Pounded pork tenderloin gets slathered with cilantro pesto and a shower of pepper jack before it's rolled, roasted and served with spicy succotash.
August 12, 2012 – August 18, 2012
These muffins take the premise of the double chocolate muffin and twist it around. Chunks of roasted cocoa nibs in the streusel give you the essential bitterness of chocolate while chocolate bits in the crumb add sweet punch.
A thick piece of cod, roasted with pennies of Spanish chorizo full of garlic and paprika, perched on a bed of cannellini beans toss in a basil-arugula pesto. All in one pot and twenty minutes.
Because the process of making couscous is relatively labor intensive, you're not likely to see it done that often. But Bailey goes through the process of steaming the semolina, which requires some patience, but the results are pretty rewarding. It turns out light and airy and tastes subtly of cinnamon. Watch the process, and maybe even try it at home!
A 30 minute salad of bright Mediterranean summer vegetables tossed together in a light vinaigrette with feta cheese and basil.
A common Chinese cold dish. The idea is to scoop out the flesh after steaming and toss it in oil, vinegar, and whatever other seasonings you have on hand.
This has more fat than your typical sherbet, but half and half adds welcome richness and milky flavor that tastes just like a cup of tea.
This recipe from Jason "Buffalo" LoGrasso of Cotogna in San Francisco is a frothier, creamier version of the classic Aperol Spritz.
This is a good, solid, basic recipe, and a perfect one to use to practice all of the techniques in The Art of Baking Bread.
A hearty ancho chili-based soup with a mild heat balanced by sweet born and black beans.
If you love that whole grain maltiness from Grape-Nuts, these cookies are for you. The bigger Grape-nuggets keep a little bit of their crunch while the applesauce makes for a wonderfully moist cookie.
A crispy, flaky piece of cod sits on a mountain of French-style peas, cooked with pancetta, parsley, crème fraîche, and lettuce.
Galettes are an excellent way to use fruit that is not quite up to par, like late summer strawberries. The lower ratio of fruit to crust and the exposure to the oven's heat allows the to fruit caramelize and concentrates the flavors.
Peruvian style rotisserie chicken cooked directly on a grill makes an impressive centerpiece along with a spicy and tangy green sauce.
If you feel like your standard lemon pound cake is missing something, try this recipe. It uses almond flour and olive oil for a rustic twist.
Smoky barbecue chicken with perfectly juicy meat and a sweet, sticky glaze.
As tough as chicken breasts can be to cook—there's no fat or bone to help mitigate dryness—a pounded chicken "paillard" is as easy. It's a technique that becomes a no-brainer once you learn it, whenever sauteeing the old boneless, skinless standby. By pounding the breast into uniform thickness and watching carefully, you can turn out a surprisingly moist cutlet with plenty of caramelized surface area. Add a delicious pan sauce—this time, by one Thomas Keller—and it's a solid dinner, indeed.
Vermouth stars in this cocktail that pays homage to The Court of Two Sisters Restaurant in the French Quarter of New Orleans.
Raw zucchini is beautiful and tasty when sliced carpaccio-thin and topped with olive oil, fresh lemon, Parmesan, walnuts and basil leaves. Try it as a starter, side dish or even as a light lunch.
A cold pint of stout and a plate of freshly shucked oysters may seem like an odd coupling at first. But the dry bitterness and roasty malt flavors of a stout play very well against the sweet and briny flavors of a fresh oyster--even more so when the stout is frozen and flaked into an icy granita that can be spooned over the fresh oyster just before slurpage.
When un-molded, this creamy egg-less chocolate pudding has a barely set consistency. Served plated with cream and fresh berries, it makes an outstanding dinner party dessert.
This complex mixture of sweet candied smoky–salty bacon—with earthy undertones from a hit of coffee, and pockets of heat—is great on burgers, pizza, biscuits, and more.
These butter sables are accented with rosemary and pine nuts. They're an interesting mix between sweet and savory, and just perfect with a cup of tea.
This gorgeous, bright red stir-fry is a wonderful way to savor the flavor of the beet. It's mildly spiced and the coconut adds a lovely textural contrast.
Raw ribbons of zucchini soften in a light dressing of olive oil and lemon. Served with grated pecorino and a fried egg, this is a quick, light, healthy summer supper.
A Mexican beef tongue sandwich with black beans, avocado, and crema.
Perfectly juicy, crisp, and smoky grilled cornish hens rubbed with rosemary and lemon zest.
An extra moist yellow cupcake made with summer squash and frosted with a chocolate cream cheese frosting.
This extra moist vanilla coffee cake gets a pretty purple swirl from blueberries.
If any one dish symbolizes the glory and versatility of summer tomatoes, I'd place my vote with panzanella. The Italian classic needs nothing more than some stale bread, a few pantry staples, and a load of tomatoes to make an incredible dish, even if it's not much of a meal. But could it stand up on its own? I looked to cheese curds for the answer.
For the best grilled chicken, start it off with a slow-cook over the cooler side of a two-level grill to allow the skin to dry and get ready to crisp. Finish it off directly over the hot coals to crisp up the skin until crackly and charred.
Panna cotta is the perfect summer dessert; its light flavors and creamy texture are cool and pleasant. Try this version placed atop zingy orange cookies for a delicious contrast.
Curry leaves and mustard seeds add exotic flavor to this ginger-scented spicy chicken salad served in hot naan.
While the idea of putting coconut milk in coffee is not entertained by many people, when the two ingredients are put together this way, they form one of the most-loved flavor combinations for agar dessert among the Thai people.
These fat, cakey, filled sandwich cookies take their color and taste inspiration from a favorite ice cream flavor, with extremely agreeable results. The refreshing minty flavor of the cookies is pair perfectly with a rich, thick chocolate filling, making them a crowd-pleasing dessert. Though optional, a few drops of green food coloring really bring the ice cream association full circle, making for a nostalgic and novel sandwich cookie treat.