Rhubarb Tart with Orange Glaze

photo by Romulo Yanes

yield
Makes 8 servings

active time
20 min

total time
50 min

Thanks to frozen puff pastry, you can put a stunning dessert on the table in no time. A sweet citrus glaze offsets the rhubarb's tartness, as does a scoop of ice cream.

Preheat oven to 400°F with rack in middle.

Stir together orange juice, lime juice, and sugar in a bowl. Add rhubarb and let stand, stirring occasionally, 10 minutes.

Meanwhile, cut pastry in half lengthwise, then roll out each piece into an 11-by 7-inch rectangle on a lightly floured surface with a floured rolling pin. Arrange pastry rectangles side by side on an ungreased large baking sheet.

Make a 1/2-inch border around each pastry rectangle by lightly scoring a line parallel to each edge (do not cut all the way through). Prick pastry inside border all over with a fork.

Strain rhubarb mixture through a sieve set over a bowl, reserving liquid. Top 1 pastry rectangle (within border) with half of rhubarb, overlapping slices slightly. Repeat with remaining pastry and rhubarb.

Bake until pastry is puffed and golden (underside of pastry should also be golden), about 30 minutes.

Meanwhile, boil reserved rhubarb liquid in a small saucepan, skimming foam if necessary, until reduced to about 1/4 cup, 15 to 18 minutes.

Transfer tarts to a rack. Brush rhubarb and pastry with glaze and sprinkle with zest.

View the original article here

Grilled Lamb Kebabs With Turkish Flavors

photo by Ed Anderson

yield
Serves 4

Serve these skewers with grilled pita and yogurt mixed with a little Maras pepper, olive oil, and chopped mint.

Build a two-level fire in your grill by putting all the coals on one side. When the flames have died down and the coals are medium-hot (you can comfortably hold your hand 6" above the grill for 3-4 seconds), you're ready to cook.

Trim the lamb of most of the fat and cut into 32 more or less equal chunks. Combine in a bowl with 1/4 cup olive oil and salt and pepper to taste; toss well to coat.

Thread the lamb chunks onto skewers (8 or so per skewer) and place directly over the coals. Cook, turning, until done to your liking, about 8 minutes total for medium-rare.

When the lamb is done, slide the chunks off the skewers into a large bowl, then add apricots, Maras pepper, garlic, mint, remaining 1/4 cup olive oil, and more salt and pepper to taste and toss vigorously. Serve warm.

View the original article here

Tortilla-Crusted Tilapia

photo by Lisa Fain

yield
Serves 4

An homage to the breaded and baked fish at Luby's cafeteria in Texas, this tilapia goes Tex-Mex with a salty corn-chip crust.

Preheat oven to 400°. Lightly grease a baking sheet or line with parchment paper.

Sprinkle lime juice on both sides of fish, then season both sides with salt and pepper. Stir together tortilla chips and cayenne on a plate. Beat egg in a bowl. Dip each fillet in egg, then roll in chips. Place each coated fillet on prepared baking sheet.

Bake for 15-17 minutes, or until fish flakes.

While fish is baking, make tartar sauce: Mix together mayonnaise, jalapeño, garlic, cilantro, and lime juice. Season to taste with salt. Serve with cooked fish.

View the original article here

Roast Salmon and Broccoli with Chile-Caper Vinaigrette

photo by Hirsheimer & Hamilton

yield
Makes 4 servings

active time
40 minutes

total time
45 minutes

Giving the broccoli a head start on the salmon in this one-pan dish lets it get nicely browned, coaxing out its natural sweetness.

Preheat oven to 400°F. Toss broccoli and 2 tablespoons oil on a large rimmed baking sheet; season with salt and pepper. Roast broccoli, tossing occasionally, until crisp-tender, 12–15 minutes.

Rub salmon with 1 tablespoon oil; season with salt and pepper. Push broccoli to edges of baking sheet and place salmon in the center. Roast until salmon is opaque throughout and broccoli is tender, 10–15 minutes.

Meanwhile, combine jalapeño, vinegar, and a pinch of salt in small bowl and let sit until jalapeño is slightly softened, about 10 minutes. Mix in capers and remaining 1 tablespoon oil; season with salt and pepper.

Serve salmon and broccoli drizzled with chile-caper vinaigrette.

Per serving: 410 calories, 25 g fat, 5 g fiber

Nutritional analysis provided by Bon Appétit

View the original article here

Summer Squash and Red Quinoa Salad with Walnuts

photo by Romulo Yanes

yield
Makes 4 to 6 servings

active time
20 minutes

total time
35 minutes

For this pretty side or meatless main salad, use medium and small squash for the best flavor. Quinoa and walnuts (or a grain and nut of your choosing) add heft.

