Ropa vieja-style beef, black beans and cumin rice combine for this Cuban take on a meaty casserole.
July 21, 2013 – July 27, 2013
A simple fritatta is a great way to use up the bounty of summer produce.
A marriage of Middle Eastern and Chinese influence, these earthy, spicy, and pungent lamb skewers deliver such a unique flavor that they seem persistently exciting.
Grilled corn seasoned with buffalo-style hot sauce, blue cheese, and chives.
Sweet and tart, light and creamy, more than a little like lemon meringue pie. If you've only ever had lemon sorbet, give lemon ice cream a chance.
For this bánh mì adaptation in Southern Living's Little Jars, Big Flavors, the traditional mix of shredded pickled carrot and daikon is swapped out for pickled turnips with shiso. On the sandwich, the small pieces of spicy, lemony turnips contrast delightfully with the soy-slicked pork cutlets and rich liverwurst mayonnaise, adding brightness and a bit of crunch.
By making these easy chocolate-dipped ice cream balls at home, you can use your favorite top quality chocolate with your very favorite ice cream.
Creamy Parmesan polenta is topped with moist chicken, caramelized shallots, toasted pine nuts, and nutty arugula.
Basic grilled corn cooked on a hot fire until blistered and charred, served with butter and salt.
Grilled corn with a rich and spicy Korean chili sauce.
Pickles are usually the easiest thing to put up, and the vinegar-ed recipes in Southern Living's Little Jars, Big Flavors, fall in line. Most of the pickles are simple, familiar choices like dills, bread and butters, and pickled green beans. This pickled turnip with shiso, however, stood out from the rest. Shiso is not ordinarily seen in American pickle recipes, especially from the dill- and mustard-focused South. Still, the lemony leaf makes plenty of sense in these Japanese-esque white wedges.
Many people cook with beet greens, incorporating them into soups and stews, but radish greens, which have a soft texture and peppery bite, are totally underutilized. Ground with olive oil, walnuts, and garlic, the greens are bolder and spicier than your average basil pesto, but just as versatile.
As we move into the heart of summer and plump, juicy tomatoes begin to ripen on the vine, I start to crave panzanella. The simple, rustic salad from central Italy is made with stale bread and ripe tomatoes, epitomizing the classic Italian tradition of using leftover ingredients to create an amazing dish.
A North African sauce traditionally paired with grilled seafood, chermoula is a delicious mix of fresh herb, earthy spices, and acidic preserved lemon.
With a tart sweetness that belies a boozy kick, this cider sorbetto from The Ice Creamists will cool you down and get you buzzed.
Grilled corn with soy sauce, butter, lemon, and a garlic-ginger blend.
Perfectly ripe, raw peaches eaten over the sink, juice dripping down my arm—it's probably my favorite activity of summer. I prefer the fruit in this ideal state, but I'll eat peaches in just about any form throughout their glorious season. Once the summer is over, though, I usually stop with the peach frenzy for fear of encountering stringy, mushy, or bland fruit. Now that I've got my hands on Southern Living's Little Jars, Big Flavors—a book with plenty of recipes for peach preserves—I'll be able to enjoy peaches all the way through the colder months, too.
The trick to these chewy chocolate chip cookies with crisp edges is to shave chocolate into fine shards.
Seasoned turkey burgers with plenty of herbs, dressed with caramelized shallots, dijon mustard, and arugula.
Gluten-free baked chocolate doughnuts with all the texture and flavor of the real deal.
Charred grilled corn with spicy harissa paste flavored with lime, garlic, cumin, and fresh mint.
This week's lunchbox was borne out of a desire to make and eat my favorite potato salad for lunch, followed by the begrudging conclusion that just potato salad does not a responsible lunch make. So I added some things—handfuls of arugula and a base of black quinoa—to turn a side dish craving into a full-fledged meal.
This chocolate chip studded bundt cake has all the flavors of the classic cookie. And you only need one bowl to do it.
I am not usually one for "semi-homemade" anything, but I take exception for one of the best hors d'oeurves of all time: store-bought pepper jelly slathered atop a block of cream cheese. The spicy sweetness of the jelly is a perfect match for the cool and tangy cheese, and it spreads gracefully atop many a cracker. But I'm willing to class up my act with some homemade jelly, and this verdant jalapeño and green bell pepper recipe from Southern Living's Little Jars, Big Flavors works even better than my usual grocery store grab.
Shrubs have been gaining in popularity lately. An old-timey way of preserving, they generally involve fruit, sugar and vinegar, and make quite a refreshing beverage if well-balanced.
It's excruciating to wait for tomatoes to come into season. So when I found ripe little Sun Golds looking beautiful at the market, I wanted to celebrate. I dreamt of a dish that would highlight the unique character of the little tomatoes, putting them at the center of the plate.
Simultaneously spicy, sweet and savory, the aptly-named "Cold Sweat" from The Ice Creamists is exactly what you'll be feeling after licking up a cone's worth.
Though not quite as iconic or popular as its sister the kraut-dog, the slaw dog tempers some of that tart flavor with a cool, creamy, and tangy slaw.
Grilled corn tossed with a spicy chili mayo spiked with fish sauce, coated in toasted coconut, and served with a sprinkle of cilantro and lime.
Gomme syrup is a classic cocktail ingredient used instead of simple syrup to give drinks a light froth and velvety mouthfeel. In this updated version, I cut down the gum Arabic proportion to make the recipe a little cheaper for the home bartender.
In my Berkeley neighborhood this time of year, plums are falling from trees, staining the sidewalks, and making up a huge part of my fruit intake. This massive influx of plums means it is the perfect time to turn the quickly ripening fruit into jam. This cardamom-plum version in Southern Living's Little Jars, Big Flavors is an elegant extension of a basic recipe.
In this rustic tart, pasta frolla is layered with apricot preserves and fresh peaches.