Go Back
Print this page
baked chicken meatballs with peperonata

Baked Chicken Meatballs with Peperonata

Here’s an excellent reason to make a beeline for the ground-chicken section of the meat department: moist, flavorful meatballs speckled with pancetta and glazed with tomato paste. These are wonderful made with white or dark meat.

Photograph by Romulo Yanes

strawberry ice cream

Perfect No-Cook Strawberry Ice Cream

And how. Cooked eggy custards have their place in the ice cream firmament, but in this instance there is nothing that stands in the way of the juicy, ripe immediacy of a much-loved summer fruit.

Photograph by Romulo Yanes

lemon ice cream sandwiches with blueberry swirl

Lemon Ice Cream Sandwiches with Blueberry Swirl

Everyone’s free to be a kid again with one of these wickedly good frozen treats in hand. Chewy blondie cookies bookend a thick layer of lemony ice cream (store-bought vanilla bumped up with lemon juice and zest) ribboned with a speedy blueberry compote.

Photograph by Roland Bello

roasted red pepper and walnut spread

Roasted Red Pepper and Walnut Spread

A take on muhammara, a Turkish and Syrian red pepper spread thickened with bread crumbs and walnuts, this sunset-hued condiment comes together in minutes and does double duty as an accompaniment to the kebabs.

Photograph by Roland Bello

cumin-scented beef kebabs

Cumin-Scented Beef Kebabs

Tender, inexpensive sirloin flap steak—another name for the “tails” of porterhouses and T-bones—is ideal for kebabs. It’s well marbled (the fat adds flavor on the grill), and its long, narrow shape makes it easy to cut into cubes. Robust and beefy on its own, flap steak tastes even better after being marinated in a paste of olive oil, cumin, coriander, and fresh oregano.

Photograph by Roland Bello

plum kuchen

Plum Kuchen

This kuchen would be terrific made with all types of stone fruit, so feel free to substitute any of your summertime favorites for the plums.

Photograph by Romulo Yanes

cedar plank salmon

Cedar-Plank Salmon

Where this recipe calls for lemon zest and rosemary, the native Coast Salish Indians on Vancouver Island would use grand-fir needles. Either way, the salmon takes on a light, smoky woodiness from grilling on a cedar plank, for a lovely pairing of earth and ocean.

Photograph by Romulo Yanes

vodka-spiked cherry tomatoes with pepper salt

Vodka-Spiked Cherry Tomatoes with Pepper Salt

These tender, potent little orbs make a splendid Bloody Mary-esque addition to a beach-blanket picnic or a fancy cocktail party, and they tend to disappear in no time flat. Blanching them makes quick work of slipping off their skins.

Photograph by Romulo Yanes

pork chops saltimbocca with sauteed spinach

Pork Chops Saltimbocca with Sautéed Spinach

Any excuse to cook a pork chop is a good excuse, and here is one of Italian origin: You get to stuff it with prosciutto, not to mention buttery Fontina and aromatic sage.

Photograph by Romulo Yanes

tomato and corn pie

Tomato and Corn Pie

What’s integral here is a very thin biscuit crust instead of one made of pastry dough. The inspiration is twofold: the tomato pie brought to us in August 1992 by the late novelist and food writer Laurie Colwin and James Beard’s recipe for a quiche-like tomato cheese pie, which appeared in his American Cookery (1972). It’s fun to imagine inviting the pair of them for lunch and serving this, along with a crunchy green salad and a big, beautiful glass pitcher of iced tea.

Photograph by Romulo Yanes

keywords
summer
beef
vegetarian
seafood
poultry
ice cream
dessert
fruit
corn
eggs
Subscribe to Gourmet