Bring quinoa and 4 cups water to a boil in a medium saucepan. Season with salt, cover, reduce heat to medium-low, and simmer until quinoa is tender but not mushy, 12?15 minutes. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Uncover; fluff with a fork and let cool.

Cut squash into 1/8"-thick slices, some lengthwise and some crosswise. Transfer to a large bowl, season with 2 teaspoons salt, and toss to coat. Let sit until slightly wilted, about 15 minutes. Rinse under cold water and drain well. Pat dry with paper towels.

Whisk grated Parmesan, zest, juice, and vinegar in a medium bowl. Gradually whisk in oil. Season dressing with salt and pepper.

Combine squash, quinoa, parsley, walnuts, and basil in a large bowl. Pour dressing over; toss to coat. Garnish with shaved Parmesan.

Per serving: 350 calories, 29 g fat, 3 g fiber

Nutritional analysis provided by Bon Appétit

View the original article here

Strawberry-Basil Shortcakes

photo by Peden and Munk Taylor and Jen

yield
Makes 8 servings

We love the combination of gently cooked and raw strawberries in this not-too-sweet version of the classic dessert.

Shortcakes:
Preheat oven to 400°. Whisk sugar, baking powder, salt, and 2 cups flour in a large bowl. Using your fingers or a pastry cutter, work in butter until the texture of coarse meal with a few pea-size pieces of butter remaining. Add cream and mix until dough just comes together (it will be sticky).

Turn out dough onto a lightly floured surface and pat into a 12x4" rectangle about 3/4" thick. Cut out rounds with a 2 1/2" biscuit cutter, re-rolling scraps as needed to make 8 rounds. Whisk egg with 1 tablespoon water in a small bowl. Transfer rounds to a parchmentlined baking sheet and brush tops with egg wash. Bake until tops are golden brown and shortcakes are cooked through, 15–20 minutes.

DO AHEAD: Shortcakes can be made 2 days ahead. Store tightly wrapped at room temperature.

Berries and Assembly:
Coarsely chop 2 cups strawberries (use any bruised or less perfect ones) and cook with 2 tablespoons sugar in a medium saucepan over medium heat, stirring occasionally, until berries are softened and mixture is slightly thickened, about 5 minutes. Let berry compote cool.

Meanwhile, toss basil, 1 tablespoon sugar, and remaining 1 cup strawberries in a medium bowl and let sit until fruit begins to release juices, 10–15 minutes. Discard basil.

Using an electric mixer, beat cream, crème fraîche, and remaining 1 tablespoon sugar to soft peaks, about 4 minutes.

Split shortcakes and fill with berry compote, whipped cream mixture, and macerated strawberries.

View the original article here

Flank Steak Salad with Chimichurri Dressing

photo by Elinor Carucci

yield
Makes 6 servings

active time
15 minutes

The famous Argentine herb sauce is thinned out with a little more olive oil and vinegar to make a bright herbal dressing for the salad. Instead of a big rib eye, this recipe calls for flank steak, a thin cut that's ideal when you're pressed for time.

Prepare barbecue (medium-high heat). Combine parsley (with stems), oregano, and garlic in processor; blend 10 seconds. Add 1/2 cup oil, vinegar, and hot pepper sauce; blend until almost smooth. Season dressing to taste with salt and pepper.

Brush grill rack with oil. Sprinkle steak on both sides with salt and pepper. Grill steak to desired doneness, about 5 minutes per side for medium-rare. Transfer steak to work surface; let rest 5 minutes.

Meanwhile, toss greens in large bowl with some dressing. Transfer to large platter. Sprinkle mozzarella over.

Thinly slice steak across grain on slight diagonal. Arrange steak atop greens. Drizzle with remaining dressing.

* Available in the cheese section of many supermarkets and at specialty foods stores and Italian markets.

View the original article here

Pasta with Grilled Sausage, Peppers and Eggplant

photo by Tara Donne

yield
Makes 4 servings

active time
35 MIN

total time
35 MIN

This dish turns the satisfying Italian American sandwich filling–sausage and peppers–into a hearty pasta dish.

Light a grill and preheat for at least 10 minutes or preheat a grill pan. Arrange the grill so half cooks over high heat and the other half can cook over moderately low heat. Meanwhile, soak 1 small bamboo skewer for 10 minutes.

Prick the sausage links in a few places with a fork. Brush the peppers and eggplant slices all over with olive oil and season with salt and pepper.

Oil the grill grates, then grill the sausage over moderate heat, turning frequently, until browned and cooked through, about 15 minutes. Transfer to a cutting board and let cool slightly.

