Tangy, spicy chicken with caramelized onions, pickled jalapenos and carrots sees a shock of color when accompanied by creamy, purple mashed potatoes.
July 15, 2012 – July 21, 2012
Turn the make-your-own Bloody Mary bar into the best incentive to get up early for brunch.
The perfect summer dinner for two: crispy veal topped with a light, spicy summer salad and tons of lemon.
The vinegar adds sharp intensity to the flavor of the fruit, allowing the combination to come alive in your mouth, hitting both sweet and tart notes.
Slices of poached chicken soak in a 50/50 chicken broth and rice wine marinade up until the moment you set it on a plate to eat. The resulting chicken is cold, juicy, and drenched in wine.
Fresh, ripe blueberries are blended with ginger and lemon for an intense but refreshing fruit-based dessert.
The classic New Orleans sandwich of cold cuts and olive salad meets the burger in this delicious mash-up
Even if you've had bad Midori sours, you shouldn't discount the deliciousness of melon liqueur.
This ice cream cake marries an easy raspberry ice cream with lots of home made cookie crunchies. It's ice cream cake as you've always wanted it to be.
Fresh tuna, smashed together with fresh tomatoes and basil, olive oil, and salt. The perfect summer feast.
Cooked in parchment, the contents of the pouch are gently steamed, and the aroma and flavors given off by each ingredient permeate lightly through each other, ending with a meal that's the sum of all its parts.
Picadillo is a Cuban-style hash made with ground pork, ground beef, or both. Layers of flavor in this traditional dish come in the shape of olives, capers, and raisins.
An easy butterscotch pudding pie with a whipped cream topping.
A barbecue sauce-glazed juicy burger with crisp grilled bacon, grilled onions, and cheddar cheese.
With cheese tortellini, grilled chicken, marinated artichoke hearts and tangy sun-dried tomatoes, this salad is a meal unto itself—perfect for company for lunch or a potluck. Serve it at room temperature with the garlicky tomato-balsamic vinaigrette on the side.
You don't come across vegetarian tacos all that often, but in the rare instances in which you do, they're often wonderful. For a long time my go-to was another Rick Bayless recipe involving swiss chard and caramelized onions; I'd put them in front of any meat eater any day. Searching for a recipe using corn and zucchini, I came across this second Bayless recipe, which is similarly excellent.
Smoked fish is a popular ingredient throughout Britain. You can find dishes containing it gracing tables at any hour of the day, but the delicate flavor of smoked trout is most often found paired with eggs as a light meal in the morning or early afternoon.
A juicy burger glazed with a sweet soy reduction, topped with cheese, kimchi, and quick pickled carrots and cucumbers.
What's the secret to making a chocolate milkshake better? Add malt! A healthy dose of malted milk powder makes this milkshake taste like a frozen malted milk ball.
On the surface, the idea of a tangy hot mayonnaise may not strike the mouthwatering response of its tomato-based brethren, but one taste and I'm sure you'll be sold.
Scotchies are given a twist with the addition of coconut sugar and dark rum. The resulting cookies have the traditional chewy, lattice texture with a hint of tropical flavor.
This is finger-licking good. When the shells are perfectly thin crisp and the innards are ripe for the eating, the balance between the two is pretty wonderful.
A green chili cheeseburger taken to the fourth power with roasted chilis, pickled jalapeños, a chipotle mayonnaise, and pepperjack cheese.
A soft, shiny, braided loaf coated with sesame seeds.
Commonly found in savory applications, evergreen-scented fresh rosemary melds beautifully with ripe summer figs and sultry honey in this easy yet lovely cake.
While blueberries are in season, use them in this buttery lemon pound cake. It's great for breakfast but topped with a scoop of ice cream, it can double as dessert.
Telegraph's Henry Porter is quite the continental cocktail; this sweet, nutty, and aromatic concoction includes products from Spain, France, and the U.K.
The golden-colored libation pairs two kinds of rum with an ages-old French aperitif called Pineau des Charentes. It harbors deep, burnt-sugar flavors while remaining light, refreshing, and summery.
This bright and fruity cocktail is pitch perfect for the season. Tart apple from the calvados and the vegetal bite of celery bitters make a great team.
Too often when I cook a dinner that calls for shrimp, I simply peel off the shells and then toss them away. I don't even think twice about it most times. So I was intrigued by this recipe from Michael Lomonaco's Nightly Specials, because it takes those shells and puts them to a good use, all for a recipe that still only takes 30 minutes make.
This is an all-grain recipe designed for advanced homebrewers. It's based on Avery Brewing Co's Maharaja.
Crunchy, soft and mellow on the outside. Spicy, tangy and meaty inside, potato chops are the kind of thing you'd want to save for your last bite. So that all their wonderful contrasting textures and flavors stay with you to remind you of a wonderful meal.
Tart, sweet, cool, and refreshing, fruit loy kaew has been a favorite among the Thai for ages. Infusing the simple syrup with dried spices makes old-fashioned Thai dessert even more special.
The perfect party sandwich, this stacked egg salad, salmon, and radish sandwich is assembled as a large loaf then sliced into individual servings.
A Swiss cheeseburger topped with grilled pineapple and SPAM, and a spicy mayonnaise.
Simply stack your colors in popsicle molds (I used the Orkin mold) or even paper cups, insert a stick, and let them freeze. This recipe couldn't be easier, and the finished product is a pleasurable frozen treat with a visual twist which makes it that much more delightful to eat.
The uses for this near-effortless syrup are endless: Stir it into summery cocktails, flutes of Champagne, or lemonade, swirl it into yogurt or oatmeal, or drizzle it over ice cream, cakes, and pies.