We wish someone had thought of this sooner: Staub's 12-inch steam-grill pan has a nonstick, matte-enameled, cast-iron interior for a good, hard sear. But it's deeper than a traditional grill…
For a refreshing change, skip the bun and serve barbecued pork and coleslaw wrapped in a crisp lettuce leaf. If you have pulled pork on hand, you can use that…
These fun treats are easy to make: Just dip strawberries in jam, then roll them in the toppings of your choice.
With its hit of curry, crunchy croutons, and crisp prosciutto, this salad delights with every bite.
Studded with black beans, bell pepper, and corn, this colorful grain salad can also be paired with grilled halloumi or tofu for a vegetarian meal. Tasty at any temperature, it’s…
Flavored with a little oregano, this is a pizza lover’s dream pie, especially when made with perfectly ripe, local summer tomatoes. Goat cheese adds to the fresh feel of the…
The bright, fresh flavors of this colorful Cuban salad beautifully counter the richness of grill-roasted pork. Since they grow there, Florida avocados are favored in Cuba, but Hass avocados work…
Use your choice of chocolate for the glaze—milk chocolate will contrast the coffee flavor and sweeten the cake, while dark chocolate will add a rich, pleasantly bitter edge.
With its bright Asian dressing and crunchy cucumber and radish slices, this colorful salad is a wonderful warm-weather first course. It also keeps well, making it ideal for picnic fare…
This colorful wrap features crunchy pistachios and cabbage, plus luscious duck confit and quick-pickled chiles. The thinly sliced chiles sit in a combination of white vinegar and sugar. You can…
Bright green and garlicky, chimichurri is a classic Argentinian condiment for steak. Though it’s usually made with fresh herbs, this one uses peppery arugula instead. Serve the steak and veg…
Tahini is a brilliant pantry ingredient to keep on hand for a creamy yet no-cook sauce. Here it brings a touch of Mediterranean flavor to simple steamed green beans. Serve…
If you're grilling your burgers, shouldn't you grill your fries too? These spiced, tangy sweet potato wedges make a great side dish for any kind of burger or grilled chicken.
Grilling lends a smoky note to the sweet crabs and scallions in these tacos, while the tangy avocado mash brightens each bite. If you have tender, fresh corn tortillas, use…
This is the garlicky and grand centerpiece of the Cuban celebration. The pork needs at least 8 hours to marinate in the mojo and about that long to cook, but…
Buttermilk makes a classic chiffon flavoring extra-tangy, while cornmeal enhances the cake’s beautiful yellow color and adds a bit of texture (but not grit).
Reminiscent of cheesy herbed rice, but even quicker to prepare, this speedy side is delicious with grilled chicken or steak.
A pizza enjoyed during a trip to Rome 25 years ago was the inspiration for this pie. Its genius lies in its simplicity: thin slices of potato made fragrant with…
In this truly white pizza, burrata, a fresh Italian cheese similar to mozzarella, goes on after the pizza comes out of the oven. It adds a fresh, creamy richness that…
A press-in crust makes this impressive-looking tart a breeze to prepare. Serve slightly chilled.
Crisp and toasty on top, luscious and sweet-tart underneath, these are a great no-fuss dessert for a casual dinner party.
Store-bought rotisserie chicken is a time-saver here, but it’s the punch of fresh ginger plus soy sauce and sesame oil that makes this a dish you can’t stop eating.
These crisp-skinned thighs practically beg to be served with potatoes, polenta, or good bread to soak up their tangy, aromatic pan sauce.
Charring broccolini on the grill gives it a sweetness that complements the cheese and the hot chiles. A little heavy cream adds moisture and keeps the heat in check.
