这是标志性的,beloved, comfort food of England: crispy cod or haddock and crunchy French fries with the traditional accompaniments of creamy, briny tartar sauce and malt vinegar. In…
This recipe is a riff on kalbi, Korean pear-and-soy-marinated short ribs. It’s delicious wrapped in lettuce leaves with rice and a drizzle of the marinade.
Here, chicken breasts are stuffed and then seared until golden-brown. The pan sauce is made separately, which both saves time and prevents the stuffing from getting into the velvety sauce.
Best served icy cold, gazpacho needs to be chilled for at least an hour. Here it's garnished with croutons for crunch and cilantro for a burst of bright flavor, but…
Called elote in Mexico, where it’s a popular street food, this grilled corn on the cob is slathered in a smoky, zesty mayonnaise and then rolled in crumbly, slightly salty…
This simple green salad boasts a lot of flavor: sweet raspberries, salty ricotta salata, and crunchy, nutty walnuts.
Sweet summer nectarines and pungent Gorgonzola make this salad an excellent pairing with a simple grilled chicken or steak.
The addition of mango and cilantro and the chile-lime make this salad pair well with either Indian cuisine or Latin American dishes.
The flavors of Spain--Serrano ham, sherry vinegar, manchego cheese--give this salad its character.
A vibrant and deliciously different way to use mixed greens.
The wonderful thing about this marinade is that you’re likely to have most of the ingredients on hand. It doesn’t contain added salt, so remember to salt your food just…
In this quick sauce, hot olive oil and salt are added to diced fresh tomatoes and herbs. Be sure to do this just before tossing with cooked pasta, since the…
A classic dipping sauce in both Vietnam (where it’s called nuoc cham) and Cambodia (where it’s called tuk trey), this combination of fish sauce, lime juice, chile, and sugar is…
Tamarind’s sour flavor is prized in Thai cooking, and in this sauce it’s balanced by the heat of curry paste and the sweetness of honey. Look for pure tamarind paste…
Mayonnaise is the perfect base for a marinade. Here, it takes the place of oil and keeps the marinade ingredients suspended. The lime juice cuts through the richness of the…
No need to head to the beach—you can make this tasty “clambake” right in your own kitchen. All you need is a tall, narrow pot for steaming the seafood, corn,…
For subtle flavor, garlic cloves are briefly sautéed in butter and then removed. The butter continues to cook until it’s nutty, browned, and rich—the perfect complement for fresh corn.
Tostadas are fried corn tortillas mounded with tasty toppings. This recipe offers an oven-toasting method as an alternative to frying—it’s quick, easy, and produces crisp, great-tasting results. Serve these fully…
There’s no need to precook the corn kernels for these simple, satisfying quesadillas. As long as you use fresh corn, the raw kernels will lend a bit of juicy sweetness…
Move over, turkey club—this triple-decker sandwich stars a fresh combination of salty smoked salmon, creamy avocado, and spicy mayo. Toasted white sandwich bread is traditional for club sandwiches, but feel…
This simple side dish is a refreshing departure from mayonnaise-based potato salads. The warm potatoes soften the raw garlic’s flavor and make the herbs more aromatic.
Topped with a soft layer of caramel, these individual custard desserts aren’t too sweet—a bit of sour cream in the custard provides a hint of tanginess that marries well with…
Although it may appear dense and rich, this pie feels light and fluffy in your mouth. It’s not difficult to make and always wins raves. (This recipe contains uncooked eggs;…
This twist on a western omelet makes for a hearty breakfast (or a fast and easy dinner) when served with buttered toast.
In this quick side dish, a little bit of salty bacon provides the ideal counterpoint to sweet bell peppers and corn. Serve with grilled chicken or sautéed scallops or shirmp.
Forget canned or frozen creamed corn. Once you try this version, made with fresh corn, shallots, butter, and cream, you’ll never go back. Remove as much of the flavorful corn…
In this one-pot side dish, couscous is cooked with fresh corn to soak up its sweet flavor. A touch of cayenne and crumbled blue cheese add heat and tang.
The season’s most plentiful vegetables come together in this satisfying pasta dish. To make it even heartier, try adding diced grilled chicken.
With its juicy tomatoes and anise-flavored tarragon, this summery salad is the perfect accompaniment to seared or grilled salmon or steak.
Classic corn on the cob gets an upgrade with this simple sweet-and-savory compound butter. If you have any butter leftover, you can toss it with cooked vegetables or spread it…
Charring the vegetables gives them a smoky richness and makes for mostly hands-off cooking. Put everything in the skillet and let high heat do the rest.
This sauce goes well with the smooth texture of spaghetti and penne. When I add something chunky to it, I pair it with fusilli or another shape with nooks and…
Most Asian-style marinades are heavy on soy sauce, but it’s used just as an accent in this bright, citrusy marinade. Confectioners’ sugar may seem an odd ingredient here, but it’s…
A grown-up take on a root beer float, this dessert is elegant yet playful, and a great way to take advantage of stone fruit season.
Clafoutis is a traditional French dessert made by pouring a custard over fruit and baking it. Quickly sautéing the fruit first concentrates its juice and creates a flavorful syrup that…
Serve these refreshing rolls with Peanut Dipping Sauce, Sweet and Sour Dipping Sauce, or Spicy Tamarind Dipping Sauce (or all three!) as a snack, a light lunch, or even an…
Freshly ground peanuts, caramelized curry paste, and a long, slow simmer give this sauce deep, complex flavor. Serve it with Pork and Shrimp Summer Rolls for dipping, and toss any…
This marinade combines three favorite mustards with classic French ingredients—butter, white wine, and scallions. Honeycup is a brown sugar and spice mustard available nationally; if you can’t find it, substitute…
Made with some of summer’s juiciest fruits and vegetables, this vibrant salad is as refreshing as it is nutritious. For the prettiest presentation, use tomatoes of various colors and shapes.
瓶装意大利调味酱是一种流行的腌料,布鲁里溃疡t this is so much fresher, and you can change the herbs to suit your taste. The small amount of mayonnaise helps emulsify…
This is a simple but stunning way to enjoy fresh figs. When figs aren’t available, you can make this tart with other fresh fruit, such as apricots, pears, or strawberries.
Mexican chorizo is a fresh raw sausage made with dried chiles, garlic, spices, salt, and vinegar. Unlike Spanish-style chorizo, which is cured, it must be cooked before using. It can…
Tender baby backs get big flavor from a quartet of seasonings—a spice rub, a tangy mop that keeps the ribs moist on the grill, hickory wood smoke, and a sweet-tart…
Many cooks boil or bake spareribs before grilling to render their tough meat tender, but that method leaves a lot of flavor behind in the pot or the baking pan.…
A couple of tweaks make this classic cold soup even better.
Which wines to drink with what you’re eating right now, and why.
These cooked mixtures of milk or cream and egg yolks are at the heart of many classic desserts. Learn the three types of custards and how to perfect each type.
上光,涂以油脂和刷牙,这些性能ormers can't be beat
Souvlaki, a traditional Greek dish of skewered and grilled meat, is often served in pita as a sandwich. Here, it’s reimagined as a fresh main course salad.
Summer’s most iconic sandwich, demystified.
The authentic British favorite from a British seafood pro.
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