Meatloaf with spicy, savory tomato marmalade is a great companion for loaded smashed potatoes.
June 16, 2013 – June 22, 2013
This simple cake is inspired by a classic brunch cocktail: the mimosa. Delicate angel food cake gets topped with an orange scented cream and a few orange suprêmes.
A gift from the gods, halloumi—a semi-soft cheese from Cyprus made for grilling or pan-frying—is skewered alongside red onion, tomato, and zucchinis to create a delicious fresh and salty meal on a stick.
An homage to the Smoke Stack burger from Shake Shack, this big, fat, grilled burger gets topped with American cheese, crisp bacon, grilled onions, and a spicy and tangy bacon and pickled cherry pepper relish.
Thick and creamy mango-flavored yogurt, seasoned with a pinch of saffron.
A creamy, tangy fro-yo rich with mango sweetness and lime.
There's good news for fish-averse cooks: Joanne Changs recipe for slow-baked salmon in her new cookbook, Flour, Too, is not only easy (and pretty foolproof), but it also keeps that intense salmon smell at bay. The filets are well-coated in olive oil and then cooked in a gentle 300º F oven until just firm to the touch. They stay delicate and buttery, with no stringy flesh in sight. To pair with the rich salmon, Chang whips up a fluffy, lemon-y tabouli salad. It's heavy on the bulgur to make it a more substantial side dish, but the tabouli still has a strong, herbal presence.
Moist chicken elevates this quick dish into more than just a plate of pasta. Fresh basil, bright and tangy lemon, and parmesan star in a light, barely-there cream sauce.
The frita is a classic regional American burger created by Cuban immigrants in South Florida. While the standard is a thin, griddled patty with a spiced ketchup-based sauce, my take on it is a slightly larger version designed for the backyard grill with a boldly seasoned pork and beef patty, a creamier sauce, and more vegetables. The crisp shoestring potatoes that are the hallmark of a traditional frita remain the same.
Quick fried short crust pies stuffed with sliced bananas and Nutella.
Couscous is a wonderful pantry staple. It's the fastest pasta (or any starchy grain) I know how to cook, and its fluffy texture and mild flavor pair well with just about anything you throw at it. In Joanne Chang's new cookbook Flour, Too, she steams the pasta with a rainbow of summer vegetables and a couple of cups of slowly braised chickpeas. Not content with this everyday flavor profile, Chang flavors the dish with North African flair.
Salmorejo is cold tomato soup from Córdoba, Spain that can easily be thickened into a great, refreshing summer dip.
Big burgers with a creamy yogurt-feta sauce flavored with garlic and lemon, topped with a crunchy cucumber-tomato relish.
A few softly blistered cherry tomatoes roasted with bacon and thyme make the ideal accompaniment to this savory rarebit. If you're looking for a more filling meal, try topping the rarebit with a runny fried egg, and, as always, serve this light lunch with a cold pint of whatever beer you use to make the dish.
This super tall, super moist cake is swathed in a creamy sour cream chocolate frosting and gets a salty kick from crunchy pretzels.
With a little hint of anise to cut their sweetness, slices of banana in this Le Pain Quotidien pie caramelize on a slab of similarly browned puff pastry.
This salad comes from Myers+Chang, her southeast Asian diner co-owned with husband Christopher Myers. Still, the salad's bright dressing and playful mix of vegetables feels right at home with the bakery's staples. It's an easy dish to throw together (once you've candied the lemon to make the dressing, of course), and is pretty enough for a first course at a dinner party.
Because there is something awesome about a giant cinnamon raisin oatmeal cookie drizzled with icing.
Pepperoni Garlic Bread Burgers (Grilled Cheeseburgers with Pepperoni Sauce Serve on Garlic Bread Rolls)
Burgers covered in provolone cheese under a blanket of a hot-and-tangy pepperoni sauce and parmesan cheese, all served on a hamburger bun toasted in garlic butter.
A quick one-skillet meal of couscous with tomatoes, spinach, and feta cheese.
This light and fluffy, easy to make cake is full of tangy lemon juice and fresh grated zest.
Perfect for the hot summer months, gazpacho requires little more than a good blender and some patience during its chilling time. But it doesn't take many bowls of the tomato version to grow tired of slurping enriched vegetable juice. Enter white gazpacho. The Spanish blend of almonds and green grapes is an enlivening break from tomato. This recipe, from Joanne Chang's new cookbook Flour, Too, is a prime example—the fruit and nuts combine with crisp English cucumbers, bright cilantro, and a one-two punch of lime juice and sherry vinegar.
Peaches—peeled, sliced and macerated in a mixture of dark brown sugar, ground ginger and bourbon—are crammed into ramekins and topped with golf ball-sized chunks of sugar-and-spice crusted snickerdoodle dough.
Try as I might, I will never tire of in-season asparagus. But I do try to switch things up to make sure things stay interesting in the kitchen. One of my favorite variations is to pair the green stalks with white miso.
This easy-to-make spaghetti sauce is the ultimate in comfort fare with its rich, tart personality and down-home meaty richness.
What happens when a plate of poutine and a hamburger go off in the corner to do something naughty? Deliciousness ensues, that's what.
The jewel juice of blood oranges and the gelatinized crunch of chia seeds come together in this Le Pain Quotidien porridge. Fresh, cool, and perfect for summer.
Joanne Chang begins her recipe for Flour Bakery's lamb sandwich with a series of quotes from customers, like "I have dreams about your lamb sandwich" and, "I want to marry your lamb sandwich." While I'm pretty sure I'd never attempt to run off with a stack of her sandwiches, I can understand the sentiment: This sandwich is a commitment, but well worth it.
Using Pillsbury Crescent Rolls for the dough is a shortcut way to make danishes. This version tops the sweet cheese filling with strawberries, but feel free to use another berry of your choice