A dry rub is the fast solution to flavoring virtually everything you cook — from seafood, to steak, to chicken, to veggies and tofu. Even ten minutes of letting a rub settle into a piece of fish before it’s grilled can take it into a new realm. And the spice rub doubles as a seasoning blend for anything else you’re cooking. Add it to salad dressings, soups, dips, sautés — you get the idea.
My kids cannot resist these tender, juicy Asian-inspired chicken skewers. The combination of ginger, cardamom, and curry, sweetened by brown sugar, is sweet, savory, and bold! Serve them with a side of peanut coconut sauce and your taste buds will thank you.
If there were ever a recipe that represented the whole Adam Perry Lang Playbook, this is it: active and aggressive with scruffing, mucho basting, tempering, the Maillard reaction, board dressing. I split the bones apart a bit to create more surface area for the heat to penetrate. Then I pound the meat. It has a similar effect to pounding a veal cutlet or a chicken breast, except in this case my goal is not to flatten a rib roast to a 2 1/2-inch scaloppine. My intention in pounding is to compress the meat, adding density and creating more surface area for the crust to develop and incorporate flavor. When I demonstrated this technique to the guys in my butcher shop, they thought I was crazy -- that is, until they shared one with me.
Blurring the lines between ice cream and mousse, simplicity and finesse, nostalgia and novelty, this is the kind of dessert that’s hard to categorize but easy to love.
Inspired by an old 19th-century American recipe, these golden peaches or nectarines are stained crimson by port wine and served in an intense vanilla cream, drizzled with their ruby cooking syrup. Make two to three days ahead and keep chilled. Assemble at the picnic site.
Ingredients
Maybe it's taking things for granted, but Alexander the Great would have liked these olives. The seasonings are straight from his place and time - Greece at about 320 BC. Besides being classic finger food, these are a good foil for the cheese and tomatoes, coarse bread and cool wine. Since the olives keep about two weeks in a refrigerator and leftovers will be welcome, it is a generous recipe.
This is Lynne’s favorite baked bean recipe. They’re unlike any baked beans we know. Sticky, sweet-tart and smoky, the beans are nearly candied as they bake with bacon, brown sugar, garlic and vinegar. A spoonful served alongside a Farmers’ Market Salad makes the perfect summer lunch.
This healthy salad belongs in every summer refrigerator. It’s just right for a light lunch or as a side with summer’s grilled fare. In hot weather, don’t hesitate to open cans of organic beans rather than heating up your kitchen.
You won't need sterilized jars or much time for these pickles.