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30+ SENSATIONAL SIDE DISHES 

Flavor-Packed Summer Recipes 

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Salads 

Light, 

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Desserts 

COOKFRESH SUMMER 2017 

www.finecooking.com 

Chicken 

Horiataki Salad 

with Tzatziki, p. 18

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THE BEGINNING OF EXTRAORDINARY 

Dijon mustard with Horseradish. 

Meals, Maille, Memories. 

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contents 

Cookfresh summer 2017, No. 121 

features 

24 peaches, savory & 

sweet 

Two marinades take this summer 

favorite fruit to new places. 

32 turn up the heat 

Serve suppers with a kick when 

you cook with flavor-packed, 

spicy ingredients. 

40 farm to spoon 

In Italy, they eat soup in summer 

(and so should you). 

44 tropical bites & sips 

Take backyard barbecue recipes to 

the bright and flavorful tropics. 

54 the new summer side 

Make-ahead and endlessly versatile, 

grain salad just might be the perfect 

potluck dish. 

60 a simple 

summertime supper 

Juicy grilled steak, fresh summer 

salads, and a homey berry buttermilk 

cake star in this easy outdoor menu. 

68 cook with honey 

Honey lends a distinctive 

sweetness to suppers, snacks, 

desserts, and more. 

76 berry sweets 

Make the most of fresh, ripe berries 

in tempting seasonal desserts. 

Sweet Marinated Peach 

Tart with Honey-Yogurt 

Mousse, p. 31 

www.finecooking.com

22 

85 

88 

90 

93 

84 

DEPARTMENTS 

8 Welcome 

10 On the Web 

15 Make It Tonight 

Fast and fresh meals, any night 

of the week. 

22 3 Ways with Scallions 

Versatile and affordable, these green onions 

add fresh flavor to recipes of all kinds. 

84 Test Kitchen 

Tips, techniques, ingredients. 

92 Credits 

93 Sources 

94 Nutrition 

96 Recipe Index 

98 What We’re Cooking Now 

Twelve ways to use four seasonal 

ingredients we can’t get enough of. 

Pp 

Cover photography by Scott Phillips; food styling by Ronne Day. 

www.finecooking.com 

6 COOKFRESH SUMMER 2017

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finecooking.com 7

welcome 

CookFresh 

the best of fine cooking 

Issue Editor 

Issue Art Director 

Issue Copy Editor 

Sarah Opdahl 

Brittany Carlson 

Diane Sinitsky 

Sun-Ripened 

Tomato and Olive 

Salad, p. 64 

Summer’s Gifts 

welcome summer! We’re ready for all that the season has to offer: juicy peaches; 

ripe, flavorful tomatoes; bright berries; and more. Whether you’re happily hauling 

home bags full of goodies from the farmers’ market or you’re knee-deep in zucchini 

from the garden, you’ve got the right magazine in hand. This special issue of Fine 

Cooking was developed to turn all of that lovely produce into fantastic dishes. 

Here, you’ll find it all: easy dinners (Moroccan Chicken Burgers with Feta 

and Carrot Slaw, p. 39); grilled favorites (Herb-Marinated Skirt Steaks, p. 62); 

backyard barbecue knockouts (Grilled Pork with Mojo, p. 44); standout desserts 

(Strawberry and Kiwi Tart with Honey Cream, p. 80); and everything in between. 

To make healthier eating even easier, we’ve provided icons to help you identify 

which recipes fit your eating and cooking style, from quick to vegetarian to 

make-ahead (see below). Now you have all the tools you’ll need to turn that warmweather 

produce into delicious dishes all season long. 

—The Fine Cooking Editors 

A guide to making healthy choices 

These icons are located throughout this issue of CookFresh to help you 

choose recipes that match your needs. 

