Children of the ’90s: Rejoice, for bruschetta is due a revival. If you, too, grew up with parents piling carelessly cut tomatoes on any old piece of toasted bread and dropping it on the table with a flourish, this bruschetta is for you. But instead of the oft-abused balsamic vinegar of our youth (please, a … 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
These fresh tomato recipes showcase the best ways to serve the juicy orbs as soon as they’re finally tasting great at local markets (and maybe even getting ripe in your backyard). While it is absolutely valid to simply slice and salt a juicy tomato in season, our best tomato recipes go a step further, letting … Read more
Clafoutis might be one of the easiest, most forgiving French desserts. It’s the kind of dish you keep in your back pocket, ready to pull out when you’re at an ill-equipped vacation stay or when friends stop by at the last minute and you suddenly get the urge to whip something up. And because it’s … Read more
Sweet vermouth is a cheat code for quick sangria. This cocktail staple is a ready-made combination of the classic Spanish pitcher drink’s principle ingredients—wine, spirits, and sugar—and it has already been infused with deep, complex flavor by the pros. All you need is to pour it in a pitcher and add a squeeze of fresh … Read more
Step 1 Partially fill a large bowl with cool water, add a handful of kosher salt, and swish with your hand to dissolve. Add 3 lb. small clams, preferably littleneck (about 30), scrubbed; let sit 15 minutes to expel any grit. Carefully drain and rinse. Repeat with a fresh bowl of cool water and salt. … Read more
My requirements for a summer dessert are (A) that fruit feature prominently and (B) that it mostly serves as a vehicle for a scoop of vanilla ice cream. This easy blueberry cobbler recipe checks both boxes, with the added benefits of a very short ingredient list and super quick assembly (we’re talking 10 minutes prep … Read more
This ginger-scallion sauce uses jarred pickled ginger (gari) in place of fresh for a brighter spin on the good-on-everything staple. Usually served in a twisted heap alongside a platter of sushi, gari is meant to cleanse the palate between bites of fish and rice. It’s that same refreshing quality that works so well in this … Read more
Strawberries Step 1 Gently mix 1 lb. fresh strawberries, hulled, cut into large pieces, zest and juice of ½ lemon, 2 Tbsp. sugar, and ¼ tsp. Diamond Crystal or Morton kosher salt in a medium bowl to combine. Let sit at room temperature at least 1 hour. Do Ahead: Strawberries can be macerated 4 hours … Read more
Every year, there’s a flood of new cookbooks in the fall, as publishers anticipate the holiday (and cookbook award) season. But if you’re in need of fresh recipe inspiration, or you’re looking for a good gift idea for a home cook, baker, or cocktail-maker who already has last year’s best cookbooks in their collection, we … Read more