Asian Pork and Mushroom Burger Wraps

Print this pageAsian ingredients—from soy sauce to sriracha—flavor the pork burgers. Wrapping it all up in Bibb lettuce leaves adds a fresh touch. Ingredients 2 tablespoons canola oil or peanut oil 2 tablespoons minced lemongrass (from bottom 3...

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Caramel-Fleur de Sel Mug Cake

Print this pageyield Makes 2 mug cakes This salty-sweet phenomenon is well established, and salted caramels are now everywhere. Fleur de sel is a fancy sea salt, hand harvested from evaporating pools along the coast of Brittany in France. Similar...

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Garden-Fresh Lasagna

Print this pageIngredients 1 lb lean (at least 80%) ground beef 2 1/2 cups hot water 1/2 cup milk 1 box Hamburger Helper® lasagna 1/2 teaspoon dried oregano leaves 1/4 teaspoon garlic powder 1 small tomato, coarsely chopped (1/2 cup) 1 small bell pepper,...

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Kid-Friendly Finger Food: Prosciutto and Taleggio Panini

Print this pageHot dog buns are just right for baby panini, and the deliciously creamy Taleggio cheese in this filling melts beautifully. You could use fontina or mozzarella instead. Preparation: 5 minutes Cook: 5 minutes Makes: 1 portion Not suitable for...

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Shrimp Pad Thai for Two

Print this pageyield Makes 2 servings active time 35 minutes total time 35 minutes This version of pad thai, developed by cookbook author and teacher Nancie McDermott, is for those who may not have a wok at home. Although in Thailand pad thai is a...

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Red, White, and Blue Potato and Beet Chips

Print this pageyield Makes 6 to 8 servings active time 25 minutes total time 40 minutes Kick off your Independence Day bash with a patriotic take on homemade chips featuring baking potatoes, purple potatoes, and beets that are sliced and then fried into a...

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Peaches in Lillet

Print this pageyield Makes 8 servings Lillet, a fruity, easy-drinking fortified wine, is a staple in Chef Ripert’s summer pantry. Ingredients 8 ripe peaches (about 3 pounds), preferably freestone, peeled, cut into 1/2″ wedges 1...

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Lemonade Jelly with Basil

Print this pageyield Makes six 1/2-cup (120-ml) servings. Gluten-free. Dairy-free. Lemon makes a tart, grown-up jelly, infused here with basil for an herbal aroma that sets off the summer sweetness. (Leave out the basil if you just want simple lemonade...

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Hummus & Curried Cauliflower Tartine

Print this pageyield Serves 4 Roasting cauliflower with spices brings out the very best in this vegetable—the golden, crispy florets are irresistible. Like broccoli, cauliflower contains compounds that may help fight damaging toxins. Ingredients For the...

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Herb Grilled Chicken Wings

Print this pageyield Makes 4 servings The seductively high ratio of skin to meat is what makes wings taste so good, and grilling takes full advantage of that. This herb marinade is bright and summery, and light enough to let the skin get nice and...

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Grilled Beets with Burrata and Poppy Seed Vinaigrette

Print this pageyield Makes 8 servings Burrata is a type of fresh mozzarella with an oozy, creamy center (its name refers to this buttery filling). Let it come to room temperature before serving. Ingredients 1 small shallot, finely chopped 2...

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Grilled Beef, Jícama, and Apple Salad

Print this pageyield Makes 4 servings This Thai-inspired salad has that classic tart-sweet-spicy flavor balance that really gets your taste buds dancing. The cool, crunchy herb-laced salad is the yin to the yang of the rich tender beef. What’s more, the...

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Grill Basket “Stir-Fry” Vegetables

Print this pageyield Serves 6 This is a great technique if you want to serve a mixture of vegetables, like a stir-fry, with your grilled meat or fish. Start the vegetables 10 to 15 minutes before you grill your main course, so that they can get a head start....

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Gingery Watermelon Paletas

Print this pageyield Makes 10 servings A dollop of yogurt keeps these pops from being too icy, and we love the way the ginger adds a little spice. Ingredients 4 cups cubed seedless watermelon (from about half a 5-pound watermelon) 1/4 cup plain 2% fat...

