Although most people think of pesto as an Italian sauce made with herbs (most famously, basil), many ingredients can be ably featured in a pesto. One of note is kale—leafy and deep green, with an earthy, slightly bitter flavour.
You are here
It’s summer. It’s hot. And we still need to make dinner.
We want it to be light, and we want it to be fast, and we want it to be seasonal. We want it to be easy, and we want it to be delicious, and if we are lucky it will also be pretty.
To infuse this simple clam dish with big flavour, we added Spanish chorizo, thyme, and dry vermouth for a potent broth in which to steam our shellfish.
This is one of those salads that just saves the day over and over again.
Zucchini are marquee items at your grocery stores right about now, but zucchini blossoms, which are generally not for sale at a standard grocery, are a different story. So this recipe for Stuffed Fried Zucchini Blossoms is aimed at home gardeners, who know two things for sure: First, like caterpillars to a butterfly, zucchini blossoms are the earlier life form of the zucchini squash.
We set the bar high with this recipe: We wanted a naturally sweetened, pleasantly tart vanilla frozen yogurt with the creamy, smooth texture of premium ice cream.
The heart of any great strawberry shortcake is the topping of lightly sugared, juicy, ruby-red strawberries.
Our Strawberry Topping was perfect here; it had clean, pronounced berry flavour and a thick, chunky texture that didn’t slip off our tender biscuits. For fluffy, not dense, biscuits, we called on our food processor for streamlined, foolproof mixing.
We wanted to bring home a true New England-style lobster roll, complete with tender meat coated in a light dressing and tucked into a buttery toasted bun, but first we had to deal with the lobster.
Chicken tikka masala is arguably the single most popular Indian restaurant dish in the world. Turns out, it’s not an authentic Indian dish—it was invented in a London curry house.
If you’re going to grill a prime rib, the last thing you want is an overcooked grey ring surrounding the rosy interior. We decided to forgo searing the flat cut sides, which meant the roast spent less time over high heat.