Meanwhile, grill the peppers over high heat, turning occasionally, until blackened all over, 10 to 15 minutes. Transfer to a bowl, cover with plastic wrap and let cool slightly.

Grill the eggplant over high heat until dark brown grill marks form, about 4 minutes. Flip and grilled until charred and the eggplant is tender, 3 to 4 minutes longer. Transfer to the cutting board.

Slice the sausages about 1/3 inch thick and transfer to a large serving bowl. Dice the eggplant and add it to the sausage. Peel the peppers, then discard the stems and seeds; slice into bite-sized strips and add it to the sausage and peppers.

Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Reserve 1/2 cup of the cooking water and drain. Add the pasta and the 2 tablespoons olive oil to the bowl and toss. Add the 1 ounce of cheese and toss again, adding pasta water, little by little, if you need to loosen the pasta sauce. Season with salt and pepper, add the basil and transfer to bowls. Serve the pasta, passing more cheese at the table.

View the original article here

French Toast BLT with Roasted Garlic Vinaigrette

photo by Tom Watson

yield
Serves 6

This combination of two all-time favorites is based on our New Orleans—style egg-soaked-and-fried pain perdu, or "lost bread," a traditional method used to reclaim bread that was growing stale. I use fresh challah—thickly sliced or it will fall apart during the soak—because it has a rich sweetness but airy texture from being kneaded. The long soak creates a custard that cooks into the bread so it puffs up in the oven after getting a crisp crust in the frying pan. That's your base, topped with the saltiness and smokiness of bacon with a good cure, ripe tomato, and peppery arugula.

Preheat the oven to 350°F. Place the bacon on a rimmed baking sheet and bake until crisp, 10 to 15 minutes. Leave the oven on.

Combine the heavy cream and eggs in a bowl and whisk to thoroughly blend. Season the mixture with salt and pepper to taste. Soak the bread in the mixture for 15 minutes, then turn the slices over and soak for an additional 10 to 15 minutes.

Place a nonstick skillet over medium heat. Add the canola oil. Once the oil is hot (it will shimmer slightly), fry the challah slices on each side until golden brown, working in batches. Transfer the challah to a baking sheet and place in the oven. Bake until the custard is cooked through, 6 to 8 minutes; the bread should soufflé, or puff up. Remove from the oven, cover each slice with grated cheese, and return the pan to the oven to melt the cheese. Once the cheese is melted, about 4 minutes, remove from the oven. Put 2 slices bacon and 2 slices tomato on each slice of challah and drizzle with some of the vinaigrette. Toss the arugula with the remaining dressing (or enough to coat) and place atop each piece. Serve warm.

View the original article here

Coffee-Cardamom Ice Cream with Figs

photo by Levi Brown

yield
Makes 6 servings

Spicy-sweet cardamom is a perfect complement to bitter coffee, and baked phyllo pieces add carby crunch without an overload of calories.

In a bowl, beat cream until doubled in size; set aside. In another bowl, dissolve espresso powder in 1 teaspoon warm water. Gently fold together whipped cream, dissolved espresso, condensed milk, yogurt and cardamom until incorporated. Cover with plastic wrap and freeze until solid, 6 hours. Heat oven to 350°F. Coat a baking sheet with cooking spray. Place phyllo on baking sheet and coat with cooking spray; fold in half and coat with cooking spray again. Bake until brown and crisp, 7 to 8 minutes. Let cool; shatter phyllo with your hands into small shards. Divide ice cream, phyllo pieces and figs among 6 bowls.

Per serving: 502 calories, 13 g fat, 8 g saturated fat, 94 g carbohydrate, 4 g fiber, 9 g protein

Nutritional analysis provided by Self

View the original article here

Cold Sesame Noodles with Summer Vegetables

yield
Makes 4 to 6 servings

active time
30 minutes

total time
30 minutes

We like vegetarian mains in summer; for a heartier dish, add shredded rotisserie chicken or sliced grilled steak.

View the original article here

Fish Fillets with Tomatoes, Squash, and Basil

photo by Romulo Yanes

yield
Makes 4 servings

active time
20 minutes

total time
30 minutes

You can use any white flaky fish in this versatile—and quick—dish.

Place four 14x12" sheets of parchment paper, or heavy-duty foil if grilling, on a work surface. Divide squash among parchment sheets, arranging on one side of sheet in thin layers. Sprinkle shallots and sliced basil over, dividing equally. Scatter tomato halves around squash. Drizzle each packet with 1 tablespoons wine and 1/2 tablespoon oil (add 1/2 tablespoon water to each if grilling). Season with salt and pepper. Place a fish fillet atop each portion. Season with salt and pepper; drizzle 1/2 tablespoon oil over each.

