Pork shoulder rubbed with fennel, roasted and then grilled is tender and crisp-skinned at once. It's paired with a sweet-tart and savory salsa verde.
June 24, 2012 – June 30, 2012
Clafoutis are simple batter- and fruit-based French cakes. Traditionally served after dinner as a light, seasonal dessert, they also make a quick delicious brunch that can easily satisfy a group.
Fresh fish, veggies, and a light homemade sauce cooked together in a parchment packet in 12 minutes. A gorgeous French dinner, with no effort and no clean up.
Fluffy eggs stir-fried until just cooked, mixed with tomatoes that under the heat of the wok will practically dissolve into a semi-tart, semi-sweet sauce. It is simple, and soothing, and goes perfectly with a bowl of rice.
A lush cherry ice cream with crunchy bits of dark chocolate and crunchy almond.
Impressive in size, scope, and taste, this overstuffed Italian party panini was seriously one of the greatest things to come off my grill recently.
The classic ice box cake is a simple yet delicious combination of cookies and whipped cream.
A ton of spinach and artichokes get stuffed into a dippable gratin full of nutty Gruyère and ever-flavorful garlic and herb Boursin. Served with baguette chips, it's a French-American crowd pleaser.
This is one of the easiest, least messy, fastest ways to cook salmon. Once you have it marinated, it's a matter of minutes in the toaster oven or broiler before it's ready to eat.
Chocolate for breakfast? You don't need a better reason to get out of bed than that. Especially when it's in the guise of a muffin.
This chocolate mud pie is the perfect chocolate dessert for a hot day. A thick crust of chocolate cookie crumbs surrounds a lusciously chilled, dark chocolate pudding. Top it off with a little bit of whipped cream and more chocolate crumbs and you have a perfect contrast of smooth and crunchy chocolate that's impossible to resist.
To say that this is the ají recipe would be ludicrous. Like Mexican salsas, there are countless variations of this Colombian sauce: some made with hot chilies, some with avocados, some with pumpkin seeds, even some made with hard boiled eggs. But, as with Mexican salsa, there is one that immediately comes to most people's minds when they hear the word. In this case, it's the tomato and onion-based version I first tried at my aunt-in-law's house just outside of Bogotá.
Spaghetti with oil and garlic has always been a favorite pasta dish of mine. Its simplicity entrances me. Taking a cue from Waters' recipe in The Art of Simple Food, I replaced her regular garlic with green garlic, but otherwise followed the recipe closely: a simple combination of the cloves with a tiny bit of minced parsley and a pinch of red pepper flakes, cooked with plenty of good olive oil.
For a summery version of the classically vegetarian-friendly dish, check out this recipe, which grills the eggplant slices until they're soft and smoky, then tops them with buttery melted mozzarella. The fresh tomato and basil topping harnesses some of the best flavors of the season, and makes a light, juicy counterpart to the tender eggplant underneath.
These traditional Irish potato pancakes are sometimes called "poorhouse bread", but when paired with some salty bacon and a few drizzles of syrup you've got a meal you can be proud to serve, no matter who you're hosting.
A bit of heat from red chili flakes and plenty of garlic flavor come through with these crunchy, dill-scented green beans.
In less than 15 minutes, this quick, easy, and light sauce creates a plate of pasta with a bright and smooth garlic flavor that seems to fit any season.
These soft, vanilla-scented cookies get a nutty, creamy flavor from salted macadamia nuts.
Tender, fluffy potato gnocchi, without the wheat flour.
Light and fluffy rye sandwich bread with a nice dark crust from the bread machine.
Traditional allioli is made with olive oil pounded in a mortar and pestle with garlic until a smooth, emulsified paste is formed. This modern version uses egg yolks to help bind the sauce into a rich, creamy spread.
Spanish-style tortilla does not have to be made with potatoes. This broccoli-based version has all the creamy texture of the original, with the grassy, nutty, flavor of broccoli.
Tripe salad (emphasis on salad) features cooked honeycomb tripe dressed in olive oil, lemon, and vinegar with red chili pepper flakes and parsley. The lemon and vinegar cuts through the richness of the tripe.
Moist and buttery with a hint of orange blossom flavor, this sesame-topped bundt cake is perfect with ripe summer peaches.
In this breakfast sweet, each puff pastry is scored to allow a peek at the filling of sweetened cream cheese and fresh raspberries.
Whenever I think of having steak for dinner, it's usually with gluttonous intentions in mind. But steak and salad? Well, that's a totally different story. Though I could be eating the exact same amount of steak as before, now there are vegetables involved, and everything starts sounding far more reasonable.
These nutty brown butter crêpes are the perfect base for a myriad of recipes.
Here's a summery zero proof cocktail that combines sweet and tangy blueberry juice with floral fresh lavender.
Hawksworth in Vancouver stirs up this Southern favourite with mint infused bourbon in place of muddled mint.
Using tangelo's peel (infused into vodka) and its juice, this sunny cocktail is loaded with citrus flavor.
This concoction of matcha and cucumber is sure to keep you cool. Multiply the quantity and make this in a carafe for brunch with friends, just like they do at Hawksworth.
Imagine a silkier Ramos Gin Fizz that replaces the heavy cream with orgeat, a nutty almond syrup. Brad grates nutmeg on top to add a sweet, earthy aroma.
Fresh, light, and perfect for summer, this is a salad to add to your list of picnic or cook-out recipes.
Lamb burgers are like the Super Mario Bros. 2 of the burger world. They're kind of strange and funky and it's not entirely clear how they fit into the canon of their brethren, but they're awesome in their own way, and a great change from the norm. I wouldn't eat a lamb burger every day, but when I do, I want it to be the best damned lamb burger it can be. After grinding and grilling my way through nearly 32 pounds of the stuff, there's a thing or two I learned about the process.
Dry, chewy pork chops are a thing of the past—these thick-cut beauties are everything an excellent grilled pork chop should be.
About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blog High Heels & Frijoles. Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her...
Simply butter slices of pound cake before putting them on either an outdoor or indoor stovetop grill, and let them get a little char. The nice part about this dessert is that it uses already-baked pound cake, so you can't under-bake it. The grilled toastiness of the cake makes it the perfect canvas for any number of toppings: I really enjoy ice cream and a seasonal fruit compote. Just be sure to prepare this before grilling meats, because you don't want to impart a burger flavor to your dessert!
Adding a small handful of chopped fresh herbs is a great way to enliven your favorite jam recipes. This strawberry-tarragon jam has hints of anise and lemon. Try pairing it with goat cheese or use it as a filling between shortbread cookies. This recipe yields about four and half jars. Give four as gifts and keep the half-jar for yourself.