Fudgy, ultra-chocolatey brownies kicked up with a salty pretzel crust and caramel drizzle. Want to win a bake off? This is your guy.
Have you heard? Have you heard the news about Great British Bake-Off? Have you? Have you heard it? Of course you have, I imagine it’s all people are talking about down your way. It’s certainly all they’re talking about in our neck of the woods. Of course, the show is not technically ending, but it’s been bought by Channel 4 and won’t have Mel, Sue, or Mary, and will no doubt be presented by Vince Vaughn and Colin Farrell and Paul Hollywood all exploding in an underground parking garage or something. If you have no idea what I’m talking about, bless your very face, and go and find an episode or three. It’s shown on PBS in the US, and they have to call it “The Great British Baking Show” because apparently Pillsbury has a legal lockdown on the term “Bake Off” and will send goons, floury goons, to give you a right drubbing should you flout compliance.
An elegant Fall cocktail made with homemade pear syrup spiced with cinnamon and star anise. A garnish of fresh rosemary adds an herbal note which balances the warm, spicy sweetness.
Some people hate to see summer end. To those intrepid folks the first chilly day signals the end of everything fun; swimming in the ocean, riding with the top down, prancing in cabana wear.
Well, those people are wrong. Summer is horrible. It’s hot. It’s humid. The only good thing about summer is the tomatoes. And corn. The rest of summer can suck it. Okay fine, swimming is fun but who has time? And yes, if I had a convertible I would probably enjoy driving with the top down, but I have a Subaru and it doesn’t even have a sun roof.
A white bean salad doesn’t have to be boring. Creamy cannellinis absorb the bright flavor of a vinaigrette in just a few minutes. Paired with briny olives, fresh cucumbers, tomatoes and feta cheese, and served in lettuce cups, they make a quick and substantial dinner.
Note: This recipe is part of our series for Serious Eats.
We’re as guilty as anyone else of “lazy salad syndrome”. If we can get away with opening a box of pre-rinsed greens and throwing on a dab of supermarket dressing, we’ll do it. As a side salad, that might just about be acceptable. But if we’re making a salad as its own dish – for a quick summer meal, for example – it’s inexcusably lame. But with just a little effort and really no time at all, I can prepare this white bean salad with ingredients I already have in the pantry. Most of the ingredients for this recipe are kitchen staples, and the only things I need fresh are cucumber, tomatoes, feta, and lettuce.
These mini Dutch Baby pancakes are puffy and beautifully golden brown. They’re just right for breakfast, brunch or dessert. We filled ours with homemade lemon curd and fresh blueberries.
When I tell you I’m currently obsessed with mini Dutch babies, do you picture me chasing a tiny child in wooden clogs through a small European town? As delightful as that sounds, you can rest assured: the children of the Netherlands are safe. [Note from Matt: just in case, though, lock up your kinderen.] I’m actually referring to Dutch Baby pancakes (also known as German (Deutsch, y’see) Pancakes, or a Dutch Puff).
Grilled chicken doesn’t always need a long marinade to be full of flavor. These spend just a few minutes in a lemony-garlicky mix before they’re grilled to charred perfection. The hot chicken absorbs the flavor of the fresh basil chimichurri, and the grilled cherry tomatoes bring sweetness and acid.
(This recipe appeared earlier on Serious Eats.)
We need only the slightest of excuses to cook outside in the peak of heat-wave summer. Turn the stove on? Ah, no, thank you. Making a quick-marinated chicken dish that we can throw on the grill is an ideal solution. And, if we can use the Mediterranean heroes of the summer vegetable garden—tomatoes and basil—so much the better. Not only do tomatoes and basil taste great together, they also have a symbiotic relationship in the garden; companion gardening with the two plants in proximity improves their resistance to pests.