Summ
119 recipes found
Grilled Tofu Salad With Honey Chile Dressing
This vibrant salad features a beautiful platter of tofu and bountiful summer vegetables that are kissed on the grill just until lightly charred and smoky. It’s equally delicious warm or at room temperature and can be prepared a few hours ahead (cover and keep at room temperature until ready to serve). A spicy vinaigrette with tart lime juice, briny fish sauce and hot chiles, inspired by nước chấm, is balanced by sweet honey and brightens the grilled vegetables. Cherry tomatoes add pops of natural sweetness that balance the dressing. Roasted peanuts (or even roasted almonds) are a nice addition, too, for crunchy texture and nutty flavor.
Pesto alla Trapanese (Pasta With Tomatoes, Almonds and Mint)
There’s an inspiring casualness to the best Italian cooking: Combine a handful of high-quality, local ingredients, season them simply and let them be. A great example is pesto Trapanese, a simple sauce that digs deeply into the Sicilian soil it comes from. Rich almonds and fruity olive oil mingle with fragrant herbs while tangy tomatoes make it brighter and sweeter than green pesto, its more famous cousin from Genoa. This mint version, adapted from “Made in Sicily” (Ecco, 2012) by Giorgio Locatelli, the London-based chef and restaurateur, swaps out the traditional mortar and pestle for a food processor but keeps the earthy soul of the dish intact. Besides tossing this pesto with pasta, try spooning some over fish, shrimp or roasted potatoes.
Summer Roll Noodle Salad
Taking a cue from Vietnamese summer rolls, this rice vermicelli noodle salad is packed with the bold, bright flavors and textures reminiscent of its namesake dish. With tender lettuce for its sweet, earthiness (and a nod to the lettuce often used to wrap around spring rolls), a hefty handful of fresh herbs and plump shrimp, this salad is texturally rich and full of fresh flavors. The dressing — a hybrid of peanut dipping sauce and nước chấm — is nutty, punchy and deeply savory thanks to the fish sauce and hoisin. To lessen the fiery bite of the Thai chile in the dressing, let it sit in the lime juice before adding the rest of the ingredients. A combination of carrots and bean sprouts bulk up the salad, but feel free to swap more of one for the other.
Zucchini and Fennel Salad
It’s not properly summer until you have too much zucchini in your life, spilling out of your market bags and collecting in your crisper drawer. This recipe takes what might feel like a bumper crop burden and makes it a star of the season once more. Fresh, crisp and bright, this plucky, lemony shaved zucchini and fennel salad is easy to throw together for a lovely summer luncheon or dinner. An incredibly à la minute salad, the vegetables are basically softened in the moment with the salt and the acid, so make sure to serve this salad quickly for optimal texture and taste. While it is crispest and freshest as soon as it’s made, leftovers will be just as lovely, albeit not as crisp, the next day, and can be perked up with fresh herbs or even repurposed: Roughly chop and toss with arugula and cooked chicken for a great, hearty lunch. This is a salad that gives and gives.
Broccoli Soba Salad
Inspired by the flavors of crave-worthy yamitsuki, a Japanese cabbage dish named for its addictive qualities, this broccoli soba salad is an assured crowd pleaser. A brief marination in salt tenderizes the broccoli, making it more receptive to a humble yet powerful trio of seasonings: salt, garlic and sesame oil. The unlikely addition of vegetable stock paste or bouillon powder bolsters the emphatic umami of this dish; if you have MSG in your pantry, you could add a few pinches of that instead. Using both the flower and stalk of the broccoli adds both texture and crunch to the foundation of nutty soba noodles. This is the perfect prep-ahead dish, as it benefits from chilling to allow the flavors to meld and the soba to become firmer and less fragile.
Bacon Ranch Potato Salad
Destined to be the star of your next cookout, this potato salad is loaded with thick, crispy bacon, shredded Cheddar cheese, jammy eggs and crunchy scallions, all wrapped in a tangy, herby hug of ranch dressing. If feeding a crowd isn’t in the cards, this recipe is hearty enough to be a meal on its own, and lasts for days in the refrigerator. Feel free to add more vegetables to the mix, like tomatoes, cucumbers or celery; just be sure to add them right before serving to keep the bacon nice and crunchy.
Ranch Grilled Chicken
Rich and creamy, herbaceous and garlicky, homemade ranch dressing serves as a marinade for chicken that gets charred on the grill outside, or in your kitchen on a grill pan. To freshen things up, make a crunchy, lemony radish salad with the same herbs used in the dressing, bringing the flavors back full circle. You can use the radish greens too, but if they aren't in their tender prime, try another leaf like arugula or butter lettuce. For a starchy moment, serve this with grilled or fresh bread.
Sugar Cookie Bars With Berries
Draped in frosting and adorned with festive berries, these sheet-pan cookie bars are fit for a party. Browned butter and cream cheese give the cookie depth and richness, plus a pleasantly chewy texture. The fluffy vanilla frosting is a canvas for whichever berries look best at the market. If you like, dust the fruit with a bit of powdered sugar just before serving for a little extra flair. The cookie and frosting can both be prepared the day before your celebration, but you’ll want to assemble and dress with the berries the day you plan to enjoy this dessert. For the cleanest slices, use a long, sharp knife and gently cut through the berries and cookie base.