Editorial Director 

Art Director 

Senior Editors 

Food Editor 

Senior Copy/ 

Production Editor 

Staff Photographer 

Senior Food 

Editor/Stylist 

Food Editor/ 

Test Kitchen Manager 

Art/Production 

Coordinator 

Test Kitchen Assistant 

Test Kitchen Intern 

Editors at Large 

Contributing Editors 

Senior Managing Editor, 

Books 

Kathy Kingsley 

Teresa Fernandes 

Joanne Smart 

Lisa Lahey 

Chris Hoelck 

Scott Phillips 

Ronne Day 

Diana Andrews 

Tinsley Morrison 

Joan Velush 

William Stewart 

Jennifer Armentrout 

Susie Middleton 

Abigail Johnson Dodge 

Rebecca Freedman 

Tony Rosenfeld 

Molly Stevens 

Jill Silverman Hough 

(drinks) 

Joanne Weir 

Carolyn Mandarano 

FineCooking.com 

Senior Web Producer Sarah Breckenridge 

Video Director Colin Russell 

The Best of Fine Cooking: (ISSN: 1931-8227) 

is published by The Taunton Press, Inc., 

Newtown, CT 06470-5506. Telephone 

203-426-8171. Canadian GST paid registration 

#123210981. 

Printed in the USA 

Quick: Under 30 minutes. 

Healthy: Calories are 550 or 

fewer; saturated fat is 5 grams 

or fewer; cholesterol is 300 mg 

or fewer. 

Vegetarian: May contain 

eggs and dairy ingredients. 

wheat-free: Contains no 

wheat or wheat products. 

Please note, icon does not 

indicate gluten-free. 

Make ahead: Can be 

completely prepared ahead 

(may need reheating and a 

garnish to serve). 

8 cookfresh summer 2017

The Original Scoop #1520, size 20 

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FINE COOKING DIGITAL 

On the Web 

Make FineCooking.com your destination for seasonal summer recipes, 

how-tos, videos, and more. 

Summer 

GAZPACHO Recipes 

The soups on pp. 40–43 are bursting with summer’s 

best produce, but don’t forget about the 

original summer soup: gazpacho. Our collection 

includes the ultimate classic recipe, along with 

regional variations (white cucumber-and-almond 

gazpacho) and creative riffs, like a spicy-sweet 

watermelon gazpacho and hors d’oeuvre-size 

shooters. Find the recipes at FineCooking.com/ 

gazpacho. 

8 Summer 

Sauces for 

Quick, Easy 

Meals 

The best summer cooking 

is really about NOT 

cooking. Days are long and 

spent outdoors, so when 

dinnertime rolls around, 

these simple sauces and 

dressings are your secret 

weapons. Cook big batches 

of grains and veggies ahead 

of time, grill some meat, and 

mix and match them with 

this arsenal of homemade 

condiments. Get the recipe 

collection at FineCooking 

.com/summer-sauces. 

Digital Editions 

Fine Cooking’s tablet editions— 

available for iPad, Windows, and 

Android devices—are the same 

gorgeous issues you love but full 

of interactive extras like videos 

and search. Download the app at 

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finecooking.com 11

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EASY ENTERTAINING 

Summer’s no-fuss vibe 

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even if your schedule is 

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keep it simple. Opt for 

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WITH 

FIG CAPRESE SALAD 

Naturally sweet and syrupy, figs 

find an excellent match in rich 

cheese. Serves 4 to 6 

5 ripe heirloom tomatoes, 

variety of sizes, sliced 

6 medium fresh figs, halved or 

quartered 

1 lb. fresh mozzarella, sliced 

2 Tbs. fresh basil leaves 

1 to 2 Tbs. balsamic glaze 

Overlap the tomatoes, figs, mozzarella, 

and basil leaves on a serving plate. 

Drizzle with the balsamic glaze, 

and serve. 

SAUVIGNON BLANC 

Grown in the warm and sunny Californian Central Coast, Edna 

Valley Vineyard is renowned for coaxing layered and complex 

flavors from their fruit. Edna Valley Vineyard’s Sauvignon Blanc 

offers elegant aromas of honeydew melon and grapefruit. On 

the palate, these citrus notes are echoed and complemented by 

tropical fruit flavors of guava, passion fruit, and a hint of lime zest. 

Balanced, crisp acidity with flavors that linger on the finish, this 

Sauvignon Blanc is a true expression of the varietal and the vintage. 

12 COOKFRESH SUMMER 2017 

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make it tonight 

Fast and fresh meals, any night of the week. 

Summer Salad with 

Peas, Parmesan, Fried 

Egg, and Bacon, p. 16 

finecooking.com 15

summer salad with 

peas, parmesan, 

fried egg, and bacon 

Bacon and eggs turn a green salad 

into a substantial, comforting, and 

tasty meal, while peas and tarragon 

contribute bright, fresh seasonal 

flavors. (See the photo on p. 15.) 