Fold parchment over mixture and crimp edges tightly to form a sealed packet. DO AHEAD: Can be made 4 hours ahead. Chill. Let stand at room temperature for 15 minutes before continuing.

Preheat oven to 400°F. Place packets in a single layer on a large rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Bake or grill fish until just cooked through (a toothpick poked through the parchment will slide through fish easily), about 10 minutes. Carefully cut open packets (steam will escape). Garnish with basil leaves.

Per serving: 300 calories, 15 g fat, 2 g fiber

Nutritional analysis provided by Bon Appétit

View the original article here

Lobster Rolls with Lemon Vinaigrette and Garlic Butter

photo by Stephaniie Foley

yield
Makes 6 servings

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

Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .

Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat 8 minutes (for 1 1/4-pounds lobsters) to 9 minutes (for 1 1/2-pounds lobsters) from time they enter water. Transfer with tongs to an ice bath and let stand until completely cooled. Return water to a boil and cook and cool remaining 2 lobsters. Remove meat from claws, joints, and tails. Coarsely chop meat.

Whisk together lemon juice, oil, and 1/2 tsp salt in a large bowl. Whisk in scallions, celery, celery leaves, and parsley, then add lobster and gently toss. Season with salt.

Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.

Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute.

Fill buns with lobster.

Cooks' notes: •Lobsters can be cooked 1 day ahead. Remove meat from shells and chill.
•Buns can be grilled in a lightly oiled hot 2-burner grill pan over medium heat or toasted in a 350?F oven 5 to 7 minutes.

View the original article here

Grilled Iceberg Wedges with Buttermilk-Basil Dressing

photo by Charles Masters

yield
Makes 4 servings

Inspired by the classic steakhouse wedge, this salad gets a double hit of smokiness thanks to the bacon and grilled iceberg.

Light a grill and preheat for at least 10 minutes or preheat a grill pan. In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and crisp but still slightly chewy, about 5 minutes. (You could do this in a cast-iron skillet right over the grill).

In a medium bowl, whisk the buttermilk with the sour cream, vinegar and basil. Season with salt and pepper.

Brush the cut sides of the iceberg wedges with oil and season with salt. Grill over moderately high heat until the edges are browned and grill marks form, 1 to 2 minutes. Turn to brown the other cut side, 1 to 2 minutes longer.

Transfer the wedges to a platter and drizzle with half of the dressing. Sprinkle with the bacon and serve, passing the remaining dressing at the table.

View the original article here

Summer Vegetable Stir-Fry

photo by Zach DeSart

yield
Makes 4 servings

This recipe is a template, open to endless riffs depending on what vegetables you have on hand. No matter what seasonal produce you use, remember to keep an eye out for a mix of colors.

Combine 2 cups herbs, 1/4 cup scallions, ginger, and garlic in a mini-processor. Pulse to chop ingredients. Add 4 tablespoons oil, vinegar, and 1/4 cup water and process until a coarse purée forms. Transfer herb sauce to a bowl and stir in sesame seeds. Season to taste with salt and pepper. DO AHEAD: Herb sauce can be made 2 hours ahead. Cover and chill.

Heat 1 tablespoon oil in large heavy skillet over medium-high heat until oil just begins to smoke. Add remaining 1/4 cup scallions and wheat berries. Stir-fry until wheat berries are golden brown and slightly crunchy, about 3 minutes. Season with salt and pepper. Divide wheat berries among bowls.

Return skillet to medium-high heat and add remaining 2 tablespoons oil. Add vegetables, season with salt and pepper, and stir-fry until brightly colored and crisp-tender, about 4 minutes. Add remaining 1 cup herbs and toss to combine. Divide vegetables over wheat berries. Drizzle with herb sauce.

Per serving: 380 calories, 28 g fat, 4 g fiber

Nutritional analysis provided by Bon Appétit

View the original article here

Tomato Egg Cups

photo by by Marcus Nilsson

yield
Makes 4 servings

active time
10 minutes

total time
25 minutes

1. Preheat oven to 425°F.

2. Slice off and set aside the top third of each tomato. Scoop out the seeds.

3. Place the tomatoes in a glass or ceramic baking dish. Season with the salt and pepper.

4. Break an egg into each tomato.

5. Bake, with the sliced tops, for 10 minutes.

6. Top the tomatoes with the cheese and bake until the cheese is bubbly, 5 to 7 minutes more.

7. Let cool for 5 minutes. Serve with the tops and toast strips (also called "soldiers"-as your child might be delighted to know) for dipping.

