Zucchini Bites with Harissa, Goat Cheese, Lime and Mint
Thin zucchini slices grilled and rolled around a filling of goat cheese, harissa paste, fresh mint, lime zest, lime juice, and olive oil. Bite-sized, smoky, tangy, and bright.
Shrimp and Seafood Ceviche
A ceviche of raw shrimp and white fish diced into quarter-inch cubes with tomatoes, cucumber, and cilantro. Marinated until firm and opaque. Fresh, clean, and bright.
Homemade Ice Cream Recipes (With or Without a Machine)
Homemade ice cream recipes with or without a machine, from custard classics to no-churn bases, sandwiches, and sorbet. All delicious.
CoCo Dining: A Journey Through Vietnam, Without Leaving the Table
In Ho Chi Minh City, a former fisherman turned Michelin-starred chef, Vo Thanh Vuong, takes you in a journey across an entire country. Is it the finest way to discover the delicate, perfumed, gloriously misunderstood cuisine of Vietnam?
Röda Huset in Stockholm: How to Drink Scandinavia
In the heart of Stockholm, a landmark red house has turned an apparently austere larder into a liquid Nordic journey across the palate: a bar that looks inward, to Scandinavian forests and farms, and discovers it needs nothing from beyond.
Inside the Best Pizzeria in Sydney: Regina La Pizzeria
A pizzaiolo with an obsession for living dough, an Italian sommelier who rules the room, and the only Naples-built Fazzone oven in Australia. One year after opening in Redfern, Sydney, Regina La Pizzeria has been crowned by Italy's Gambero Rosso, one of just two pizzerias on the entire…
Ten Must-Eat Things in Tbilisi: Georgia’s Essential Bites
From boat-shaped acharuli khachapuri to vampire-proof shkmeruli and walnut-laden satsivi, here are ten dishes you have to eat in Tbilisi.
This Manhattan Restaurant Is Expanding NYC’s Sri Lankan and South Indian Dining Scene
At Lungi, hoppers, slow-cooked curries, and savory cocktails bring Sri Lankan and South Indian flavors to Manhattan’s Upper East Side.
Grilled Vegetable and Blue Cheese Pizza
Grilled vegetable flatbread with blue cheese spread and crumbled blue cheese. Topped with grilled zucchini, carrots, corn, onion, and tomatoes. Rich, smoky, and bold.
Raspberry Rhubarb Bars
Raspberry rhubarb bars with a coconut oil oat crust, maple syrup fruit filling, and an oat crumble topping. Baked until golden. Set in the fridge for six hours before cutting.
Grilled Peach Salsa
Grilled peach salsa with red onion, jalapeno, lime juice, and a drizzle of good balsamic vinegar. Five ingredients. Grilled flesh-side down for char marks.
Strawberries and Mint
Fresh strawberries quartered, tossed with sugar and roughly chopped mint, and chilled for ten minutes. The sugar draws juice and the mint releases its oil into it.
Financiers with Summer Fruits
French almond cakes made with brown butter, ground almonds, powdered sugar, and egg whites. Topped with fresh blueberries and raspberries, baked in two stages.
Egg Salad Recipes Beyond the Basic
Egg salad recipe ideas beyond the classic: grilled cheese, deviled eggs, potato salad, and global twists on hard-boiled eggs.
Bistecca Fiorentina: How to Make the Famous Florentine Steak
Learn about the history of the tender Florentine steak, where to enjoy it in the region, and how to cook it at home. Grab some friends and dig in.
Frozen Summer Berry Lemonade
A frozen drink of mixed berries, lemon juice, simple syrup, water, and ice blended smooth. Serve as a lemonade or add vodka or tequila for a cocktail. Thick, tart, and cold.
Spiked Lemon Aid
A pitcher of spiked lemonade made with Purus vodka, honey dissolved in hot water, fresh lemon juice, half a cup of muddled ginger, and mint leaves. Served over ice with lemon slices.
Strawberry-Mint Picnic Punch
Strawberry-mint picnic punch with fresh ginger, lime juice, raw sugar, and sparkling water. Muddled in a jug and served ice-cold. No alcohol, all flavour.
Stone Fruit Lemonade
A nectarine lemonade made by blending three ripe nectarines with cold water, maple syrup, and fresh lemon juice. Strained smooth. Gold-coloured and fruit-forward.
Sparkling Strawberry Cocktail
A sparkling cocktail of strawberry-vanilla syrup, lemon juice, and chilled Prosecco. The syrup is simmered with a split vanilla bean for twenty minutes and strained red.
