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apricot praline semifreddo with grappa-poached apricots

Almond Praline Semifreddo with Grappa-Poached Apricots

Apricots and almonds have an affinity for each other, as you’ll discover in this marriage of the stone fruit and a cool semifreddo dotted with crushed almond praline. This semifreddo (Italian for “half-cold”) is like a softly set ice cream that doesn’t require churning. Grappa lends the poached fruit character and depth.

Photograph by Mikkel Vang

buffalo grilled shrimp

Buffalo Grilled Shrimp with Blue Cheese Dip and Celery

Hot-wing aficionados will flip for these grilled shrimp, seasoned with bottled hot sauce and melted butter. Crunchy celery and homemade blue cheese dip are deliciously de rigueur accompaniments.

Photograph by John Kernick

garlic herb bread twists

Garlic Herb Bread Twists

These substantial bread twists are loaded with fresh rosemary and thyme, generously brushed with garlic oil, and, after they come out of the oven, rolled in a mixture of Parmigiano-Reggiano and parsley. Don’t be at all surprised if they steal the show.

Photograph by John Kernick

fresh corn pancakes

Fresh Corn Pancakes

Ready your griddle. These pancakes capture the golden sweetness of corn cut from the cob. Drizzle warm maple syrup on them for breakfast or serve them as a side dish with salsa and sour cream.

Photograph by Romulo Yanes

sticky balsamic ribs

Sticky Balsamic Ribs

“These ribs just might be the best thing I’ve ever come up with,” said food editor Ian Knauer proudly. It’s no idle boast. Their success lies in a straightforward three-part process. Long marinating in a sweet, garlicky rub ensures the ribs soak up loads of flavor. Next, a leisurely roast in the oven makes them fall-off-the-bone tender. Finally, a mop of balsamic-brown-sugar glaze and a few minutes on the grill gives the ribs a whiff of smokiness and caramelizes their edges.

Photograph by Quentin Bacon

blueberry streusel cake

Blueberry Streusel Cake

We doubt you’ll have any leftovers from this homey blueberry cake crowned by a buttery, brown-sugar-sweetened streusel topping, but if you do, it will make a fabulous companion to your morning coffee.

Photograph by John Kernick

bacon club sandwiches

Bacon, Egg, and Tomato Club Sandwiches

In recent years, panini-type grilled sandwiches have taken center stage, but there is nothing like a freshly made club sandwich. The triple-decker here amplifies the classic flavors of a BLT with sliced hard-boiled eggs, chive mayo, and a jumble of herbs.

Photograph by John Kernick

panfried tofu

Panfried Tofu with Romano-Bean and Herb Salad

Tofu is frequently paired with Asian flavors, but here it is a delicate canvas for a robust, creamy French-inspired dressing that also gussies up the seasonal side salad. Dipping the tofu in egg before it hits the skillet seals its custardy texture inside a lovely golden crust.

Photograph by Romulo Yanes

corn-and-tomato scramble

Corn-and-Tomato Scramble

Summer corn and vine-ripened tomatoes are already close to perfection, and they taste best when prepared simply. Here, the corn is sautéed with scallions in butter, the tomatoes are lightly dressed with oil and cider vinegar, and then the two components are tossed together so that their flavors and juices mix into something new.

Photograph by Quentin Bacon

lobster rolls with lemon vinaigrette and garlic butter

Lobster Rolls with Lemon Vinaigrette and Garlic Butter

Not in the mood for bread? No problem. This no-mayo lobster mixture would also make an ideal centerpiece in a summer salad.

Photograph by John Kernick

keywords
summer
pancakes
beef
vegetarian
seafood
poultry
potatoes
dessert
fruit
corn
eggs
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