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Side-Slap and Tickle Cookies From 'Sweet and Vicious'

Emma Kobolakis 9 comments

So named for the feeling they inspire, these Side-Slap & Tickle Cookies from Sweet and Vicious: Baking with Attitude pack a powerful punch in the form of two dozen crushed malt balls, along with half a cup of cocoa powder. They're deeply chocolaty, with a delightfully chewy and crackly texture. More

Gingery Pork Chops With Apricot and Feta Salad

One-Pot Wonders Yasmin Fahr 3 comments

Sweet apricots, fresh mixed greens, and creamy feta pair perfectly with a spice-and-ginger-rubbed boneless pork chop. Ready in 15 minutes with minimal prep work, it makes seasonal summer cooking a breeze. More

Smoky Pulled Barbecue Chicken

Grilling Joshua Bousel 3 comments

Smoky, juicy, tender, and flavored with a carefully calibrated homemade sauce, this pulled barbecue chicken is way better than just about any version we've ever had before. More

Cajun Pork and Beef Pie with Savory Cream Cheese Topping

Sunday Supper Jennifer Olvera 9 comments

This Paul Prudhomme-inspired pie is essentially a sweet pastry crust filled with a savory mixture of Cajun-spiced ground pork and beef. It's topped with rich seasoned cream cheese, which turns bubbly and browned in the oven—in short, it's bliss on a plate. More

Zucca Sprezzatura (Amaro and Scotch Highball)

Elana Lepkowski Post a comment

Rabarbaro Zucca Amaro, or 'Zucca' for short, leans toward the sweeter end of the bitter amaro spectrum, with a slightly smoky, earthy flavor that is the perfect companion for a little Scotch in this refreshing cocktail. More

Grilled Provoleta Cheese

Grilling Joshua Bousel 1 comment

Traditionally pan-fried, this grilled version of an Argentinian dish features provolone cheese that's soft but not completely melting, and is finished with a sprinkling of oregano and crushed red pepper. More

Grilled Summer Squash and Kasseri Cheese With Lemon and Mint

Grilling Joshua Bousel Post a comment

Zucchini and yellow squash slices are grilled and layered with softened kasseri cheese, then given a squeeze of lemon juice and a sprinkle of mint to create a fresh and satisfying side dish or appetizer. More

Grilled Queso Panela With Roasted Tomatillo and Poblano Salsa

Grilling Joshua Bousel Post a comment

Queso panela may be semi-soft, but it keeps it shape when grilled. It's mild flavor gets a boost in this recipe from a fruity and tart tomatillo and poblano salsa along with an onion and cilantro topping. More

Simple Grilled Kefalotyri Cheese

Grilling Joshua Bousel Post a comment

Greek kefalotyri cheese browns and maintains its shape on the grill, and it's so flavorful it needs little more than lemon juice and black pepper to make it great. More

Grilled Halloumi Pita Sandwiches

Grilling Joshua Bousel Post a comment

Salty halloumi cheese browns beautifully on the grill and is perfect for making filling pita sandwiches with tomato, red onion, lettuce, and creamy tzatziki. More

Whole Spicy Smoked Roast Chicken From 'Pitt Cue Co.: The Cookbook'

Maggie Mariolis 11 comments

This chicken won the Fourth of July. The recipe, from Pitt Cue Co.: The Cookbook, sounded delicious on the page: A whole bird, rested overnight in chipotle and garlic pastes, maple syrup, butter, and Pitt Cue's aromatic, spicy-sweet House Rub, then slow-smoked until perfectly burnished. Yes, please. More

Chocolate Mousse and Marshmallow Icing S'mores Cake

Ideas in Food 15 comments

Borrowing all the classic flavors of a campfire s'more, the Ideas in Food team creates a graham cracker cake that's flavored with browned butter, layered with a dulce de leche-spiked chocolate mousse, and topped with a toasted bourbon-marshmallow icing. More

Ricotta and Braised Leek Crostini

Lauren Rothman Post a comment

Soft braised leeks are accented with basil and rounded out with ricotta cheese for these simple, summery crostini. More

Goat Cheese and Balsamic-Roasted Cherry Crostini

Lauren Rothman 1 comment

These easy, delicious crostini are topped with juicy balsamic-roasted cherries and tangy goat cheese. More

Grilled Corn, Avocado, and Queso Fresco Crostini

Lauren Rothman Post a comment

Grilled sweet corn, buttery avocado, and tangy queso fresco are a Mexican-inspired topping for these easy crostini. More

House Rub From 'Pitt Cue Co.: The Cookbook'

Maggie Mariolis 2 comments

This fragrant, sweet, gently spicy dry rub makes several appearances in the pages of Pitt Cue Co.: The Cookbook. This week, we'll use it as the sole seasoning on their outstanding Beef Ribs and as a defining element in the wet rub for the Whole Spicy Smoked Roast Chicken. More

The Best Pesto

Daniel Gritzer 6 comments

This pesto sauce, through rounds and rounds of testing, has been honed to the perfect ratio, ingredients, and method. And while a mortar and pestle is a bit of work, the superior sauce it produces compared to a food processor can't be argued. This is the true, best pesto. Using a food processor, this ratio of ingredients will still produce a great sauce. More

Crispy Pickled Shiitake From 'Pitt Cue Co.: The Cookbook'

Maggie Mariolis 2 comments

The Pitt Cue Co. chefs were wowed by the pickled mushrooms they tried at Momofuku in NYC. So wowed that the only way to take them up a notch was to deep-fry those suckers. They share the recipe for their uber-umami Crispy Pickled Shiitake in Pitt Cue Co.: The Cookbook, and it is totally worth the effort. More

Pickled Shiitakes From 'Pitt Cue Co.: The Cookbook'

Maggie Mariolis 1 comment

These intense, soy-soaked mushrooms from Pitt Cue Co.: The Cookbook, were inspired by chef David Chang's Asian-inflected pickles at Momofuku in NYC. The Pitt Cue crew take them a step further by deep-frying them in this week's killer Crispy Pickled Shiitakes. More

Pillowy (and Pretty) Yeasted Angel Biscuits

Marissa Sertich Velie Post a comment

The angel biscuit is the lovechild of a biscuit and a soft roll: using both baking powder and yeast for leavening, they are guaranteed to rise to pillowy heights. The final result is featherlight and soft with a buttery, biscuit-y flavor. They make a great vehicle for sliders or sandwiches, but are equally as good split in half and served with butter, honey, or jam. More

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