Print Refreshing, colorful, and flavorful with a feisty spice kick, this obsession-worthy ceviche-like dish hails from L.A.’s famed Mary Sue Milliken and Susan Feniger (who were featured in our Spring 2015 issue). A snap to prepare, it’s a perfect hot-weather meal, especially when paired with tortilla chips and gluten-free beer. Servings 2 people Ingredients 1⁄4 pound small fresh squid gutted, beaks removed, peeled, and rinsed 1 cup fish stock […]
Print In this lively, raw mix, cilantro, coriander, green onions, and lime lend a bright complexity and herbal perfume to the summer staples of squash, corn, and cherry tomatoes. Best on the day it’s made, it’s the perfect antidote to richer dishes. Servings 4 people Ingredients 1 pound yellow summer squash ends trimmed 1 ear corn husked 1 1⁄4 cup yellow cherry tomatoes such as Sun Gold, halved 3 […]
Print Slow roasting salmon gives the fish a rich, elegant flavor and makes it harder to overcook. Vibrant veggies in a tangy champagne vinegar dressing complete this weeknight standby. But the best thing about this gluten-free roasted salmon recipe is the resulting texture you’ll get form the salmon–cooked yet soft and fancy-restaurant-like! Servings 2 people Ingredients 2 6-ounce thick salmon fillets Kosher salt and freshly ground pepper 4 tablespoons […]
Print We’re always looking for delicious meat dishes that can feed a crowd with minimal effort, and this lamb is exactly that. Roasted whole and carved just before mealtime, it’s special enough for occasions and accessible enough for a weeknight meal. Servings 8 people Ingredients 1 (3 1⁄2 to 4 pound) boneless leg of lamb, fatty-side scored, and tied (ask the butcher to do this) 4 Meyer lemons halved […]
Print Sides don’t get easier or more luxurious than this creamy three-cheese dish, which pairs perfectly with red meat. Servings 6 people Ingredients 1 1⁄2 cup crumbled feta cheese 3 1⁄2 cups whole milk ricotta cheese 1⁄2 cup grated Pecorino cheese 1 egg Freshly ground black pepper 2 teaspoons extra-virgin olive oil Instructions Preheat the oven to 400°F. In a food processor, process the feta to tiny pieces. Add […]
Print An elegant way to start a meal, this ridiculously good soup can be ladled into bowls and served. But arranging the shrimp and other garnishes in the bowl beforehand and pouring the soup at the table makes for an extra special presentation. Add grilled bread and a side salad and you’ve got an awesome meal. Servings 6 people Ingredients 18 about 1 pound, 16/20 size unpeeled gulf shrimp […]
Print An Australian cousin to France’s financier, this friand by famed San Francisco chef Melissa Perello has a classic oval shape that requires a special pan, but you can easily substitute a muffin pan. For easy prep, make the batter up to a day in advance, store it, covered, in the fridge, and pop it straight into the greased pans and then into the oven. Servings 10 cakes Ingredients […]
Print Horseradish, fennel, and dill happily join forces in this bold purple slaw to offer a punchy, crunchy counterpoint to other picnic fare. Servings 6 people Ingredients 1 small red onion thinly sliced 1 1⁄2 tablespoons fresh lemon juice Kosher salt 1 1⁄2 large fennel bulbs trimmed 4 1⁄2 cups thinly sliced red cabbage 1 large carrot peeled and grated or cut into matchsticks 2 tablespoons finely minced flat-leaf […]
Print A quick broil and a slow cook of the chicken result in fabulously crispy skin and tender meat. Braising the greens in the chicken’s juices adds savory goodness, too. You can have your butcher debone the chicken, do it yourself, or cook the chicken bone-in. Servings 2 people Ingredients 2 boneless chicken thighs Kosher salt 1 tablespoon minced shallot 1 bunch Swiss chard center ribs removed and leaves […]
