Oven-roasted tomatoes are tasty foundation for tangy, salty accompaniments in this easy, breezy puttanesca.
July 22, 2012 – July 28, 2012
This brunch joins the feel-good aspect of whole grains with the festive nature of brunch by topping them with succulent, boozy peaches.
A refreshing summer cocktail made with fresh peaches, rosemary, and bourbon.
Light, soft turkey meatballs simmered in a porcini-rosemary tomato sauce, and poured over creamy polenta. Perfect comfort food.
The filling for these spring rolls is tender and full of flavorful cabbage-y liquid, thickened with cornstarch for that signature "velvety" sheen. In addition to cabbage, you'll find little slivers of stir-fried pork, mushroom, and bean sprouts.
The standard spring roll in Shanghai is made with napa cabbage, cooked down for hours along with slivers of pork.
The flavors here are so complementary and play off each other perfectly: the salt and caramelized sugar in the ice cream, the warm honey and Vin Santo sauce—delicious
A regional treat of Binghamton, New York, these super marinated cubes of chicken are skewered, grilled, and then delivered to a soft roll to make one amazing sandwich.
An ice cream with all the boozy depth and surprising delicacy of an Old Fashioned. It's bourbon-forward, but carries subtle notes of citrus skin and aromatic bitters.
A little extra effort to make gomme instead of simple syrup will give your cocktails a silky texture you can't get from plain simple syrup.
Love it or hate it, this pudding-based fruit salad is popular picnic fare in Utah. Many versions rely solely on convenience items and in a pinch you can sub instant pudding here for homemade vanilla pudding.
This dessert is versatile. With sweet potato ice cream, it takes on a Thanksgiving personality. With dark chocolate, coconut, banana, or lemon ice cream, it feels like dessert à la Route 66: chocolate silk, coconut cream, banana cream, or lemon meringue pies. With Roasted Strawberry & Buttermilk Ice Cream, made with the addition of a teaspoon of rose water or a drop of essential oil, if you like, it becomes an elegant spring offering.
For a light, bright summer dinner, try Niçoise salad remade as a warm main course: seared tuna, fresh herbs, potatoes, haricots verts, roasted cherry tomatoes, and butter infused with garlic, lemon, and olive oil.
A quick and easy lobster ceviche. The ultimate refreshing summer appetizer.
When you can't stand the heat of summer, cool off with this no bake pie. There's nothing like the combination of salty and sweet, and this pie brings the two together in perfect harmony by combining creamy sweet vanilla ice cream with peanut butter and a pretzel crumb crust.
In the mood for something spicy and grilled, I found this recipe fit the bill. The technique of caramelizing onions and garlic with an intoxicating mixture of spices as the base of a marinade was too intriguing to pass up.
This bright and tangy soup is cold in temperature but warm in flavor: whole spices such as coriander, mustard and cumin seeds are roasted with the carrots, lending complexity and fragrance to the dish.
Jasmine-scented green tea infuses cream with the heady aroma of jasmine and the tannic, mouth gripping attributes of green tea. It is a very refreshing flavor for summer, and a makes a beautiful dessert all on its own in a pretty bowl, or as an accompaniment to a fresh apricot or cherry crisp.
Watercress is a light leafy vegetable known for it's light peppery flavor, and is used in salads, tea sandwiches, soups and as a light garnish on roast suppers. Related to the radish and mustard the flavor of watercress is a tad lighter than its bolder cousins, which makes it ideal for delicate preparations
You won't believe how easy it is to create your own customized ice cream cake. Crushed chocolate wafers create a crunchy buttery shell that holds layers of luscious ice cream and chocolate cookies that soften just so.
Delivering on the required fruit and heat incredibly well, this hot sauce goes deeper with a slew of other fresh flavors and earthy spices to add great complexity.
These easy blueberry cookies are also the best: light as air with crispy exteriors and soft, fruit-filled middles.
This recipe makes really tasty chicken strips but the breading can also be used for southern fried chicken.
These sandwiches are like the classic oatmeal cream pie, but ramped up with chewy homemade oatmeal-molasses cookies and vanilla ice cream.
Tender quail browned in butter, then simmered with capers and mustard.
Yes, I bake my own birthday cakes. This year it's layers of tender yellow cake glued together with sweetened condensed milk, and a generous coat of billowy, strawberry-flecked buttercream.
I love fresh flour tortillas, whether they're homemade or purchased from one of the local tortilla shops. But tortillas on day two are never as good. Either they get brittle or rubbery. But they never stay nicely flexible. These do.
These petite scones are great for summer parties: light, sweet, and packed with ripe peaches
This Negroni variation uses mezcal instead of gin and Zucca Amaro instead of Campari.
This summery, herbal margarita-for-two is available at West of Pecos in San Francisco.
The house drink at San Francisco's West of Pecos restaurant features freshly muddled cantaloupe—Pecos, Texas is known for the fruit.
The Vagabond is West of Pecos' nod to serious whiskey drinkers. It's spirit-forward, with just the right amount of anise flavor.
Most people understand that pairing pork chops and apples is a foolproof dinner, so why is it such a stretch to pair the meat with some in-season peaches straight from the farmers' market?
Cortez the Killer from San Francisco's West of Pecos is "a spin on a Manhattan: a tequila Manhattan," bar manager Brent Butler told us. The blend of reposado tequila, Bonal Quinquina, and white creme de cacao lend a surprisingly rich, woody depth to the tequila drink, cut nicely by the tang of lemon oil, courtesy of a flaming rind (a simple lemon twist will work as well).
This is a skewered, simpler version of Thai-style turmeric-scented grilled chicken that greatly reduces the time it would take you to grill a whole chicken as traditionally done. The flavor is not compromised, however.
Grilled summer vegetables, charred and juicy get a bold accent with pungent, briny, zest-highlighted anchovy butter. Warm grilled naan, pistachios, and cilantro add layers of flavor and uniqueness to this sandwich.
This summer ratatouille is made the Julia Child way: cook the zucchini, squash, and eggplant separately, then layer them together to keep the flavors bright and distinct. A light main course packed with the bright flavors of olive oil and summer vegetables.
This ambrosial sundae is eagerly anticipated each summer at our shops. We usually use tawny port, but it works well with almost any wine or spirit. You can add roughly chopped peaches, apricots, or plums, or substitute them for the berries.
Lane Cake: now there's a tall southern belle of a layer cake, filled with coconut, chopped fruit and nuts and a generous serving of whiskey or brandy, and topped off with a snowy range of fluffy frosting. Cutting into this cake is particularly enjoyable: the white frosting gives way to a creamy-colored cake, with a slightly more yellow-toned custard, flecked with a confetti of nuts and fruits contained therein.
You can really taste each individual component of this jam, from the fig's subtle perfume, to the bold raspberries, to the tart lemon. The robust flavors would pair perfectly with hearty, flavorful breads like cornbread or crusty sour dough.