Andouille, habanero, and jalapeño give a smoky, spicy twist to crowd-pleasing mac and cheese.
June 23, 2013 – June 29, 2013
Small, sweet beets are plentiful in CSAs and farmers markets this time of year And while roasted beets are delicious, sometimes you just don't have time to heat up your oven. This hash is quick to prepare and makes a colorful, earthy brunch.
The cure for the common skewer, brined chicken is wrapped in bacon, threaded on skewers with pineapple, grilled, and finished with a brush of teriyaki for a sweet, salty, fruity, smoky, and meaty treat.
A grilled burger patty served open-faced on a slice of toasted bread with bacon, tomato, and cheesy Mornay sauce broiled until bubbling.
A light but filling take on peas and carrots with crunchy marcona almonds and citrus-scented goat cheese, drizzled with honey and toasted pumpkin seed oil.
The Mexican beverage in ice cream form is refreshing, comforting, and especially creamy.
Before last week, I had never made real fried chicken. Between the perceived mess and my worry of serving burnt-but-still-raw chicken, I knew I'd need a commanding voice to guide me through my fears and persuade me to give it a shot. The buttermilk skillet-fried chicken recipe in Nathalie Dupree and Cynthia Graubart's Mastering the Art of Southern Cooking offered just the direction I was looking for.
To celebrate the Fourth, these star-shaped biscuits are topped with a strawberry-blueberry sauce and a dollop of whipped cream.
Muddled fresh basil, fresh pineapple juice, kale juice, and rye combine for a delicious sweet-tart, herbaceous green smash.
A green take on a traditional gin collins, made with muddled lovage, cucumber slices, and lemon juice.
When shaken, kale juice makes an especially frothy daiquiri.
Try a taste of Chinese Zi Char cooking at home. Shrimp paste marinated chicken is twice fried for crunchy golden goodness.
A grilled hamburger topped with lobster salad and crispy bacon.
This Pear Sour Cream Pie is a mouthwateringly humble dessert with a cornmeal crust that some might want to call rustic, but I'll just call classic.
The name "macaroni pie" is confusing on multiple fronts. This recipe, from Nathalie Dupree and Cynthia Graubart's Mastering the Art of Southern Cooking is neither a pie nor made from macaroni. It also obscures the fact that the dish in question is actually just custard-style macaroni and cheese. But this old-school title is also a reminder of the history of the dish.
The classically French canelé, a specialty of Bordeaux, is characterized by its caramelized crust and custardy insides. Proper as breakfast or dessert, Le Pain Quotidien provides the recipe.
This quick chicken dish is a more modern variation of the Scottish preparation sometimes called howtowdie, which features a whole chicken stuffed with oats and served over spinach and poached eggs. Here, I've use exclusively chicken legs and added some quickly sautéed mushrooms to the oat filling. Serve it with some roasted vegetables and a dollop of good mustard for a satisfying, simple supper.
Not your average baba ghanoush—grilled slices of eggplant give this dip a chunky texture, and a hefty portion of hot paprika adds spicy character.
Pan frying fish is a great way to cook any non-fatty filet. A coating of seasoned flour protects the flesh from direct heat and helps keep the fish moist, while also providing an appetizing golden brown exterior.
This flourless chocolate souffle cake is so creamy-chocolatey, it's practically a mousse in cake form.
Cooking lettuce doesn't make it more watery and wan; on the contrary, it deepens the greens' flavors, bringing out the peppery notes that characterize lettuce's more assertive cousins like watercress and radicchio.
Let's get this straight first: barbecue shrimp is not barbecue in the low-heat, wood-smoked, or whole-hog sense of the term. Barbecue shrimp requires only quick stove-top cooking with no grill in sight. But what it does have in common with barbecue is the spicy, saucy mess than ensues when sitting down to a big bowl of the stuff.
In these summery sandwiches, cornmeal cookies are flavored with fresh basil and layered with apricot jam.
Quick and easy skillet chicken fajitas cooked with peppers and onions and served in hot tortillas.
Inspired by cha ca la vong, a flavorful Vietnamese stir-fry, these mushrooms take on warm notes from turmeric, acidity from vinegar and lime, and sweet freshness from scallions and heaps of dill.
Classic grilled steak fajitas in a richly flavored marinade, served with sizzled peppers and onions in soft flour tortillas.
A quick and easy gluten-free pasta meal with spinach and tomatoes that can be made 100% vegan by omitting the ricotta salata.
The hot oven crisps and caramelizes thin slices of okra, transforming the contentious vegetable into an addictive appetizer.
Buttermilk balances the pure sweetness of mulberries, making a not-too-sweet frozen treat.
The classic fresh Mexican condiment made with tomatoes, onions, and chilies. Ours gets an added flavor boost with a bit of pre-salting and draining. Perfect on tacos, fajitas, and burritos.
I always cringe before starting a recipe where I have to make sure something adheres to fish. Instead, I took the easy way out and sprinkled on almonds at the end. That way I could focus on making sure they were properly toasted, and not on whether they were sticking to the fish or burning in the pan.
An Oklahoma classic, it's a slider in style, but with way more onions, which help the thin patties of beef cook up extra juicy and flavorful.
Squash casserole is an enduring favorite at Southern potlucks. I know that I ate plenty of the stuff growing up, but it was mostly because the flavor of the squash was covered up by ungodly amounts of cheese and butter. These days, I prefer actually tasting my vegetables. Luckily, Nathalie Dupree's version in Mastering the Art of Southern Cooking contains enough squash, onion, and peppers to taste more of summer produce than bulk cheese.
Maximize the bounty of summer's stone fruit with these plum cakes from Le Pain Quotidien. Made with quinoa flour and quinoa pearls, they're a sweetly textured treat.
These open face strawberry shortcakes are made from buttermilk biscuits, fresh fruit, and yes, some whipped cream. Still breakfast in my book.