fresh buns will take your burger from tasty to unforgettable. And…

  • Better-From-Scratch Salad Dressings

    Skip the bottled stuff and turn instead to one of these delicious dressings that can be whipped up in minutes. They’re great on salad greens and everything from chicken to…

Departments

    Good Spirits

  • moulin rouge cocktail

    The Moulin Rouge

    The flavors of the framboise in this cocktail are played up with the crushed raspberry-rimmed glasses, and balanced by floral St. Germain and bittersweet Chartreuse.

  • St-Germain Sunset

    This cocktail's sweet floral-pear flavor comes from St-Germain elderflower liqueur, while Campari gives it its beautiful blush.

  • Martini Marseillaise

    Throwing a Bastille Day party? Serve a round of these Francophile martinis.

  • St-Germain Custard and Roasted Grape Parfaits

    The floral notes of St-Germain are carried in the custard and pair perfectly with the grapes. Try the custard on its own, too, as a topping for fresh fruit or…

    Make It Tonight

  • Tandoori Lamb Kebabs

    The lamb itself is wonderful, fragrant with classic Indian spice. But what makes this a wow is the accompanying onions, which add the perfect amount of sweetness and char. Most…

  • Cheddar-Zucchini Pancakes with Poached Eggs

    Vegetable pancakes are versatile. You can serve them with a poached egg (as shown here) or with a salad (or both) for a light but satisfying lunch or dinner. Or…

  • Linguine with Clams

    Linguine with Clams, Bacon, and Tarragon

    It’s amazing how the addition of tarragon plays with our notion of classic linguine and clam sauce. The herb makes it feel lighter and more summery.

  • Chile Philly Cheesesteak Panini

    The Chile Philly Panini

    This take on a Philly cheesesteak gets spiced up with chipotle and poblano chiles.

  • Polenta Fries

    Crunchy Polenta Fries with Sriracha Mayo

    Those pre-cooked logs of polenta may not make the most authentic bowl of soft, creamy corn goodness, but they're a great shortcut for crisp-edged polenta fries. This is also a…

  • Orzo Salad

    Orzo with Cucumber, Tomatoes, and Feta

    This easy summer side dish is delicious served with lamb kebabs or any grilled fish, or pack it for a picnic to serve alongside fried or grilled chicken.

  • Chicken Cabbage Salad

    Chicken Cabbage Salad with Basil, Cilantro, and Cashews

    Fresh, colorful, and a little crunchy from the cabbage and cashews, this cool salad is perfect on a hot summer night.

  • Samosa Mashed Potatoes

    Samosa Mashed Potatoes

    All of the delicious flavor from your favorite Indian restaurant samosas, but none of the laborious shaping and frying.

    books that cook

  • Book Review: The Flavor Matrix

    The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes By James Briscione with Brooke Parkhurst (Houghton Mifflin Harcourt; $30)   Nothing is as profoundly liberating…

  • Book Review: Repertoire

    Repertoire: All the Recipes You Need By Jessica Battilana (Little, Brown and Company; $15.99) This friendly little book by Jessica Battilana, who has collaborated on a half-dozen cookbooks and writes the…

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