Serves 4 

4 oz. thick-cut bacon (4 slices), cut 

crosswise 1/4 inch thick 

3/4 oz. finely grated Grana Padano 

or Parmigiano-Reggiano 

(about 1/3 cup); more for shaving 

2 Tbs. red-wine vinegar 

Kosher salt and freshly ground 

black pepper 

6 Tbs. extra-virgin olive oil 

2 Tbs. vegetable oil; more as needed 

4 large eggs 

8 oz. mixed baby greens or similar 

2 Tbs. whole fresh tarragon leaves, 

plus 1 Tbs. finely chopped for garnish 

2/3 cup frozen peas, thawed 

2 medium radishes, thinly sliced 

2 Tbs. thinly sliced fresh chives 

Cook the bacon in a 12-inch nonstick skillet 

over medium heat, stirring occasionally, 

until crisp, 4 to 5 minutes. Use a slotted 

spoon to transfer the bacon to a paper 

towel–lined plate, leaving any fat behind in 

the skillet. 

Meanwhile, combine the grated cheese, 

vinegar, and 1/4 tsp. each salt and pepper 

in a medium bowl. Gradually whisk in the 

olive oil. 

Put the skillet over medium-low heat 

and add the vegetable oil. When the oil 

is hot, crack the eggs into the skillet and 

cook, basting the whites occasionally with 

the fat, until the whites are set but the 

yolks are still runny, 2 to 3 minutes. 

Meanwhile, in a large bowl, toss the 

greens, tarragon leaves, peas, and 

radishes. Lightly dress the salad with some 

of the vinaigrette, season with a generous 

pinch each salt and pepper, and toss. 

Divide the salad among 4 serving plates. 

Top each salad with an egg. Drizzle 

1/2 Tbs. vinaigrette over each egg, and 

season with salt and pepper. Top with 

the bacon, shaved cheese, chives, and 

chopped tarragon. Serve the remaining 

vinaigrette on the side. 

zucchini, pea, and pesto lasagne 

This free-form, no-bake lasagne features fresh flavors and is much quicker to 

make than traditional vegetable lasagne. Serves 4 

Kosher salt 

6 dried lasagne noodles 

2 Tbs. unsalted butter 

3 Tbs. pine nuts 

1 large zucchini, halved lengthwise 

and thinly sliced crosswise 

11/4 cups fresh or thawed 

frozen peas 

1/3 cup thinly sliced shallot 

1/3 oz. Grana Padano or Parmigiano- 

Reggiano, finely grated (1/3 cup); 

more coarsely grated for serving 

9 oz. ricotta cheese (about 1 cup) 

Freshly ground black pepper 

1/2 cup store-bought or homemade 

basil pesto 

Bring a large pot of well-salted water to a 

boil. Boil the noodles according to package 

directions until al dente. Drain and 

rinse under cool water. Cut each noodle in 

half crosswise and set aside. 

Meanwhile, melt the butter in a 10-inch 

skillet over low heat. Add the pine nuts 

and cook, stirring occasionally, until lightly 

browned, about 1 minute. With a slotted 

spoon, transfer the nuts to a small bowl. 

Increase the heat to medium, add the 

zucchini, peas, and shallot, and cook, 

stirring occasionally, until tender, about 

3 minutes. Add the finely grated cheese 

and toss gently to coat. 

Season the ricotta with 1/4 tsp. each 

salt and pepper. Place one noodle half on 

each of 4 plates, and spread a dollop of 

ricotta over each one. Divide about half of 

the vegetable mixture among the noodles, 

spreading it evenly over the cheese. Top 

with another noodle and repeat. Top with 

a third noodle, the pesto, pine nuts, and 

the coarsely grated cheese, and serve. 