Seattle-Style Hot Dogs
Nestled in a toasted bun, slathered with cream cheese and piled high with cooked onions and other toppings like sauerkraut and jalapeños, the split and seared Seattle dog is part of the city’s culinary identity. But, like so many regional dishes, the Seattle dog has evolved: Created in 1988 by Hadley Long, a street vendor in Pioneer Square during grunge’s heyday, the combination of hot dog and cream cheese was originally tucked into a toasted bialy bagel stick. By the early ’90s, other vendors followed suit, and the street food evolved to include butterflied hot dogs and toasted hot dog buns, becoming common at late-night hot dog carts outside of local music venues and sports arenas. While Mr. Long has since left the city, he has kept up with the evolution of his creation and maintains that while you can add whatever toppings you’d prefer, a true Seattle dog requires three essential ingredients: a bialy stick, cream cheese and a hot dog.
Calamari Salad With Potatoes and Olives
Make this fantastic seafood-meets-potato salad for your next potluck or summertime party. Calamari turns tender with just a quick boil and readily absorbs the tangy lemony dressing while warm. Crunchy celery, briny olives and pickled spicy pepperoncini add piquancy and personality to the salad, while scallions bring lovely mild onion flavor. (Chives would also work nicely.) The salad is equally tasty at room temperature or chilled, and can be made a few hours ahead. Leftovers are wonderful tossed with warm pasta and a bit more olive oil.
No-Cook Chili Bean Salad
All the usual suspects found in a vegetarian bean chili appear in this salad — canned beans, tomato, bell pepper, red onion and spices — but there’s no cooking-with-heat required. The tomatoes are salted to tenderize and coax out their sweet, umami juices. Cumin, coriander, smoked paprika and dried oregano inject smoky earthiness and complexity. While black and pinto beans are used here, it is absolutely viable to use whatever beans you have on hand for this pantry-friendly recipe. Best of all, the salad can be dressed up with the usual chili toppings such as avocado, sour cream and cheese. Eat as is, or with tortillas or corn chips on the side.
Grilled Honey-Mustard Chicken Thighs
Boneless, skinless chicken thighs are a great choice for grilling any night of the week: They take well to marinades, cook quickly and develop a nice crispy exterior without drying out. This crowd-pleasing recipe, inspired by classic honey-mustard sauce, starts with a simple but flavorful Dijon mustard marinade. Since marinades high in sugar can burn when chicken is grilled over high heat, this recipe calls to brush the chicken with a rich, sweet and savory three-ingredient glaze (honey, Worcestershire sauce and more mustard) as soon as it comes off the grill. For a little kick, add a few dashes of your favorite hot sauce to the glaze, and be sure to pass any leftover glaze around the table for dipping. Serve with grilled vegetables and a crowd-pleasing picnic side, such as pasta salad or potato salad.
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.
Chilled Tofu with Peanut Sauce
This no-cook recipe loosely follows the Chinese traditions of liangban tofu and bang bang sauce by topping cold, silken tofu with a fiery, tangy peanut sauce and raw celery. Eaten together, it is creamy and crunchy, hot and cold, intense and mild all at once. (The combination of peanut butter and celery might happily remind you of ants on a log, the childhood snack.) Eat with hot, steamed rice alongside, if you like.
Sungold & Heirloom Tomato Tart
A tomato tart filled with a ricotta-mascarpone filling and sliced heirloom tomatoes. I also pile on fresh Sungolds dressed in olive oil and salt.
Heirloom & Nectarine Gazpacho with Cheesy Flatbreads
Stone fruit complements the tomatoes' sweetness in this gorgeous gazpacho, and a cheesy flatbread makes it complete. Think grilled cheese and tomato soup, but for warm days.
Peach Crumble Bars
Peach crumble bars are such a great way to enjoy fresh peaches while they're in season, and the bars are perfect for back to school!
No-Churn Apricot & Honey Ice Cream
This ice cream is made with a simple 2-ingredient base of sweetened condensed milk and heavy cream, and a swirl of homemade apricot jam and honey.
Bruschetta Salad (Panzanella) with White Beans & Halloumi
An easy summer salad made with the best components of a classic bruschetta (like toasted bread and plum tomatoes) but with white beans and halloumi.
Upside Down Plum & Cardamom Cake
Here is a recipe for a simple upside-down plum cake studded with freshly ground whole cardamom seeds. Serve with either whipped cream or ice cream!
Blueberry Pizza
A classic old-school Swedish dessert made easy with store-bought pizza dough and filled with fresh blueberries and sugar. It's delicious, simple, and quick!
Orange & Chocolate Zucchini Bread
A classic zucchini bread recipe with walnuts, chocolate chips, and grated orange zest and juice for an added (and might I say, lovely) citrus flavor.
Homemade Choco Tacos
Easy choco tacos filled with vanilla fudge-swirl ice cream, dipped in a peanut chocolate magic shell. They're delicious and a great weekend project!