Spicy Jamaican chicken curry offers an island escape, sans flight.
July 28, 2013 – August 3, 2013
A quick brunch based on the classic combination of sausage and peppers, topped off with an egg.
The oozing richness of mozzarella cheese makes a great foil for fresh basil, salty prosciutto, and tender shrimp.
The ultimate nachos made with Tater Tots in place of corn chips, topped with gooey cheese sauce, charred tomato salsa, crisp chorizo, and fresh vegetables.
Because it's baked and served in the same pan, this easy Red Velvet cake is ideal for bringing along to a picnic or bbq.
Grilled chicken turns this summertime salad into a main course. Toasting the bread on the grill lets it sop up all of the juice from those farm fresh tomatoes without getting too mushy.
Using homemade chicken stock as a soup as well as to cook your rice and veggies ties together this light and flavorful meal that is a true Singapore staple.
Deep fried bacon-wrapped hot dogs topped with a quick salsa made with avocado, tomato, onions, and pickled jalapeños, along with mayonnaise and potato chips.
Tapenade is typically a briny mix of olives, capers, anchovies, and olive oil, loosely bound and best eaten in small bites, smeared on toast or drizzled atop warm-from-the-vine tomatoes. I've made plenty of the spread in my own kitchen, but I've never strayed from the expected ingredient list. Tenaya Darlington's recipe in Di Bruno Bros. House of Cheese takes a completely different approach. She laces her tapenade with nutty and sweet Foja de Noce, an Italian sheep's milk cheese wrapped in walnut leaves.
Bright, fruity, with mellow tartness and sweetness, this strawberry balsamic sauce is ready for a multitude of uses.
So named for the diagonal slices resembling window slats, Jalousie Pie from the eponymous Pie suspends cherries in custard and hides them under a thick sheet of puff pastry sprinkled with crunchy sugar.
Brined, fried chicken thighs in soft toasted buns with cole slaw.
Two things I always keep around are many types of pickles and feta cheese. Both of these ingredients perk up leftovers, salads, and the occasional lackluster recipe, but I had never thought to take these two kitchen stalwarts and combine them. Thank goodness Tenaya Darlington thought of it for me and told me how in her new cheese-centric cookbook, Di Bruno Bros. House of Cheese.
Two layers of buttery crumb sandwich a sweet middle made from fresh raspberries.
Quick and easy one-skillet linguini with clams and cherry tomatoes is the perfect summer supper, on the table in only 20 minutes.
Poppadoms are an Indian staple made from little more than flour, water, and spices. Roasted, toasted, fried, or sun-dried, the thin, flavorful crisps make for a quick, healthy snack or side.
An iced down twist on the classic Kir Royale, this updated version incorporates spicy ginger beer.
The blackberry shrub syrup base in this recipe makes a double batch. Make a second pitcher or forego the alcohol and mix with seltzer for a refreshing soda!
The definition of refreshing, this sangria works well for party since it's ready and prepped in the fridge.
The key to a make-ahead sub is choosing toppings that won't wilt or dry out, and to choose a bread that won't quickly turn stale or soggy. This sandwich iteration of the classic beans 'n' greens pairing fits all the criteria, and takes less than 20 minutes to throw together.
Limburger cheese carries with it many false assumptions and wrinkled noses. It is often avoided based on reputation alone. But Limburger fans know that if you're willing to get past its strong odor, you'll be greeted with a soft grassy cheese with background notes of funky mushrooms. Such fans will often be seen eating Limburger on sandwiches with onions or sardines, but a much better use is in Tenaya Darlington's Limburger mac and cheese from Di Bruno Bros. House of Cheese.
This particular flan gets its flavor from summery sweet corn, infused and then blended into the milk. And what better way to garnish a caramelly, corny custard than with crunchy, gently spiced kettle corn and fresh berries?
My wife has
demanded politely suggested I create something like this, but I valiantly resisted for four months. Though the beloved oversized Mexican dish (or is it Californian?) shares certain similarities with the kati roll, it's not exactly the same thing. And if I couldn't track down the authentic paratha used in the original, I thought, then it wasn't worth making. Then I got over it.
This simple pulled pork recipe takes only 10 minutes to prepare, then set it and forget it in your crock pot. Sweet, tender, and delicious.
Caprese salad is a summertime classic for good reason, but the trio of mozzarella, tomato, and basil can grow tired when it's featured on every restaurant menu in town. This twist from Di Bruno Bros. House of Cheese perks up the staple with sensuous burrata and pungent garlic oil. Author Tenaya Darlington adds the requisite balsamic and basil in full force for bright sweetness and herbal bite.
Peaches and apricots meld well with the flavor of Amaretto in this pie from the aptly named cookbook Pie. A dusting of crunchy amaretto biscuits inside and up top provide a contrasting crunch.
The ultimate bacon cheeseburger with beef cooked in bacon fat, a bacon fat mayonnaise, onions caramelized in bacon fat, buns toasted in bacon fat, and a crisp bacon weave topping.
For a summer take on strudel, try this combination of peaches and walnuts.
Raspberry and rose are a natural combination, and not just in grandma's yard. Dried petals from rose tea soften in the juice of red raspberries. The result is this jewel-toned jam, a balance of sweet, tart, and floral flavors perfectly suited to your next batch of scones or shortbread for afternoon tea.