Sometimes you need a break from all that lush summer fruit with a sweet that reminds you of what good chocolate and summer cream can do for each other. The bite of strong, dark roast coffee teases out chocolate’s appealingly bitter edge, so things don’t go too far over the top. This desert comes together easily and holds in the fridge for several days.
These generous wedges of red onion marinate in wine, olive oil and herbs, then turn crusty on the grill. Outstanding as a side dish, they could also be a meal unto themselves. We always make enough for leftovers because the onions make such a good lunch the next day with bread and cheese.
Those addictive Southeast Asian noodle salads usually star Asia’s crisp, sweet/tart green papaya or mango. So why not use our own summer peaches or nectarines? When they’re firm and slightly underripe but still fragrant, they’re ideal for salads like this.
Think of this salad as you would a chutney. It was designed to pair with the Weeknight Kofta with Allspice and Almonds, but would be just as delicious with the Golden Rice Salad, Smoky Salmon Steaks, Indian Grilled Vegetables or just slathered on a piece of rustic grilled bread.
You think tomatoes do a lot for a salad? Wait until you taste what cantaloupe or other melons can achieve. Why we don’t use them this way all the time is a mystery.
Straight from 19th-century American cookbooks, these big chunks of ripe beefsteak and green tomatoes (use more red ones in a pinch) get bathed in a warm, garlicky, sweet-sour dressing.
It’s no surprise that the richness of salmon takes beautifully to the flavor of wood smoke. But what is a surprise is that you don’t need hours of smoking to bring out those great tastes. In this recipe, we speed up the smoking process by rubbing the fish with Spanish smoked paprika, and then slowly roasting the fish over wood chips. The salmon comes off the grill beautifully burnished and tinged with the scent of wood smoke. Try the fish with our bright green Somalian Bizbaz Sauce.
This is a summer essential: sticky, crispy barbecued chicken that comes together in less than 20 minutes. An ideal lazy-man’s recipe, here’s a technique that puts to rest once and for all the ornery side of grilling cutup chicken: one piece is raw at the center while another piece is turning to cinders. Instead, oven-roast the chicken ahead, so when it hits the grill all it needs is warming and anointing with a good BBQ sauce. While any will do, we recommend you give our Sweet-Tart BBQ Sauce a try. It is well worth the additional effort. Serve this chicken with Tijuana Cole Slaw and a pile of napkins.
Here’s our new summer burger, packed with a ton of flavor and so juicy you could skip the ketchup.
The crusty char of grilled beef dressed with a mince of bright fresh herbs and a little good-tasting olive oil is a natural for summer. Even if those herbs aren’t growing on your windowsill or in the yard, they’re selling for next to nothing at a farmers’ market. This is a simplified version of Italy’s gremolata (there, it’s made with a mince of lemon peel, herbs, and garlic). Since summer eating is all about simplicity, use whatever combination of herbs you have around, and add a squeeze of fresh lemon to heighten flavors even more.