Not everyone has the time to slow-simmer dried chickpeas for the express purpose of blitzing them into oblivion. And while some will tell you that doing so is the only way to achieve a silky smooth hummus, this recipe begs to differ. Canned chickpea hummus is the simple supermarket-ingredient hack that gives you ownership over … Read more
Tart, cooling, and indisputably refreshing, this DIY electrolyte drink is the perfect salve for the dog days of summer when hot weather has you craving extra hydration. Loosely based on the World Health Organization’s Oral Rehydration Solution—and taking cues from a cult classic Gatorade sports drink flavor—our own homemade electrolyte drink recipe strikes a calculated … Read more
When asked my favorite way to serve slicer tomatoes, I always reply, “with brown butter, black pepper, and salt.” There is something about the nuttiness of brown butter that takes peak-season tomatoes to a whole new level. Our favorite tomatoes to serve this way are classified as brown tomatoes, which tend to have a meatier, … Read more
With sweet fruit encased in a chocolate shell, plus all the toppings your heart desires, chocolate-covered bananas are a sweet treat you can prep ahead to please folks of any age. Start with just-ripe bananas, which are pleasingly sweet but able to maintain their structural integrity better than ones covered in brown spots. (Save those … Read more
This recipe for homemade lemon curd results in a spread that’s bright, tart, and impeccably smooth. Bonus: It requires only pantry staples, calling for nothing beyond lemons (the juice and zest), sugar, butter, and eggs. It’s also the simplest method we’ve ever seen. If you’d like to double down on its silkiness (and ensure you … Read more
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I think we can all agree that the world is a better place with creamy salads. Imagine a universe without egg salad sandwiches. How dreary. Egg salad may have its detractors (smelly! mushy!), but fans know the unique comfort of that first bite—smooth dressing, slightly bouncy egg whites, velvety yolks, and maybe a little crunch … Read more
This homemade raspberry jam recipe has no lemon juice, pectin, or other add-ins, just the berries and sugar. Adding pectin “necessitates more sugar,” says Eleanor Topp, author of The Complete Book of Year-Round Small-Batch Preserving. And using more sugar “dilutes the natural flavor of the fruit.” She also notes that while not adding pectin requires … Read more
From David Lebovitz’s 2010 cookbook, Ready for Dessert, comes this easy orange marmalade recipe with a genius juicing method. By squeezing cut oranges over a mesh strainer, Lebovitz preserves the valuable seeds. He wraps them in cheesecloth and adds to the mixture of boiling water, sugar, and citrus—pith and all—on the stovetop, then simmers and … Read more
Step 1 Mash 10 lb. peaches, sliced, and their pits in a large, nonreactive pot, using your hands, until no large pieces of fruit remain. For every quart of fruit pulp, add 1 cup water; bring to a boil over high heat. Decrease the heat to low, and simmer until very juicy, about 20 minutes. … Read more
Thank you, thank you for giving the classic dry gin martini its proper elevated place. I consider every exotic variant – chocolate martini?? aberrant and unworthy of the name. It’s said that Churchill’s favored mix began with icy cold gin, followed by a glance across the room at a bottle of vermouth. Very dry!! My … Read more