Recipe: Vanilla–Pisco Flan with Roasted Strawberries

Recipe for Vanilla–Pisco Flan with Roasted Strawberries


In this elegant dish from chef Ricardo Zarate, an otherwise standard-issue flan gets a hit of mosto verde pisco, a highly prized South American brandy that's distilled from partially fermented grape must. The finished custards are topped with strawberries that have been roasted in brown sugar, lemon, honey, and more brandy. Get the recipe here.

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Watermelon: Sweet and Savory

Bay Scallop Ceviche with Watermelon and Black Sesame


Though it's most often eaten on its own—cold, sliced, no recipe needed—watermelon can be a refreshing counterpoint to strong flavors like mint and ginger, tart lime, and even spicy, marinated pork belly.


Bay Scallop Ceviche with Watermelon and Black Sesame

Festive and flavorful, this no-cook dish will help you keep cool during the season's final heat wave.


Chilled Watermelon Soup with Mint and Ginger

Serve this vermilion-hued soup as a palate cleanser, appetizer, or even dessert.


Zak Pelaccio's Pork and Watermelon Salad... Read more >

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Recipe: Lime Flan Parfait with Blueberries and Watermelon Granita

Lime Flan Parfait with Blueberries and Watermelon Granita


Extra layers are usually the last thing we want during summer, but we can't get enough of this creative parfait, which features multi-textural strata of lime flan, lime curd, watermelon granita, and fresh blueberries. Heather Carlucci served this unique dessert at a recent Chefs & Champagne fête in the Hamptons. 


Get the recipe.

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Recipe Roundup: Margaritas and More



This summery, light, and (mostly) easy Mexican-inspired menu starts with tart cucumber margaritas and ends with a decadent flan topped with roasted strawberries.


Summer Margaritas

Rick Bayless uses a cucumber-and-tequila base to make these smooth and dangerously drinkable margaritas.


Isthmian-Style Scallop Ceviche

Thinly sliced scallops are marinated in lime juice and then tossed with cilantro, ginger, and habaneros in this refreshing and super-simple appetizer from chef Ivy Stark.


Grilled Achiote-Rubbed Red Snapper

Achiote is a combination of crushed annatto seeds, vinegar, salt, garlic, and spices, and can be found at Latin markets and some... Read more >

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Recipe: Vanilla–Pisco Flan with Roasted Strawberries

Ricardo Zarate's recipe for Recipe: Vanilla–Pisco Flan with Roasted Strawberries, adapted by the James Beard Foundation


Anticuchos. Tiradito. Costillitas. For the uninitiated, dinner at Picca, Ricardo Zarate's Peruvian cantina in Beverly Hills, can be a revelatory foray. Even flan, the Latin world's totemic dessert, is rebooted with the addition of mosto verde pisco, the crème de la crème of South American brandy. The spirit is distilled from partially fermented must, which lends greater complexity and freshness to the finished product. Zarate crowns his flan with strawberries that have been cooked in brown sugar, lemon, honey, and more brandy.


Get... Read more >

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Eye Candy: Bone Marrow Flan

Bone marrow flan A chef removes foil wrappings from roasted bones for the first course of the Benchmark Holiday Dinner held on December 17. The marrow was puréed, incorporated into a base of eggs and cream, and poured back into the bones to create a savory flan. See more photos from the multi-chef dinner here. (Photo by Eileen Miller)

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