Makes one 9-inch pie When it is too hot to turn on the oven, this cool and creamy vanilla cream pie is perfect. For just a bit of kick, pair it with fresh strawberries or raspberries seasoned with a splash of aged balsamic vinegar. Ingredients Graham Cracker-Crumb Crust, baked and […]
Makes 4 Servings Ingredients 12 ounces fresh or dry pappardelle Salt, as needed 1 1/2 cups halved grape tomatoes 3 tablespoons olive oil 1 medium yellow onion, minced 2 garlic cloves, minced 3 tablespoons tomato paste 1 cup cooked butter or lima beans 1/4 cup vegetable broth 1 tablespoon chopped […]
Serves 4 Sometimes cooks add a pinch of sugar to the sauce to tame any last bit of bitterness in the eggplant. The dish is finished with ricotta salata; although nontraditional, you might prefer to add some cubed fresh mozzarella at the very end instead of the ricotta salata. Ingredients […]
Makes 2 servings This is a super simple, super delicious, superfood smoothie! Customize your smoothie however you like, adding different fruits and veggies, or other ingredients like seeds, nuts, or yogurt. Ingredients 1/2 cup sliced peaches, fresh or frozen 1/2 cup chopped mango, fresh or frozen 1/2 cup baby spinach […]
Serves 4 to 6 Six pounds of beefsteak tomatoes, if properly ripe, will produce about 4 cups of finished tomato sauce, so you might have some tomato sauce left over. You can store it in the refrigerator in a covered container for up to 5 days. Ingredients Fresh tomato and […]
Makes 1 serving Planter’s Punch was first documented in the New York Times in 1908. The drink’s origins are unknown, but they include connections to the Planter’s Hotel in St. Louis and a planter’s wife in Jamaica. Whatever this delicious creation hails from, this drink can be enjoyed in a […]
Makes 6 servings This cake is dense and not too sweet, almost like a sweet cornbread. I like to use coarse polenta so that it also has an interesting texture, but if you have to use regular cornmeal, that works as well. Ingredients Polenta Cake 1/4 cup unsalted butter, at […]
Makes 8 small-bite portions Of course the classic combination is melon and prosciutto, but peaches are a special peach-season treat, and this fresh approach to an old standard will blow you away. If your peaches are not perfectly ripe, or it is not peach season, try it with mangos or […]
Makes 2 pints Ingredients 1 1/4 cup raspberries 1 1/2 cups water 1/4 cup sugar 1 1/2 teaspoons lemon juice, fresh Directions Push the raspberries through a wire-mesh sieve into a small bowl to make a purée. Stir all of the ingredients until blended and the sugar has dissolved. Pour […]
Makes 8 servings Ingredients 1 1/4 cups raspberries 6 2/3 cups cold water, divided use 1 cup sugar 1 cup freshly squeezed lemon juice 16 raspberries, for garnish Directions Push the raspberries through a wire-mesh sieve into a small bowl to make a purée. Set aside. Combine 2/3 cup of […]
Makes one 9-inch tart A simple but stunning tart that features ripe raspberries on a layer of lemon and honey-sweetened mascarpone. Try substituting other berries depending on what is available at your local farm stand. Strawberries are a typical early summer choice, but as the berry season comes into full […]
Makes 1 1/2 quarts If you can’t find lemon verbena leaves, you can substitute 1 stalk lemongrass cut into 2-inch sticks. It is best to crush the lemongrass sticks with a mallet and tie them into a bundle with kitchen twine so that it is easy to pull them out […]