View the original article here

Turkey Meatball Garlic Bread Heroes

photo by Lara Ferroni

yield
Makes 8 servings

active time
1 1/2 hours

total time
1 1/2 hours

One look at these meatball subs and you might be inclined to bypass an entire summer's worth of burgers and dogs. Heroes, hoagies, subs, grinders—regardless of what you call them, we guarantee this recipe will be an instant crowd favorite thanks to toasted garlic-butter buns piled high with tender meatballs and tangy tomato sauce. Although you may be tempted to head for the grill, opt for your oven broiler instead and avoid the need for skewers or special grill baskets.

Editor's Note: This recipe is part of Gourmet's Modern Menu for Summer Fair Favorites. Menu also includes Fried Onion Dippers with Balsamic Ketchup and Frozen Chocolate-Dipped Bananas with Peanut Brittle.

Make Tomato Sauce:
Purée tomatoes with their purée in a blender.

Heat oil in a large heavy pot over medium-high heat until it shimmers, then sauté onion until golden, 5 to 6 minutes. Add garlic and sauté 1 minute. Add tomato purée, sugar, and salt and simmer, uncovered, stirring occasionally, until thickened, 30 to 35 minutes.

Make Meatballs While Sauce Simmers:
Stir together bread crumbs and milk in a large bowl and let stand for 10 minutes.

Stir in eggs, cheese, garlic, parsley, oregano, and salt, then add turkey and blend with your hands until just combined well (do not overmix).

Form 1 1/2-tablespoon portions into meatballs and arrange on 2 well-oiled large, heavy, rimmed baking sheets.

Make Garlic Bread:
Stir together butter, oil, garlic, salt, cheese, parsley, and pepper in a bowl. Spread about 2 rounded teaspoons garlic butter onto both split sides of each bun. Arrange buns, buttered sides up, on a large baking sheet.

Broil Meatballs and Garlic Bread:
Preheat broiler.

Broil meatballs 3 to 4 inches from heat, turning over once, until golden and just cooked through (165°F on instant-read thermometer), 5 to 8 minutes.

Broil buns, buttered sides only, until golden, 30 seconds to 1 minute, watching closely (buns brown fast).

Assemble Heroes:
Spoon some sauce on each bun, then top with 4 meatballs (depending on size of buns), and drizzle with more sauce.

Cooks' Notes: •Tomato sauce can be made up to 2 days ahead and chilled in an airtight container. Reheat before using, thinning with water, if necessary, to desired consistency.
•Garlic butter can be made up to 2 days ahead and chilled in an airtight container. Bring to room temperature before using.
•Meatballs can be formed 1 day ahead. Put them on a wax paper?lined baking sheet, cover them tightly with plastic wrap, and chill.

View the original article here

Eggplant, Green Olive, and Provolone Pizza

photo by Romulo Yanes

yield
Makes 4 servings

active time
30 min

total time
30 min

Good, cheesy pizza generally doesn't need much help in the flavor department, but a grilled pie has a smoky dimension (here amplified by meaty grilled eggplant) that always leaves people clamoring for more.

Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .

Stir together garlic and oil. Brush some of garlic oil on both sides of eggplant and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Grill, covered, turning once, until tender, 6 to 8 minutes total. Cut into roughly 1-inch pieces.

Stretch dough into about a 12- by 10-inch rectangle on a large baking sheet and lightly brush with garlic oil. Oil grill rack, then put dough, oiled side down, on grill. Brush top with more garlic oil. Grill, covered, until underside is golden-brown, 1 1/2 to 3 minutes.

Using tongs, return crust, grilled side up, to baking sheet. Scatter eggplant, cheese, olives, and parsley over crust. Slide pizza from sheet onto grill and grill, covered, until underside is golden-brown and cheese is melted, about 3 minutes.

View the original article here

Triple Smoke Burger

photo by Jeffery Schad and Chris Gentile

yield
Makes 4 servings

active time
50 minutes

total time
1 hour

Anything grilled could be described as smoky, but our cover burger is a multi layered masterpiece thanks to chipotle chiles mingled with adobo, smoked paprika, and bacon. Seared avocado makes it almost too good to be true.
Gourmet Grilling is available at Newsstands and via the Condé Nast store.

In a food processor or blender, purée mayonnaise, mustard, and 1 tablespoon chipotle; transfer to a bowl.

Cook bacon in batches in a skillet over medium heat, turning occasionally, until crisp; transfer to paper towels to drain.

Gently mix beef with 1 tablespoon chipotle, paprika, and 1 teaspoon salt until combined. Form into 4 (4-inch) patties.

Prepare a grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).

Meanwhile, brush both sides of onion rounds and avocado slices with olive oil.

Oil grill rack then grill onion rounds, turning over once, until slightly charred, 2 to 3 minutes total. Discard wooden picks.

Grill avocado slices, turning once, until grill marks appear, about 30 seconds on each side.

