Red lentils are an ideal legume. For one thing, they’re quick to prepare, cooking up in less than 20 minutes, with no presoaking or brining required. But the best thing about cooking red lentils is that unlike other beans and legumes, you don’t need to worry about getting the interiors of the beans to soften before the skins rupture. With no...Read more
Some apple crumbles bury the fruit in sugar and streusel so that by the time you add a scoop of ice cream, you’ve lost the fruit’s tangy freshness. It’s the equivalent of heating really good olive oil so that it loses its grassy bite or cooking thick, well-marbled steak until the center goes gray.
An apple crumble should let the fruit’s...Read more
With kids back in school (in some form or another) and many parents still working from home, it’s a perfect time to add a great-tasting, quick-cooking meal to your recipe rotation. In this one-pot recipe, lively lemon zest, bright peas and summery basil combine with pasta, meat and vegetables for a satisfying, light and lively fall dish.
In ...Read more
It’s late in tomato season, and if you haven’t used your homegrown or farmers market tomatoes to make a galette yet, now’s the time. The idea of this rustic tomato tart is simple: Slice tomatoes, season them, pile them onto flaky dough, fold the dough’s edges up, and bake until the crust is golden and crisp.
It’s a fantastic way to ...Read more
If you have cream, sugar, a couple of lemons and some fresh berries in your kitchen right now, you’re only a few hours away from tasting your new favorite dessert.
Posset is a chilled English dessert with the marvelously plush texture of a mousse or pudding that comes together almost by magic from nothing more than sugar, cream and citrus ...Read more
At this point in the summer, you’ve probably had your fill of melon wedges, slices, cubes and balls. If you’d like something a bit more exciting, with more texture and salty, savory flavors, you should try a melon salad.
At its root, it’s a pretty old concept. Greeks have been combining watermelon with salty feta cheese for centuries, or ...Read more
Fried chicken is a year-round treat, but heating quarts of oil on your stovetop on a hot, late-summer day isn’t the most appealing proposition. For the crunch of fried chicken without the frying, we suggest taking it outside.
We focused on wings for this recipe because their small size makes it easy to get flavor all the way through to the ...Read more
If the biggest obstacle preventing you from making homemade ice cream is the need for an ice cream maker, this recipe is for you. It produces velvety, creamy, scoopable ice cream — all by using a blender. No ice cream machine, no churning.
An ice cream maker works by churning a mixture (usually milk, cream, sugar and egg yolks) as it freezes ...Read more
Some think it’s sacrilege to cook a perfect summer tomato, but we disagree. Cooking intensifies the tomato’s natural flavor, and it’s an excellent way to use good tomatoes at the time of year when there are plenty of them around.
Tomato gratin (sometimes called scalloped tomatoes) is a great cooked-tomato dish because it combines fresh ...Read more
It’s easy to understand why sloppy Joes are a beloved family favorite. The filling couldn’t be easier to make, and it goes from skillet to table in less than 30 minutes. But there’s also room for improvement — such as the often dry meat, too-sweet sauce and the filling that falls off the bun — that if perfected, would make it more ...Read more
When we decided to make a homemade version of ice cream sandwiches, we thought it would be as easy as smooshing some ice cream between two chocolate chip cookies. But all that gave us were rock-solid cookies that we struggled to bite through while we squished the ice cream out the sides. The takeaway: Cookies that are best eaten with a glass of ...Read more
Thailand’s famous grilled-beef salad known as nam tok is far more than just a steak salad. Served warm or at room temperature, it features slices of deeply charred steak tossed with thinly tossed shallots and handfuls of torn mint and cilantro in a bright, bracing dressing. The cuisine’s five signature flavor elements — hot, sour, salty, ...Read more
If you’re enjoying grilled corn only with butter and salt, you’re missing out. Take just one bite of Mexican street corn, called elote, and you’ll know why it has become wildly popular in the United States. A charred ear of corn is slathered with rich, tangy crema; coated with salty cotija cheese; sprinkled with chili powder; and finished ...Read more
Ripe summer tomatoes require nothing more than to be sliced, drizzled with fruity extra-virgin olive oil and sprinkled with sea salt and fresh pepper. But when you need a side dish that’s a little more substantial, consider panzanella, the rustic Italian tomato-bread salad in which the fruit is cut into chunks, tossed with bread pieces and ...Read more
Pan-searing salmon sounds straightforward: Just add a little oil to a nonstick pan, get it good and hot, season a couple of fillets, and cook them until they’re cooked through and nicely browned on the exterior but still pink on the inside, right? There are two issues with this technique: The fish cooks unevenly and the exteriors of the ...Read more
If you want to know what elevated grilled chicken tastes like, order mojo chicken from a Cuban rotisserie. The simple but lively combination of tart citrus and sweet garlic is grilled perfection.
However, try to replicate those flavors at home and you will realize that not every mojo chicken recipe is created equal. Mojo is basically a ...Read more
Around this time every year, when fresh rhubarb’s season is coming to an end, we start to anticipate going months without one half of our favorite fruit-dessert filling. But with this crisp, which works with both fresh and frozen rhubarb, we can get that bright, tart, floral combination any time of the year. Even better, the recipe is ...Read more