A light coating of seasoned flour gives the crabs’ tender shells a little extra snap; boost the flavor with Old Bay, cayenne, or any other seasoning, if you like. You…
New York Times columnist Mark Bittman came up with this brilliant method of cooking soft shells low and slow so they release all their delicious juice, creating a briny-sweet sauce…
This is not your typical carrot cake. It’s light and delicate, thanks in part to applesauce in the batter. Finely grating one carrot helps distribute its flavor, while coarsely grating…
There are worse things in the world than having leftover Russian dressing from our Kimchi Reuben recipe. You can spread it on burgers, drizzle it over steamed mussels, or turn…
强烈的酸橙和柠檬草sweetn提高豌豆”ess in this Vietnamese-inspired dish. Jalapeño adds a spicy kick, but feel free to substitute chopped fresh ginger. Serve with coconut rice and…
White pizzas tend to be drier than red, so it’s good to include ingredients that add moisture, as in this one topped with a tangle of summer squash and sweet…
Yuca, like potatoes in other cultures, is almost always part of a celebratory Cuban meal. It's usually prepared simply, as in this recipe: boiled and topped with a red-onion mojo.…
Congri is enjoyed all over Cuba, but it’s prepared a little differently from town to town. My mother’s family is originally from Oriente, where it’s made using red beans. But…
Guava and cream cheese is a classic Cuban combination. Guava’s pear-strawberry personality pairs so well with the tangy cheese that it’s easy to see why. Here, the cream cheese is…
This fragrant, mildly spiced curry studded with soft cubes of tofu makes a satisfying vegetarian meal when wrapped in naan and served with rice, couscous, or quinoa.
豌豆是一个完美的配以火腿和奶油,和together, they create a fast but luxurious sauce. If you don’t like sage, feel free to leave it out or…
This take on a favorite Italian-American pasta dish is more tomatoey than most versions. For a creamier sauce, add another 2 Tbs. cream.
Pistachio may sound like an unusual pizza topping, but trust us—its toasty flavor goes incredibly well with cheese. This recipe makes more pesto than you need for two pizzas, but…
A Reuben is traditionally made with corned beef, which, like pastrami, is cured brisket. But because pastrami gets spiced and smoked, it packs way more flavor. At Wise Sons, they…
This fresh-tasting soup has a bit of texture to it. Add bread or a sandwich, and it’s a super-simple, homey lunch. Strain it, and it’s a silky, refined first course.…
Use up a loaf of almost-stale crusty bread with this great no-fuss dinner. It’s also a lovely snack with cocktails.
Slightly thicker and chunkier than traditional basil pesto, this is great tossed with pasta or spread on crostini. If using thawed frozen peas, skip the blanching and shocking step.
This omelet is unusual in that it's folded on the plate, rather than in the skillet, so that the peas don’t roll out when you move it. Although it’s less…
Here’s a new take on the classic baked artichoke dip. It may be retro, but it’s always the first to go at parties. Peas give it a beautiful color and…
With a slathering of barbecue sauce and a topping of slaw, these juicy burgers may remind you more of pulled pork than turkey. That’s a good thing.
A chile-packed spice rub and mesquite smoke lend a Southwestern accent to this ultra-juicy chicken. You can use either a gas or charcoal grill, but charcoal will produce a smokier…
Reminiscent of a shrimp summer roll, this wrap is refreshing and cool with a kick of heat from Sriracha. Serve with other Thai -inspired sauces, like our Peanut Dipping Sauce,…
This refreshing vegetarian wrap channels sushi-bar flavors of wasabi, soy, and rice vinegar, with sweet potatoes for balance.
Making pastrami at home takes time—a little over a week, in fact—but very little effort. The long brine and slow smoking infuse the beef with flavor and keep it tender.…
Created for the daiquiri-loving expat Ernest Hemingway at El Floridita in Havana, this cocktail (also called a Papa Doble) was originally made without any sugar and with twice the rum.…
A backyard barbecue favorite that’s easy to master
How a cocktail-friendly twist on a classic spirit helped to pioneer a brand-new style.
The guys behind Wise Sons deli share their recipe for tender, smoky homemade pastrami.
Vibrant flavors + contrasting textures = the perfect summer dinner.
Get ready, seafood lovers! The most delicious time of the year is here.
Baker Abigail Dodge rediscovers these light, airy confections
Crisp pieces of salty, smoky pastrami make a perfect counterpoint to sweet roasted cabbage. Topped with a tangy blue cheese dressing, this wedge salad makes the standard iceberg-bacon version pale…
Though bartenders love this pre-Prohibition gin drink, it was a mystery for many years why it was called the Aviation. Turns out one of the definitive sources had omitted an…
Champagne mangos add honey-like sweetness to this tropical pudding, but regular mangos will work, too.
Test kitchen manager Juli Roberts celebrates summer with a barbecue featuring the bold flavors and bright colors of her mother’s native country.
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