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404 recipes found
Cherry Tomato Spritz
Bright and bubbly, this tomato-infused take on the spritz combines muddled yellow cherry tomatoes with tequila, vermouth and lime. The resulting color is a sunny hue (though if you can find only red or orange cherry tomatoes, feel free to switch them in). For tequila, opt for a blanco over a reposado or aged variety to make the drink more herbal and light. Finally, while the recipe is written without garnish, you can always thread a few cherry tomatoes on a skewer and adorn the glass before serving.
Green Tomato Martini
This pale green, gin-forward martini variation gets both its color and lightly earthy, vegetal flavor from tomato water made exclusively with green tomatoes. If you’re looking to tint your drink another color, feel free to swap in yellow or red tomatoes when making the tomato water, which takes very little effort but does take time. Save leftover tomato water in the refrigerator for 2 to 3 days and use in other rounds of martinis, combine with a light beer and a little hot sauce over ice, or use in place of water in lemonade.
Sherry-Tomato Cobbler
Muddled fresh tomatoes and sweet-savory tomato simple syrup create layers of flavor in this summery take on a classic sherry cobbler, and a dry, nutty amontillado sherry adds even more complexity. To make the crushed ice at home, simply add standard ice cubes to a bag, wrap in a towel and crush with a rolling pin.
Tomato-Pepper Salad With Tapenade
This is perfect Provençal summer fare, with all the sweet flavors of the season. The tapenade, a pungent combination of olives, garlic, capers and anchovy, can be prepared by hand or in a food processor and can serve as a base to a bright salad of tomatoes and peppers. And it’s an ideal condiment for keep on hand, to pair with bright salads or serve over warm garlic toast.
Pesto Pasta With Corn and Green Beans
Fresh summer green beans are the best, and, if you can get them in your own vegetable garden, all the better. They’re most tender when picked on the small side, so aim for that in the garden and at the farm stand. Here, they combine with sweet corn kernels and a basil pesto for a luscious summer pasta that also happens to be nut-free, just parsley, basil, garlic, Parmesan, pecorino and olive oil.
No-Bake Peaches and Cream Cake
Like tiramisù, this simple-to-assemble dessert uses store-bought Italian ladyfingers available at many supermarkets. Made with fresh peaches and brandy, it’s a creamy, boozy, fruity delight that’s a perfect end to a summer meal. It’s also easily made without ever turning on the oven, just waiting in the fridge until ready to serve. If desired, sprinkle with toasted chopped almonds or pistachios just before serving.
Gin and Tonic Sgroppino
This bright, refreshing riff on the classic Sgroppino works perfectly with either lemon or lime sorbet, however be sure to use freshly grated lime zest to finish and ensure the drink leans properly toward gin and tonic. To keep it properly icy, make sure everything from the bottles of gin and tonic water to the bowl, whisk and final serving glasses are deeply chilled.
Rosé Sgroppino
Pink, bubbly and lightly bitter, this frosty drink works equally well as a palate cleanser, dessert or hot afternoon cocktail. While this recipe was created with sparkling rosé in mind, feel free to use another dry sparkling wine: Prosecco, cava, crémant or pétillant naturel. A Lambrusco di Sorbara (the lightest in color and higher in acidity of the Lambruscos) makes an excellent swap as well.
Melon-Mint Sorbet
This simple, generous sorbet comes together in a food processor and releases a blast of mint that’s evident in every spoonful. But best of all, it invites any kind of ripe summer melon, even watermelon. The texture is rougher than a true sorbet, somewhere between granita and shave ice. It’s plenty good as is, but to gild the lily, add a bit of raspberry syrup and a few festive berries.
Miso Crab Cakes
These meaty crab cakes, bound with puréed scallops and enhanced with miso and ginger, can be made a day in advance, along with the dipping sauce. But arguably the most fun part is pickling the daikon. Once peeled and cut paper-thin, sprinkled with salt, sugar and rice wine vinegar, and tossed with some slivers of ginger, it’s ready to eat in an hour or so. Stored in a jar in the fridge, it’ll keep for a week.
