Serves 4
12 ounces cooking chorizo, cut into 1/2-inch circles
½ pound cherries, pitted
1 large red onion or bell pepper, cut into 1-inch squares
Olive oil
Preheat the gr...
Makes 8
Note: Make a vinegar reduction by simmering the moscatel vinegar until reduced by half.
8 baby or small beets, 1 to 1 ½-inches in diameter
Kosher salt, freshly g...
You know you're in the heart of the summer when the melons come out to play.
Melons are summertime's gift to us, an apology for the heat and humidity, an effort to make ...
Of all the foods we grill on perfect summer days, vegetables rank among the most exciting.
Perhaps it’s because the grill so thoroughly transforms everything from bland ...
Prep: 15 minutes
Cook: 20 minutes
Makes: 4 to 6 servings
Make extra; these potato planks taste great the next day.
2 tablespoons chili powder
1 tablespoon sugar
4 to 6 l...
Prep: 25 minutes
Cook: 15 minutes
Makes: 6 servings
Ricotta makes a nice substitute for the burrata; you’ll need 2 tablespoons per mushroom cap.
¼ cup olive oil
Grated z...
When the weather is hot, I stay away from dishes that take a long time to prepare. I turn instead to uncooked pasta sauces. The kitchen stays cool and so do you.
If you ...
I buy more fresh salmon than I need for dinner. Not because I'm lured by the mammoth slabs sold at warehouse clubs or its, well, salmon color.
It's because salmon's text...
Summertime is high season for eating outdoors; weekend plans fill up with cookouts, backyard parties and picnics.
That often means bringing a dish, usually a dessert or ...
The sizzling sounds and the smell of cooking meat are as much a part of Fourth of July celebrating as fireworks.
That summertime scent of a great cookout comes from well...
