Recipes + Menus
Ten August Favorites
This issue is packed with portable picnic fare. Here’s a look at our editors’ top picks.
Quit Yer Screamin’ — We’ve Got Ice Cream!
Here are a dozen reasons to fire up your ice cream maker this summer.
Fresh Off the Vine
The Recipe: Turkey and Fennel Salad
Our test kitchen director explains how a complicated idea morphed into this flavorful, quick, and affordable dish.
A Garden of Herbs
Top chefs tell us about their favorite herbs and offer tips on how to use them. We’ve got some recipes of our own to share, too.
Three Cool and Refreshing Soups
Web-Exclusive Recipes
Grapefruit Cocktail with Pomegranate Foam
Created for a cocktail competition by mixologist Peter Vestinos, this drink was designed to make a splash. The lemon curd, basil, and gin create an aromatic and refreshingly dry combination, and because the pomegranate foam has to be made right before serving, it makes for a flashy finish.
The Prospect Park
Of course you can substitute other brands for the rye, the red vermouth, and the maraschino liqueur called for here, but Tom Schlesinger-Guidelli, the creator of this drink, urges that you use the recommended brands. He feels their individual flavors are quite distinctive and that together they create just the right balance, which is key in any cocktail.
Grilled Shrimp with Trinidadian Seasoning
This colorful dish is all about the “green seasoning,” a spice mixture that’s unique to the Caribbean and varies from island to island. Marinating the shrimp ensures that they stay moist and infuses them with a peppery flair that stands up to the smoke.
Yam Biscuits
These quick, easy, flavorful drop biscuits are the basis for Doc Martin’s egg, cheese, and red-chile breakfast sandwiches. Keep these biscuits in mind for the Thanksgiving table as well. And even though the terms sweet potato and yam are often used interchangeably, as they are in this recipe, the tubers are unrelated.
Sushi Rice
Sushi rice is the foundation of any sushi—including the recipe for the summery, easy-to-prepare pressed version found in this month’s Kitchen Notebook.
Corn Ice Cream
“I think M. F. K. Fisher said the best way to eat fresh corn is to pick it yourself, run from the field as fast as you can, peel it, and throw it into a pot of already boiling water,” says chef Dan Barber, who created this recipe. “That’s good advice, although corn ice cream is a pretty delicious alternative.”
Regional Specialties
Beet Consommé
This is a more refined version of borscht, the Slavic classic. Often, borscht’s underlying flavor comes from using ham or a beef broth, but here smoked turkey becomes the secret ingredient, imparting a smoky depth that’s not too heavy.
Sabayon Lingonberry Mousse
Lingonberries grow wild in forests all over Scandinavia—they have a tartness similar to cranberries but with an earthy undertone.
Chinese Tea-Smoked Duck Breasts
Though many people see smoking as a process meant for professionals, this procedure—done mostly in a wok—is simple. Try thin slices over a salad, or make smoked-duck sandwiches for a picnic.
Bibimbop (Korean Vegetable Rice Bowl)
A glorious combination of fresh, stir-fried vegetables is liberally seasoned with garlic and sesame oil. To gild the lily, every serving is topped with a rich fried egg that gets added just before eating.
Cardamom Tea Granita
This is more of an infusion than a true tea, since it isn’t made with tea leaves. You will have leftover Ethiopian spice tea to store.
