by Lygeia Grace in Recipes, June 29th, 2015
by Amy Chaplin in Recipes, June 27th, 2015
If you think of your grill as basically a big oven with a lid, you can cook just about anything on it — providing you have the right vessel. In the spirit of the hungry camper craving a fresh-baked brownie in the middle of the forest, here are nine “ungrillable” items that are great prepared over hot coals. (For the secret to the brownies, see below.)
Spaghetti with Sauce: Skip the unwieldy pot of boiling water and seal up fresh tomatoes, eggplant, dry pasta and some water in a packet of heavy-duty foil, place on the grill and voila! A hearty sauced spaghetti with a deep simmered taste. Get the recipe here.
French Toast: Buttered nonstick foil is the secret here. Use it to wrap 2 slices of eggy soaked bread, arranging the pieces side by side (not stacked). Grill over medium-high heat with the top down, flipping once after 5 minutes. Make sure to have plenty of maple syrup on hand for drizzling. Get the full recipe here.
Brownies: Fill a metal (not glass, please) pan with batter, place over an unlit burner on a grill prepared for medium-high heat, cover and bake; check for doneness often.
by Lindsay Damast in Recipes, June 26th, 2015
Cool and creamy, light yet rich, ice cream has the ability to satisfy your cravings without filling you up. It’s these qualities that make frozen treats the perfect ending to just about any meal.
Making dairy-free versions of traditional desserts often involves a few extra steps, from making a nut-based milk or cream to replacing an egg by mixing ground flax seeds with water. These additional steps can put home cooks off, as they take extra time and ingredients, and create more dirty dishes, too. This recipe for vegan ice cream is the exception — it’s actually easier and faster than ones with traditional dairy and egg ice cream bases. It can easily be done by beginners and experienced ice cream churners alike. There’s no extended time spent over the stove awaiting the moment the custard thickens and no reason to worry that you’ll scramble the eggs if your mixture cooks too long. All you need to do for this ice cream is warm coconut milk and thicken it with a little dissolved arrowroot powder before cooling and churning — it’s that easy! Infusing the milk with vanilla bean adds great flavor but can be skipped in a pinch. This ice cream is the perfect base for a variety of mix-ins, and some of my favorites are included below.
by Allison Milam in Recipes, June 25th, 2015
While a classic, creamy coleslaw fits in at any summer gathering — topping picnic sandwiches and sidling up next to smoky, barbecued meats — sometimes you want to serve a slaw that really stands on its own. The classic bagged cabbage-and-carrot mix often wilts over time, succumbing to the flavor of the mayo-vinegar sauce and languishing in a pool of it. But if you add in other ingredients — including, say, firm, crunchy jicama — and make the dressing a little more interesting, your slaw can more easily mingle with Asian-inspired grilled chicken or street-style Mexican corn.
Asian Slaw (pictured above)
In Alton Brown’s recipe, thinly sliced cabbage finds company with red and yellow bell peppers, grated carrots, bias-cut onions and chiffonade-sliced cilantro and mint, forming a rainbow-hued slaw with a medley of interesting textures. The classic Asian dressing imbues salty, nutty flavor, and serrano chiles add a healthy amount of heat.
by Sara Levine in Recipes, June 25th, 2015
When you’re cooking a spread in the name of summer, you better bet a side of potato salad will make the cut. For your next cookout or backyard bash, load up on our favorite takes on this American great. Each of these summery recipes comes with an edge that separates it from the rest.
