Recipe Recap: June Edition

Six perfect recipes to make right now

At Tasting Table, we’re in the business of delivering delicious, and this month we think we’ve knocked it out of the park. But there’s only one way you can know for sure, so get cooking.

Start by making this apricot-praline panini, just one item on the menu at William Werner’s new San Francisco bakery, Craftsman and Wolves. Made with macerated fruit and slices of brioche, it’s a sophisticated breakfast--or midnight snack.

Then again, maybe you’re in the mood for Mexican? In that case, we’ve procured D.C. chef Mike Isabella’s recipe for skirt steak tacos topped with avocado crema.

But if you prefer simply throwing a steak on the grill, we can suggest some accompaniments for that, too.  While you wait for the coals to turn ashy, make the Porch Swing Sipper, a refreshing libation made with muddled raspberries and gin. Serve it with brandada de bacalao, a Spanish dip containing salt cod and plenty of garlic.

Loaded fingerling potatoes, a recipe that employs an astonishing four cups of butter, are the ideal accompaniment to any grilled meat.

For the grand finale, bust out a showstopping peach-mascarpone custard pie garnished with crumbled amaretti cookies, a spectacular ode to summer if ever there was one.

  • Mike Isabella, former Top Chef hopeful and chef at D.C.'s Graffiato, has just opened a second restaurant, Bandolero, where he serves these toasted-chile skirt steak tacos.

  • It's hard to resist a drink called the Porch Swing Sipper. Made with muddled raspberries, gin, chamomile simple syrup and lemon juice, it'll keep you cool all summer long. 

  • We nabbed this recipe for brandada de bacalao--a classic salt cod and potato dip that's popular in Spain--from Asheville, North Carolina, chef Katie Button, who serves it at her restaurant, Curaté

  • If you have to choose but one potato preparation, let it be these loaded fingerling potatoes. Cooked in an unholy quantity of clarified butter, these spuds--the recipe for which comes from Thirty Acres restaurant in Jersey City--are first class. 

  • Others may obsess over chocolate, but this peach-mascarpone custard pie, topped with crumbled amaretti cookies, is the only way we want to end a summer meal.

  • How to make breakfast better? Try this apricot-praline panini from William Werner, pastry chef and owner of the just-opened San Francisco spot Craftsman and Wolves

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