YieldServes 12 (serving size: 1 corn muffin)Salty, umami-packed prosciutto and creamy, tangy goat cheese lend loads of flavor to the tender corn muffin base. You can use domestic ham instead of prosciutto, if you prefer. We find oil-packed sun-dried tomatoes to be softer than those without oil, so they& 39;re better in this dish.
Category New recipes
Total Time1 Hour 20 MinsYieldServes 8 (serving size: about 3/4 cup)This is the recipe you need for those potluck gatherings where you really want to impress but then find you’re supposed to bring…potato salad. This version will wow, from its beautiful indigo color to its rich, smoky flavor. A nice hit of cumin and chipotle chile powder amplifies the smokiness and makes for a deeply savory salad.
Mules are traditionally served in a copper mug, a handsome vessel that keeps them delightfully frigid. Copper mugs are in: Find ones similar to these at Crate and Barrel ($20, crateandbarrel.com). Ginger beer, also used to make dark and stormy cocktails, tends to be spicier than ginger ale.
How to Make ItStep 1Preheat grill to high (450°F to 550°F).Step 2Place cilantro stems, juice, 1 1/2 tablespoons oil, and 1/2 teaspoon crushed red pepper in a mini food processor; process until smooth. Place cilantro mixture in a shallow dish; add steak, turning to coat. Let stand 10 minutes.Step 3Coat grill grate with cooking spray.
YieldServes 5 (serving size: 2 cups)A bread salad is a delicious way to breathe new life into day-old bread. Ciabatta bread lends crunch and texture, soaks up juices and dressings, and adds toasty flavor. We toast the bread in the oven, but if you already have the grill cranked up, this salad easily transitions to an outdoor dish.
This easy, satisfying sipper will likely keep you full till lunchtime. A small splash of coconut milk adds satiating richness (and, admittedly, a fair amount of saturated fat), but the walnuts balance with a big boost of heart- and brain-healthy omega-3 fats. Fresh orange juice sweetens the smoothie naturally (there’s no added sugar), and frozen mango contributes creaminess when blended.
YieldServes 8 (serving size: about 3/4 cup)While corn and tomatoes are at their peak later in the summer, you can enjoy this simple salad all season long. Use yellow tomatoes and purple Cherokees if available for colorful variety. White miso—the kind that& 39;s lowest in sodium—adds a powerful umami punch to the mix, enhancing the meaty flavor that tomatoes and Parmigiano-Reggiano cheese provide.
If you thought tahini functioned mainly as a condiment, you’ll love it in a marinade—it makes the chicken buttery tender without an overwhelming amount of sesame flavor in the finished dish. It also helps the chicken char nicely on the grill. The chopped salad is inspired by the Israeli original, usually stuffed into pita pockets with shawarma (slow-grilled meat) and drizzled with tahini sauce.
How to Make ItStep 1Preheat oven to 400°F.Step 2Combine ice water, vinegar, vanilla, and 1/3 cup flour in a small bowl; stir with a fork until well blended to form a slurry.Step 3Whisk together hazelnut meal, salt, 2 tablespoons sugar, and remaining 1 1/3 cups flour in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
YieldServes 4 (serving size: about 1 3/4 cups)Slab bacon lets you get a thicker dice than presliced bacon that will hold its own in the pasta; if it& 39;s hard for you to find, just use thick-cut sliced bacon. Peppery watercress wilts well yet maintains a little crunch. It also adds a nice savory note, balancing the sweetness of the tomatoes and the saltiness of the bacon.
YieldServes 4 (serving size: 1 chicken breast and about 3/4 cup salad)Adobo sauce, what surrounds the chipotle chiles in the can, is a fantastic single-ingredient wet rub for grilled chicken, smoky with just a touch of heat that won& 39;t be overwhelming for kids. Grilled sweet potatoes are also a great alternative to fries as they pick up tons of flavor with next to no fat.
YieldServes 12 (serving size: about 2 tbsp.)This all-purpose condiment, a riff on the classic Catalonian recipe, goes well with just about anything charred on the grill, from sweet spring onions and fat spears of asparagus to fish, shrimp, steak, and pork chops. Use this recipe as a baseline and change it up however you see fit.
How to Make ItStep 1Heat oil in a small skillet over medium-high. Add onion; sauté 2 minutes. Reduce heat to medium; cook onion 5 minutes or until soft and caramelized, stirring frequently. Remove from heat; cool 5 minutes.Step 2Combine caramelized onions, 2 tablespoons mayonnaise, garlic powder, pepper, and ground beef in a bowl, stirring just until combined.
How to Make ItStep 1Preheat oven to 350°F.Step 2To prepare crust, spread almond meal in an even layer on a rimmed baking sheet. Bake at 350°F until lightly browned and fragrant, about 6 minutes. Cool 10 minutes.Step 3Process almond meal, graham crackers, 2 tablespoons sugar, and salt in a food processor until finely ground, about 20 seconds.
YieldServes 4 (serving size: about 3 oz.)We developed this technique specifically for lean grass-fed steaks. Turn them frequently to cook evenly and prevent the exterior from toughening. Baste after every turn so the sizzling surface stays moist. The olive oil adds an important layer of rich yet healthy fat to grass-fed steaks, which don’t have as much fatty marbling as their grain-fed counterparts.
Total Time2 Hours 10 MinsYieldServes 4 (serving size: 1 cup)Meet your new favorite poolside cocktail. This slushy sipper offers sweet, floral honeydew flavor with a nice slow burn from jalapeño-infused tequila. Jalapeño peppers can vary in heat level from fairly mild to incendiary. If you can manage it, taste the jalapeño before adding to the tequila (barely touch the cut surface to your tongue).
When you roast red onions with balsamic vinegar, they turn a deep purple color and become sweet-and-sour umami bombs. Paired with beefy flank steak and a fresh, crunchy cabbage slaw, they make for a gorgeous platter and a satisfying meal. The onions are so delicious, in fact, that you might want to make a double batch; they’ll keep in the refrigerator for a few days, and you can add them to salads, pastas, or pizzas.
YieldServes 4 (serving size: 1 cup)& 39;Tis the season for zucchini. Make the most of it in this light and summery salad where it& 39;s just barely wilted. The splendor of this pasta recipe is in the contrast of textures and flavors. Brightened up with a hit of fresh lemon juice and studded with green peas, the salad features accoutrements that are delicate enough to let the pasta shine.
Texture is the most satisfying element of a great salad. Crunchy and crisp vegetables signify freshness—they taste as vibrant as they look. Here we dial up the crunch with crisp romaine hearts, sliced cucumber, and coarsely chopped almonds (which lend much more texture than sliced or slivered nuts). Crunchy vegetables tend to be milder due to higher water content; a generous hit of fresh dill adds a welcome herbaceousness to the finished salad.
HomeSweet Potato Chile MacTotal Time1 Hour 32 MinsYieldServes 6 (serving size: about 1 cup)Crispy bits of Mexican chorizo (fresh, crumbly sausage—not to be confused with Spanish chorizo) create a delicious topping for this sweet-spicy take on mac and cheese. There& 39;s a fair amount of heat here, so if you prefer mild food, use even less chipotle.
From the Kitchen of Hugh Acheson, Longtime Cooking Light Friend& 34;This dish is an example of the synergy of my Northern and Southern roots. My Canadian veins are partially full of maple syrup, and I adore the Southern staple crop of the sweet potato.& 34;The gastrique, a tangy-sweet glaze, is Thanksgiving worthy but also simple enough to pull off on a weekday.