Top 5 Things to Make with Yogurt in the Summer

 

Anyone who has walked down the dairy aisle recently has witnessed yogurt's ascendance. What was once a paltry selection of a few fruit flavors plus some nonfat options has morphed into a well-marketed superfood. "It's very much on the radar in a way it wasn't ten years ago," says Cheryl Sternman Rule, author of Yogurt Culture. "Yogurt has taken over the dairy case."

 

And for good reason. Yogurt is a staple of myriad world cuisines—Greek, Indian, Pakistani, Turkish—and it's extremely healthy in ways both well-established (as a source of protein and calcium) and still emerging (as a source of healthy bacteria in our microbiomes). It's also delicious, particularly in summer, when its cool, creamy tang... Read more >

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5 Easy Ways to Use Up Summer Fruit Before It Goes Bad

 

Summer fruit is so precious and fleeting, sometimes it can be hard to hold back at the market. We come home loaded down with baskets of cherries and blueberries, quarts of tiny plums and fuzzy peaches. And inevitably some of it ends up crossing the line between peak ripeness and too-mushy-to-eat-raw, and we toss it. But this summer, make it your mission not to let over-ripe fruit go to waste. Transform those bruised nectarines, mushy apricots, and smashed strawberries into jams, scones, homemade cocktails, smoothies. Make the most of the season. Leave no stone fruit unturned. Here's how:

 

1) Make a hodgepodge compote: peel and dice whichever fruits have become mushy and over-ripe: peaches, apricots, cherries, rhubarb, it doesn't matter. In a medium saucepan, combine the fruit, a squeeze of lemon, and a couple of heaping tablespoons of granulated sugar. Simmer on low heat until the fruit has broken down and the mixture is beginning to thicken, about 10-15 minutes. Taste. If it's too... Read more >

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Kid-Friendly Food Everyone Will Want to Eat

 

In theory, we're not fans of kids' meals. In theory, we don't believe children should be allowed to fill their plates with only white food, or that one should have to transform broccoli and red pepper strips into artful renderings of scenes from the Lego movie in order to get one's children to eat vegetables. Food is food, right? We need to man up and stop serving our kids chicken nuggets shaped like Disney characters.

 

But, as anyone who is responsible for the feeding and watering of small humans at least three times a day knows, it can get a little exhausting. No matter how adventurous your kids are, some nights they just don't want to taste the parsley-flecked lamb stew or authentic Andalucian white gazpacho you made for dinner. Some nights they don't even... Read more >

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Recipes: Memorial Day Cookout

 

With Memorial Day approaching, we're eagerly anticipating the official kickoff to grilling season. On the menu for the weekend? A breezy cocktail, soy-marinated steak, a mind-blowing (seriously) macaroni salad, and port-poached rhubarb paired with creamy homemade ricotta and walnut crumble.

 

Gin-Gin Mule

Lime juice + mint + gin + ginger beer = a drink that you'll make over and over again all summer.

 

Grilled Marinated Sirloin with Crisp Ginger, Garlic, and Black Pepper

A smart chef trick: right before serving, top a simple dish with aromatics tossed in hot oil.

 

Macaroni Salad

Bear with us. Macaroni salad made with homemade mayonnaise is in a category by itself. This version from James... Read more >

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Summer Corn: Get It While You Can

Thomas Keller's creamed summer corn

 

Though the weather’s getting cooler, sweet summer corn is still available at the markets, but not for long. Make the most of the remaining days of corn season with these recipes:

 

Thomas Keller's Creamed Summer Corn

One of our favorite recipes from Thomas Keller's Ad Hoc at Home, this dish could not be easier to make.

 

Corn Custard with Greens and Country Ham

Studded with kernels of fresh summer corn, this sweet, rich custard is paired with thinly shaved country ham, sautéed greens, and a drizzle of warm apple cider gastrique.

 

Wild Striped Bass with Sweet Corn Chowder

Top an elegant, brothy chowder with pan-seared striper. Substitutes for wild... Read more >

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Recipe Roundup: Savoring Summer Fruit

Honeydew Soup

 

August’s bittersweet final days may be upon us, but our CSA boxes and farmers’ market totes still overflow with succulent summer fruit. A few weeks ago, we shared our ultimate guide to fruit desserts, but we know you can’t subsist on sweets alone. To help you revel in the season’s delights without overdosing on cobblers, crisps, and other sugary treats, we’ve compiled a roundup of savory fruit recipes, from chilled soups to crisp salads and gooey sandwiches.

 

Alaskan Dungeness Crab Salad with Cherry Tomatoes and Melon
Herbaceous lemon verbena and sweet melon lend a subtle elegance to this simple, refreshing crab salad. 

 

Bay... Read more >

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Recipe Roundup: Ultimate Summer Fruit Desserts

Blueberry Clafoutis

 

From peaches to blackberries to cherries, the summer months shower us with a veritable rainbow of decadent treats. And with our CSA boxes and farmers’ market totes overflowing with vibrant fruit, sometimes we just can’t scarf down enough fistfuls of berries to keep up. Unwilling to squander anything the season has to offer, we came up with a comprehensive recipe roundup to help whip all of your leftover summertime bounty into crowd-pleasing desserts. From effortless, no-cook variations to gooey, oven-baked delights, here are 14 recipes to make sure nothing—not even a single, rogue blueberry—goes to waste:

 

Basil–Peach Sorbet
Sweet, ripe peaches mingle with refreshing basil in this lovely, simple sorbet.

 

Black Raspberry and Fig Tart... Read more >

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Recipe Roundup: Summer Salads

shaved broccoli salad

 

Every July, farmers' markets across the country offer a stunning tapestry of fruits and vegetables seemingly designed to distract us from the month's baking heat. This week, find cool relief with simply prepared seasonal salads.

 

Shaved Broccoli Stalk Salad with Lime and Cotija

JBF Award winner Tara Duggan, the author of Root-to-Stalk Cooking: The Art of Using the Whole Vegetable, uses often-discarded-but-delicious broccoli stalks and leaves in this unconventional dish.


Fennel and Arugula Salad

To bring this lemony tangle of greens and fennel to the next level, try adding a pinch of fennel pollen or using smoked sea salt in place of regular.


... Read more >

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Recipe Roundup: Summer Soups

Matthew Jennings's recipe Chilled Young Carrot Soup with Clotted Cream, Pistachios, and Mint, adpated by the James Beard Foundation

 

Chilled soup is a staple in our kitchen this time of year: it's easy to make, endlessly versatile, and an ideal showcase for our favorite seasonal ingredients. Paired with a loaf of crusty bread and a hunk of good cheese, any of these recipes would make a perfect summer supper.

 

Chilled Sorrel Soup with Jonah Crab Salad and Jerusalem Artichokes

Michael Lomonaco tames tart sorrel with sweet crab and Jerusalem artichokes in this cool, creamy soup.

 ... Read more >

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