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Porterhouse Steak with Pan-Seared Cherry Tomatoes

Porterhouse Steak with Pan-Seared Cherry Tomatoes

Delivering a lot of summer glamour for very little work, this gorgeous dish balances the baritone flavor and fat of the steak with the tomatoes’ coloratura acidity. Take care not to overcook the tomatoes—they should be in the hot pan just long enough to release some of their juices, which create a natural sauce for the steak.

Photograph by Romulo Yanes

Cornflake Fried Chicken

Cornflake Fried Chicken

Like the best cutlet you can imagine, with a crisp crust and the added hint of sweetness from the cornflakes, this chicken is quintessentially American.

Photograph by Romulo Yanes

Crisp Rosemary Flatbread

Crisp Rosemary Flatbread

Think of it as a cracker version of rosemary-flecked flatbread. But these are the easiest crackers you’ll ever make: Rather than cutting the dough into small pieces, you bake three large pieces, then break them into smaller ones to serve. The jagged edges invite nibbling.

Photograph by Mikkel Vang

Marinated Eggplant with Capers and Mint

Marinated Eggplant with Capers and Mint

Sliced thin and broiled, eggplant retains a slight chewiness but still melts in the mouth; a caper and mint vinaigrette brightens everything.

Photograph by Mikkel Vang

Grilled Herbed Poussins

Grilled Herbed Poussins

An herb paste smeared onto these birds adds a concentrated taste of summer; this works nicely with the poussins, since they’re small enough to cook through before the herbs can threaten to burn.

Photograph by Mikkel Vang

Fried Mozzarella with Arugula and Prosciutto

Fried Mozzarella with Arugula and Prosciutto

Who says main dishes have to be conventional? Here, prosciutto moves aside to put the cheese front and center, and an array of antipasto staples frame the crisp, gooey fried mozzarella. An aromatic anchovy vinaigrette ties it all together.

Photograph by Romulo Yanes

Chicken Tostadas

Chicken Tostadas

Once a way to make use of stale tortillas (by toasting and/or frying them), tostadas are so good that it wasn’t long before people simply started using fresh tortillas. After biting into these layers of flavor—crunchy, creamy, luscious—you’ll see why.

Photograph by Romulo Yanes

Chocolate Dulce de Leche Bars

Chocolate Dulce de Leche Bars

Fudgy cookies go Latin with an infusion of dulce de leche, a sweet milk caramel also known as cajeta and arequipe. These cool treats are happily portable on their crisp shortbread crusts.

Photograph by Quentin Bacon

The Green Lantern

The Green Lantern

Once you make parsley a featured player in this refreshing drink, you’ll never want to relegate it to the peripheral role of garnish again.

Photograph by Romulo Yanes

keywords
grilling
summer
herbs
beef
poultry
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