Cucumber Rose Gimlet
A gimlet of gin, lime juice, simple syrup, rosewater, and muddled cucumber. Shaken with ice and strained. The rosewater is a floral whisper behind the cucumber and lime.
Risoni Salad with Cucumber and Tomato
Risoni pasta salad with sweet peas, cucumber ribbons, cherry tomatoes, radishes, and a dressing of Greek yoghurt, pesto, and lemon juice. Topped with mustard cress.
Black Tea Pops with Blackberry Jam
Popsicles made with black tea steeped in whole milk, thickened with cornstarch, and swirled with blackberry jam, condensed milk, and lemon zest.
Grilled Salmon with Tomato-Peach Salsa
Grilled salmon fillets topped with a raw salsa of diced peaches, tomatoes, basil, red onion, olive oil, and lime juice. Warm fish, cold salsa, summer on a plate.
Sour Cherry Strudel
Croatian sour cherry strudel with hand-stretched dough, filled with sour cherries, vanilla bean seeds, sugar, and cornstarch. Baked until golden and dusted with powdered sugar.
Grilled Zucchini Salad
Grilled zucchini salad with charred zucchini ribbons, a lemon herb dressing, and a grain base. A summer side that holds up overnight.
Fresh Peach and Amaretto Crumble Cake
Peach and Amaretto crumble cake with a butter sponge, sliced peaches, demerara sugar, and ground almonds. The Amaretto gives the cake an almond warmth throughout.
Blackberry Yogurt Popsicles
Blackberry yoghurt popsicles made with blended blackberries, vanilla yoghurt, honey, and sugar. Frozen for four hours. Creamy, tangy, and not too sweet.
White Summer Slaw
White cabbage slaw with red onion and cilantro dressed in homemade mayonnaise mixed with apple cider vinegar, honey, salt, and pepper. Mayo made from scratch in minutes.
Heirloom Tomato, Avocado, and Arugula Tartine
Sourdough with avocado, grape tomatoes, and arugula. Olive oil and lemon juice over the top. No cooking, no toasting, just assembly.
Broad Bean Pesto Bruschetta
Broad beans pounded with garlic, parmesan, and pine nuts into a rough pesto. Spread on toast with sliced tomatoes and Gouda. Spring in a bite.
Corn and Quinoa Salad
Corn and quinoa salad with red onion, cilantro, lime, and cumin. A make-ahead summer lunch that improves as it sits. Ready in 25 minutes.
Raspberry Yogurt Popsicles
Raspberry yogurt popsicles with vanilla yogurt, fresh raspberries, and sugar. Swirled pink and cream, frozen until solid. Three ingredients, no cooking.
Garlic Scape and Hazelnut Pesto
A pesto made with garlic scapes, toasted hazelnuts, Parmesan, fresh basil, lemon juice, and olive or grapeseed oil. Blended smooth in a food processor.
Kale with Caramelized Onions
Kale stir-fried with caramelized red onions, grated ginger, cumin, cayenne pepper, and raisins. Half the onions are reserved and layered on top for two textures in every bite.
Vanilla Custard with Rice Milk and White Chocolate
A dairy-free custard made with rice flour, cornmeal, vanilla powder, and rice milk, with a bar of white chocolate melted in. Set in dessert cups and chilled. Six servings.
Summer Berry Smoothie Bowl
A smoothie bowl of blackberries, strawberries, raspberries, almond milk, almond butter, and ice, blended thick. Topped with granola and fresh berries. Eaten with a spoon.
Blueberry and Lemon Cheesecake Ice Cream
Blueberry cheesecake ice cream made with cream cheese, heavy cream, sugar, lemon zest, and vanilla. Churn and freeze for a tangy frozen dessert.
Grilled Heirloom Tomatoes with Parmesan and Garlic Topping
Grilled heirloom tomatoes topped with Parmesan, garlic, and olive oil. Charred on the grill, finished with fresh basil. Tastes like the best bruschetta, minus the bread.
Grilled Shrimp Scampi with Polenta
Grilled shrimp scampi with a butter, garlic, and white wine sauce served on charred polenta rounds. The polenta soaks up the sauce from below.
Mango Swirl Ice Cream with Baileys and Brown Bread
An Irish-style ice cream with brown bread crumbs and Baileys stirred into a custard base, then swirled with mango puree before freezing. Greek yogurt and whipped cream folded in.