Summer 2021 Issue

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Triple-Raspberry Cheesecake
If you can't find freeze-dried berries—don't fear! This cheesecake still packs a double-raspberry punch.
Lamb with Blackberry-Mint Sauce
Why stop at Blackberry-Mint sauce? Try a blueberry-thyme combo for pork chops, strawberry-black pepper over grilled halibut, or your own idea!
Smoky Black Beans
Deep flavors from jalapeño, cumin, and oregano make these smoky beans extra fragrant. Got some time on your hands? If you have them, use dried beans instead of canned.
Soy-Brown-Sugar Ribeye Steaks
A cut above: “The ribeye is my favorite cut of steak, and in my opinion, it has the perfect amount of marbleization. This dish hits on all of the key flavors when it comes to Asian food—sweet, spicy, salty, and umami.” —David Rose
Chicken Salad with Fennel & Favas
If you want a vegetarian version of this salad, use 6 portobellos or a grilled plant-based chicken substitute.
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More Summer 2021 Issue

Blackberry-Smash Toasted Grilled Cheese Sandwiches
Drizzle honey over the cheese, and top evenly with smashed berries. Summer perfection.
Bucatini all'Amatriciana with Spring Peas
"This sauce gets its pumped-up flavors from semi-dried tomatoes, sun-dried tomato paste, sweet vermouth, and spicy Calabrian chile paste." —Rach

Coconut-Lime Icebox Cake

To toast coconut, stir in a dry pan and heat over medium heat for 3 to 5 minutes.