Flank steak is marinated in red wine vinaigrette and served with basil butter corn and grilled nectarines drizzled with honey and stuffed with blue cheese.
June 2, 2013 – June 8, 2013
Everyone should have a couple of quick bread recipes in their repertoire. And this one is a classic: basic beer bread with the added bonus of bacon, cheddar, and thyme.
Sweet and earthy Chinese char siu, set on the backdrop of smoky and tender pork shoulder steaks.
Perfectly juicy, crisp, and smoky grilled cornish hens in a garlicky, lemony greek marinade flavored with oregano and peppers. Serve it with grilled zucchini, pita bread, tzatziki, and a greek salad.
Sweet and salty, rich and buttery, fragrant with freshly popped popcorn—this ice cream is an easy choice for movie night.
These chocolatey nachos from the newly released Ultimate Nachos cookbook take a quick dip in semisweet ganache before being drizzled with goat's milk cajeta—aka caramel sauce with attitude.
This decadent sandwich cookie takes its inspiration from the New England lunchtime classic, the Fluffernutter (aka a peanut butter and marshmallow creme sandwich).
A Southwest-style meatloaf you can't refuse: crushed corn chips, home-mixed taco seasoning, jalapeños, and shredded cheddar, with a baked-on tomatillo topping.
Need an ultra-quick light lunch or appetizer when all you've got on hand is an onion, some eggs, some olive oil, and a bag of chips? This Spanish tortilla does the trick, especially when the chips are salt and vinegar flavored.
A full-bodied, caramely limeade sweetened with panela.
Black peppercorns are totally transformed when steeped in a simple syrup. Here, in a simple limeade, fresh-squeezed lime juice brings out the bright citrusy notes of the pepper and adds a nice kick.
Blending chunks of watermelon and giving it a quick strain through cheesecloth yields a sweet liquid that is a perfect foil for tart lime juice.
An apricot and almond pie in a crisp almond crust.
Of the many unique recipes in Lee Frank and Rachel Anderson's new cookbook, Ultimate Nachos, the sweet-and-spicy jerk chicken nachos stood out as a must-try. As any spice-fiend knows, jerk marinade is a potent blend of scotch bonnet peppers, allspice, scallions, lime, thyme, and a plethora of other spices. The meat, most often chicken, is grilled to add a serious layer of smoke to the flavor profile. Adding cheese and salsa to build nachos is therefore a balancing act, and Frank and Anderson do it with ease.
A sweet start is interrupted by the fruity heat of jalapeños and tempered by a vinegar tang in this addictively delicious jam.
This is the ultimate summer salad, and it's perfect for entertaining. Not only is it festive and colorful, but you can make it ahead of time—in fact, you should, because it gets better and better the longer it sits.
Tangy, sweet, and spiced with cardamom, this Bakeless Sweets yogurt mousse is what you want to whip up on a hot summer night.
Those of us who have spent time at sporting events, movie theaters, or amusement parks have probably eaten our fair share of sad concession nachos. You know, the stale round chips topped with "beef" and neon cheese served from a pump. And while these will certainly fill your belly, they're a far cry from even remotely decent nachos. But making a plate of concession stand-inspired nachos at home transforms a junky meal into something worthy of feeding friends.
The classic kugel gets a twist with the handfuls of buttery white chocolate.
We're starting to get into the season of fantastic greens, and this recipe calls for one of my favorites. Arugula (also known as rocket) is prepared in two ways—chopped and quickly cooked with leeks for the tart filling, as well as lightly dressed and served on top, adding its characteristic bright, bitter flavor to an otherwise rich, creamy dish.
Bright lemon and rich pine nuts combine in this easy biscotti.
Open-faced pita sandwiches made with ground lamb, asparagus, peas, and mint.
A quick chopped salad of tomatoes, cucumbers, red onion, and feta cheese in a light lemon, olive oil, and herb dressing.
The Masala Omelette is different from regular omelets in that it incorporates spices and a generous amount of vegetables into the egg mixture.
Moist dried plums, warm spice, and crunchy walnuts flavor this cream cheese drizzled cake.
The appetizer nachos in Ultimate Nachos run the gamut from simple melted cheese on chips to insane platters of Reuben sandwich-esque bites and croque monsieur stacks. These crab-topped nachos offer an app that is somewhere in the middle. Neither pedestrian nor gut-bombing, this elegant dish is mostly light and refreshing, with plenty of sweet, briny shellfish to satisfy.
If you don't have an ice cream machine, you can still make wonderfully creamy semifreddo that is soft enough to scoop straight from the freezer. This recipe utilizes that technique to pair together semifreddo with cherries and a Coca Cola and Lambrusco sabayon.
Rustic Braised Chicken is a hearty stew full of tomatoes, olives, capers, and chicken.
No-fuss, no-bath, stovetop crème brûlée from Bakeless Sweets serves up milky sweetness in every bite, with a healthy helping of crunchy caramelized sugar.
With hints of fennel and also a spicy note, like cinnamon, shiso adds complexity to the classic, cooling mint tea.
Lemon balm is a member of the mint family, but its bright, lemony scent is immediately recognizable and makes a super-refreshing iced tisane.
When steeped in hot water, nettles make a super-savory infusion that is a great pairing for the slightly spicy rosemary.
Cheese curds are tricky little guys. While they might be all squeaky and salty when fresh, they can easily turn to rubber if too cold or melt into goo when warmed. What to do?
Nachos for breakfast? It may sound strange until you consider that one of the greatest breakfast dishes of all time—chilaquiles—is basically a dressed-up version of nachos. In their cookbook, Ultimate Nachos, Lee Frank and Rachel Anderson offer more than a few tortilla chip-based breakfasts (including chilaqueles, of course). This particular dish, the Breakfast Nachos Skillet, is a take on baked eggs with spinach, mozzarella, and cherry tomatoes.
This moist, blackberry-studded cake is topped with a layer of big buttery crumbs.