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Truffle Butter
Truffle butter adds a heady, intense flavor—Adam Gollner describes it as "gossamer and pheromonal"—to anything you cook with it. It's an easy-to-make complement to the wines of chablis, a region where...
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Goat Cheese Crostini with Fig-Olive Tapenade
A tangy-sweet tapenade made with dried figs, kalamata olives, and capers is the perfect foil for mild goat cheese in this easy appetizer adapted from Anna Watson Carl's cookbook The Yellow Table. Use...
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Citrus Salad with Arugula & Ricotta Salata
Adapted from Anna Watson Carl's cookbook The Yellow Table, this salad is best made in the winter when blood oranges are readily available. Navel oranges make a good substitute in other seasons—either...
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Shaved Cauliflower and Radicchio Salad
Aleppo pepper (a tangy Middle Eastern spice), raisins, and raw cauliflower marry in this simple yet unusual salad.Shaved Cauliflower and Radicchio SaladThis shaved cauliflower and radicchio salad...
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Raw Artichoke Salad with Parmesan and Mint
In this simple salad, pleasantly bitter baby artichoke hearts, thinly sliced with a mandolin, are paired with fresh mint and nutty Parmesan. We published this recipe online to accompany David...
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Pimento Cheese Sandwich with Homemade Pickles
John Bates and Brandon Martinez of Noble Sandwich Co. in Austin, Texas, add sriracha to their chunky pimento cheese recipe in this sandwich, upping the spice factor and helping to offset the creaminess...
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Zanzibari Pressed Sugarcane Drink
“This is just the freshest and most refreshing juice you can drink, ever,” gushes Marcus Samuelsson about his favorite drink at Zanzibar's night market. Feel free to add the juice—which, when fermented...
View ArticleSeaweed Butter
We developed this compound butter to accompany a gleaming Grilled Seafood Tower, but it works as well simply tossed with boiled noodles as a simple weeknight pasta dinner.Featured in: The New Grilling...
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Buttermilk Cookie Salad
The addition of buttermilk in this ultra-retro dessert keeps it from being too cloying and renders cookie salad totally appropriate for the adult palate. This recipe comes from the 1984 Our Savior's...
View ArticleSimple, No-Cook Salad Recipes
While grilled, roasted, and boiled components can make for a lovely salad experience, when it comes to flavorful bang-for-your-buck, nothing beats the bright, refreshing ease of a raw salad. These...
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Purslane and Herb Salad
Purslane, a sour-tasting green, forms the backbone of this refreshing herb salad from cookbook author Suzanne Zeidy, but watercress can be used in its place.Featured in: Lunch at the Desert's...
View ArticleCold Soup Recipes
Both hydrating and cooling, cold soup is one of our favorite summer dishes. From sweet peach to zesty gazpacho, we've rounded up our favorite cold soup recipes.Summer in a bowl, gazpacho is the...
View ArticleThe Dinner Party: A No-Cook Summer Menu
During the height of summer, the last thing I want to do is turn on my oven. My old-fashioned gas oven has the ability to turn my apartment into a sauna in no time flat, so when it’s hot outside, I’d...
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Spicy Thai-style Zucchini & Carrot Salad
Matchstick ribbons of zucchini and carrot mingle with grassy, fresh herbs, and roasted peanuts in this salad inspired by the flavors of Thailand. A pungent, savory, tart dressing brings the dish...
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Watermelon Gazpacho with Cilantro and Mint
Juicy sweet watermelons go savory in this summery no-cooking-required soup from Anna Watson Carl. Spicy bite comes from jalapeños and red onions, while tomatoes and tart lime juice provide acidity....
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Cured Fluke with Yogurt, Watermelon, Sunflower Seeds, and Togarashi
Breakfast, brunch, or snack, we could serve (and eat) this quick-cured, no-cook fish dish from John Karangis of Union Square Events, any time of day. It works exceptionally well as a summer starter,...
View ArticlePhilippine Fruit Salad
"When I introduce this dish to my friends for the first time, they are confused and a little hesitant to eat it. Once they try it, though, they fall in love."– Leah Cohen of Pig & KhaoFeatured in:...
View ArticleHow to Make Compound Butter with Literally Anything
When it comes to building sauces, the French have taught us to diligently add a component, then reduce; add a component, then reduce. It's a tried-and-true method for developing full, round,...
View ArticleLemon Granita
Like a frozen lemonade, this refreshing dessert is achieved with little more than lemon juice, sugar, and time.Lemon GranitaLike a frozen lemonade, this refreshing dessert is achieved with little more...
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Marinated Celery and Avocado Salad
Crisp celery and radishes are lightly pickled in lemon juice in this salad from chef Juan Pablo Mellado Arana of Las Cabras in Santiago, which makes a perfect addition to any heavy Chilean...
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