Wake-Up Call / page 58
Brunch gets jojlted out of its sleep state when you serve fresh tomato Bloody Marys; savory summer tarts; bacon, egg, and tomato club sandwiches; sausage, arugula, and piquillo pepper sandwiches; romaine salad with anchovy dressing and parmesan; and three-layer berry and brown sugar Pavlova.
American Idyll / page 66
This meal is summer incarnate. Nothing fancy, just good, honest dishes—sticky balsamic ribs; corn-and-tomato scramble; lemony potato salad; honey caramel peach pie; sour-cream ice cream—that make the most of the season’s spectacular bounty.
Blue Skies Ahead / page 80
A beautiful summer weekend calls for a glorious lunch, so how about: Black and Tans; Buffalo grilled shrimp with blue cheese dip and celery; grilled chicken summer salad; garlic herb bread twists; and blueberry streusel cake?
Sail on Home / page 90
Entertaining doesn’t always have to translate into a lavish party. Keeping the guest list small means you can focus on the food—chilled and dilled avgolemono soup; roasted black sea bass with tomato and olive salad; rice with fennel and golden raisins; and almond praline semifreddo—and the friendship.
Quick Kitchen / page 44
Chicken breasts with zucchini pappardelle; pasta with mussels and herbs; and pork tenderloin with tomato-peach compote can each be prepared in 20 minutes active time. Plus seven more recipes.
Ten-Minute Mains / page 54
Solutions for hectic weeknights.
Vegetarian Tonight / page 57
Tofu takes a European vacation with a creamy French-inspired dressing.
Cookbook Club / page 29
A Table in the Tarn by Orlando Murrin. Plus a recipe for olive and Reblochon “cake”.
A Remembrance of Things Present / page 34
A Paris transplant decides to revisit some old-style restaurants where they serve the soul-satisfying food on which French cuisine was built.
By: Alexander Lobrano
Sweet, Sour, and Resentful / page 78
An open-door policy for guests is only good if it brings joy to all involved.
By: Firoozeh Dumas
The More, The Merrier / page 88
One ambitious cook is always happiest when she’s feeding a crowd.
By: Cynthia Zarin
