These fresh fruit desserts are easy to make, stunning to look at, and designed to feed a crowd
Wake up your backyard BBQ with these stellar burger recipes from renowned chefs. Their homemade toppings, meat (or meatless) options and fresh buns will take your burger from tasty to unforgettable. And…
Skip the bottled stuff and turn instead to one of these delicious dressings that can be whipped up in minutes. They’re great on salad greens and everything from chicken to…
The floral notes of St-Germain are carried in the custard and pair perfectly with the grapes. Try the custard on its own, too, as a topping for fresh fruit or…
Those pre-cooked logs of polenta may not make the most authentic bowl of soft, creamy corn goodness, but they're a great shortcut for crisp-edged polenta fries. This is also a…
Fresh, colorful, and a little crunchy from the cabbage and cashews, this cool salad is perfect on a hot summer night.
This burger by Joe Isidori from Black Tap Craft Burgers & Beer is so flavorful you almost don’t need any toppings. If you like, try it with ground turkey (or…
Here’s an inventive take on a veggie burger from Chicago Diner’s Jose Martinez. The sweet potato and tofu patty is seasoned deliciously with curry and topped with chimichurri.
This burger is so named for its towering appearance: a scallion-and-soy-spiked salmon patty topped with shiitake mushrooms, tempura crispies, lettuce, and smoky mayo. Troy Guard of Denver's TAG Burger Bar…
Stirred into soups and sauces, this extra-thick yogurt adds tangy creaminess, and it’s rich enough to use in place of sour cream as a topping, as a dip for pita…
Think of this as a breakfast salad or a side dish to accompany a sandwich or grilled meat at lunch. You can substitute kamut or bulgur, cooked according to package…
Smoky paprika, golden saffron, Marcona almonds, and sherry vinegar give this main-course salad a Spanish spin.
This Middle Eastern-inspired salad makes a great lunch, or serve it as a side with grilled lamb chops. If freekeh is unavailable, substitute coarse bulgur and prepare according to package…
This vegetarian Asian-style salad packs a spicy punch. Smoked tofu adds an intriguing undertone, but baked tofu works great, too. Use a julienne peeler to make fast work of prepping…
The sweetness of plum counters the nuttiness of kamut and peppery arugula in this main dish salad. Substitute whatever stone fruit is in season if you prefer—apricots, peaches, or cherries…
Since you’re already firing up the grill, have a little fun and take advantage of that fire by first grilling a pepper, some tomatillos, and a thick slice of onion…
Try something a little different by wrapping portions of cod in grape leaves. It’s not difficult and makes a delightful surprise at the table when you cut open the packet…
This miso glaze adds a boost of umami and a sweet-savory complexity to the rich flesh of wild salmon. If you have the time, let the salmon marinate in the…
Marked by the grill, the silver skin of a whole trout looks beautiful on the plate. If you don’t want to grill trout on the bone, it’s easy enough to…
Freshly cracked black peppercorns add depth and complexity to this creamy dressing. Use a spice grinder or adjustable pepper mill on the largest setting to crack whole ones. Store them…
Adding herbs and zest to the warm honey helps to release their fragrant essential oils and flavor. This is a can’t-miss drizzled on creamy burrata.
The fresh, sweet, zesty flavors of this dressing make it an easy match for grilled or roasted vegetables, but give it a try as a topping for oysters on the…
This dressing improves with time. The flavor is best if you can let it sit for at least an hour before serving. Serve with chicken legs, salmon, and—oh, yeah—salad.
Bitters add depth and balance to this dressing. I use celery bitters in everything from this dressing to Bloody Marys to beef stew and gravy. Delicate with a zing, this…
This classic dressing, rich in body and flavor, is amazing on salad, but also try it as a topping on baked potatoes.
Green goddess dressing is good on almost anything and is always great as a dip. Try it in place of hollandaise on asparagus or eggs Benedict.
Avocado provides the creamy richness of mayonnaise in this dressing. I’ve also added some arugula for a bitter balance. Try it with crudités and chicken wings or use it in…
This recipe is developed specifically to provide enough dough for a single-crust slab pie or sheet-pan pie; a food processor makes it come together quickly. Start with a half-cup of…
Bourbon, vanilla, and thyme mingle with peaches in this summer crowd pleaser. No need to peel the peaches: Their delicate skin becomes tender during baking.
Nectarines lend zing to the sweetness of the strawberries and a hint of almond.
Sweet, juicy blackberries and blueberries topped with oats and brown sugar join forces in a buttery crust.
Summer means fresh cherries are in season, so a juicy, sweet cherry pie is in order. Here, a lattice top gives this pie a classic look.
Throwing a Bastille Day party? Serve a round of these Francophile martinis.
This cocktail's sweet floral-pear flavor comes from St-Germain elderflower liqueur, while Campari gives it its beautiful blush.
The flavors of the framboise in this cocktail are played up with the crushed raspberry-rimmed glasses, and balanced by floral St. Germain and bittersweet Chartreuse.
It’s amazing how the addition of tarragon plays with our notion of classic linguine and clam sauce. The herb makes it feel lighter and more summery.
The lamb itself is wonderful, fragrant with classic Indian spice. But what makes this a wow is the accompanying onions, which add the perfect amount of sweetness and char. Most…
All of the delicious flavor from your favorite Indian restaurant samosas, but none of the laborious shaping and frying.
简单的这个夏天配菜是美味的智慧h lamb kebabs or any grilled fish, or pack it for a picnic to serve alongside fried or grilled chicken.
Vegetable pancakes are versatile. You can serve them with a poached egg (as shown here) or with a salad (or both) for a light but satisfying lunch or dinner. Or…
This take on a Philly cheesesteak gets spiced up with chipotle and poblano chiles.
The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes By James Briscione with Brooke Parkhurst (Houghton Mifflin Harcourt; $30) Nothing is as profoundly liberating…
Repertoire: All the Recipes You Need By Jessica Battilana (Little, Brown and Company; $15.99) This friendly little book by Jessica Battilana, who has collaborated on a half-dozen cookbooks and writes the…
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