Grill patties, covered only if using a gas grill, until they reach 160°F on an instant-read thermometer, approximately 5 to 6 minutes on each side.

Put sauce on buns and make burgers with lettuce, avocado, bacon, onion, and cilantro.

View the original article here

Peach Praline Semifreddo with Amaretti

photo by Romulo Yanes

yield
Make 8 servings

active time
1 1/4 hours

total time
5 1/2 hours

This creamy semifreddo captures the heady flavor of ripe summer peaches. It's also a gorgeous showpiece that's perfect for entertaining, since it can be made well in advance of a dinner party.

Make crust:
Preheat oven to 350°F with rack in middle. Invert bottom of springform pan (to make it easier to slide semifreddo off bottom), then lock on side and oil pan.

Stir together ground amaretti and melted butter in a bowl until combined well, then press evenly over bottom and up side of springform pan. Bake until crust is firm and a shade darker, about 10 minutes. Cool completely in pan on a rack, 20 to 30 minutes. Leave oven on.

Make praline:
Spread nuts in a shallow baking pan and toast in oven, stirring once or twice, until fragrant and golden, about 10 minutes. Transfer nuts to a bowl. Lightly oil same baking pan.

Cook sugar in a heavy medium skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is a dark amber.

Immediately stir in nuts, then pour mixture into oiled baking pan and let stand to harden and cool completely, about 15 minutes.

Break praline into pieces, then pulse in cleaned food processor until finely chopped.

Make semifreddo:
Pit and coarsely chop peaches, with skins if desired, then purée in cleaned food processor with crushed vitaminutes C, 1/2 cup sugar, and 1/8 teaspoon salt. Force thourough a medium-mesh sieve set over a large metal bowl, pressing on and then discarding solids.

Stir in egg yolks, then place bowl over a saucepan of barely simmering water and beat with mixer until mixture is thick and pale and registers 140°F on an instant-read thermometer, then beat 3 minutes more (do not let boil).

Remove bowl from saucepan and set in a larger bowl of ice and cold water. Add almond extract and beat until cold, about 6 minutes.

Beat cream with remaining 2 tablespoons sugar in another bowl using cleaned beaters until it just holds soft peaks.

Fold one third of cream into peach mixture, then fold in praline and remaining cream gently but thoroughly. Pour mixture into cooled crust and freeze, covered with plastic wrap, until firm, at least 3 hours. Let stand in refrigerator 30 minutes to 1 hour before serving.

Make peach topping while semifreddo stands in refrigerator:
Cut an X in bottom of each peach, then blanch in a medium saucepan of boiling water 10 seconds. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Peel peaches and cut into 1/2-inch wedges.

Toss peaches with crushed vitaminutes C and sugar and let stand, stirring occasionally, until sugar is dissolved, about 10 minutes.

Spoon peaches over semifreddo with a slotted spoon just before serving.

Cooks' notes: · Vitamin C (ascorbic acid) is available in powdered form at pharmacies and natural foods stores (for 500 mg, use 1/4 teaspoon). It will prevent the peaches from turning brown. · Semifreddo, without peach topping, can be frozen up to 2 days.

View the original article here

Farmers' Market Pappardelle

photo by Romulo Yanes

yield
Makes 6 servings

active time
25 minutes

total time
30 minutes

Rich egg noodles are combined with the best of the summer harvest in a dish that requires some chopping but very little cooking. Serve it with the simplest salad.

Bring a 6- to 8-quart pot of well-salted water to a boil.

Meanwhile, mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with vinegar, oil, and 1 teaspoon salt in a large bowl. Add tomatoes and stir gently, then set aside.

Cook corn in boiling water until tender, 4-6 minutes, then remove with tongs and cool.

While corn cools, peel lengthwise ribbons from 1 side of a zucchini with vegetable peeler into another bowl, stopping when you get to seedy core. Turn zucchini a quarter-turn, then peel more ribbons, stopping at core. Repeat on remaining 2 sides of zucchini (you will end up with rectangular-shaped cores). Reserve cores for another use (such as soup).

Cut corn from cobs; add corn to tomatoes.

Cook pasta according to package directions until al dente. Just before pasta is done, stir in zucchini ribbons and snap peas and cook 15 seconds. Drain pasta and vegetables together in a large colander and add to tomato mixture with onion (if using), then toss gently.

Add herbs and toss gently again.

View the original article here

Buffalo Cauliflower

Dale Talde, chef/co-owner of Talde, Thistle Hill Tavern, and Pork Slope in Brooklyn's Park Slope, shared this recipe exclusively with Epicurious. Seeking a healthy but flavor-packed side dish and wanting to do something unexpected with roasted cauliflower, Chef Talde added a fiery Sriracha-infused Buffalo sauce to the veggie.

