Recipe: Elizabeth Karmel's Texas Tenderloin

Elizabeth Karmel's Beef Tenderloin As any outdoorsy cook will tell you, the secret to grilling lies in simple but precise cooking: if performed properly, you’ll enjoy cuts with caramelized crusts that effortlessly give way to tender and juicy centers. This tenderloin from Hill Country's Elizabeth Karmel does just that. It's enhanced with a clean rub of salt, pepper, and cayenne—and you'll have plenty extra to use for your next grilling adventure. Get the recipe here.

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Recipe: Jehangir Mehta's Beef Kebabs

Jehangir Mehta's Beef Kebabs You’ve heard it before: that siren song of the grill, coaxing you to leave the safety of air conditioning with its promise of succulent, perfectly charred meats. Next time you succumb to temptation, have Jehangir Mehta’s recipe for grilled beef kebabs on hand. The dish is a cinch to prepare—just toss the beef with some tomatoes, onions, and spices like coriander and turmeric—and deliciously fun to gnaw off the skewer. You’ll be glad you endured nature’s sauna to make it. Get the recipe here.

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Recipe: DBGB's Crispy Lamb Ribs with Sherry–Honey Glaze and Minted Yogurt Sauce

Crispy Lamb Ribs with Sherry–Honey Glaze and Minted Yogurt Sauce After we tested these irresistible lamb ribs from the folks at DBGB, we gleefully nibbled them down to the bone in minutes. The dish is seasoned with an addictively piquant confetti of Aleppo pepper, coriander seeds, lemon zest, and parsley, which we're now rubbing on roast chicken and sprinkling over pasta. You can find Daniel Boulud and Jim Leiken frying these up at Saturday's Chefs & Champagne, or you can

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Recipe: Jennifer McCoy's Olive Oil Cake with Raspberry–Lavender Jam, Whipped Crème Fraîche, and Pistachios

Olive Oil Cake with Raspberry–Lavender Jam, Whipped Crème Fraîche, and Pistachios Light and fruity, this olive oil cake from Craft pastry chef Jennifer McCoy is the perfect warm-weather dessert. The accompanying quick raspberry jam, which is perfumed with the freshness and elegance of lavender, is delicious spread over other baked goods or stirred into yogurt. Get the full dessert recipe here, or taste it at this weekend's Chefs & Champagne® New York.

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Recipe: Elizabeth Karmel's White Corn Pudding

White Corn Pudding In this custardy corn pudding from Elizabeth Karmel of New York's Hill Country, puréed sweet corn is spiked with spices and thickened with cheeses to make a sinfully rich side that will stand its ground next to any bite of brawny barbecue. Chef Karmel prefers frozen shoepeg corn, a mild cultivar that's named after the tiny wooden pegs that were once used to attach shoe soles to uppers. If you can't find it, any corn in your local frozen-food aisle will work fine. Get the recipe here, or try the dish at Saturday's Chefs & Champagne® New York.

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Recipe: Emeril Lagasse's Shrimp Rémoulade

Classic Creole Shrimp Rémoulade Like so many dishes that belong to the steamy and soulful cuisine of New Orleans, shrimp rémoulade can vary from kitchen to kitchen, with different cooks staying steadfast in their faith to their own tried-and-true preparations. In this piquant version from Emeril Lagasse, the classic condiment gets kicked up a notch with the additions of paprika, cayenne, and Worcestershire sauce. Get the recipe here, or taste it straight from Emeril himself at this Saturday's Chefs & Champagne® New York.

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Readers’ Summer Salad Ideas

salad The markets are bursting with bright, beautiful salad ingredients—and after going through the responses from this week’s salad contest, we’re feeling more inspired than ever. Check out our commenters’ favorite summer salads for some great tips on how to create your own. From effortless versions plucked straight from the garden to elaborate creations that make use of the grill, you’ll find ideas for every palate. Hearty Salads: Baby spinach with seared sirloin steak, and crumbled Gorgonzola, tossed with balsamic vinaigrette. Shaved fennel with crispy prosciutto, raspberries, Greek extra-virgin olive oil, sherry vinegar, and fresh mint. Octopus, shrimp, squid, and smoked salmon with avocado, fennel fronds, white wine, olive oil, crème fraîche, and

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Recipe: Heirloom Beet Salad with Blue Cheese, Cucumbers, and Cumin–Raisin Vinaigrette

Heirloom Beet Salad with Blue Cheese, Cucumbers, and Cumin-Raisin Vinaigrette Buttressed with a moderate hardiness that helps them thrive during a large chunk of the year, good old reliable beets can get lost amidst the bushels of showy summer veggies at market. But take one bite of this tangy and sweet beet salad from Larry LaValley and you’ll wonder why you ever forgot about them. The dish is a great side to eat right now, but its rich and nutty vinaigrette, made with sherry, raisins, and cumin, gives it staying power into fall and early winter. Get the recipe here.

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Recipe: Zucchini Blossoms with Burrata and Anchovies

Zucchini Blossoms with Burrata and Anchovies Even as vividly green batons of zucchini overtake the farmers’ market, we’re still fixating on ways to fry up their mustard–orange blossoms. For a Southern Italian take on these delicate fritters, Pippa Calland, who will soon open Villetta in Santa Monica, 
stuffs the flowers with white anchovies and burrata. Crispy, salty, and creamy, these bite-sized treats make an addictive party appetizer. Get the recipe here.

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