Grilled Greek meatloaf, inspired by loukaniko sausage, is plated with herb-y potatoes, wheels of grilled onion and grilled lemon halves.
August 11, 2013 – August 17, 2013
Those mornings when only something sweet will satisfy, this play on a classic New Orleans dessert is the perfect decadent solution.
Merguez, a North African lamb sausage, is a powerhouse of spicy and earthy flavor, making it one of the tastiest sausages around.
If you like your desserts more tart than sweet, this sorbet is for you. And if you're a little addicted to the pleasantly bitter taste of Campari, this sorbet is really for you. It's more tart than sweet with a bitter kick that makes for an especially clean-tasting sorbet.
Did anyone else eat a version of green beans with almonds as a kid at just about every "fancy" family meal? My parents served it constantly, always slicked with a generous helping of melted butter. This green bean salad from The French Market Cookbook evokes that dish while adding its own twists.
This boozy peach pie tastes even better the second day after the bourbon, ginger and peach have had a chance to meld together.
Chole, Indian chickpea curry, is a wonderful side or main. It's usually eaten with deep fried bread or with a steaming hot plateful of white rice.
Ripe tomatoes are delicious with slightly herbal tequila and a fennel salt rim.
Playing with a handful of ingredients that can walk the line between sweet and savory, this drink is a total crowd-pleaser. It starts with muddling juicy peaches and fresh basil, then adding a pour of London dry gin blended with beefsteak tomatoes.
Not unlike a ripe, in-season tomato, the tomato vodka in this drink doesn't need a lot to dress it up. This is the cocktail equivalent of slicing up a beefsteak and showering it with crunchy salt.
I'm one of those people who buys root vegetables with the leaves intact with the intent to cook them up as kind of a "freebie." But most of the time I forget about the greens for a couple of days, and then by the time I get around to using them, they've all but shriveled up. Recipes like this super-quick radish-top pasta from Clotilde Dusoulier's new book, The French Market Cookbook, however, encourage me to change my ways.
Super rich and tart, this stew is perfect for the end of summer when tomatoes season is coming to a close.
With a rich pastry crust wrapped around salty queso blanco, these Venezuelan cheese sticks put their mozzarella brethren to shame.
Dark as night and deeply chocolate, these Glazed, Filled, Sugared, & Dipped chocolate cake doughnuts are bittersweet and coated in a milky sugar glaze.
Is there a better summer dish than ratatouille? The Provençal classic makes use of some of summer's best bounty—tomatoes, eggplant, and zucchini—for an elegant, simple stew that can be served at any temperature, any time of day. This elegant version uses paper thin slices of each fresh vegetable.
Not your average bar cookie. Crunchy Twix bars, pecans, bittersweet chocolate, and a homemade caramel all set over a buttery shortbread crust.
Cookies filled with extra dark chocolate chips and buttery toffee get a boost from fleur de sel.
Tender chicken legs are simmered in a fresh summer vegetable ratatouille for this quick one-pot meal.
Inspired by the classic Chinese take-out, this vegetarian lunchbox takes the best elements of the sweet and sour staple—saucy glaze, tangy-sweet flavor—and leaves out the less make-ahead-friendly ones—gloppy leftovers, heaps of sugar.
A quick, colorful tart featuring apricot compote, fresh zucchini, and a chickpea flour shell makes for a pleasantly surprising appetizer.
These bars taste not unlike pie, from both the toasty oats and almonds and the jammy currants. Delicious with a cup of coffee or tea, they make a unique on-the-go breakfast but would not be out of place as part of an afternoon tea.
Sun Golds don't always have to hog the spotlight. Instead of cooking them, I left them raw for this simple salsa, so that I could focus my attention on another essential summer ingredient: sweet corn. And considering how great fried chips go with salsa, I hit on the idea of serving the corn salsa with crispy fried fish.
Seaweed probably isn't the first thing you think of when you hear the word "tartare." Beef, tuna, and even salmon are obvious choices and "meaty" vegetarian stand-ins like beets or mushrooms pop up on restaurant menus now and again. But even though seaweed tartare sounds a bit strange, its salinity, chew, and intense umami fit perfectly within the tartare framework.
To make our authentically flavored jerk chicken, start with a powerfully flavored marinade and brine combination, followed by a low and slow smoke over smoldering allspice berries and bay leaves.
Frying already-rich brioche dough results in these unimaginably indulgent, tender little bites. Representing the third category of Glazed, Filled, Sugared, & Dipped, they're coated in cardamom sugar, which provides contrasting flavor & texture.
Having a brunch for four? Try this already scaled recipe for mini blueberry buttermilk loaves.
A pitcher of pink lemonade on a hot summer day can bring near instant gratification, but canning pink lemon curd will allow you to enjoy summery flavor in January, when a 90-degree day would be a welcome change from winter.