Home Clambake

 

 

We love a good old-fashioned seaside feast when the time is right. But we wondered: Is it possible to recreate that smoky, salty goodness from the comfort of a home kitchen? How can we translate all the charm and flavor of the seashore, without the sea?

In the noble name of research, we trooped out to the beach on a recent summer morning to experience the glory of clambaking firsthand. We soaked up the sights, smells, and sounds of the real thing, and then got straight to work the next morning designing an at-home version that would do it justice.

Continue reading “Home Clambake”

Strawberry Shortcake

 

 

Perfect for a summer evening, this refined strawberry shortcake focuses on simple flavors and textures, marrying sweet macerated strawberries with bright lemon mascarpone, and silky-smooth strawberry-Angostura sorbet with crisp and tender dehydrated olive oil cake. Chilled components make for a delightfully refreshing, sophisticated version of the American classic.

Continue reading “Strawberry Shortcake”

Egg-Free Vanilla Bean Ice Cream

 

Classic French vanilla ice cream, with its characteristically yellow appearance, is the more decadent version of its American cousin. The addition of egg yolks in the base results in a rich, easily churned, slowly melting scoop. The problem? It’s unmistakably eggy in flavor.

Continue reading “Egg-Free Vanilla Bean Ice Cream”

Orange Creamsicle

 

We’re often inspired by the frozen treats we grew up ordering from a truck—Drumstick cones, soft serve, and of course, orange creamsicles. Creamy, yet bursting with bright citrus flavor, this idiosyncratic pop is adored by flavor-conscious kids looking for something more complex and lively than your typical ice cream sandwich. (Got a creamsicle fan in the family? Watch out—you might have a future chef on your hands.)

Continue reading “Orange Creamsicle”

BBQ Beef Short Ribs

 

Short ribs are among the most flavorful cuts of beef, and can be remarkably tender, juicy, and flavorful when cooked properly. The secret is to cook them low and slow in a moist environment. For barbecue—and for some purists these will be fighting words—short ribs are a much better cut of beef than brisket.

Continue reading “BBQ Beef Short Ribs”

Chicken Wings

 

These wings are ridiculously easy to prepare. Pressure-cooking tenderizes the meat very quickly, and a dusting of cornstarch before deep-frying keeps the outside crispy. We finish ours with Frank’s RedHot Buffalo Wing Sauce, but you can use any sauce you like (teriyaki? mustard sauce? Sriracha?).

Continue reading “Chicken Wings”

Microwaved Radicchio Salad

 

Can a salad be seductive? It can when it’s a warm salad, made with jewel-toned radicchio—gently wilted, still a little crunchy—dressed with rich buttermilk, verdant chive oil, and funky blue cheese. We heat the radicchio in the microwave to achieve that perfect in-between texture; toasted hazelnuts bring deep, nutty flavor and more satisfying crunch.

Continue reading “Microwaved Radicchio Salad”

Brioche Burger Buns

 

We’d like to meet the guy who first decided to put a big, juicy burger patty between two slices of brioche. It’s a multicultural marriage made in culinary heaven: the French are responsible for the rich, eggy bread, and the Americans (with a little help from 19th-century German immigrants) lay claim to the ground-beef patty. If that’s not international diplomacy, we don’t know what is.

Continue reading “Brioche Burger Buns”

Page 3 of 512345