Spirited Spanish-style cod rests on a pool of chorizo-studded tomato broth.
July 14, 2013 – July 20, 2013
If you've never fried an egg in lots of olive oil, you're missing out on some major crisp, puffy, runny action. But be warned, it's hard to go back to the more modest fried egg once you've tried this version.
Although quick and simple, these stuffed creminis leave a memorable impression.
A Rachel sandwich—hot pastrami on rye with swiss cheese, cole slaw, and Thousand Island dressing—made with fried New Jersey pork roll in place of the pastrami.
Once you've blitzed up a batch of seriously savory anchovy-laced pesto, what better use for it than to roll it up inside a flank steak? Melissa Hamilton and Christopher Hirsheimer's technique for stuffing, rolling, and grilling the steak in Canal House Cooks Every Day highlights the flank steak's robust beefiness with an herbal, briny punch.
With very little effort you can make an awesome ice cream soda in your own kitchen.
This sweet, summery, and simple vegan smoothie is packed with fruit, nuts, and not much else, but it could definitely pass for dessert.
Making your own vanilla syrup at home is easy. Makes a great addition to coffee, tea, or cocktails.
Juicy chunks of mango, tangy-sweet honey mustard dressing, and crunchy pepita seeds make this chicken and spinach salad pop. It's also an easy dinner to pull together in a flash.
Summer is pesto time, at least in my house. Almost every green leaf I can get my hands on, from basil and parsley to carrot tops and kale, will get a whirl in the food processor with the requisite garlic, nuts, cheese, and olive oil over the course of the season. Yet despite my willingness to push pesto boundaries, I've never slipped in anchovies and green olives. This idea, from Melissa Hamilton and Christopher Hirsheimer's Canal House Cooks Every Day, was a revelation.
Made of nothing more than sugar, cream and eggs, The Ice Creamists present a traditional Italian crema ice cream comprised of an irresistibly rich, eggcellent custard that's good enough to write bad puns.
Basil and parmesan give this mayo a robust flavor that can instantly do a lot of the heavy lifting in a salad dressing or on a sandwich.
This fun and easy Italian-American Ice cream dessert is flavored with chocolate, pistachio, and cherry-almond.
Charge up your chicken burgers with a serious dose of hot sauce. Cool the fire with the celery-blue cheese mayo.
This summery composed salad from Melissa Hamilton and Christopher Hirsheimer's Canal House Cooks Every Day is my favorite kind of summer finger food. I can cook an array of colorful produce (and indispensable hard boiled eggs) whenever the kitchen is coolest and stick it in the fridge until dinner time. Once hunger strikes, all I need to do is whip up a sunny lemon juice-infused aioli and dig in.
Adding brown butter to traditional blondies increases their caramel flavor.
A quick one-skillet dish of pasta, sausage, and yellow squash.
If, like me, you love rice and have a soft spot for seafood, you're bound to find this dish irresistible. It uses a host of whole spices that create a wonderfully heady aroma. Kolambi Bhaat literally translates to shrimp pilaf; it's an especially popular meal along India's west coast, where there's an abundant supply of fresh seafood.
I have a terrible habit of stockpiling open jars of jams and jellies in the fridge. Inevitably, the second half of the jar will languish in the back of the fridge after I've grown tired of that particular strawberry, peach, or blackberry preserve. So recipes like Melissa Hamilton and Christopher Hirsheimer's little toasts with preserved strawberries and jamón serrano in Canal House Cooks Every Day are a godsend (to me and my sad, half-empty jars). Pairing sweet, tender strawberries with salty, fatty ham is an easy way to battle jam palate fatigue as it turns a breakfast staple into a fast hors d'oeuvre.
Sour cherries have a gloriously fleeting season, and since I can rarely afford to buy them more than once a year I splurge and make this sorbet in the peak of summer. Wonderfully tart and refreshing, it's always worth it, and homemade amaretti cookies make an absolutely lovely accompaniment for a naturally gluten-free, almost healthy treat.
Let's say you want a BLT, except it's not quite peak tomato season and you only have a slab of raw pork belly, not bacon. That's the terrible dilemma I faced this week. But was that going to stop me? Of course not. I just had to get creative.
Southern breaded cauliflower is cheesy and creamy, with a few added spices to make things interesting. If you like, you can leave out the nutmeg and cumin, but they really do take the dish from standard to sensational.
With the unmistakable flavor of juniper, and a twist of citrus, The Ice Creamists maintain this concoction has "enough alcohol for a kick in the bolsheviks."
Classic cole slaw of deeply flavored, sweet-and-tangy cabbage. The secret is to do a rapid purge of excess cabbage liquid with a quick cure of salt and sugar before tossing the shreds in a creamy dressing.
Strawberries may be going out of season in much of the country, but the few remaining berries are worth seeking out to preserve à la Canal House Cooks Every Day.
Who says upside-down cakes are just for pineapples? Make a summer-worthy version using blueberries.