YieldServes 2 (serving size: about 1/2 cup)Five-spice powder turns the classic whiskey sour into something special. You can double, triple, or quadruple the spiced sugar syrup and refrigerate for up to two weeks. Use in cocktails, or drizzle over hot oatmeal.Ingredients2 tablespoons water1 1/2 tablespoons sugar1/2 teaspoon five-spice powder3 tablespoons fresh lemon juice3 ounces bourbonIceGarnish: lemon rind stripsNutritional InformationCalories 140Fat 0.
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YieldServes 6 (serving size: about 1/2 cup)Roasting the corn under the broiler adds a little smoky flavor and also a & 34;meatier& 34; texture, more like the corn used in Mexico, which is less sugar-sweet than ours. You can also grill the corn over high heat. This snack is a popular street food in Mexico, and it& 39;s made inroads in the U.
Leftover flat-leaf parsley is likely lurking in your crisper. This unassuming herb has a bright, grassy personality that combined with cheese, garlic, and good olive oil hits all the right notes to make this dish sing. The beauty is in the simplicity of this recipe, but it’s a great canvas for layering on additional flavors and textures.
YieldServes 6 (serving size: about 3/4 cup)While purslane& 39;s gently tart flavor and soft, slightly succulent texture make it distinct, a mix of torn watercress, spinach, and chard in equal portions will give you a similar taste.Ingredients5 cups water1 pound tomatillos, husked and rinsed2 serrano chiles, stemmed and seeded1/2 large white onion, coarsely chopped3 garlic cloves1 cup chopped fresh cilantro, divided3 tablespoons canola oil2 pounds purslane, stemmed1/2 teaspoon kosher saltNutritional InformationCalories 122Fat 8.
YieldServes 4 (serving size: 6 shrimp and 4 peppers)Ridged shishito peppers are usually pleasantly bitter with mild to medium heat, but watch out: Every so often, you& 39;ll get one that packs a fiery punch. They& 39;re typically pan-charred and served with a sprinkling of coarse salt, but this recipe calls for cooking them over an open flame on the grill for even more delicious char and smoke flavor.
YieldServes 4 (serving size: 2 kebabs and 2 tbsp. sauce)This quick and easy dish is great for backyard cookouts. Feel free to prep the sauce and skewer the beef ahead of time. The thin strips cook in a flash and stay very tender—low-fat grass fed sirloin can be tough if served in large chunks. If you can’t find top sirloin, bottom round or strip steaks will also work.
How to Make ItStep 1Heat oil in a large nonstick skillet over medium. Add bell pepper; cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in corn and black beans; cook until warmed through, 2 to 3 minutes. Set aside.Step 2Place shredded chicken and barbecue sauce in a microwave-safe bowl.
If you’re unfamiliar with the term “nice cream,” it refers to an ice cream-like concoction made by pureeing frozen bananas. This version takes on a smooth, creamy, soft-serve texture with the addition of a little coconut milk. A handful of soft, sticky dates and a sprinkling of salt also enhance the flavor, lending the dessert a caramel-like richness.
HomeParmesan-Sage Mashed Sweet PotatoesPhoto: Mary Britton Senseney/Wonderful Machine; Styling: Mary Clayton CarlYieldServes 4 (serving size: 1/2 cup)Go ultra savory in this easy side with the addition of Parmesan cheese and fresh sage.Ingredients4 sweet potatoes (about 2 pounds)1 tablespoon softened butter2 tablespoons fat-free milk1/2 teaspoon chopped fresh sage1 ounce freshly grated Parmesan cheese (about 1/4 cup)1/8 teaspoon saltNutritional InformationCalories 233Fat 4.
Bananas and peanut butter are a likely duo, but bananas and tahini? Mind-blowing. For those with nut allergies, tahini is a great, though slightly more complex, sub. The deep nuttiness of the tahini is amplified in the banana bread and matched by the nutty white whole-wheat flour. Pockets of bittersweet chocolate give the bread a decadent twist (dark chocolate and tahini are also a heavenly pair).
