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408 recipes found
Chocolate Chip Cookie Cake
Malls have been declining in number since their peak in the 1980s, but, before losing their cultural significance, they helped make the cookie cake the frosted icon it is today. Created by Michael Coles and Arthur Karp in 1977 (not by Mrs. Fields, which was founded the same year), the cookie cake was first sold in Atlanta malls by their company, Great American Cookies. In this cookie cake, browned butter gives the cookie extra toasty, nutty flavor, and the extra egg yolk makes it chewy and tender. Don’t skimp on the chocolate chips; you can use semisweet or bittersweet morsels or a combination of both. This recipe calls for a cookie cake pan, which is a round pan that is about 1/2-inch deep. You can also bake this in a 10-inch round cake pan lined with parchment paper, increasing the baking time to 25 minutes or so. Malls might be closing left and right, but this food court-style giant chocolate chip cookie cake will never go out of style.
Creamy Coconut-Lemon Pie
This creamy, dreamy lemon pie is packed with lots of bright zesty lemon flavor and coconut four ways. The classic graham cracker crust is enhanced with a handful of toasted coconut, the filling is rich with coconut milk and the whipped coconut cream topping is garnished with more crunchy, toasted coconut. This pie is a dinner party dream: You can make it up to two days in advance and it just gets better sitting in the fridge. Make sure to take the time to thoroughly chill the coconut cream for the whipped topping: Put the can in the fridge the night before, and hold off on spreading it on until you are ready to serve. If the cream is not cold enough, it won’t hold its shape when whipped. Save any liquid from the coconut cream for a smoothie.
Mango Salsa
Bursting with sweetness, tang and a little heat, mango salsa is the colorful sidekick that’s always invited to the party. A balance of flavor and texture is key to building this simple condiment. Choose ripe but not mushy mangoes so the flesh doesn’t fall apart. For a contrast in textures, use one riper mango and one less ripe mango. The sharp bite from the red onion and the heat from the chile pleasantly complement the sweetness of the fruit. Add as much lime juice as you like to wake up the taste, and don’t forget to season with a little salt to draw out all the natural flavors. Have fun adding other ingredients like avocado, pomegranate seeds, cucumber and jicama, plus a sprinkle of Tajín for an extra kick. Serve with tortilla chips or pita triangles for scooping, or alongside grilled meats, fish or tacos. Mango salsa is best served the day it's made, but will keep covered in the fridge for up to two days.
Beeritas
A can of limeade concentrate combined with equal parts lager and tequila, this falls into the don’t-knock-it-until-you’ve-tried-it category. The beerita, a margarita-like drink with beer, is a refreshing cocktail that’s incredibly easy to assemble, thanks to the can of limeade. After the concentrate is emptied into a pitcher, simply fill the 12-ounce container with tequila, then again with water and finally, pour in a standard-size beer. (To bring home the warm, orange flavor associated with a margarita, mix in a little triple sec.) The end result is a batched cocktail enough for eight, which makes it ideal for a summertime cookout or block party.
Pasta Primavera
This vegetarian pasta is a great way to use all of your fresh vegetables from the farmer’s market (or even the ones still hanging on in your fridge). The vegetables are cooked until they are just tender and still crisp, then coated in a delicate, lemony cream sauce and sprinkled with fresh Parmesan and herbs. Originally, this recipe was made with spaghetti, but a shorter pasta shape that’s the same size as the vegetable pieces provides a more enjoyable bite. “Primavera” means spring, but any vegetable from the spring and summer season is welcome in this dish. Feel free to add asparagus, cherry tomatoes, carrots and more — just note which vegetables cook faster than others and adjust as needed.
Nectarines in Lime Syrup
Fruit — whether a bowl of sweet berries or a wedge of watermelon — makes the best dessert, but stone fruits are a real treat, especially nectarines. Sliced and dressed in a lime syrup, served chilled as they are here, they’re a refreshing, sophisticated and shockingly simple end to a meal.
Marinated Cherry Tomatoes on Toast
Taking a cue from Italian bruschetta and Spanish pan con tomate, these easy marinated cherry tomatoes go with everything. Toss them over greens for a summery salad or spoon them over grilled fish. Or serve them as they are here, on toasted bread, a great vehicle for catching all the delicious juices.
