Stale bread is traditional for bread salad, but here I use fresh bread that's toasted in a hot oven. The outside gets crisp; the inside stays slightly chewy. Juicy tomatoes…
I like to use orange pekoe tea and spring, filtered, or distilled water for this straightforward brew. If you like your iced tea southern style and quite sweet, add 1-1/2-cups…
In this adaptation of a recipe by Marion Cunningham, fresh corn is folded into a light cornmeal and buttermilk batter. Served alongside peppered bacon, it satisfies both my sweet and…
If you’re craving this sauce in the off season, you can make it with frozen berries.
Grilled bread may seem unusual, but it’s the traditional accompaniment to satay. It provides lovely textural contrast, and it’s really simple. You can serve white rice instead, if you like.
Bananas, mangos, and pineapples are delicious grilled, and you can grill the fruit while the coals are dying down. The sauce can easily be made a day ahead. Unsweetened coconut…
The garlicky, ginger marinade packs this simple flank steak with flavor, and it’s just as delicious on skirt steaks, fresh skin-on salmon fillets, and skinless tuna steaks, so feel free…
August is prime time for ripe, juicy peaches. And not surprisingly, peaches take to grilling really well. Bake a Buttery Pound Cake from scratch in the morning, and serve the…
Looking for a way to dress up simple chicken breasts tonight? Here, the tomatoes and pesto pack a lot of flavor for such a simple preparation. Plus, the tomatoes do…
Brush this glaze on the chicken during the last 10 minutes of cooking. Coat one side, cook for 5 minutes, flip, brush the other side, cook another 5 minutes, and flip…
Rose water, if you choose to use it, is available in Middle Eastern grocery stores and gourmet food shops. I like the sparkly look of turbinado sugar, which is golden…
You can use frozen baby lima beans, but try to find fresh summer shell beans, if possible. It’s important to dice the other vegetables so they’re all about the same…
Spoon a generous amount of this relish on top of grilled fish or chicken breasts. Add a simple green salad and you'll have a delicious summer meal.
The beauty of serving this punch by the glass is that you can make a special concoction for each guest. Children will enjoy this tea with lemon-lime soda, and adults…
This is my variation on a Southern Sour. Find more iced-teas for grown-ups on our Drinks & Entertaining page.
Coat the chicken pieces with this spicy paste while the grill is heating. Brush on any extra during grilling. Serve with the Cucumber-Grape Salsa or your favorite salsa.
This is a pretty mix -- pale green with flecks of hot red chile. If you want a spicier salsa, include a few of the seeds from the chile. It's…
The scallions and radishes make this a refreshing side, while a little bit of whipped cream in the dressing give it a light texture.
This recipe can be varied by adding slivered scallions, minced garlic, torn arugula leaves, chopped parsley, a few chopped sun-dried tomatoes, or other pantry ingredients, so consider it a jumping-off…
Use this sauce for the satay. I’ve given a range for the spice, so if you like a mild amount of heat, start at the low end and work up…
这个沙拉的配对匹配短但马林ntiful summers of Maine, where I live. I like to serve this salad on a bed of arugula along with slices…
This Southeast Asian do-ahead menu is centered around grilled skewers of meat and a savory peanut sauce, with simple salads on the side
By cutting up a chicken yourself, you get a perfect balance of light and dark meat and evenly sized pieces for grilling, roasting, or stewing.
For the best tomato flavor, grow your own or shop at a farmstand
Test a potato for doneness by spearing it with a thin metal skewer. It should penetrate easily into the center of the potato and then slide right out. If the…
The best potatoes to use in potato salads are those with a low to medium starch content -- often called waxy or sometimes salad or boiling potatoes. Compared to starchy…
This easy method gets fresh corn kernels off the cob in four simple steps
Ladle about 1 cup of vegetables and about half as much broth into a blender. Summer squash and other watery vegetables might not need any added broth. Cover, but remove…
Here's a specific tool for a specific purpose: a knife designed for slicing tomatoes.
Jennifer Armentrout explains and demonstrates the art of folding in whipped egg whites for a delicate, puffy soufflé.
Jennifer Armentrout explains how to buy and store lemongrass, then prepare it for use in Asian recipes.
For puréeing soups, we tested four machines: a food mill, a food processor, a blender, and an immersion (stick) blender. All worked, but there was a clear winner.
Garlic in recipes is most often used in the following forms: paste, minced, chopped, crushed, or sliced. This short article offers a visual reference to guide you as you prepare…
In the summer, pastry dough can be difficult to deal with because of the heat. In this short article, Abby Dodge and Molly Stevens offer tips to bakers who work…
Molly Stevens explains which potatoes are best to use in potato salads, and why.
A fudgy texture and a double dose of mint make this brownie a cool summertime treat
A range of desserts show off this berry’s seductive perfume and juicy flavors
These soups have no thickeners and no cream, which makes them light-bodied and intensely flavorful
Crush time is the critical period when grapes are picked and crushed, their juice laid down to ferment into wine. Amy Albert visits Fox Run Vineyards in the Finger Lakes…
塔莎Prysi新鲜的玉米和大唱赞歌fers recipes and tips for serving it at its best.
Fred Thompson has mastered the Southern art of combining tea bags with water to make an intense, homemade brew. Learn how here.
Sweet, sour, salty, bitter, and umami (we’ll explain in a minute) interact in surprising ways
For the best texture, brine first; for perfectly cooked chicken, keep your eye on the grill
A coating of fresh herbs gives thin cuts like pork chops toasty herb flavor
Amyu Albert visits the Boggy Creek Farm in Austin, Texas, where tomatoes are smoked the old-fashioned way.
If you taste an heirloom tomato this summer you love so much that you want to grow it next year, save the seeds. In this short article, Ruth Lively explains…
I like to cut up my own chicken, but if you buy preportioned chicken, cut the breasts in half to make manageable pieces. I like to brine the chicken pieces…
If your market only has thicker steaks, buy four and ask the butcher to slice them in half horizontally to get eight 3/4-inch-thick medallions, or do it yourself at home.
If you’re making the marinade for chicken only, omit the cumin. If you’re making the marinade for pork only, include the cinnamon. Freezing the meat for 30 minutes makes it…
Grilling suits these chops perfectly, but they can also be cooked in a skillet on the stovetop. I also like this herb combination with inexpensive, thin lamb shoulder chops, cut…
Use a 9-inch nonaluminum springform ring, a quiche pan that’s about 3 inches tall, or a-bottomless cake ring (also called a vacherin) to assemble the trifle. Or use large wineglasses…
I like this granité because it’s not too sweet, but if you want it sweeter, increase the sugar by a couple of tablespoons.
Use the best-quality chocolate you can find. When warmed, the chocolate mixture doubles as a killer sauce for ice cream.
The chocolate filling is a variation on the ganache for the Chocolate-Raspberry Truffles. For the crust, you’ll need nothing fancier than a bag of store-bought gingersnaps.
The idea for a soufflé pudding— a sunken soufflé, unmolded and reheated in a puddle of cream—came from the late, great Richard Olney, a cookbook author and a superb cook.…
These brownies only get better after a couple of days, as their texture gets fudgier and their flavor richer. In testing, we used Bigelow peppermint tea, but any herbal peppermint tea…
Letting the meat “cure” overnight while coated with a salted herb crust makes the pork juicy.
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