Offering an update on traditional pesto, this minty rendition finishes marinated, grilled flank steak and is served with roasted golden beets.
August 18, 2013 – August 24, 2013
At once delicate and substantial, savory crêpes are perfectly suited for brunch. Softly scrambled eggs make a wonderful filling, especially with the addition of creamy goat cheese.
Adapted from Paul McGee of RPM Italian in Chicago, this cocktail is tart from fresh lime and pink grapefruit, with a touch of bitterness from Campari.
Grilled merguez on a toasted baguette with sweet caramelized onion, sharp Manchego cheese, fresh cilantro, and spicy harissa mayo makes for one insanely awesome sandwich.
Chicken thighs braised in a tangy and spicy green salsa made with tomatillos and chilies, served in warm tortillas.
In this ice cream, blueberries are cooked into a rich jam with lime, star anise, and cinnamon, then blended into a custard for an ice cream that tastes like blueberry cobbler, but a lot more interesting.
Move over carrot cake! This spiced zucchini cake may just become your new favorite vector for cream cheese frosting.
For a lighter meatball that won't weigh you down, chicken is the perfect choice. Flavored with Parmesan and herbs, these tender meatballs stay moist with a little help from gelatin.
An easy salad that combines all the flavors of summer: charred sweet corn and zucchini, bright cherry tomatoes, crunchy radishes, and fresh herbs bound with just a hint of sour cream, lime, and cotija cheese.
A forgotten cocktail from the era of Prohibition, the Twelve Mile Limit is one of the booziest cocktails you'll ever drink.
The Income Tax is nothing more than a Bronx with bitters. But that's okay; the bitters add such a depth of flavor that the cocktail earns a new moniker.
The Death in the Gulf Stream cocktail was a favorite drink of Ernest Hemingway's.
An easy sweet potato and bell pepper hash served with eggs cooked directly in the same skillet.
Octopus is first tenderized, then lightly grilled and dressed with lemon and olive oil.
This main dish salad hits all the points a vegetarian looks for: earthy from lentils, sweet from beets and a touch of caramelized fennel, creamy and tangy from feta, rich and filling from a topping of fried eggs.
This simple recipe for pickled purslane preserves the wild plant's flavor for weeks to come.
For a grown-up friendly cookie, try these not too sweet chocolate biscotti with figs.
An easy version of cippino, the classic San Francisco fisherman's stew with tomatoes, wine, mussels, scallops, shrimp, and fish.
Creamy, easy make-ahead zucchini and quinoa soup flavored with dill.
Buttery, milk-malty, and chocolatey, these one-bowl cookies are eggless too.
Whether you're baking up a batch of muffins or a family-style breakfast cake, this gluten-free recipe is a delightful, not-too-sweet celebration of blueberry season.
These cupcakes are not too sweet with a texture that's dense and fudgy yet light, with wickedly delicious crunchy edges.
There may be no fundamentally better way to enjoy sweet corn than straight off the cob, but it's certainly not the only one. As I've found recently, corn can add its distinct pop to all kinds of salads. That's definitely the case here, where the kernels are paired with gamey lamb chops.
If you like bitter liqueurs at all, this combination of Cynar, Punt e Mes, lemon, and salt is a drink you must try.
Bursting with bright lemon filling poking out of their blowholes, these little bombs from Glazed, Filled, Sugared, & Dipped come with accessories like sweet rhubarb chutney and crunchy, nutty pistachio florentines to crowd a dessert plate.
These muffins have the nutty taste of sesame punctuated by pieces of sweet, chewy figs.