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apple pie with cheddar crust

Apple Pie with Cheddar Crust

A crumbly slab of Cheddar is a centuries-old accompaniment to a slice of apple pie; it imparts character in a way that a scoop of ice cream can’t hope to match. Adding grated cheese to the crust tweaks the tradition, thus bringing an iconic dessert full circle.

Photograph by Romulo Yanes

caramelized chipotle chicken

Caramelized Chipotle Chicken

When lacquered with a rich, complex sauce and roasted, chicken becomes a delicious crowd-pleaser. There’s enough chipotle here to make your lips hum, but not so much as to overshadow the balancing act created by the other ingredients—toasty garlic, onions, and ketchup, plus a kiss of brown sugar and cinnamon.

Photograph by John Kernick

lebanese lamb chops

Lebanese Lamb Chops with Lemony Lettuce

No, it’s not the title of a lost Dr. Seuss opus, but a perfectly grown-up dish in which the richness of grilled spice-rubbed lamb chops is cut by lemon (both zest and flesh). Chances are you’ll want to eat it anywhere.

Photograph by Romulo Yanes

tomato and tomatillo gazpacho

Tomato and Tomatillo Gazpacho

Celebrate the last of the hot weather with a spirited, chunky gazpacho in the Mexican mode. Tomatoes give the soup their characteristic rich, rounded flavor, and tomatillos—an Aztec and Mayan staple—lend fruity tartness and great body.

Photograph by John Kernick

nectarine golden cake

Nectarine Golden Cake

The nectarine, a subspecies of peach, generally has a sharper, more intense taste. The homey yellow cake here is studded with wedges of them, their summery, sunshiny essence set off by a trace of nutmeg. It’s buttery and flavorful yet not too rich; a sprinkle of sugar on top gives it just enough crustiness to hold up a dollop of softly whipped cream, but it’s delicious stark naked as well.

Photograph by Romulo Yanes

cheesy creamed corn with cilantro

Cheesy Creamed Corn with Cilantro

Heaps of leafy cilantro and the crumbly Mexican white cheese known as queso fresco update a classic side dish. Cornstarch thickens the cream quickly and imparts a velvety gloss.

Photograph by John Kernick

pear butterscotch pie

Pear Butterscotch Pie

When thoughts turn to pie, why not pear? Bartletts, which are usually eaten out of hand, are also excellent baked. Brown sugar provides the butterscotch.

Photograph by Romulo Yanes

mini provolone popovers

Mini Provolone Popovers

The parmesan here is the catalyst that makes the cheesy flavors jump out of the airy centers. These popovers are best when baked at the last minute, but you can make the batter ahead.

Photograph by Roland Bello

concord grape sorbet

Concord Grape Sorbet

Although uva means “grape” in Italian, Concords are native to North America. A velvety sorbet brings out their inky, foxy intensity. It will, in fact, swing you right into autumn.

Photograph by John Kernick

peppercorn roasted pork

Peppercorn Roasted Pork with Vermouth Pan Sauce

Infusing pork butt with pink peppercorns and garlic enhances its superb flavor. The vermouth in the pan sauce has a masterful synchronicity with the juniper-like aroma of pink peppercorns and gives you enormous complexity from just one ingredient.

Photograph by Roland Bello

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pork
vegetarian
poultry
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dessert
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