Print In this addictive dish made on a grill pan, Arab-Sicilian flavors of pistachio, vinegar, and mint transform humble zucchini into something you’ll long for again and again. Be sure to make your zucchini slices thick in order to achieve the preferred doneness—juicy, somewhat soft to the bite, just cooked through, and with a little bend to them (they’ll soften more as they rest). You can also cook the […]
Print Don’t let its modest looks fool you. This perfect partner for Indian-Spiced Roast Chicken catapults the summertime sidekick to superstardom with spectacular texture and seductive flavors. It’s best served the day it is made, without chilling it, but you can cook the onions and slice and store the potatoes, covered in water and refrigerated, the night before. Servings 6 people Ingredients 6 tablespoons good-quality extra-virgin olive oil 1 […]
Print Servings 4 people Ingredients 1 tablespoon Hungarian sweet paprika 1 teaspoon granulated garlic 1 teaspoon onion powder 1⁄4 teaspoon ancho chile powder Pinch of cayenne 4 whole chicken legs cut into separate leg and thigh pieces, or 1 whole chicken, quartered 1 tablespoon kosher salt 1 1⁄2 teaspoons freshly ground black pepper 1⁄2 cup whole milk 1⁄2 cup buttermilk FOR THE CRUST MIX: 1 cup Bob’s Red Mill […]
Print A required 4 hours of refrigeration means you’ll need to start long before you want to eat them, but these virtually effortless, impossibly creamy finales are worth the wait. Freeze any leftover bars in a single layer, wrapped in plastic wrap, then in aluminum foil, for up to 3 months. Servings 8 (2 by 4-inch) bars Ingredients 1 pint fresh strawberries hulled and halved 1⁄2 cup plus 2 […]
Print Roast chicken legs get a savory makeover with rich tandoori flavors and gorgeously crisped, lacquered skin. Served hot or cold, they’re downright divine. Plan ahead—they require 6 hours to marinate. When cooking, if the chicken pieces begin to brown too early, cover them with foil and continue baking, and if you have access to nasturtium flowers, scatter a handful of petals over the chicken before serving. Servings 6 […]
Print A thick, sticky sauce with complex sweet and Asian flavors is what makes this recipe by Olivia Mack Anderson (who’s also behind the Char Power recipes on page 44) extra special. It’s also versatile—skip the meat and go all seared veggies if you like. It’s fierce no matter how you slice it. Servings 4 people Ingredients 4 teaspoons canola oil 1 clove garlic minced 1 small shallot chopped […]
Print With no gluten, meat, dairy, soy, or nuts, this lively dish by one of our favorite food bloggers, Beth Manos Brickey of Tasty Yummies, is free of everything—except flavor. The mushrooms and corn are grilled, but they can easily be prepared in the kitchen: Cut the marinade-coated portobellos into 1⁄4-inch-thick strips and cook them in a large pan over medium-high heat until tender, 8 to 10 minutes; cook […]
Print The essence of Kentucky and the tall, frosty cousin to the julep. Servings 1 Ingredients 8 mint leaves 1 1⁄2 ounces bourbon such as Wild Turkey 81 bourbon 1⁄2 ounce fresh lemon juice 1 1⁄2 ounces pure maple syrup Peychaud’s Aromatic Cocktail Bitters Instructions In a highball glass, tamp 7 of the mint leaves, fill the glass with crushed ice, add the bourbon, lemon juice, and maple syrup, […]
Print The sophisticated version of the classic vacation drink, complete with silky, creamy goodness. Servings 1 Ingredients 5 fresh cilantro leaves 1 ounce vodka 1 ounce reposado tequila such as Espolón Tequila Reposado 1 ounce sweetened coconut milk 1⁄2 ounce fresh lime juice Lime zest for garnish (optional) Instructions In a highball glass, tamp the cilantro leaves, fill the glass with crushed ice, add the vodka, tequila, coconut milk, […]