This is creamed corn for the summer months, turning the sweet and plentiful fresh kernels into a cheesy side in just minutes. Like the namesake pasta, the sauce gets its gloss from the emulsion of cheese and starchy liquid—in this case, a mix of cornstarch and water that mimics the viscosity of pasta cooking liquid. … Read more
These salty-spicy party nuts from chef Sam Fore are the ideal snack to put out during any get-together. Made entirely on the stovetop in just one pot, they can be whipped up right before guests arrive or prepared days in advance for a head start. The key method here is frying: first the fresh curry … Read more
Step 1 Place a rack in middle of oven; preheat to 400°. Grease a rimmed baking sheet with extra-virgin olive oil. Place one 14-oz. package extra-firm tofu, drained, patted dry, in a large mixing bowl. Using your hands, squish into a coarse meal (it should be the consistency of ground meat). Add 1 large egg, … Read more
Summer food is a very particular quandary: some of the best produce of the year, during arguably the worst cooking season (too hot, too stuffy, too sweaty). The no-cook route is great, paved with salads and stone fruits aplenty, but it’s when you find yourself on the internet searching, “How many nights in a row … Read more
As far as culinary staples go, fruit salad is an elder—it has been around for generations and it isn’t going anywhere. A fruit salad will always be easy, but a good fruit salad involves more than just a chop and a toss. At their best, fruit salads deliver an unexpected combination of color and contrast, … 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
This simple tomato and cherry quinoa recipe—a seriously good celebration of high summer—deserves the very best tomatoes you can find. A mix of size, color and flavor works really well, but if you have a bowlful of one excellent variety such as Gardeners’ Delight or Honeycomb, don’t hesitate. The quick-pickled shallots are a wonderful thing: … 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
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
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