If the last time you tasted pistachio ice cream was in a frostbitten grocery store spumoni, it’s time you upgraded. Homemade pistachio ice cream has none of the cloying sweetness or garish green food coloring of many commercial iterations. The two-ingredient pistachio paste—just sugar and raw pistachio nuts—is easy to make in the food processor … Read more
If you’re serving an array of Indian dishes, having a side dish of raita—right alongside the chutney—is nonnegotiable. A staple of many Indian cuisines, this cooling condiment is a refreshing yogurt dip or sauce that complements everything from weeknight kebabs and parathas to celebration-worthy dishes like biryani or pulao. This raita recipe gets its creamy … Read more
Step 1 Place a rack in middle of oven; preheat to 350°. Gently toss together 2 lb. mixed stone fruit (such as peaches, nectarines, plums, and/or apricots), sliced ½” thick, zest and juice of 1 medium lemon, ½ cup (100 g) granulated sugar, 2 Tbsp. cornstarch, 1 Tbsp. vanilla bean paste or vanilla extract, and … Read more
Is there a marked difference between New Jersey–style crumb cake and New York–style crumb cake? Not really. But as someone from the Garden State, I’ll always think of this style of cake as the former. “Crumb cake” is a moist vanilla cake topped with a thick layer of cinnamon-scented brown sugar streusel. Unlike “coffee cake,” … Read more
Pasta is an evergreen comfort; it has no season. But during the dog days of summer, the last thing you want is to be sweating over a long-simmering pot of Bolognese. This no-cook cherry tomato sauce delivers bold flavor without the high heat. Salt and acid are all you need to break down and brighten … Read more
This cherry tomato pasta recipe takes full advantage of the juicy sweetness and acidic pop of ripe summer tomatoes, but don’t let that stop you from making it year-round. Thanks to the fact that cherry and grape tomatoes ripen in less time than larger varieties—and because they’re easy to grow in hothouses and warmer climates—good … Read more
The velvety texture of these individual caramel flans will end any occasion with an elegant accent. A globe-trotting dish with roots in ancient Rome, this creamy custard can take several forms, depending on where in the world you are. This sweet version (yes, some flans are savory) follows the style of Spanish flan recipes, calling … Read more
Zucchini can be a challenge to cook. It’s watery—and not in a refreshing way. It’s dense—but not sturdy like a carrot. It can be hard to properly brown or grill. But zucchini does have its positive attributes: It’s nutrient-dense, gorgeously green, and abundant at the height of summer. So instead of working against the inherently … Read more
Where there’s American coastline, there’s a regional seafood boil: the clam bakes of New England, the crab boils of Maryland, the whitefish boils of the Great Lakes, the crawfish boils of Louisiana…we could go on. Most iterations comprise fresh shellfish and hearty veg, spiced with proprietary seasonings in a festive, crowd-ready, one-pot feast. This particular … Read more
Step 1 Mix 3 cups (267 g) old-fashioned oats, 1 cup (113 g) whole wheat flour, ¾ cup (94 g) all-purpose flour, 5 Tbsp. brewer’s yeast powder, ¼ cup (25 g) ground flaxseed, 3 Tbsp. white chia seeds, 1 tsp. ground cinnamon, ½ tsp. aluminum-free baking powder, ½ tsp. baking soda, and ¼ tsp. fine … Read more