Chilled Cucumber-Spinach Soup
This chilled soup is easy to put together and most welcome on a hot day. The soft tofu garnish, dressed with sesame oil and soy sauce, is a lovely contrast to the bright green base. It is worth hunting down shiso leaves or Thai basil at an Asian grocery. Their bright flavors add interest.
Lomo al Trapo (Salt-Grilled Beef Tenderloin)
Preparing lomo al trapo calls for a resolute attitude at the grill. Tenderloin is costly, so you must have faith that you are not going to incinerate a prized piece of beef by enshrouding it in a dish towel and committing it to the flames like a sacrificial mummy. In Bogotá, Colombia, this showstopper is often prepared for a Sunday barbecue. This method, based on a version from the chef Jaime Pesaque of Sapiens restaurant in Lima, Peru, wraps the center-cut beef tenderloin in a salt-covered, wine-soaked towel. The wine infuses the salt and, through it, the meat, which grills in that package directly on red-hot coals. When the blackened bundle is brought to the table, you crack the crust to reveal the cooked tenderloin within and serve it up in thick slices, with chimichurri, horseradish cream or Colombian ají sauce. For step-by-step photos, see the article linked below.
Adana Meatballs
These meatballs are a take on classic Turkish kebabs in which the ground meat mixture is usually skewered and grilled. Here, the mixture is bulked up with bell peppers and onions — which keeps the meatballs plump and moist — and spiced with cumin, then formed into orbs and baked for a quick weeknight or even party-night meal. The ground meat option is flexible: Using all beef is a great option, rather than using half beef and half lamb. (But don’t swap in ground chicken or turkey, because both have added water and the mixture will be too wet to form meatballs.) You can serve the spread of meatballs, garlicky yogurt and herb salad alongside warm pita bread for guests to make their own sandwiches, or with fluffy rice.
Herby Pearl Couscous and Sugar Snap Pea Salad
The earthy and tangy flavors of tabbouleh serve as the loose inspiration for this lemony and herbaceous salad. Fresh parsley and mint are bright and grassy, offering a lovely textural contrast to the silky pearl couscous; dried mint adds depth. Juicy and sweet sugar snap peas supply a fresh crunch, with just a rough chop needed to release the inner peas. Allspice brings a moment of intrigue, both warm and complex, but you could substitute with cinnamon, nutmeg, cloves or a little of each. This salad can be prepared up to several hours in advance (kept at room temperature); the flavors will meld and improve over time.
Pickle Lemonade
The tart, tangy flavor of pickles can be found across the food spectrum — from pickle-brined chicken to pickle soup and even pickle brine margaritas, it seems nearly everything is better with brine. It’s no surprise, then, that simple lemonade is improved with the addition of salty pickle brine, too. Balancing out the sweetness of lemonade’s sugar, it lifts the drink and makes it a bit more complex, with an unexpected yet familiar flavor profile. You might not immediately guess the secret ingredient, but it’s a pleasant surprise once revealed. Depending on what brand of pickles is used, adjust the flavors and add more pickle brine as you like; the level of lip-smacking tartness is up to you.
Sesame-Coconut Shortbreads
These delicious shortbread-like cookies feature tahini, sesame seeds and a touch of coconut. Not only are they easy to transport, but they’re also easy to make and are a pleasant not-too-sweet dessert for nibbling.
Herbed Cucumber-Yogurt Salad
A cucumber salad dressed with tart yogurt and lots of chopped dill and mint makes a cooling, pleasantly refreshing saucy accompaniment to grilled meat. This is a handy brightly flavored salad to make all summer long, and so simple.
Oven Chicken Kebabs
Made with ground chicken (or lamb), these Turkish-inspired kebabs are highly spiced with red pepper, paprika, cumin, sumac and onion. They may also be grilled or broiled. Serve with lavash flatbread or pita and some refreshing vegetable salads.