Summer Chowder With Cod and Clams
Based on East Coast white chowder, made with milk and potatoes, but more of a dinner stew than a soup. Lemon zest and slivers of serrano chile add spark to the mild creamy base. Prepare the chowder up to two hours in advance and reheat it gently just before serving, to avoid any last-minute rushing.
Summer Hot Dog Bar
Serve this hot dog board for your next summer cookout, adorned with homemade quick pickles, potato salad, fried onions, plus store-bought condiments like kimchi and sauerkraut.
Dill Pickle Tzatziki
This punchy, crunchy and creamy sauce combines dill pickles and tzatziki for an easy dip that goes with everything from potato and pita chips to crab cakes and kuku. Traditionally, making tzatziki starts with draining the water from grated cucumber, but that’s not necessary here because the pickles are a two-in-one ingredient, adding crunch and tanginess. (While this might sound like a novel trick, Greek chef Diane Kochilas adds brininess to her tzatziki with cornichons and capers.) Keep the dip on-hand covered in the refrigerator for up to 2 days.
Honey Mustard Potato Salad
There exist entire worlds between a good potato salad and a bad one. The good ones have good potatoes that have been prioritized and not just boiled to death: perfectly steamed, not too wet on the inside or outside. This clever, lazy method — boiling the potatoes for half their cook time, draining them, then using the residual heat of the pot to steam the spuds until tender, like one does with, say, sushi rice — ensures perfectly creamy, pillowy potatoes, whose fluffy edges are excellent at soaking up a curried dressing, dyed golden with mustard, lightly inspired by those delicious honey-mustard pretzel pieces from the snack aisle. If your curry powder isn’t hot enough for you, then add a dash of cayenne pepper or your favorite fresh chile, finely chopped. Some like it sweet; if that’s you, add a pinch of sugar or another dribble of honey; taste and adjust as you go.
Berries and Cream Sheet Cake
Summer is time for simple desserts that can adapt to what is fresh and in season, and this one fits the bill. This moist sour cream cake is deeply flavored with vanilla and a bit of almond extract, and baked to the perfect texture that can stand up to a generous topping of berries and cream. The whipped cream topping is accentuated with a bit of cream cheese, which adds tang and also body, keeping the cream nice and billowy even if it sits for a little while. Top the cake with whatever berries look best at the market and get creative with the design. You can arrange the fruit in concentric circles, waves or totally randomly, and the results will be stunning.
Dijonnaise Grilled Chicken Breasts
The grilled chicken we dream of — juicy meat, bronzed crust, a hint of smoke — can be a reality when slathered with mayonnaise and Dijon mustard before cooking. While you won’t necessarily taste the condiments, they work in tandem to ensure that the boneless chicken has an easier time on the grill: The mayonnaise insulates and prevents sticking, and the mustard tenderizes and caramelizes. Serve with a spoonful of the Dijonnaise any way you like simply grilled chicken: atop a Caesar salad, alongside grilled corn or tucked into a sandwich with pickles, shredded lettuce and the Dijonnaise.
Pimento-Stuffed Eggs
You may know these as “deviled” eggs, but since they are often served at church functions, they’re sometimes referred to instead as “stuffed.” Here, they’re filled with a combination of their cooked yolks and some favorite ingredients in Louisiana cookery — from pimento peppers to paprika to cayenne — which add a pinch of heat to these savory bites. The relish adds just enough sweetness to balance out the pungent flavor from the Dijon mustard. Be sure to remove the shells from the eggs as soon as they are cool enough to handle so the peeling will be easier. The stuffed eggs can be prepared up to three days in advance, but they are best the day they’re made.
Black Lime Salmon
This deceptively simple salmon dish is as striking in flavor as in appearance, and will serve just as well for a dinner party centerpiece as a quick midweek dinner. The salmon is covered in a punchy black lime marinade, then baked in the oven and topped with fresh bursts of sour cream and grated tomato. Black limes (also known as Omani or Persian limes) are limes that have been boiled in salt water before being dried and blackened in the sun. They have an intensely sweet, citrusy flavor, with a hint of bitterness. Serve this salmon alongside a bowl of rice.
