A tangy-sweet citrus glaze glams up turkey drumsticks, served alongside inky black beans.
August 26, 2012 – September 1, 2012
It may not be a classic shrimp cocktail, but this version takes the traditional and wraps it in bacon, then pairs it with a sweet and hot apricot horseradish dipping sauce.
A whole roast rainbow trout stuffed with lemons and lemon thyme, roasted with new potatoes and asparagus--per person! A hearty, healthy, fast weeknight feast.
Fried rice with zucchini, eggs, and a savory XO sauce. XO sauce is a goldmine of ingredients boiled way, way down: dried scallops, dried scallops, dried fish, dried cured ham, chili peppers, onions, and garlic, among other things.
A refreshing shaved ice topped with light grass jelly and a hit of condensed milk. Orange juice is mixed with lime to approximate the flavor of Southeast Asian calamansi lime.
After spending the summer on these sweet and shiny competition-style pork ribs, it's time to share these perfectly tender and smoky beauties with you.
These pralines are similar in taste and texture to the outside of a Payday bar and, best of all, they're super simple to make.
For this deliciously spicy home infusion find a clean and affordable blanco tequila, but make sure it says 100% agave on the label.
Delicate asparagus. Flaky salmon. Jaunty mustard. Just wrap them all up in a foil-parchment packet and bake. What comes out is perfectly steamed fish, tender asparagus, and a punchy sauce. The best part? It's ready in twelve minutes with no clean up.
Grapefruit, tequila and lime get a honey-vinegar boost in this citrus-forward cocktail from Pok Pok Ny.
Don't limit your souvlaki to Greek festivals or late night diners. This fresh Mediterranean meal is easy to pull off at home.
The best part of the steak is always the fatty, crispy bits near the bones. Here's a secret: You don't have to eat the steak first. This recipe for Colombian-style beef rib barbecue delivers the goods. Fat will render. Connective tissue will soften. Bark will be formed. Dinner will be had.
Grapes are no strangers in chicken salad, adding sweetness and a burst of freshness to what can often be a rich, heavy dish. In Ripe, Nigel Slater riffs on this combination in A Salad of Game, Grapes, and Verjuice, upping the salad's grape quotient by using verjuice—the juice of unripe grapes—in the vinaigrette dressing.
This tart brings fresh figs and hazelnuts together with a crumbly crust for a delightful combination of flavor and texture. This is the perfect dessert for late summer, when you want a little bit of something sweet to go with an after dinner drink.
Roasted broccoli is a wonder. A hot oven can transform the mild vegetable into something rich and caramelized, and the depth of flavor it's capable of never ceases to amaze me. And tossing with hot pasta is about the best way I know to transform that magic into a full meal. This recipe, from Diane Rossen Worthington's Seriously Simple Parties, takes things a step further by tossing the whole thing with a pistachio gremolata.
Fresh mozzarella, tomatoes, and basil are a classic combination, but sometimes the dish can be very bland. Here, cherry-sized mozzarella balls (ciliegine) are marinated in extra virgin olive oil, fresh basil, salt and pepper, and then tossed with sweet cherry tomatoes and golden balsamic vinegar. Nothing bland about that.
This gluten-free, sugar-free pie has all the creamy vanilla flavor of the classic version.
Nigel Slater's Crisp pork belly, sweet peach salsa from Ripe is a fabulous surprise of a recipe. The warm, vaguely Asian spice blend rubbed into the belly may not seem an obvious complement to a Southwestern-style peach salsa, but a quick glance through the ingredients reveals commonalities: cilantro, lime, and chile all play their parts in both cuisines, and peaches themselves are one of America's favorite imports from China. Not to mention, that once the peach salsa is piled on top of thinly sliced, quiveringly rich belly, it's hard to imagine doubting Slater's genius.
A toss in melted butter and a mix of brown sugar, salt, black pepper, and a touch of cayenne would seem to be all these pecans need. But to echo their boozy inspiration, the nuts are then doused with bourbon and dotted with old-fashioned accoutrements of orange zest and cherries (dried cherries made plump by a soak in more bourbon). The result is a spicy-sweet snack of glazed pecans worthy of a perfectly made Old Fashioned cocktail, or any cool beverage you happen to be nursing.
This recipe from Adam Bernbach of Estadio in Washington, D.C. offers flavors not often enjoyed in frozen drinks. Chamomile may be calming in cups of tea, but with bourbon and grapefruit it offers nuanced flavor to a drink that packs a tart punch.
This recipe from Adam Bernbach of Estadio in Washington, D.C. is a decidedly grown up take on the frozen drink. Campari and lime temper the sweetness from the strawberries, and gin cuts through with a touch of herbs.
D.C. mixologist Adam Bernbach tends the bar at Estadio and Proof, but he's also a frozen drink aficionado. The classic piña colada doesn't have to be cheesy—so long as it's made with top-notch ingredients.
A simple mango chutney and some tart aged cheddar might seem like an unlikely combination, but the sweet acidity of the chutney and the saltiness of the cheddar come together to make a sandwich that satisfies both sweet and salty urges in each bite.
This caramel recipe is simple and pretty foolproof—and it's awesome to have a batch of fresh caramel sauce quickly ready, to make any sweet just that much more delicious.
These super chunky biscotti are packed with almonds and cranberries, making for a nutty, sweet-tart cookie.
Heaps of Oreo cookie whipped cream form the filling and frosting of this major kid friendly cake.
A crispy veal tongue sandwich with horseradish, bitter greens, and a creamy, tangy tarragon sauce.
Turmeric and some other spices used in this recipe are notably Moroccan, and, while in Morocco it's typical to serve the couscous alongside the stew or sauce, I chose to stir it all together to keep in line with this quick and easy dinners column—and it turned out great. The couscous had a chance to absorb the extra sauce and flavor.
Apple Sabzi looks like a vegetable dish until you bite it and discover the sweet taste of apple and the wonderful flavor of coconut oil.
Pitting cherries is messy, cutting-board staining business, but when Nigel Slater implores you to de-seed the fruit and pair it with cured ham and tender lettuce greens, it's hard to argue.
Chocolate and bananas come together in this simple, moist bundt cake.
Using store bought puff pastry makes these peach turnovers easy to put together. The reward, a warm, flaky pocket of cinnamon-spiced peaches, is more than worth the effort.
We're turning the famous Thai sweet chili sauce into jelly. Here's a great way to preserve the fresh red peppers from your summer garden to use throughout the year.
Caramelizing onions the traditional way can take over an hour. Here's a rapid-fire way to get soft, sweet onions in only fifteen minutes.
The same dynamic flavor I crave from Thai green curry but with the added bonus of fresh seasonal produce from nearby.
These chocolate cookies from The Joy of Gluten Free, Sugar Free Baking get an extra note of deliciousness from chopped pecans.
If you love pimento cheese, try this spiced up jalapeño and poblano pepper version.
Made with plums, raisins, cider and malt vinegars, and just enough muscovado sugar to sweeten and thicken the preserve, this chutney puts all of those jars languishing in fridge doors to shame. At once spicy, sweet, and tangy it plays well not only on a cheese board, but also piled on leftover roast pork and smeared on a turkey sandwich.
Here's the classic I chose for my late August birthday this year: a fluffy golden yellow cake topped with a crowning glory of rich, stick-to-your teeth fudge frosting. The contrast of light cake and thick frosting is simply beyond compare—a taste and texture combination which is guaranteed to take you back to the glee of the birthday parties of yesteryear, if only for a few bites.