16 cookfresh Summer 2017

COVER RECIPE 

chicken horiataki salad with tzatziki 

Horiataki is essentially what we outside of Greece call Greek salad but without the lettuce. The addition 

of garlicky grilled chicken transforms the salad into a satisfying summer meal. Tzatziki, a cool yogurt and 

cucumber sauce often served with gyros, is a refreshing alternative to feta. Serves 4 

FOR THE CHICKEN 

4 boneless, skinless chicken breast halves 

1 Tbs. finely grated lemon zest 

2 large cloves garlic, minced 

1 Tbs. chopped fresh oregano or 2 tsp. 

dried oregano 


black pepper 

Olive oil, for grilling 

1 lemon, cut into 6 wedges 

2 Tbs. chopped fresh flat-leaf parsley 

FOR THE SALAD 

2 pints cherry tomatoes, halved 

1 English cucumber, peeled, sliced in half 

lengthwise, seeded, and sliced crosswise 

½ small red onion, very thinly sliced 

13 cup pitted black olives, such as 

Kalamatas, halved 

1½ Tbs. extra-virgin olive oil 

1 tsp. chopped fresh oregano or 

½ tsp. dried oregano 


black pepper 

1 cup homemade or good-quality 

store-bought tzatziki sauce 

4 pitas, toasted (optional) 

GRILL THE CHICKEN 

Prepare a medium-high (400°F to 475°F) gas 

or charcoal grill fire. Meanwhile, remove the 

tenderloins from the chicken breasts, if necessary, 

and reserve for another use. 

Put a chicken breast half between two large 

pieces of plastic wrap, and pound it to an even 

¼-inch thickness with a meat mallet. Repeat 

with the other 3 breast halves. 

In a mortar, combine the lemon zest, garlic, 

oregano, 1 tsp. salt, ½ tsp. pepper, and ¼ tsp. 

water. Grind with a pestle to crush and combine. 

Rub the mixture all over the chicken. 

Drizzle olive oil on both sides of the 

chicken, patting it into the meat with your 

fingertips. Grill the chicken without moving 

it until grill marks form, about 4 minutes. Flip 

and grill until just cooked through (160°F), 

another 1 minute. Transfer to a plate, and 

squirt 2 lemon wedges over the chicken. Top 

with the parsley, and let rest. 

MAKE THE SALAD 

In a large bowl, combine the tomatoes, 

cucumber, onion, and olives. Toss with the 

olive oil and oregano, and season to taste with 

salt and pepper. 

Divide the salad among 4 plates. Slice the 

chicken and place on top of the salad. Dollop 

with some of the tzatziki sauce. Serve with 

the remaining lemon wedges and the pitas, 

if using. 


“ 

The Everyday Baker is part culinary school, 

part trusted friend, and completely delicious.” 

–Zoë François, pastry chef and cookbook author 

the everyday 

BAKER 

Recipes & Techniques for Foolproof Baking 

Abigail Johnson Dodge 

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From Abigail Johnson Dodge comes 

The Everyday Baker, the must-have 

baking resource for every baker. 

With 624 pages, this comprehensive 

how-to book will make your kitchen 

the ultimate sweet and savory bakery! 

• Over 175 inspiring, foolproof recipes 

• Nearly 1,000 step-by-step and 

80 finished dish photos 

• Hundreds of must-know tips 

to help bakers enjoy sweet success! 

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Early praise for Abigail Johnson Dodge and The Everyday Baker: 

“Everyday? Hardly! How about every minute? That’s how 

often we want to make the recipes from this baking pro 

who still makes it all too fun.” 

–Bruce Weinstein and Mark Scarbrough, 

Authors of The Great Big Pressure Cooker Book 

“I love to cook but don’t know how to bake. With Abby’s 

recipes, problem solved!” 

–Victoria Hagan, interior designer 

“Abby Dodge is the best baking teacher I know, bar none. 

To see her amazing techniques and genius flavor pairings 

come to life in this soon-to-be classic resource is pure joy. 

The Everyday Baker is a hugely generous cookbook, the 

kind that invites you to drop everything you are doing and 

start baking this very minute.” 

–Susie Middleton, cookbook author, farmer, 

and editor at large for Fine Cooking 

Available at www.TauntonStore.com or wherever books are sold.

crab and corn cakes with lime sour cream 

Classic crab cakes get a subtle Tex-Mex treatment with the addition of corn 

and a refreshing lettuce and cilantro salad on the side. Serves 4 

1 lb. lump crabmeat, picked over 

11/3 cups panko 

3/4 cup corn kernels, preferably fresh 

Kosher salt 

3 large eggs, lightly beaten 

4 cups shredded iceberg lettuce 

1/4 cup chopped fresh cilantro 

1 lime 

1 cup sour cream 

1/4 cup vegetable oil 

Combine the crab, panko, corn, and 11/2 tsp. 

salt in a large bowl. Gently stir in the eggs. 

