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honey biscuits

Honey “Tree Bark” Biscuits

The trees of Hansel and Gretel’s forest surely had bark like this, sparkling with sugar crystals and tasting of sylvan honey. Though the biscuits pair wonderfully with blueberries in gin syrup, they also make an excellent accompaniment to a cheese course—particularly with a nice triple-crème.

Photograph by Roland Bello

Deviled Chicken Drumsticks

Deviled Chicken Drumsticks

Though they’re quite irresistible right out of the oven, these moist and juicy drumsticks (with a slight kick) are perfect picnic food, since they’re also terrific cold or at room temperature.

Photograph by Roland Bello

Cheesecake with Minted Blackberries

Cheesecake with Minted Blackberries

A very creamy classic cheesecake takes a summery turn with August’s glorious blackberries heightened with fresh mint.

Photograph by John Kernick

Bread Pudding with Corn

Bread Pudding with Corn

In a pinch you can make this comforting supper or brunch dish with frozen corn, but fresh is, of course, far tastier. This pudding can be set up hours in advance of baking. Serve it with a romaine salad. (Registration required)

Photograph by Romulo Yanes

Farmland Vegetable Pie

Farmland Vegetable Pie

With all the amazing fresh produce available at this time of year, we always find ourselves facing the same dilemma: Which delicious, sun-warmed vegetable shall we choose tonight? But when food editor Ian Knauer threw the whole farm stand into a cornmeal crust, it took us only one bite to realize that he had solved the problem once and for all.

Photograph by Romulo Yanes

Miso Sesame Grilled Blade Steaks

Miso Sesame Grilled Blade Steaks

The Japanese flavors at work here are a great way to add stylishness and exoticism to an inexpensive cut. And the whole thing really sings when you pair it with the Napa cabbage slaw.

Photograph by Romulo Yanes

Mixed Berry and Cassis Sundaes

Mixed Berry and Cassis Sundaes

This quick frozen treat has everything you could want in a summer dessert: ice cream and sorbet, plus whipped cream, a heap of berries, and a little hit of black-currant liqueur.

Photograph by Romulo Yanes

Jalapeno Poppers

Jalapeño Poppers

Try to eat just one. A haute version of the favorite bar food, these bites resemble miniature chiles rellenos. A double layer of bread crumbs is the key to their miraculously crisp exterior.

Photograph by Romulo Yanes

Indian Shrimp Curry

Indian Shrimp Curry

You can tell this recipe hails from a tropical environment because of the way the first bite of chiles causes a light sweat to break out on your brow. Then a breeze blows by, and—ahh—you’re instantly cooled off and refreshed, able to fully enjoy the sweetness of plump shrimp and an evolving harmony of spices.

Photograph by Romulo Yanes

Grilled Watermelon and Tomato Salad

Grilled Watermelon and Tomato Salad

“We usually think of tomatoes as vegetables,” says chef Dan Barber, “but this is really a fruit salad of sorts.” An unexpected char on watermelon and the tang of yogurt take the salad in a savory direction. At Stone Barns, Barber typically crowns his with a yogurt foam; here, adapted for the home cook, it’s a yogurt dressing.

Photograph by John Kernick

keywords
grilling
summer
dessert
beef
poultry
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