It might seem fussy to roast a whole head of cauliflower and then break it into florets, but Talde took this approach for a reason: Once the cauliflower is roasted, the florets practically fall off the core, thus eliminating some of the tricky knife work usually required when cutting up a fresh one.

View the original article here

Summer Corn and Cod Chowder

photo by Sang An

yield
Makes 4 servings

No-fry zone: We let the fish 'n' chips fave go au naturel.

In a large saucepan, cook bacon over medium heat until crisp, 6 minutes. Transfer to a paper towel?lined plate; crumble. In same pan, sauté scallion whites for 2 minutes. Add garlic; sauté 1 minute. Add flour; cook, stirring frequently, 2 minutes. Stir in potatoes, milk, broth, thyme, salt and pepper; bring to a boil. Reduce heat to medium-low; simmer 10 minutes. Stir in fish, corn and 2/3 bacon; simmer 5 minutes. Stir in half-and-half and 3/4 scallion greens; simmer 2 minutes. Ladle into bowls and garnish with remaining scallion greens and bacon.

Per serving: 449 calories per serving, 19 g fat, 6 g saturated, 44 g carbohydrates, 4 g fiber, 30 g protein

Nutritional analysis provided by Self

View the original article here

Campfire Potatoes

photo by Sian Kennedy

yield
Makes 4 to 6 servings

Garlic, herbs, and potatoes are enclosed in foil packets and grilled.

Place potatoes in medium saucepan. Add enough cold water to cover by 1 inch. Sprinkle with 3 tablespoons coarse salt. Bring to boil, then reduce to simmer. Cook potatoes until tender, about 10 minutes. Drain. Return to saucepan. Add remaining ingredients to potatoes; toss to coat. Cool.

Arrange four 12-inch squares aluminum foil on work surface. Divide potato mixture among foil squares and place 1 garlic clove atop potatoes on each square. Crimp to seal. Store packets at room temperature up to 2 hours or in refrigerator up to 2 days.

Prepare barbecue (medium-high heat). Place potato packets on grill and cook until heated through and sizzling, turning occasionally, about 15 minutes. Transfer packets to serving plate and pierce foil with grill fork to release steam. Open packets carefully (hot steam will be released).

View the original article here

Pasta with Pesto Our Way

photo by Romulo Yanes

yield
Makes 6 servings

active time
50 min

total time
50 min (includes making pesto)

For the pesto mixture, executive food editor Kemp M. Minifie switches from pine nuts to pumpkin seeds or sunflower seeds, and she incorporates flat-leaf parsley in with the basil. To top it all off she adds homemade bread crumbs. It's not quite Italian anymore, but it works.

Cut zucchini into thin rounds with slicer. Fit slicer with julienne attachment and cut potatoes into 1/4-inch-thick matchsticks.

Start cooking rotini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) according to package instructions. Six minutes before pasta is done, stir in potatoes and green beans. Two minutes before pasta is done, stir in corn and zucchini.

Meanwhile, heat oil in a 12-inch heavy skillet over high heat until it shimmers. Add tomatoes and cook, covered, shaking skillet once or twice, until tomatoes wilt, split, and release some juices, 3 to 5 minutes. Season with salt and scoop into a small bowl.

Reserve 1 cup pasta-cooking water, then drain pasta with vegetables.

Put pesto in a large bowl and whisk in enough reserved cooking water to thin to a sauce, 1/3 to 1/2 cup. Add pasta mixture and toss to coat. Thin with more cooking water and season with salt if necessary. Serve immediately, with tomatoes and bread crumbs on the side.

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Candied-Fennel-Topped Lemon Cake

photo by Roland Bello

yield
Makes 8 servings

active time
25 min

total time
2 1/4 hr (includes cooling)

Here comes the sun: Topped with graceful fans of candied fennel and bathed in a golden syrup, this lemony upside-down cake is a cheery sight. The fennel's subtle sweetness and beautiful form are quite sophisticated, but the cake's buttermilk crumb is pure homey delight. A cloud of whipped cream makes a fitting accompaniment.

Prepare cake pan:
Lightly oil pan and line bottom and side with a large round of wax paper, pleating sides and trimming to fit. Lightly oil paper. Line side with a 2-inch-wide strip of wax paper long enough to wrap around inside of pan to cover pleats, then lightly oil.

Make candied fennel:
Cut fennel bulb lengthwise with slicer into enough 1/4-inch-thick slices (about 9) to cover bottom of cake pan.

