Grilled summer fruit is always a welcome addition at the table, and these peaches get extra boosts of flavor from sticky caramelized shallots, cooling buttermilk dressing and crispy bacon.
Grilled fruits, their natural sugars intensified by the high heat, make a wonderful dessert. But sometimes, I like to keep my grilled fruits firmly in pre-dessert territory by pairing them with savory ingredients.
Tomato gazpacho (A.K.A. liquid salad) is famous the world over, but it's not the only kind. Here, we explore two non-tomato versions, one a traditional white gazpacho with almonds, bread, and garlic, the other a decidedly inauthentic version made with cantaloupe and garnished with oven-crisped prosciutto.
This subtly sweet smoothie gets a flavor boost from matcha powder and extra creaminess from frozen banana.
At-its-peak summer produce, like wine-red cherries, sweet leeks, and fresh corn, is the inspiration for these flavorful snacks. Make 'em now, while these ingredients are still beautiful at the market.
Think you know all you need to about biscotti? Think again.
It's time to break out of your lemonade rut and get to know a dozen of the world's favorite summer coolers.
You might worry that this ingredient mix would lead you to something resembling guacamole, but never fear: I assure you that the final result isn't something you'd put on chips or tacos.
Salvadoran pupusas are a stellar corn flour-pancake that's griddled and stuffed with delicious fillings, like shredded cheese and braised meats. Our recipe features a layer each of simple refried beans and melty Oaxacan cheese, topped with a simple cabbage, carrot, and onion slaw.
This breakfast drink blends your morning joe right in there with the fruit and nuts.
One stellar member of the wide, wonderful world of Mexican masa-based dishes is the sope, a thin, shallow shell of corn dough that's fried until just crisp on the outside but hot and tender inside, then piled high with any number of meat-based fillings.
Even if you use them almost every time you cook, onions can still be pretty bewildering. With about a dozen varieties readily available in most markets, as well as several less common types, it can be hard to know which kind of onion to choose for your marinara sauce and which to select for your pico de gallo. Never fear: let our ingredient guide come to the rescue.
This fizzy non-alcoholic drink gets full flavor from a tangy rhubarb syrup that's accented with fresh ginger and orange zest.
What does it take to run a spice shop and just how do merchants find their spices? One answer: you know a guy who knows a guy.
Once you eat a Mexican gordita, your life may never be the same again: Corn cakes made from masa dough are pan-fried to create a crisp exterior and a steamy, tender interior, then stuffed with any number of traditional fillings, from spicy beans, to fresh white cheese and tender shredded meats.
Kale is one of the trendiest vegetables these days, but it's still possible to serve it in a surprising way: grilled. Smoky and with a touch of crunch, hearty lacinato leaves are a delightful, if unusual, vehicle for a vinaigrette made with crisped bacon, shallots, and apple cider vinegar. It's a killer side dish you'll want to nestle alongside your potato salad and hamburgers at your next BBQ.
Ready to do some spice hunting but don't know which shops to trust? Whether you're looking for Indian, Middle Eastern, or Southeast Asian flavors, we've got you covered.
Move over, plain ol' rice horchata, and make room for your attractive new cousins: strawberry, lemongrass-ginger, and coffee-cinnamon.
Karam is one of the many small, independent shops and restaurants that make Bay Ridge so fun to visit: homey and familiar—even on a first visit—its excellent food is just one more reason to kick back and stay awhile.
Spaghetti squash is fun, but what to do with it? Try it slicked with pesto, heaped on crostini and accented with some salty ham.
Au Za'atar's Middle Eastern mezze is the kind of food that has you craving more before your plate is half empty.
In a sweets-only kitchen, producing course after course of desserts that keep the diner eating and don't dull her palate with sugar is challenging, but Patisserie Tomoko in Williamsburg gets it right.
Cent'Anni's attractive-looking menu holds promise, but it needs more work in the execution.
You might be familiar with Mexican horchata, but do you know the Spanish version made with tiger nuts? Here's how you can make this creamy and rich nonalcoholic drink at home.
When you're dining meat-free, Indian restaurants are usually a good bet; even those not devoted to southern Indian cuisine have plenty of vegetarian options to offer. Om on the Upper East Side is a neighborhood standout for just that kind of eating.
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