Explore by Tags

Entries tagged with 'summer recipes'

Marinated Mozzarella, Cherry Tomato, and Basil Salad

Serious Eats Jennifer Segal 1 comment

Fresh mozzarella, tomatoes, and basil are a classic combination, but sometimes the dish can be very bland. Here, cherry-sized mozzarella balls (ciliegine) are marinated in extra virgin olive oil, fresh basil, salt and pepper, and then tossed with sweet cherry tomatoes and golden balsamic vinegar. Nothing bland about that. More

Mediterranean Chopped Salad with Tomatoes, Peppers, Feta, and Basil

J. Kenji López-Alt Post a comment

The first ripe tomatoes of the season are hanging off the vines on my balcony. Here's a simple Mediterranean chopped salad that showcases the flavor of ripe summer produce. A little trick on salting salad vegetables too so you don't end up with a soupy mess at the bottom of your salad bowl. More

Mediterranean Chopped Salad with Tomatoes, Peppers, Feta, and Basil

Serious Eats J. Kenji López-Alt Post a comment

A 30 minute salad of bright Mediterranean summer vegetables tossed together in a light vinaigrette with feta cheese and basil. More

Serious Entertaining: A Summer Thai Feast

Serious Entertaining J. Kenji López-Alt 6 comments

Spicy but refreshing, complex yet light, with a heavy reliance on fresh vegetables, grilled meats, and plenty of herbs, Thai food is at its absolute best in the late summer. When planning the perfect Thai night on the deck, I like to make sure that I have a mix of make-ahead recipes and appetizers, as well as a few grill-based main courses. Here's what we got. More

Strawberry Galette

Serious Eats Lauren Weisenthal 2 comments

Galettes are an excellent way to use fruit that is not quite up to par, like late summer strawberries. The lower ratio of fruit to crust and the exposure to the oven's heat allows the to fruit caramelize and concentrates the flavors. More

Dinner Tonight: Corn Macque Choux

Serious Eats Nick Kindelsperger 4 comments

Chalk this up as another dish I'd never heard of before. I just had some corn, a few tomatoes, and a bell pepper from the market and needed a way to use them. Then I found Macque choux (sometimes spelled maque choux) in the Lee Bros. Southern Cookbook and was seduced by the history. More

Dinner Tonight: Linguine with Crab and Chili

Serious Eats Blake Royer 2 comments

My seven-foot tall Sun Gold tomato plant is ripening with beautiful orange cherry tomatoes faster than I can use them (see last week's recipe). My favorite use by far though involves pasta. This particular one comes from my food hero... More

Cooking from the Glossies: Wild Mushroom Crostini with Thyme Vinaigrette

Serious Eats Lucy Baker 3 comments

While rosemary is my all-time favorite herb, I have a special place in my heart for fresh thyme. Light and lemony, the flavor blends well with many ingredients and never seems to overpower the final dish—whether a simple vegetable soup... More

More Posts