Whether you still have a bounty of tomatoes and zucchini, you're looking for back to school lunches and treats, or you're itching to get into fall cooking, this month's...
Fall is officially right around the corner, but there's still a few beach days left and plenty of time to sink your teeth into these great foodie reads.
When I leaped at the opportunity to review Donatella Cooks, I took a little flack here at Project Foodie headquarters. Those not familiar with the über successful restaurateur and...
With a dense crispness and a high sugar-to-acid ratio, Pink Lady apples are ideal for these pies. Even when tender, they hold their shape and retain some firmness, for a nice contrast to the juicy, collapsed berries.
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Slab pies are like giant Pop-Tarts designed to feed a crowd. As the pie cools, the filling—made with both fresh and dried apricots—firms up enough that the slices can be eaten out of hand.
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Got more zucchini than you know what to do with? Turn them into this sweet, tender quick bread. If you’re working with large zucchini, cut them in half lengthwise and scrape out the seeds before weighing. Macerating the grated zucchini—tossing it with sugar and letting it sit—helps draw out excess moisture to avoid the soggy, dense texture that often plagues zucchini bread.
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Not only is it cheaper to buy a whole chicken than one sold in parts, but you can also use the neck, giblets, and back to make a gravy for the fried chicken.Read the Test Kitchen post for guidance on cutting a whole chicken into pieces.
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This classic version of creamy American potato salad combines Yukon Gold potatoes with onion, celery, hard-cooked eggs, and capers in a sour-cream dresing with Champagne vinegar. Create your own customized potato salad with the Recipe Maker.
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Feel free to substitute other types of curry paste, such as yellow, green, or even the sweet and spiced massaman. Any cooked noodles (or pasta) can work in this recipe.Extra: To learn more, watch a video series where Robert Danhi demonstrates his tea-smoking technique.
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Searing the duck breasts in a skillet after smoking gives them delicious crisp skin. You can substitute apples, plums, or peaches for the mangos.Extra: To learn more, watch a video series where Robert Danhi demonstrates his tea-smoking technique.
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Revive this Chinese-American restaurant classic, a sort of Asian fritttata, for an easy weeknight dinner. This version gets its flavor and color from sweet red bell peppers, meaty shiitake mushrooms and scallions.
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Fresh mozzarella is great at soaking up flavors; in this recipe it’s enlivened by olive oil infused with thyme, marjoram, and lemon. Serve as an appetizer or with a salad for a light lunch.
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This delicious cross between a milk shake and a slushie makes for a surprisingly refreshing (and easy) summertime dessert. You can add about 1/4 cup of chocolate or coffee liqueur for a boozy kick, if you like.
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On a particularly hot day in Portugal, a single ice cube is often added to a bowl of gazpacho for cool relief. Here, a tomato juice ice cube and a frozen cucumber slice do the same, in style.
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What makes this spread such a marvel is its “milk mayonnaise” base, an eggless emulsion of milk and vegetable oil. It creates a luscious, neutral canvas, allowing the flavor of the olives to take center stage. You can make the base of the spread 3 days ahead and stir in the olives when ready to serve.
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Ripe tomatoes, vinegar, sugar, and fresh thyme make a tangy, jam-like condiment for these hearty sandwiches. If you don’t have a grill, cook the bratwurst on a grill pan on the stovetop, or broil them.
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Reduced balsamic vinegar adds a tangy kick to peaches that are grilled to bring out their inherent sweetness. Be sure to choose nice, firm fruit; if the peaches are soft, they’ll collapse on the grill.
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The subtle, nutty flavor of walnut oil complements the chives and zucchini, but you can substitute a mild-flavored oil, such as safflower, canola, or plain (not extra-virgin) olive oil. Refrigerate leftover infused oil for up to 3 days. Use in pasta salads or drizzle over eggs, grilled fish, or just about any meat, especially lamb.
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