1. Make it spicy.
Potato salad is even better when you counter its creamy vibes with the heat of chipotle pepper puree and cayenne. Bobby Flay shares Mesa Grill’s Southwestern Potato Salad (pictured above), which strikes a perfect balance of cool creaminess and Southwestern spice.
by Christie Bok in Recipes, June 24th, 2015
Attempting to eat with a fork while balancing a drink in one hand and a plate in another is a universal party buzzkill. At summer cookouts, we tend to avoid silverware and go hand-held — think burgers, hot dogs, grilled wings and corn on the cob. So why not keep your party sweets utensil-free too? The ice cream cone is the quintessential hand-held frozen treat, but that involves scooping to order. Here are five cool desserts that you can make ahead, then freeze and forget. Just grab ‘em straight from the freezer for the finale of your 4th of July bash or any weekend gathering. Read more
by Foodlets in Family, Recipes, June 24th, 2015
Though chicken might rule the weeknight dinner menu, there’s no reason why steak can’t step up to the plate. Just like its poultry counterpart, steak is the perfect blank canvas for decadent sauces, zesty salsas and crisp beds of lettuce. In the following recipes, your favorite chefs have you covered, from weeknight-friendly steak dinners to open-faced steak sandwiches and tacos. Keep browsing below for more steak recipes that will keep you going (and grilling) all summer long, then check out a step-by-step grilling guide to cooking the best beef.
by Heather Ramsdell in Family, Recipes, June 23rd, 2015
One of my favorite summer dinners comes together in about five minutes. (Coincidence?) Pulling ingredients from the pantry, fridge and freezer, then loading them onto the cutting board is equal parts handy (chop those peppers right here, slice the cheese too) and festive — like a cheese tray with extensions. Set the whole thing in the middle of the table and let everyone dish up exactly what they like.
Mix and Match Any Combination:
Salami, cooked shrimp, leftover roast chicken, turkey or ham deli meat rolled up like a cigar, prosciutto
A Little Something Salty (Served in a Bowl)
Olives, peanuts, pickles (dill or sweet), pistachios
by Christie Bok in Recipes, June 22nd, 2015
I taught my daughter’s third-grade class how to make good guacamole. It was my second time working with classroom 3B, this time not in the art room but on a diminutive desk in the classroom itself. On this knee-high rectangle of beechwood-colored Formica with a scooped out slot for a pencil at the top, I was able to use skills gained long ago interning at a doll-size garde manger station, elbows pinned to my sides.
When kids came into their classroom, they found tortillas, knives and avocado halves on their tables, and the other ingredients were ready on mine. It smelled like onions and cilantro. Passing teachers poked their heads in to see why. I worked fast to outpace the kids’ hunger, questions and strong desire to get avocado goo on their sleeves. Eventually I guided my 19 cooks to a high-five-inducing guacamole (with a side of chips).
First I told them the safe and polite way to handle their plastic knives (by the handle, always cutting away from your body, the other hand’s fingers curled under, etc.). Then we cut up tortillas to make chips. They are studying fractions, so there was a lot of debate. Some tables chose eighths for more chips, some went with sixths for bigger chips, and others chose straight strips for the sake of innovation. We tossed them in a bowl with oil and salt, layered them on sheet pans and popped them into the oven down the hall in the art room. Then we moved on to the main attraction.
by Jessica Remitz in Recipes, June 21st, 2015
Grills don’t need to be reserved just for burgers and hot dogs this summer. Give ingredients like fruit and veggies a quick char, and you’ll find that salads and side dishes get a delicious bonus in texture and flavor. In Giada De Laurentiis’ Artichoke and Tomato Panzanella (pictured above), she grills up bread and artichokes — hearty ingredients that will make a meatless salad satisfying — as the stars of her Italian dish.
Perhaps the best part about this salad is that it’s ready to eat in just 16 minutes. Take Giada’s lead and use whole-wheat bread or any day-old variety that you have on hand. The “staleness” will actually give the salad a nice additional crunch. First, drizzle the cubed bread and frozen artichokes with olive oil and grill until golden brown. Giada adds tomatoes, black olives and basil for extra freshness and a beautiful contrast in color. The final layer: a simple vinaigrette. Whisk together extra virgin olive oil with white wine vinegar and then toss with the salad mixture until combined.
Nothing says summer like biting into a ripe, juicy slice of watermelon, particularly when it’s fresh off the rind. Though the purists may say there’s no better way to eat watermelon, we’d argue that it’s time to get your fill of this in-season fruit by incorporating it into all of your meals. Consider this your personal watermelon bucket list: six recipes for anytime of day.