Sage and Walnut Pasta Nada
Earthy, elegant and possessed of a Zen-restraint, this is an ideal — perhaps the ideal — last-second, I-can’t-cope-with-the-stress recipe. It even works for dinner parties. Everyone will like it and have thirds. Serve with a salad and a baguette. Crack a few good chocolate bars into pieces on a plate for dessert. Keep an eye on the walnuts while you are roasting them in the oven. They go from golden to burnt in seconds. This meal is worthy of nearly any bottle of red wine.
Chicharrón de Pollo (Latin Caribbean Fried Chicken Bites)
This Latin Caribbean variation of fried chicken, generously seasoned with adobo, sazón,and a squeeze of lime, is the ultimate comfort food that pairs well with red beans and rice.
Strawberry Pretzel Bars
Old-fashioned strawberry pretzel salad, topped with gelatin, gets a modern makeover. Here, pretzels are tossed with graham cracker crumbs, then topped with a light cream-cheese mixture and finished off with strawberry jam and fresh strawberries, for a delicate sweetness. Cut the bars into bite-size pieces or bigger slabs. Either way, this old-new dish is sure to be a favorite.
Garlicky Chicken Sandwiches With Red Cabbage Slaw
Two heads of garlic sautéed in extra-virgin olive oil set the stage for these sandwiches, where tender chicken thighs are heavily seasoned, then pan-seared in garlic oil until dark golden brown. A red-cabbage slaw nestled above and below the chicken adds crunch, and its vinegar (not mayo) base means you don’t have to worry if it sits outside for too long. But your guests will have eaten these up long before then.
Strawberry-Ginger Limeade
Red drinks are central to Juneteenth, as the color red represents the blood shed by enslaved people. Strawberry soda is commonly served, but this punch builds on that tradition, adding honey for its sweet distinct flavor, lime juice and mint for freshness, and ginger for a fiery warmth. And it’s a great way to use up slightly overripe strawberries. (It’s better to use overripe berries, since underripe ones can have bitter notes.) Serve over ice with a twist of lime for an extra burst of flavor.
Roasted Shrimp Jambalaya
A savory rice dish with fuzzy origins, a strong Louisiana history and a number of influences (African, Spanish and French, to name a few), shrimp jambalaya is the ultimate comfort. Here, both rice and shrimp are cooked in the oven separately, not the stovetop, for a more hands-off approach. It’s a meal on its own but also wonderful as part of a spread.
Crispy Okra With Spicy Honey Sauce
Kwame Onwuachi serves a version of this dish at his acclaimed restaurant Tatiana in New York City. He halves and deep-fries his version, but in this adaptation, it’s quartered so every bit is extra crunchy. It’s lightly coated in a vibrant honey sauce bursting with Scotch bonnet chile, ginger and pungent garlic. The flavors are big but not overbearing, letting okra’s beauty shine. Finish with a dusting of mustard powder, if you like, and a squeeze of lemon, to bring this New York small-plate to your dinner table.
Strawberry Soda
This festive beverage uses real fruit for a bright flavor and gorgeous dark pink hue that store-bought soda could never match. Strawberries impart a refreshing taste that’s accented by a hint of lime. The lime juice also serves to balance out the sweetness of the syrup without overpowering the delicate strawberry. Much like bottled soda, this one is craveably sweet; feel free to adjust to your liking — add more syrup if you want it sweeter, or more lime juice or club soda for a lighter beverage (the melting ice will also dilute the soda). When cooking the strawberry purée, decrease the heat if it starts to foam up, to prevent it from boiling over. Club soda or seltzer will yield a fizzier homemade soda, but sparkling water works great too. For maximum carbonation, prepare the batch à la minute.
Pink Peppercorn-Marinated Goat Cheese
This simple recipe from “Le Sud: Recipes From Provence-Alpes-Côte D’Azur” recalls mornings in Antibes, a charming seaside peninsula between Cannes and Nice. If you find yourself there, wandering the market on Cours Masséna, make your way to the cheese stall and order the tomette à l’huile, a round of bright white chèvre in olive oil. Or ask for the freshest chèvre and make it yourself, as in this recipe. With a baguette, your afternoon is set.