Makes 12 servings Tofu is misunderstood, but we think its perceived flaws (soft, bland) are also its strengths. Because it is so neutral in flavor, tofu is actually a great base for dips and plant-forward creamy recipes, like puddings and creamy soups, because it adds protein and texture without the […]
Makes 4 servings This simple summer recipe is inspired by the menu at Savor on our San Antonio, Texas campus. Garnish the soup with diced, julienned, or shaved zucchini, if you like. We especially like it with a crusty piece of bread for dipping! This recipe makes about four 1 […]
Every year, we try to avoid it, but it is inevitable: summer will end eventually—though luckily, only temporarily. Summer produce doesn’t leave quietly, and in its waning weeks, our gardens and farm stands explode with cucumbers, tomatoes, summer squash, eggplants! The mountains of produce are daunting, but irresistible, since in […]
Makes 5 to 6 servings Pork belly is literally the belly portion of the pig. It’s where bacon comes from, and like bacon, it is a delicious piece of meat. While it cooks, the fat renders from the belly and naturally bastes the strips of tender meat. Pair it with […]
Makes 6 servings Note: When peaches aren’t in season, there are several good substitutes: melons, persimmon, or pears. One more suggestion, which is really out of the ordinary, is ripe mango. Mango pairs nicely with the saltiness of the prosciutto and the delicacy of the mozzarella.
Makes 6 servings Soft-shell crabs are in season in the spring, so keep your eye out because the soft-shell season doesn’t last that long. Be sure to have the apron, lungs, and eyes removed by your fishmonger and use the crabs as soon as possible. Ingredients Preserved Lemon Zest 3 […]
Makes 4 servings In Peru, choclo can be found as an accompaniment to nearly any dish, and in this chilled salad, it marries with soybeans and seaweed inspired by this Peruvian-Japanese fusion dish. Look for frozen choclo at specialty markets or online. Don’t mistake it for the crunchy, corn-nut-style commonly […]
Makes one 9-inch pie Pie Filling All Butter Pie Crust Makes two 11-inch rounds Hand Method Food Processor Method Stand Mixer Method
Makes 6 servings Boston butt steaks are slices off of a larger Boston butt roast. They are usually about 1-inch thick, and unlike the larger roast, you can grill them hot and fast for a juicy, tender meat. If you can’t find the Boston butt steak, ask your butcher if […]
Makes 8 servings Lamb Kebabs Ingredients 10 cloves garlic, minced 1/4 cup plus 2 tablespoons olive oil, plus more as needed 2 tablespoons fresh lemon juice 1 tablespoon minced flat-leaf parsley 2 tablespoons minced oregano 1 tablespoon ground coriander 2 teaspoons minced fresh ginger 2 teaspoons Spanish-style paprika 2 teaspoons […]
Cut the cucumbers in half lengthwise, remove all the seeds, and cut into thin slices. In a mixing bowl, combine the sliced cucumbers with the lime juice, sugar, salt, chiles, and onions, and marinate for 15 minutes. Add the mint, cilantro, and peanuts, toss, and adjust seasoning as necessary. Serve […]
Makes about 8 servings The key to this perfect summer refresher is great watermelon, so if your melon is a dud, you may want to try something else. Of course, you can also make the same mixture with cantaloupe or pineapple (or basically any other fruit!), so pick what’s tastiest […]