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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

  • 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…

  • 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…

  • 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…

  • 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.

  • Spicy Mexican Burger

    Spicy Mexican Burger

    This burger by Joe Isidori from Black Tap Craft Burgers & Beer is so flavorful you almost don’t need any toppings. If you like, try it with ground turkey (or…

  • Tofu Sweet Potato Burger

    Buddha Karma Burger

    Here’s an inventive take on a veggie burger from Chicago Diner’s Jose Martinez. The sweet potato and tofu patty is seasoned deliciously with curry and topped with chimichurri.

  • 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…

  • homemade labneh

    Homemade Labneh

    Stirred into soups and sauces, this extra-thick yogurt adds tangy creaminess, and it’s rich enough to use in place of sour cream as a topping, as a dip for pita…

  • Fruit and Wheat Berry Salad

    Fruity Wheat Berry Salad

    Think of this as a breakfast salad or a side dish to accompany a sandwich or grilled meat at lunch. You can substitute kamut or bulgur, cooked according to package…

  • Saffron Quinoa Salad

    Saffron, Quinoa, and Shrimp Salad

    Smoky paprika, golden saffron, Marcona almonds, and sherry vinegar give this main-course salad a Spanish spin.

  • Freekeh Eggplant Chickpea Salad

    Freekeh, Eggplant, and Chickpea Salad with Labneh and Mint

    This Middle Eastern-inspired salad makes a great lunch, or serve it as a side with grilled lamb chops. If freekeh is unavailable, substitute coarse bulgur and prepare according to package…

  • Asparagus, Snap Pea, and Black Rice Salad with Gochujang Dressing

    This vegetarian Asian-style salad packs a spicy punch. Smoked tofu adds an intriguing undertone, but baked tofu works great, too. Use a julienne peeler to make fast work of prepping…

  • Warm Kamut, Chicken, and Plum Salad

    The sweetness of plum counters the nuttiness of kamut and peppery arugula in this main dish salad. Substitute whatever stone fruit is in season if you prefer—apricots, peaches, or cherries…

  • Halibut with Tomatillo Salsa

    Grilled Pacific Halibut with Grilled Tomatillo-Poblano Salsa

    Since you’re already firing up the grill, have a little fun and take advantage of that fire by first grilling a pepper, some tomatillos, and a thick slice of onion…

  • Cod Grilled in Grape Leaves

    Alaskan Cod Grilled in Grape Leaves with Ouzo-Fig Butter

    Try something a little different by wrapping portions of cod in grape leaves. It’s not difficult and makes a delightful surprise at the table when you cut open the packet…

  • Grilled Salmon with Red-Miso Glaze and Nectarine-Thai Basil Relish

    This miso glaze adds a boost of umami and a sweet-savory complexity to the rich flesh of wild salmon. If you have the time, let the salmon marinate in the…

  • Whole Grilled Trout with Charred Corn and Black-Plum ChowChow

    Marked by the grill, the silver skin of a whole trout looks beautiful on the plate. If you don’t want to grill trout on the bone, it’s easy enough to…

  • Black & Blue Cheese Dressing

    Freshly cracked black peppercorns add depth and complexity to this creamy dressing. Use a spice grinder or adjustable pepper mill on the largest setting to crack whole ones. Store them…

  • Rosemary Honey Mustard Dressing

    Lemon-Rosemary Honey-Mustard Dressing

    Adding herbs and zest to the warm honey helps to release their fragrant essential oils and flavor. This is a can’t-miss drizzled on creamy burrata.

  • Carrot Ginger Dressing

    Japanese-Style Carrot-Ginger Dressing

    The fresh, sweet, zesty flavors of this dressing make it an easy match for grilled or roasted vegetables, but give it a try as a topping for oysters on the…

  • Buttermilk Ranch Dressing

    Buttermilk Ranch Dressing

    This dressing improves with time. The flavor is best if you can let it sit for at least an hour before serving. Serve with chicken legs, salmon, and—oh, yeah—salad.

  • Sweet & Spicy French Dressing

    Bitters add depth and balance to this dressing. I use celery bitters in everything from this dressing to Bloody Marys to beef stew and gravy. Delicate with a zing, this…

  • blue cheese dressing

    Blue Cheese Dressing

    This classic dressing, rich in body and flavor, is amazing on salad, but also try it as a topping on baked potatoes.

  • Green Goddess Dressing

    Green goddess dressing is good on almost anything and is always great as a dip. Try it in place of hollandaise on asparagus or eggs Benedict.

  • Avocado Ranch Dressing

    Avocado provides the creamy richness of mayonnaise in this dressing. I’ve also added some arugula for a bitter balance. Try it with crudités and chicken wings or use it in…

  • Sheet-Pan Pie Crust

    This recipe is developed specifically to provide enough dough for a single-crust slab pie or sheet-pan pie; a food processor makes it come together quickly. Start with a half-cup of…

  • peach slab pie

    Peach Sheet Pan Pie

    Bourbon, vanilla, and thyme mingle with peaches in this summer crowd pleaser. No need to peel the peaches: Their delicate skin becomes tender during baking.

  • Nectarine-Strawberry Slab Pie

    Nectarine-Strawberry Sheet Pan Pie

    Nectarines lend zing to the sweetness of the strawberries and a hint of almond.

  • Blackberry and Blueberry Sheet Pan Pie

    Sweet, juicy blackberries and blueberries topped with oats and brown sugar join forces in a buttery crust.

  • Sweet Cherry Sheet Pan Pie

    Summer means fresh cherries are in season, so a juicy, sweet cherry pie is in order. Here, a lattice top gives this pie a classic look.

Departments

    Good Spirits

  • Martini Marseillaise

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

  • St-Germain Sunset

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

  • 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.

    Make It Tonight

  • 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.

  • 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…

  • 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.

  • 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.

  • 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…

  • Chile Philly Cheesesteak Panini

    The Chile Philly Panini

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

    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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