The classic iced tea and lemonade combo is transformed into a boozy, slushy frozen cocktail perfect for backyard parties and summer barbecues.
Author: Kat Boytsova
At Maydan the lamb shoulder is cooked sous vide until meltingly tender and then finished in the hearth until crisp and golden brown. We adapted their recipe for the oven to similar effect.
Basting a head of cauliflower in a spicy butter sauce as it grills infuses it with flavor and turns it a nice orange color. Served over a lemony miso mayo and topped with scallions, it makes for an impressive-looking...
Author: Anna Stockwell
Cooking summer squash low and slow yields sweet, nutty, tender-but not mushy-results. They fold into pasta beautifully, but that's just one of many ways to use them.
Author: Claire Saffitz
Author: Ian Knauer
This bourbon cocktail is a variation on the whiskey sour, shaken with honey for sweetness.
Author: Chris Morocco
Nestle a whole eggplant in the dying embers of a charcoal grill (or char it on the grates of your grill) and it'll soften into a deliciously smoky, spoonable mush. An easy harissa vinaigrette poured over...
Author: Anna Stockwell
If you love the citrusy bite of Campari, it's time to meet your new summer drink. The Sicilian Slush pairs the Italian aperitivo with herbal gin and plenty of freshly squeezed orange juice to create a...
Author: Adina Steiman
By constantly stirring the mixture, you'll end up with luscious, velvety smooth curd. Store lemon curd in an airtight container or jar in the refrigerator for up to 1 week.
Author: Donna Hay
Author: Jill Dupleix
I love crunchy fennel and peppery arugula dressed with a slightly sweet dressing made from Meyer lemons-a fresh-tasting pick-me-up. Meyer lemons are only available in the wintertime, so if you can't find...
Author: Art Smith
A spoonful of toum elevates any steamed or roasted vegetable, or pasta or grains-or use it as a dipping sauce for good bread.
Author: Maureen Abood
Grill scallions and jalapeño alongside lamb chops and sliced polenta, then chop them up with fresh basil to make a zesty, spicy, smoky sauce that goes great with everything on the plate. A little bit...
Author: Anna Stockwell
Turn a leftover roast chicken or store-bought rotisserie chicken into a hearty dinner soup in just about half an hour, then add a nice dose of brightness to it with lots of fresh dill and lemon juice.
Author: Anna Stockwell
Author: Jean Thiel Kelley
You don't need a culinary school degree to cook fish with skin as crunchy as a potato chip. Grab your nonstick skillet, start the fish skin side down, and slowly raise the heat. The skin will lie flat,...
Author: Chris Morocco
Browned edges mean great flavor for this side. If the squash hasn't browned, roast it a little longer.
Author: Bon Appétit Test Kitchen
Cauliflower's versatility extends all the way to the grill, where it takes on complex flavor and a range of textures. While the exterior becomes burnished and crisp, the interior turns sweet and nutty,...
Author: Hetty McKinnon
Author: Marlena Spieler
Like many Filipino dishes, this soup is bold in taste: sour, salty, slightly sweet, spicy, and umami. Use any combination of shrimp, crab, salmon, monkfish or other fish and shellfish you like.
Author: Jacqueline Chio-Lauri
Hummus is a great option for a weeknight dinner: Top each serving off with some crispy spiced beef and a fresh tomato salad and dig in, with pita or without.
Author: Anna Stockwell
Even die-hard butter devotees admit that olive oil makes exceptionally good cakes. EVOO is liquid at room temperature, so it lends superior moisture over time. In fact, olive oil cake only improves the...
Author: Claire Saffitz
Cooking the apples with their skins on adds a beautiful rosy blush to the finished sauce.
Author: Carla Lalli Music
Black-eyed peas traveled from Africa to the Americas on the same Middle Passage as enslaved Africans in the 1600s, and continue to connect families with flavors and stories on both sides of the ocean....
Author: Jocelyn Jackson
Limonada is most often translated as "lemonade," but limes are the best approximation of the Colombian citrus that stars alongside coconut in this barely sweet smoothie
Author: April White
This gorgeous one-pan roast uses paprika-spiked mayonnaise to infuse rich flavor into the potatoes, radishes, and juicy chicken. The salsa verde adds a freshness to the dish.
Author: Katherine Sacks
Author: Emily Luchetti
This recipe comes from The Cupcake Diaries, a cookbook from the founders of the Georgetown Cupcake franchise and former stars of the hit TLC series DC Cupcakes.
Author: Katherine Kallinis Berman
Who says that Pimm's is just for Pimm's Cups? Add Champagne, and it becomes an especially refreshing punch. Pimm's was created in the 1840s by an English oyster bar owner, and it became one of the most...
Author: Julie Reiner
Author: Sarah Magid
Author: Kemp Minifie
The herbaceous and tangy blend of spices in za'atar lend a unique bright flavor to this colorful salad.
Author: Mindy Fox
Author: Sophie Dahl
The two flavors, miso and mustard, make an unlikely but incredibly delicious pair when accompanied by lemon juice, maple syrup, and olive oil.
Author: Claire Saffitz
We highly recommend finishing the pasta with finely grated Parmesan and some extra cracked black pepper-they're great flavors with the creamy lemon sauce.
Author: Donna Hay
Author: Patricia Wells
This is a unique and slightly peculiar British cake; you'd be hard pressed to find another baked good with the same psychedelic squares and level of geometric satisfaction.
Author: Martha Collison
A pilsner-infused soft pretzel dough takes the place of traditional pie dough in this fun twist on apple pie.
Author: Rhoda Boone
This spiked fruit tea is intentionally not too boozy, but you can also just leave the bourbon out.
Author: Tailor, Nashville, TN
This pear tart is decked out in full holiday style, thanks to the signature red hue of Starkrimson pears and the partial wreath of pastry leaf cutouts along the crust.
Author: Judy Kim
Sweet peas, pea shoots, and a sprinkle of lemon zest give this light, just-creamy-enough chowder an extra dose of freshness. While cod might be a more traditional chowder choice, we love halibut for its...
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
Author: Andrea Albin
Author: Romney Steele
These pillowy biscuits are layered with blueberry jam and chewy candied ginger, but feel free to use any other combination of preserves and nuts or dried fruit.
Author: Tara O'Brady
Refreshing! And potentially debilitating, so be careful. Pitmaster Furman uses Lawn Dart ginger-lemon liqueur, but Absolut Citron will work.
Author: Bryan Furman
Memorize this classic, cheesy, massaged kale salad and make it your go-to side for any family dinner.
Author: Anna Stockwell