YieldServes 6 (serving size: 2 tortillas and about 1 cup filling)Look for chayote in Mexican markets, or substitute zucchini.Ingredients6 large poblano chiles (about 1 1/2 lb.)2 tablespoons canola oil1 medium white onion, cut into 1/4-in. slices1 tablespoon minced garlic1/3 cup Mexican crema or sour cream3/4 teaspoon kosher salt12 (5-in.
We give the classic cucumber, tomato, and red onion combo a hit of grassy dill for more vibrance. Instead of crumbled feta or another cheese, a dollop of cool, rich Greek yogurt is the perfect contrast (and will help to counter some of the chipotle heat in the chicken). To use up a whole package of dill before it begins to spoil, stir into salad dressings, yogurt dips, cream cheese spreads, summer soups, or seafood marinades.
YieldServes 4 (serving size: 1 snapper fillet and about 3/4 cup salsa)The salsa combines sweetness from watermelon; acid from tomatoes and lime; a bit of heat from the chile; and a pop of herbal freshness from cilantro and mint. It pairs particularly well with red snapper and would be lovely with most any mild white fish.
How to Make ItStep 1Heat a large cast-iron pan or grill pan over high. Add tomato slices to pan; cook 6 minutes on each side or until well charred. Place tomatoes in a blender. Add parsley, capers, 1/4 cup olive oil, rosemary, juice, vinegar, 2 garlic cloves, 1/4 teaspoon salt, and 1/4 teaspoon pepper; blend until smooth.
YieldServes 8 (serving size: about 1/2 cup)Traditional caponata is a Sicilian specialty that consists of eggplant stewed in oil with onions, tomatoes, olives, capers, and anchovies. Here, we’ve added crunchy cauliflower that’s quick-cured with sugar and salt, and instead of stewing, we’ve grilled the eggplant for deeper flavor.
YieldServes 2 (serving size: about 1 1/2 cups)We love the green-on-green mix of crisp-tender haricots verts, peas, and protein-packed edamame. You could sub asparagus or regular green beans for the haricots verts, just remember they may need a minute longer to boil. Instead of tossing in the tomatoes (which would weigh down the delicate arugula mixture), we build the salad on top of thick tomato slices for a knife-and-fork main dish feel.
While a lot of curry paste makes a fantastic marinade, just a little can make a light, fragrant poaching liquid for delicate cod fillets. A crunchy, colorful slaw makes this a refreshing summer main. If you can’t find bamboo shoots, simply omit them or sub thinly sliced summer squash. Serve the fish in shallow bowls with a bit of the poaching liquid and the bright slaw on top for a beautiful presentation.
How to Make ItStep 1To make sauce, place walnuts in a bowl; cover with boiling water. Let walnuts soak 15 minutes. Drain, and rub walnuts with a clean dish towel to remove as much walnut skin as possible. Discard skins.Step 2Place walnuts, cheese, vinegar, sherry, sugar, salt, and 1/3 cup milk in a blender; process until smooth.
Summer colds, be warned: Champagne mangoes pack more than 300 of your daily vitamin C requirement—five times more than other mango varieties. They’re at peak season now, and they make other mangoes seem a little blah. Smaller than green-red Tommy Atkins, these yellow-skinned mangoes have creamy texture, floral fragrance, and ethereal sweetness with honey and vanilla notes, making them the ideal summer sweet treat.
How to Make ItStep 1Stir together vinegar, sugar, and crushed red pepper in a medium microwave-safe bowl. Microwave at HIGH until hot and sugar has melted, 1 to 2 minutes. Add shallots. Let stand 5 minutes; drain.Step 2Preheat grill to medium-high (about 450°F).Step 3Using a sharp knife, cut lobster tails in half lengthwise; coat flesh with cooking spray.
How to Make ItStep 1Preheat oven to 350°.Step 2Heat a large skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Sprinkle lamb evenly with 1/2 teaspoon ground cumin and 1/4 teaspoon salt. Add lamb to pan, and sauté for 4 minutes, turning to brown on all sides. Remove lamb from pan.