Sweet, silky, and absolutely delicious, the breading-free version of eggplant parm made in Italy is well worth trying, especially in late summer when eggplant (and tomatoes!) are at their best.
These flavorful grilled kebabs are a remarkable example of how, with a little ingenuity, dryness-prone chicken breast can be made both juicy and delicious with a little help from a brine, pineapple, teriyaki glaze, and bacon. Clearly, the chicken breast needs all the help it can get, but man, does it work well here.
With summer in its last leg, now's the time to kick back with a cold glass of wine and these tasty fig-and-taleggio tartines: the prep is minimal, the payoff maximal.
The glory of the lobster roll is that all the picking and shelling has already been done, and all that's left is to bite into that glorious pile of dressed meat. Here are two great recipes for classic New England-style (with mayo) and Connecticut-style (with butter and scallions), that you need to make before summer ends.
Roasted fennel bulb, raw fennel fronds, toasted almonds, olive oil, and garlic are the starts of this flavorful pesto variation. It's good on...well, just about everything.
However many ways there are to skin a cat, I'd wager there's fifty times as many ways to make tomato sauce from fresh—not canned—tomatoes. The best, though, comes from summertime tomatoes at the peak of ripeness, and layers the deeply sweet flavors of long-cooked tomatoes with the fresh, bright, fruity notes of barely-cooked ones. This sauce achieves that, and is so good, you won't even need to put cheese on top.
In the dead of summer, the last thing you want to do is turn on your oven and make your home even hotter. For small meals, consider baking and broiling in the toaster oven instead. To get you started, here's an excellent recipe for quick and easy salmon with a flavorful miso, sake, and soy marinade.
This simple pesto-like tarragon sauce has bright, clean flavors, and is delicious as a dressing for potato salad.
Grilling squid is, in theory, incredibly simple. The challenge, though, lies in getting the naturally very wet squid to brown before it overcooks into chewy oblivion. Here are keys to searing squid on the grill while keeping it completely tender.
Ceviche is one of the world's greatest celebrations of pristine, fresh fish. And as long as you can get your hands on good seafood, it's incredibly easy to make. Here's how.
Ethiopian berbere spice adds a fiery kick to perfectly grilled lamb chops, and a subtle heat to a refreshing lentil salad with cucumber and mint.
Mint, pistachios, and feta make a deeply flavorful, rich variation on a classic pesto. Just one tip: skip the mortar and pestle this time.
Marinated and then glazed in a teriyaki sauce spiked with ginger, garlic, red pepper flakes, pineapple juice, and soy sauce, these beefy kebabs with chunks of pineapple, onion, and bell pepper are a must-try on your next grilling menu.
Made with heavy cream and sugar, and thickened with citrus juice, possets are one of the simplest puddings to make. If you love dairy desserts, this one definitely needs to be in your repertoire.
Loaded with intensely flavored mushroom duxelles, a flood of Mornay sauce, and crispy fried shallots, this French-inspired burger is sexy enough to make Escoffier blush.
Topped with tender, miso-glazed roasted eggplant and fresh Asian cucumber pickles, these burgers strike a sweet-savory balance that's hard to resist.
Sure, the Reuben sandwich is a classic that can't be improved. That doesn't mean magic won't happen when it's reimagined as a hamburger. Here, we take a page from the Gospel of Slider and the Gospel of Smashed, to create a gooey, dripping, crusty, delicious Reuben burger.
Beef sirloin tip marinated in a bold mix of Worcestershire sauce with mustard and garlic brings the flavor of a steakhouse to your grill. On a stick. What more could you want?
What do you get when you take Mexico's greatest sandwich and combine it with a good ol' all-beef burger from the U.S. of A.? Why, the cemita burger, claro! Refrieds, chipotle, avocado, shredded cheese, lettuce, tomato, and more come together for this extravaganza of burger toppings.
Grilling salmon steaks is, in theory, as simple as throwing them on the grill until done. But with a little prep work, you can make boneless rounds that cook more evenly and are easier to handle on the grill. Here's how.
Beef short rib. It's what should be on every grill this summer. If it's not on yours, now's the time for a grilling intervention.
Inspired by the famous Roman amatriciana sauce, a 6-ounce juicy patty of beef is topped with a spicy tomato-onion jam, crisped bacon, and a Pecorino Romano cheese crisp. Burger Topping Week 2014 has officially started!
The going wisdom is that tomatoes don't belong in the fridge. Our tests show that it may be a lot more complicated than that.
Chicken may be the most popular ingredient to cook at home, but kale continues to creep up the popularity charts. And if there's one really, really good kale salad to make again and again, it's this one, with its special trick for tenderizing the leaves and a killer dressing and croutons.
Tradition says all sorts of things are necessary to make good pesto, from (pricey) Ligurian olive oil to pecorino sardo—not romano—cheese. What's the truth to all this? We put pesto dogma to the test.
What does it take to make an incredible plate of bar-style, fully loaded nachos? For starters, at least three kinds of cheese, two kinds of beans, and two different applications of creamy, tangy dairy. It may sound like overkill, but there's a method to this madness.