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Feta-Stuffed Watermelon Blocks

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Clams Grilled in a Foil Pouch

Print this pageyield Serves 4 to 6 Throw a pouch filled with clams on the grill when the fire’s hot, and enjoy them while you cook the rest of the meal. Timing can vary a bit, depending on the size and stubbornness of the clams and the heat of the fire....

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Chopped Chicken Caesar Sammies

Print this pageyield Makes 6 servings Traditional Caesar dressing can pack 17 grams of fat in a measly 2 tablespoons. We did much better by making light mayo, not oil, the primary ingredient. Ingredients 1/4 cup light mayonnaise 1 tablespoon olive...

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Blueberry Hand Pies

Print this pageyield Makes 4 servings active time 35 minutes total time 1 hour 15 minutes Ingredients Buttery Pie Crust All-purpose flour (for dusting) 2 cups blueberries (about 10 ounces) 1 teaspoon finely grated lemon zest 1 tablespoon...

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Blackberry Granita

Print this pageyield Makes 6 servings If you have a metal baking pan, use it; it will chill the mixture faster than a glass one. And remove the granita from the freezer when you scrape it—too much cold air will escape if you do this while the door’s...

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Beer-Can Chicken

Print this pageyield Makes 4 servings There’s quite a bit of lore surrounding beer-can chicken, and for good reason. Just look at that burnished mahogany bird. The steam from the brew flavors the meat and keeps it moist. The can props the chicken up, so...

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Banana Pancakes with Pineapple and Crème Fraîche

Print this pageyield Makes 8 servings Chef Kenney often makes these crepe-like pancakes for his family on the weekend. He couldn’t resist including them in this menu as a shout-out to Jack Johnson’s 2005 song “Banana...

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Baby Potato Salad

Print this pageyield Makes 8 servings Use a metal cake tester or thin paring knife to check the potatoes; they should still hold their shape but offer no resistance when pierced. Ingredients 2 pounds baby Yukon Gold or red-skinned potatoes (about 36),...

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Watermelon Granita with Blueberries

Print this pageyield Makes 6 servings At fewer than 130 calories per serving, this is one dessert you can double up on. Bonus: The melon will help keep you hydrated on scorching days. (It’s 92 percent H2O!) Ingredients 6 cups (about 2 pounds)...

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True Vanilla Ice Cream

Print this pageyield Makes about 3 1/2 cups There’s nothing, um, vanilla about our homemade version of the classic. Of course, it also makes a great base for your favorite upgrades. Ingredients 1 1/2 cups heavy cream 1 cup whole milk 1/4 cup...

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Pork Tenderloin with Date and Cilantro Relish

Print this pageyield Makes 4 servings active time 20 minutes total time 35 minutes This cut of pork can be very lean, so take care not to overcook it or it will be dry. Ideally, it should still be a little pink in the center. Ingredients 3 tablespoons...

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Pomegranate-Mint Relish

Print this pageyield Makes about 2 1/2 cups Pomegranate seeds sub in for cranberries in this bracing, colorful relish. Ingredients 1/2 small shallot, chopped 1 1/2 cups pomegranate seeds 1/2 cup olive oil 1 1/2 teaspoon finely grated lemon...

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Perfect Pear Salad

Print this pageyield Makes 4 servings Created by Epicurious member Kathe Miller from Chelan, Washington, this beautiful salad has a wonderful presentation as well as a rich taste. Try it as a starter, or as a satisfying lunch. Miller recommends pears that are...

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Oregano Eggs (Uova all’Origano)

Print this pageyield Serves 4 This is one of the simplest and yet tastiest preparations of eggs I’ve ever had. One afternoon, a friend and I unexpectedly dropped in on my friend Mario in Trieste. It was lunchtime, and he had a big basket full of fresh...

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Hot and Crunchy Avocado Fries

Print this pageyield Serves 4 These are made with avocados, a superfood thats help you slim and energize. The sticks have kick, so dunk ’em in our cooling dip to put out the fire. Ingredients 3/4 cup panko breadcrumbs 2 tablespoons ground flax ...

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Green Beans with Benne and Sorghum

Print this pageyield Makes 8 servings Ingredients 2 pounds green beans, trimmed Kosher salt 2 tablespoons olive oil Freshly ground black pepper 2 tablespoons reduced-sodium soy sauce 2 tablespoons sorghum syrup or 1 tablespoon honey ...

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