You have to like both curry and fruit in savory places to be tempted by this salad from Terry Hope Romero's new vegan cookbook, Salad Samurai, because it's heavy in both. But if you're into that, which I happen to be, this salad will do you just right.
The glory of the lobster roll is that all the picking and shelling has already been done, and all that's left is to bite into that glorious pile of dressed meat. Here are two great recipes for classic New England-style (with mayo) and Connecticut-style (with butter and scallions), that you need to make before summer ends.
The last stop on our Caribbean tour brings us to St. Kitts, home of ancient volcanoes, amazing nature, a bittersweet colonial legacy, and some memorable Caribbean Eats.
Light layers of sponge cake sandwich bright, citrusy lemon curd in this cake from The Ginger & White Cookbook. The cakes bake up quickly and cleanly in springform pans, while the curd comes together on the stove. It's simple, but doesn't look that way, which is sure to impress a teatime guest.
If you're like me, there's no friggin' chance you're going to run to the bottle shop to get the perfect beer for that dinner you just thought up. Don't think for a minute, though, that I'm left beerless and unsatisfied when it comes to supper sippin'. My fridge is prepared for everything, and yours can be too.
It's not hard to buy good ice cream these days. Same goes for sorbet. But sherbet? That you'll have to make at home. And you should.
Roasted fennel bulb, raw fennel fronds, toasted almonds, olive oil, and garlic are the starts of this flavorful pesto variation. It's good on...well, just about everything.
Just about everyone would like to eat and travel for a living, but only a few can make the job work. Robyn Eckhardt is one of them.
If you don't like a restaurant's housemade gin & tonic, can you bring your own bottle of Canada Dry?
Simple, unassuming beer can chicken is hard to beat—that is, unless you use hard cider in its place. This version incorporates Crispin Cider in two ways: as a glaze and as the vehicle to keep the chicken moist during cooking. Use an empty beer or soda a can or a vertical chicken roaster to get the job done. Baste the bird periodically during grilling with a garlicky, reduced cider sauce that's spiked with brown sugar, lemon juice and Worcestershire sauce.
If Chef Chris Shepherd of Underbelly took you on a tour of the best bites in Houston, Texas, here are the spots he'd be sure to include.
Buckwheat is the pseudo-grain (actually a seed) most associated with Eastern European cooking, often found as kasha or in blinis. It's also the flour used in Japanese soba noodles. So why, WHY, is this killer salad from Terry Hope Romero's new vegan cookbook, Salad Samurai, the first place I've seen soba noodles married with Eastern European flavors? And why didn't I think of doing that myself??
As you stare at the grocery aisle of jellies, jams, and conserves, do you know what defines one jar from another? Let's get into the nitty-gritty.
All too often, kebabs are dry, tough, and lacking in flavor. Here are 17 recipes that are sure to render juicy, flavorful kebabs every time.
Add a little water to absinthe or pastis and the spirit suddenly goes milky. Why? We dig into the mystery and science.
However many ways there are to skin a cat, I'd wager there's fifty times as many ways to make tomato sauce from fresh—not canned—tomatoes. The best, though, comes from summertime tomatoes at the peak of ripeness, and layers the deeply sweet flavors of long-cooked tomatoes with the fresh, bright, fruity notes of barely-cooked ones. This sauce achieves that, and is so good, you won't even need to put cheese on top.
Kefir is great straight out of the bottle, adding yogurty tang and lots of richness to a smoothie. But freezing it helps you make frosty, incredibly creamy milkshake-like smoothies with fresh fruit—without the diluting affects of water-based ice cubes.
This is a vegan salad book. Now, come on, stay with me. This is a book by award-winning cookbook author Terry Hope Romero full of complex, belly-filling, sometimes even show-stopping meals that happen to be salads. And vegan. On board? You should be. Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don't Have to be Vegan to Love is something of a wonder: a book that lives up to its subtitle. These are not sad-sack plates of greens killing time till the steak arrives. Packed with veggies, fruits, grains, and proteins, these are beefy salads—generous (bordering on immodest) and fully-loaded.
Quick-cooking skirt steak is topped with a charred-corn salsa mixed with sweet summer peaches for a weeknight meal that's ready in just 15 minutes.
Five chefs school us on how to use our outdoor grills, smokers and even indoor ovens to smoke oils, vegetables, and nuts, and ice cream.
Weekly spaghetti dinners with a rotating cast of friends and family started as an easy solution for working parents who missed having a social life. We had no idea it would tap into something much deeper.
Remember freezer-pops? As a kid, these brightly-colored sugary sticks fueled our summer exploits, and inspired many a feud over who would be stuck with pink. Though I've ostensibly "grown up," I still think I could live off of popsicles through the dog days of summer. Check out six of our favorite recipes after the jump!