Celebrate summer vegetables at their peak of perfection
The pros showcase this succulent seafood with these four spectacular recipes.
When you can’t stand the heat but still need a treat, try one of these no-bake desserts, and let the fridge do the work.
The campfire classic is transformed into a cool, creamy party dessert with layers of graham-cracker crust, chocolate pudding and toasted seven-minute "marshmallow" topping.
Take a lesson from Mexican cooking guru Shelley Wiseman at The Farm Cooking School
Inspired by Shelley Wiseman's homemade tortilla class at The Farm Cooking School in Titusville, NJ, this menu pairs fresh corn and flour tortillas with homemade salsas and a few inventive…
This beautiful red bowl packs a nutritional punch with help from the beets, hemp seeds, and yogurt. If you don’t like the texture of raw beets, steam them before adding…
This bright smoothie is the perfect morning pick-me-up with help from the turmeric and ginger. Carrot juice can be used in place of the shredded carrots—simply add a few more…
This classic smoothie has all the perfect breakfast items blended into the perfect drink. Try it with almond or sunflower butter instead of peanut butter.
This classic green smoothie balances the power of spinach and chia seeds with the sweetness of grapes and apples. If your grapes aren’t frozen when you add them, add three…
Soaked cashews make this smoothie bowl extra creamy and lend a bit of protein. Look for coconut milk with the nondairy milks at the grocery store, either refrigerated or unrefrigerated.
This salad-in-a-glass does two great things: The presentation makes a hearty salad much more visually appealing. Also, by using grains and beans as accents (instead of weighing down the salad…
Over the years, I’ve done many Provençal “tians” or gratins of layered summer vegetables, and they’re always a crowd favorite. I love this version: zucchini and summer squash, layered with…
I learned to make frittatas at my first cooking job at Al Forno restaurant in Providence, Rhode Island. We always put pasta in those, plus lots of fresh herbs, good…
Grilling stone fruits such as peaches and nectarines is easy as long as your fruit is just ripe but still firm. The flavor of warm grilled fruit is enchanting—especially when…
Ginger Pierce and Preston Madson of Jams in New York City let the flavor of fresh Maine lobster sing by using the perfect bun and just enough ingredients to season…
This impressive starter from culinary instructor Emily Peterson is neither difficult nor time-consuming. If serving as a main course, rice makes a great side. Two tips: Add enough salt to…
Think eggs Benedict is decadent? Wait until you taste this lobster-centric version from Matt Jennings of Townsman restaurant in Boston.
The trick to making tortillas is to get a rhythm going so that you can make more than one at a time, though at the beginning you may want to…
Flour tortillas are from Northern Mexico, where a wheat culture replaces the corn culture of the country’s central and southern regions. If necessary, reheat the tortillas on a griddle for…
Chicken breast might be everyone’s poultry go-to, but thighs are arguably more delicious: meaty, sturdy, and perfect for grilling. The rich, tender meat is fabulous with grilled onions and spicy…
Deep-fried avocado is an unusual but most welcome partner with shrimp in this taco filling.
Delicious grilled fresh corn, scallions, and cherry tomatoes make this meat-free taco filling a hit with vegetarians, but don’t be surprised if meat eaters like it, too.
夏玉米烧焦的创建一个烟雾缭绕的完美形式balance of flavors with sweet mango and pineapple. While the pineapple and shrimp are delicious together, don’t wait too long to eat…
Crisp corn, salty bacon, and hearty potatoes bring the flavors of the classic summer soup to a side dish perfect with grilled steak, chicken, or fish.
The fresh summer flavors in this salad are accentuated with the nuttiness of the grain and the bitterness of the radicchio.
Cherries and almonds are a classic combination. In this creamy no-bake cheesecake, a swirl of cherry juice on the top makes this dessert a real showstopper.
Nutty, slightly bitter tahini makes a good foil for chocolate wafers. You’ll be tempted to make the sesame brittle year-round; a package of this crunchy, sweet treat makes a great…
If you’ve never tried lavender in a dessert, here’s the perfect introduction. Lavender’s floral notes harmonize beautifully with sweet blueberries in this cool, creamy treat.
An infusion of fresh ginger makes this rich ice cream feel deceptively light and refreshing.
Thoughtfully selected cheeses mingle to create a delicate, silky sauce that allows the lobster to shine. With a touch of truffle oil, this dish is a huge hit at Steve…
Inviting guests to create their own custom toasts is a great way to get a party started. Prepare toppings ahead of time (some can be prepped up to 5 days…
You don’t have to use all of the butter on this steak, but it’s so good, you just might. Any leftover would be great on fish, breaded chicken cutlets, baked…
“A home run.” That’s what our test kitchen's testing notes say about these juicy pork chops. Try them with garlicky Green Peas and Bulgur.
This simple tabbouleh-inspired side is perfect with grilled chicken or seared pork chops.
This sweet twist on classic coleslaw is a perfect pairing for BBQ pork and ribs.
When summer squash is in abundance, use it up in this creamy, fresh pasta. Dollop the cheese on each serving, and let diners mix it in to create the sauce.
While you could make this spicy take on corn chowder with frozen corn, it’s best with fresh.
This simple but elegant main-dish salad features grilled skirt steak, ripe juicy plums, fresh greens, and Gorgonzola. What’s not to like?
Purply-brown figs and toasted hazelnuts add earthy flavor to a rich mascarpone cream and a spicy gingersnap crust. You’ll need two large chilled bowls to make the mascarpone filling.
It’s easy to tailor a rice pilaf to your taste. For example, add minced garlic or other aromatics with the onion, and fold in fresh herbs just before serving.
Superiority Burger Cookbook The Vegetarian Hamburger Is Now Delicious By Brooks Headley (W.W. Norton & Company) Not so very long ago, chef Brooks Headley cooked up something extraordinary at his…
Jerky The Fatted Calf’s Guide to Preserving & Cooking Dried Meaty Goods By Taylor Boetticher & Toponia Miller (Ten Speed Press; $22) No camping trip is complete without a stash…
Jam Session A Fruit-Preserving Handbook By Joyce Goldstein (Lorena Jones Books;$24.99) Many things might ignite a passion for preserving: a bountiful garden, ambition, curiosity, thrift. For me, it’s nostalgia. Preserving…
Smoothies tend to be the answer when you're looking for a quick, on-the-go breakfast or the perfect kid-approved snack. Having a few smoothie recipes in your cooking arsenal ensures that…
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