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Recipe Recap

Six dishes to make right now
Recipe Recap

It's that time of year: Grills are being dusted off in anticipation of the first warm days of the season.

Is this the year you step up your barbecue game? We’re here to help.

Instead of chips and dip, serve crudités with a new take on hummus that swaps black-eyed peas for the garbanzos and thick Greek yogurt for tahini.

Get the best sausages you can find (like these or these), then make the best potato salad, using fingerling potatoes and this recipe from Bierbeisl in Beverly Hills.

Toting a side dish to a barbecue? Bring roasted onions with sage pesto, an exclusive recipe we scored from chef April Bloomfield; it's as welcome a burger topping as you’re likely to find.

For dessert, serve bowls of ice cream drizzled with homemade hot fudge. And to drink? Well, cola, of course, but not just any pop: Win friends and influence people by serving them your from-scratch version of the fizzy beverage.

Obviously, beer should also be offered at any spring gathering. But what to do with the leftover brews? Use them to make a batch of rhubarb-beer jam, which you can savor long after picnic weather has come and gone.

  • Hot Fudge

    This recipe for hot fudge, which comes from Bi-Rite Creamery in San Francisco, uses cocoa and both unsweetened and bittersweet chocolate, and gets chewy the minute it hits ice cream, just the way we like.

  • Black-Eyed-Pea Hummus

    Made with black-eyed peas instead of garbanzos, and Greek yogurt in place of tahini, this take on hummus is a welcome (and simple) appetizer.

  • Roasted Young Onions with Sage Pesto

    You're not going to find this recipe in chef April Bloomfield's new book, A Girl and Her Pig; she supplied it exclusively to Tasting Table. Make her proud by toting these onions to your next barbecue.

  • Potato Salad

    This recipe for vinegary potato salad comes from Austria, by way of Beverly Hills. Served at BierBeisl, the simple recipe is a perfect picnic staple.

  • Cola

    Impress your friends by mixing up a batch of cola at home. It's good on its own, but you could spike it with rum if you wanted.

  • Rhubarb-Beer Jam

    Looking for a novel way to use up surplus beer (besides drinking it, of course)? Try this recipe for rhubarb-beer jam, which comes from Paul Virant's new book, The Preservation Kitchen.

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