1534's Southside Cocktail Recipe
This minty, refreshing drink is perfect for a party or a hot summer afternoon.
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Honey Pulled Pork With Nectarines Recipe
Honey brings out the savory richness of classic pulled pork in this sandwich-worthy recipe.
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Honey Panna Cotta Recipe By Chef Melissa Perello
Using honey instead of regular sugar keeps the sweetness factor in check in this delicate, floral dessert.
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Grilled Corn On The Cob With Chipotle Crema Recipe By Lourdes Castro
Recipe for grilled corn from Latin Grilling
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Coconut And Lemongrass Soup Recipe By Chef Sarah Pliner
At Aviary, a small-plates restaurant in Portland, Oregon, co-owner and chef Sarah Pliner infuses coconut milk with the flavors of lemongrass, chile and lemon balm before ladling it over fresh tofu, crafting a refreshing soup for even the hottest summer nights.
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Pole Bean And Carrot Salad With Carrot-Mustard Vinaigrette Recipe
Make Pole Bean and Carrot Salad with Carrot-Mustard Vinaigrette from Gramercy Tavern in New York City.
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Skirt Steak With Hazelnut Romesco Recipe By Chef Drew Belline
Romesco is a robust paste of roasted red peppers that has been thickened with nuts and bread. At No. 246, an Italian-imported wood-burning oven blisters the peppers, but home cooks can easily recreate the singed skin in the oven.
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Spaghetti With Eggplant And Tomato Recipe By Chef Michael Tusk
Although a good recipe is better than the sum of its parts, this summer pasta relies on the best of ingredients. San Francisco chef Michael Tusk sources nearly all his ingredients locally, so this time of year he creates a pasta dish brimming with tender eggplant and flavor-packed tomatoes.
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Macao Trading Co.'s Portonic Cocktail Recipe
Portonic, adapted from Dushan Zaric of Macao Trading Co., New York
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Forbidden Rice Pudding Recipe By Chef Kierin Baldwin
Kierin Baldwin, the pastry chef at New York City's The Dutch, infuses coconut milk into grains of forbidden rice, a nutty heirloom variety alleged to have once been eaten exclusively by ancient Chinese emperors.
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Brick Chicken Recipe By Chef Cathal Armstrong
Cathal Armstong, the owner of D.C.'s new Virtue Feed & Grain, places a brick on a whole, split chicken while it cooks, locking the flavor-packed meat in a crackling crust.
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Fried Basmati Rice Recipe By Chef Russell Moore
Make Fried Basmati Rice from Russell Moore, Camino, Oakland
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Prime Meat's Duck & Cover Cocktail Recipe
This cocktail from Prime Meats relies on the purple-stained damson plum liqueur, Averell.
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Bacon-Jalapeno Cornbread Recipe By Chef Joaquin Baca
This Southern staple is baked to order in seasoned cast iron, enrobing the sweet, soft interior in crisp, caramelized edges.
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Roasted Strawberry & Buttermilk Ice Cream Recipe
Make Roasted Strawberry & Buttermilk Ice Cream from Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer.
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Pickled Watermelon Rind With Prosciutto, Melon, & Arugula Salad Recipe
The sweet-and-sour watermelon rind balances the salad's peppery arugula, salty prosciutto and fragrant melon slices to create a summer salad that wastes nothing in the pursuit of deliciousness.
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Cherry-Vanilla Scones Recipe By Michelle Bernstein & Alejandro Ortiz
This recipe folds tart, ruby-fleshed cherries with buttermilk-lightened batter and is written as a versatile base recipe, inviting you to play with the fats, flour and fillings according to the season and whim.
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Pork Ribs With Oregano And Coriander Yogurt Recipe By Mike Isabel
Coriander and oregano aren't the most common couplings for pork, but Mike Isabella, the chef and owner of D.C.'s forthcoming Graffiato has us wondering why.
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Cactus Old-Fashioned Cocktail Recipe From Rubirosa
Make a Cactus Old-Fashioned from Rubirosa, New York
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Library Bar's Sweet Bitter End Of Tokyo Cocktail
Sweet Bitter End of Tokyo, adapted from Matthew Biancaniello of Library Bar, Los Angeles
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Pot-Roasted Mussels Recipe By Chef Jordan Toft
These mussels begin in Italy, with olive oil and shallots, then veer straight into Spanish territory with the addition of a kicky aioli.
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Lime Pie Ice Pops By Chef Fany Gerson
In this lime-pie pop recipe, Fany Gerson combines the best of tart lime pie--including the graham cracker crust--and a heat-defying ice pop, creating a frozen-on-a-stick masterpiece.
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