Tomato-Feta Salad
Cherry tomatoes make a colorful zesty salad that’s good on its own or very welcome as a picnic side dish. They are halved and tossed with a garlicky vinaigrette, roughly chopped olives, cilantro and parsley and a shower of crumbled feta, an ideal accompaniment to grilled meats.
Chickpea, Spinach and Feta Pie
Bringing together inspiration from two great Greek pies, spanakopita (spinach and feta) and prasopita (leek), this one-skillet dish also incorporates chickpeas for extra heartiness. Don’t let looks deceive you, as this elegant pie couldn’t be easier to make. There’s no need to stress about torn or dry phyllo sheets here; in fact, the pastry is deliberately broken and scrunched up into jagged, clumpy pieces that are then simply plopped on top of the pie. When baked, the craggy pastry becomes extra shattery and crisp — and visually arresting. (This forgiving recipe also welcomes any leftover pastry that may seem dry or past its prime.) A pie for all occasions, it’s easy enough for weeknight cooking but also special enough for entertaining.
Chickpea Fatteh (Crispy Pita, Chickpeas and Yogurt)
Every family has its own way of making chickpea fatteh, but the layers of toasted pita, chickpeas and yogurt sauce always deliver a contrast of creamy and crunchy, warm and cool, sharp and earthy. This version, adapted from Sawsan Daana, the Palestinian chef of Matbakhi restaurant in Kuwait City, includes a layer of hummus in addition to the whole chickpeas, as is typical in Amman as well as Jerusalem, where she was born. Lebanese and Syrian versions skip the hummus and lean more heavily on tahini in the yogurt sauce (see Tip). Whichever route you take, this impressive dish is far easier to pull off than it looks, since the steps are straightforward and many ingredients repeat. If you like, you can prep everything but the toppings one or two days in advance and assemble when ready to serve.
Eggplant Fatteh (Crispy Pita, Eggplant and Yogurt)
There’s no single way to make eggplant fatteh, a layered dish of crispy pita, tender eggplant and yogurt-tahini sauce that is beloved across the Levant. In this version, adapted from Salam Dakkak, the chef of Bait Maryam restaurant in Dubai, the eggplant is roasted instead of deep fried, a perfectly tasty compromise that requires less cleanup. The contrast of temperatures and textures — crunchy, creamy, hot and cool — makes the dish unforgettable. Fatteh is best served immediately, so the pita chips stay crisp. To make this easier, all components can be prepared ahead, with the eggplant roasted last (or simply reheated) and the dish assembled just before serving.
Miso-Parmesan Asparagus
Asparagus can be a tricky vegetable to get just right, but this recipe cracks the code for tender, flavorful spears every time. The delicate tips cook much faster than the thicker stalks, often leading to an unfortunate contrast, with mushy tops and undercooked stems. This is where slicing on a steep diagonal helps: Not only does this make the spears look wonderfully dramatic on the plate, but it also ensures more even cooking and creates more surface area to soak up flavor. A quick sear in a hot pan brings out the natural sweetness of asparagus, while garlic, black pepper and a miso-butter glaze add richness and depth. A final sprinkle of Parmesan melts into the warm asparagus, making it just salty and savory enough.
Charred Asparagus Lettuce Cups
This nearly effortless salad is full of flavor and makes for a striking table centerpiece. A creamy, tangy yogurt and sour cream dressing is studded with fragrant basil, chives and dried mint, then spooned into crisp, fresh lettuce cups. Parmesan brings a rich umami depth to the dressing, while a scattering of Urfa chile flakes add a smoky finish. Equally stunning as a snackable appetizer, handy enough to be scooped up without a plate, or a light, elegant starter to be consumed with a fork and knife, this dish is ideal for entertaining, as it’s quick to assemble and guaranteed to impress.