Cover fennel with cold water in a medium saucepan and bring to a boil. Drain fennel and set aside. Add sugar, water (3/4 cup), zest, and fennel seeds to saucepan and bring to a simmer, stirring until sugar has dissolved. Add fennel slices and very gently simmer until tender and translucent and liquid is syrupy, about 40 minutes. Lift fennel slices out with a fork and arrange decoratively in bottom of cake pan. If you have more than 1/3 cup syrup, boil to reduce; if less, add water. Cool syrup slightly, then pour (through a fine-mesh sieve if desired) over fennel.

Make cake:
Preheat oven to 350°F with rack in middle.

Whisk together flour, baking powder, baking soda, and salt. Beat together butter and sugar in a large bowl with an electric mixer at high speed until light and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in zest.

At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour mixture, and mixing until just combined. Gently spoon batter over topping, spreading evenly.

Bake until cake is golden-brown and a wooden pick inserted into center of cake comes out clean, 25 to 30 minutes. Cool cake in pan 15 minutes, then invert onto a plate and continue to cool. Serve warm or at room temperature.

Cooks' note: Cake is best the day it is made but keeps, wrapped in plastic wrap, at room temperature 3 days.

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Inside-Out Grilled Cheese

For the caramelized onions: 1 tablespoon olive oil1 tablespoon unsalted butter2 large yellow onions, halved and very thinly sliced3 thyme sprigs1/2 teaspoon kosher salt1/4 teaspoon black pepperFor the fig chutney: 1 1/2 cups chopped dried black mission figs2 (3-inch) strips orange zest 2 tablespoons fresh orange juice1/4 cup apple cider vinegar2 tablespoons honey3 thyme sprigs1/4 cup chopped hazelnuts1/4 teaspoon kosher salt1/4 teaspoon black pepperFor the sandwich: 8 ounces Halloumi cheese, sliced lengthwise into 4 (3/8-inch-thick) slices1 tablespoon olive oil1/2 cup baby arugula

Make the caramelized onions:
Heat the olive oil and butter in a large skillet over medium heat. Add the onions and cook until softened, stirring occasionally, about 20 minutes. Reduce the heat to low, add 3 thyme sprigs, and continue to cook and stir until onions are completely soft and light brown in color, 30 to 40 minutes more. Remove from heat and discard thyme sprigs. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Make the fig chutney:
In a medium pot over medium heat, cook the figs, orange zest and juice, vinegar, honey, 3 thyme sprigs, and 1/2 cup water. Stir occasionally until thickened and starting to break down, 12 to 15 minutes. Add additional water, 1 tablespoon at a time, if necessary to achieve a jammy consistency. Discard the orange zest and thyme sprigs, stir in the hazelnuts, and cook 2 minutes more. Remove from heat and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Assemble the sandwich:
Heat a grill or grill pan over medium high heat. Brush the slices of Halloumi on one side with 1 tablespoon olive oil. Place the oiled side on the grill and cook until browned, 1 to 2 minutes. Place one slice Halloumi, grilled side down, on a plate and layer 1/4 cup arugula, 2 tablespoons caramelized onions, and 2 tablespoons fig chutney on top. Top with another slice of Halloumi, grilled side up, to form a sandwich. Repeat with remaining Halloumi to make a second sandwich.

The leftover caramelized onions and fig chutney can be refrigerated for up to a week.

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Twice-Baked Sweet Potatoes with Bacon-Sesame Brittle

photo by Romulo Yanes

yield
Makes 8 servings

Serve these sweet and savory potatoes as a side dish for pork or duck, or as a main course with a salad on the side.

Line a rimmed baking sheet with a silicone baking mat or parchment paper.

Cook bacon in a medium nonstick skillet over medium heat until most of the fat is rendered and bacon is starting to crisp. Transfer bacon to a sieve set over a small bowl; reserve drippings.

Return bacon, 1 tablespoon drippings, sugar, and sesame seeds to same skillet. Cook over medium heat, stirring frequently, until sugar turns the color of milk chocolate, about 5 minutes. Transfer mixture to prepared baking sheet and use a spatula to spread out evenly; let cool. Break brittle into shards. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

Preheat oven to 400°F. Place sweet potatoes on a foil-lined baking sheet. Roast until tender, 45-55 minutes. Let sit until cool enough to handle.

Slice potatoes in half lengthwise. Working over a large bowl, scoop out flesh from 8 halves, leaving a 1/2"-thick layer inside skins. Place potato halves on same foil-lined baking sheet. Scoop flesh from remaining 4 halves; discard skins. Mash flesh with a whisk; add eggs, butter, miso, and ginger and stir until mixture is smooth. Spoon or pipe filling into reserved skins. DO AHEAD: Can be made 6 hours ahead. Cover and chill.

Bake potatoes until the tops are lightly puffed and golden brown, 30-35 minutes (potatoes will take longer if they've been chilled). Top potatoes with bacon-sesame brittle and scallions.

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