Light and summery, this halibut is served with lime-laced onion relish, grilled limes and grilled avocados and asparagus, which are drizzled with smoky chipotle vinaigrette.
July 7, 2013 – July 13, 2013
Ham and cheese might be best known as a quick sandwich staple, but the classic duo makes an equally crowd-pleasing filling for a simple quiche.
Grilling lobster leaves you with a wonderfully tender and sweet meat, while a brushing of lemon-shallot butter adds a nice brightness and richness that accentuates the crustacean's natural flavor.
The perfect thing to do with less than perfect apricots. The ice cream gets a double dose of almonds: some chopped up into the final scoop, but also some steeped into cream, which adds a deep, nutty flavor to the base.
Thick-cut New York strip steaks grilled and served with a bright and crunchy tomato and cucumber salad with yogurt sauce.
We've waxed rhapsodic about the clam pie at Franny's on more than one occasion. We've even covered the recipe before. But the restaurant's new cookbook shows what good a few years of tweaking can do—here are their detailed instructions for rolling, topping, and baking the pizzeria's creamy, ocean-heavy pie in your very own kitchen.
These hand held cherry pies make for perfect take along picnic or barbecue fare.
Chicken and shrimp are loaded with flavor from a searing Southeast Asian chili sambal.
The classic Mexican street food of grilled corn slathered in a creamy chili and lime-spiked sauce with cheese.
This bourbon sour has a nice bitter bite from the Averna to balance the sweetness of the apricot liqueur.
This variation on the classic Aviation cocktail highlights all the best parts of summer stone fruits.
A combination of tart fresh apricots and sweet dried apricots make for the tasty and complex apricot liqueur.
I have a habit of tossing huge pinches of red pepper flakes into all pasta dishes that cross my stove, so I was immediately drawn to the Bucatini Fra Diavolo in the new Franny's cookbook. Andrew Feinberg, Francine Stephens, and Melissa Clark's recipe takes this classically spicy tomato sauce and freshens it up with close to a full cup of fresh herbs.
This quick and easy seafood pasta recipe combines both fresh clams and mussels along with sweet cherry tomatoes and includes tips to ensure your seafood is fresh and prepared properly.
How do you match the silky smooth texture of store bought hummus at home? The answer lies within those thin chickpea skins.
Buttery and sweet with notes of toasted corn, these Cooking with Flowers cupcakes are topped with cream cheese frosting and chive blossoms.
This buttery tangle of torn lasagna noodles gets amped up with a touch of umami-rich soy sauce, brightened with fresh lemon juice, enriched with grated cheese, and made into a complete meal with the addition of a few runny poached eggs.
I often forget that vegetables perform just as well as proteins in a marinade, taking on new, deeper flavors as they rest with the chosen dressing. In fact, mild greens like swiss chard often taste best when paired with sharp and tangy sauces. This marinated rainbow chard recipe from the Franny's cookbook is a perfect example.
This creamy, boozy, no-bake chocolate pie is rich with mocha.
Thick and chewy peanut butter oat cookies sandwich a salted honey butter cream filling.
A quick charred corn salad flavored with tomatoes, jalapeños, and mint, served with simple sautéed halibut.
A gluten-free pie with jam and chocolate chips.
Baked tofu won't dry out the next day or get sad and shriveled like fried tofu can. A trip under the broiler yields a crunchy, chewy crust; here it's bolstered by a thick coating of sesame seeds. A spicy green bean salad makes a straightforward, refreshing accompaniment, and can be mixed and matched with whatever's in your fridge.
Bitter dandelion greens are often too strong to eat raw—at least without some tamer leaves for balance. So I was curious how I'd like this dandelion Caesar from the new Franny's cookbook. Miraculously, the runny yolk, salty-rich anchovy dressing, and curlicues of Parmesan managed to rein in the bitter green for a bold, bright salad.
Whenever I'm looking for a side dish to pair with steak, my mind tends to gravitate toward mushrooms, since the two are such a fantastic pair. The only problem is a visual one: both are brown, making for a monochromatic dish. Steakhouses solve this problem by adding a completely unnecessary sprig of parsley; I decided to go all in and add as much green as possible, in the form of a lime-heavy pumpkin seed pesto.
Cooking with Flowers blends vibrant nasturtiums with soft, creamy goat cheese for an ice cream that's by turns grassy, peppery, and sweet.
This savory classic infuses five spice and soy sauce in a simple braise for minced or ground pork. The versatile dish draws comparisons to ragu sauce for its long-simmered, meaty richness.
Fried vegetables make up a substantial chapter in the new Franny's cookbook. Rather than serving a plethora of deep fried cheese sticks and onion rings dipped in tomato sauce, Andrew Feinberg and Francine Stephens take a lighter approach. The thin batter puffs and turns a light golden-brown, leaving the zucchini tender throughout, yet still bright green within. Freshly ground black pepper, Parmigiano-Reggiano, and a squeeze of lemon are all they need as a finishing touch.
This buttery, fruit-filled cake is like a buckle without the streusel topping.