大量茄子鱼子酱涂在烤面包片或面包for a wonderful appetizer, or use it as a spread on sandwiches, or as a dip for vegetables. Be sure to taste…
A Greek classic, stuffed grape leaves make a great appetizer for parties. Brine-packed grape leaves are available in many grocery stores.
The wings can be roasted in a 400° oven on a broiler pan on the center rack. They take about the same amount of time to cook as on a…
A shot of coffee in the brine gives chicken an unexpected, subtle flavor and an attractive mocha hue. Using wood chips is entirely optional, but the smoke gives the chicken an…
Old Bay seasoning is a spice mix sold in grocery stores (look for the bright yellow tin). Serve these addictive shrimp with cold beer or sweet iced tea. Spread the…
Cook these cumin-scented lamb kebabs over the grill or under the broiler, then drizzle on the chunky olive-mint vinaigrette.
A hot summer day calls for a cool drink like this refreshing Cuban mint and lime cocktail (it’s pronounced moh-HEE-toh). If your barware is particularly fragile, muddle the mint and…
For this recipe, don’t use “easy-peel” shrimp—meaning shrimp whose shells have been split down the back—as too much salt would get into the shrimp meat. If you can’t find any…
This multipurpose syrup is a great way to capture the essence of mint. Drizzle the syrup over a fresh fruit salad, use it to flavor hot or cold green tea,…
This tastes best after it sits for about half an hour.
The balsamic vinegar supplies a depth of flavor and sweetness to this granita.
This dressing works best in a food processor or blender.
If you find golden beets at your market, by all means use them here. And don’t worry about draining the horseradish; the water in it will help thin the sour…
Most supermarkets carry Madras-style curry powder, which is the type I recommend. I suggest buying a new can at least every six months—curry powder loses much of its punch over…
This gorgeous, no-cook soup is quickly made in the food processor. Chill it for at least 3 hours before serving. As the soup chills, the flavors meld and the texture…
For a weeknight time saver, prep the salad ingredients for this hearty and versatile vegetarian dish ahead. You can make the dressing ahead too—just don't mix it in until you're…
The cake is best served the day it’s baked.
Star anise is usually sold in the supermarket spice section. To grind it, put the whole spice in a spice or coffee grinder. I find that 1/8 tsp. isn’t detectable…
Serve this the day it’s baked.
This salad is gorgeous when you make it with the four colors of tomato, but it’s still excellent if you only use one or two colors.
Summer savory has a peppery flavor and pungent aroma. If you can’t find it, substitute fresh thyme or marjoram.
This slightly sweet vinaigrette can dress much more than just salad; try it over grilled white fish.
Chicken under a brick was born in Italy, but the Mexican version, pollo a la piedra (chicken under a stone), was my inspiration for a Tex-Mex rendition flavored with cilantro,…
Here’s a twist on traditional American barbecued chicken. The spice rub is similar to Jamaican jerk seasoning, and the “sauce” is a rum and pineapple glaze.
For relaxed entertaining, make a variety of colorful salads and side dishes ahead and then serve them family-style.
There’s more than one way to roast garlic. For a long time, I roasted whole heads of garlic with their tops cut off so I could just squeeze the cloves…
Of 16 extra-virgin olive oils, only two caught our fancy
Because there’s a lot of variation in quality, it helps to know what to look for when shopping for shrimp.
Grilled, roasted, or baked, this exotic and colorful vegetable can be used in dozens of different ways
Whenever I’m working with tomatoes, the first thing I reach for is my tomato coring tool, which is also known as a tomato shark. One look at this gadget and…
Mashing garlic is easy with a mortar and pestle, but if you don’t have one (or don’t want to dirty one), just use your chef’s knife. Here’s how: Trim off…
No special equipment needed—just stir and scrape to make these easy, icy fruit desserts
Vine-ripened tomatoes team up with your favorite summer ingredients to make simple, colorful dishes bursting with flavor
There's an amazing variety of tomatoes at the market these days, ranging in size from tiny currant tomatoes to giant beefsteaks and in colors from green to brownish purple. But…
Choose a pan that makes your food not only look grilled but taste grilled, too
Breaking out the grill? Check out some handy items that will enhance the experience.
Smart Chicken uses purified chilled air to cool its chicken
Did you know that temperature affects our ability to taste? Find out how to allow for this fact before you serve a chilled dish..
With Jennifer Armentrout's technique, you keep your fingers clean and your garlic free of papery skin.
Susie Middleton explains how to check the heat of a charcoal- or gas-grill fire.
A little extra smoke adds great flavor to grilled food. If you use a gas grill, here's a way to achieve the the same effect.
Learn how to make mayonnaise with extra-virgin olive oil.
In summer, mint is everywhere, and you can take advantage of its rampant nature to add a fresh zing to your cooking. In this article, Jennifer Armentrout explains how to…
Learn how to select fresh squid at the market, and then take it home and clean it. This short article shows you how.
Spices, citrus, and fresh herbs give classic cold soups a fresh personality
Peach cobbler, cake, galette, and sundaes all get a boost from unexpected flavor pairings
Glazes, brines, pounding, and cooking under a brick are all great methods to prevent dry, overcooked chicken.
To capture those sweet, salty nuances, grill shrimp quickly with the shell on
In Greece, stuffed grape leaves (dolmathes) are holiday fare. In this article, you'll find out about the three key ingredients you'll need to make dolmathes at home, and you'll get…
Combine a few ingredients from the pantry and three minutes of work to get a vibrant sauce that’s good on just about anything
Amy Albert visits the Eastern Native Seed Conservancy in Great Barrington, Massachusetts, and reports on the group's efforts to make sure that regional vegetable varieties endure.
Learn how and why eggs overcook and how to get the best results when boiling, poaching and scrambling eggs.
Know its traits to find your favorites
The wine's flavor comes through intensely in this granita, so serve smaller portions
Lime juice adds tart balance to the sweet watermelon base of this refreshing granita.
This simple eggplant preparation is one of the best—as easy and delicious as grilling. Roast small Italian eggplant as a versatile side dish and drizzle with lemon or your favorite vinaigrette. Or roast…
This could be the easiest—and juiciest—chicken you grill all summer. Pounding boneless chicken breasts into paillards minimizes cooking time so the chicken doesn’t stay on the grill very long, and…
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