With damp hands, tightly shape the mixture 

into eight 3/4-inch-thick cakes and place them 

on a small cutting board or flat plate. Refrigerate 

for 10 minutes. 

Meanwhile, toss the lettuce and cilantro 

together and arrange on 4 plates. Finely grate 

the zest and squeeze the juice from the lime 

into a small bowl. Stir in the sour cream, and 

thin with a little water to make a pourable 

sauce. Season to taste with salt. 

Heat 2 Tbs. of the oil in a 12-inch nonstick 

skillet over medium heat. Add 4 crab cakes 

and cook, flipping once, until golden brown, 

about 8 minutes. Repeat with the remaining 

oil and crab cakes. Divide the crab cakes 

among the plates and serve with the 

sour cream. 

20 cookfresh Summer 2017

Fine Cooking magazine features 

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finecooking.com 21

3 WAYS WITH... 

Scallions 

Versatile and affordable, these green onions add fresh 

flavor to recipes of all kinds. 

scallions, or green onions, are so versatile. You can use them 

as a color and flavor accent in pastas, salads, and stir-fries or as a 

garnish on a baked potato, but their fresh, oniony flavor makes them 

a wonderful feature ingredient, too, as the recipes here show. So grab 

a bag (or two), check out the tips below, and get cooking. 

WHAT TO LOOK FOR: Choose scallions with firm white bulbs and 

fresh-looking green tops. Avoid those with slimy, wilted, or browned 

green parts. 

HOW TO STORE: Wrap whole scallions in damp paper towels 

and store in a zip-top bag in the crisper drawer of the refrigerator, 

where they should keep for about a week. 

HOW TO PREP: Always use a sharp knife when cutting 

scallions to avoid bruising them. Cut off any dried-out ends 

from the dark green tops (usually the top ¼ inch or so), trim the 

root ends, and rinse just before using. 

scallion oil 

Don’t let its pale hue fool you—this infused 

oil is bursting with fresh scallion flavor. 

Yields 1½ cups 

6 oz. scallions (10 to 12), green parts cut 

crosswise into 1-inch pieces, white parts 

chopped and lightly smashed 

1½ cups grapeseed or other neutral oil 

In a 2-quart saucepan, combine the scallions 

and oil. Slowly bring to a simmer over low heat, 

and then simmer for 10 minutes. Remove from 

the heat and let cool. Strain through a fine-mesh 

sieve into a small bowl, pushing down on the 

solids to extract as much oil as possible. Transfer 

to an airtight container and refrigerate for up to 

2 weeks. 

12 ways to use scallion oil 

This versatile oil can be used as a condiment, 

for cooking, or even as a finishing oil. 

As a dipping oil for: 

• french fries 

• bread 

• crudités 

As a cooking oil for: 

scrambled eggs 

popcorn 

fish or seafood 

• croutons 

As a finishing 

oil for: 

chicken or steak 

vegetables 

vinaigrettes 

soup 

• pasta 


lemony scallion pilaf 

This simple side dish is perfect 

with grilled fish, chicken, or shrimp. 

Serves 4 

1½ oz. (3 Tbs.) unsalted butter 

12 oz. scallions (20 to 24), thinly sliced, 

whites kept separate from greens 


black pepper 

¼ cup dry white wine 

1 cup basmati rice 

1¾ cups lower-salt chicken broth 

1 tsp. finely grated lemon zest 

2 tsp. fresh lemon juice 

korean-style 

scallion pancakes 

Known as pa jun in Korean (pa means scallion, and jun refers to battered, 

fried foods), these savory pancakes are more tender than their crispy 

Chinese counterparts. Paired with a spicy soy dipping sauce, they make 

a scrumptious snack, appetizer, or side dish. Serves 6 to 8 

FOR THE DIPPING SAUCE 

13 cup reduced-sodium soy sauce 

¼ cup rice vinegar 

1 Tbs. Asian sesame oil 

1 Tbs. thinly sliced scallions 

1 Tbs. packed dark brown sugar 

1 tsp. finely grated fresh ginger 

½ tsp. finely grated garlic 

½ tsp. crushed red pepper flakes 

FOR THE PANCAKES 

9 oz. (2 cups) unbleached 

all-purpose flour 

2 large eggs, beaten 

Kosher salt 

6 oz. scallions (10 to 12), halved 

lengthwise and cut crosswise 

into 1-inch pieces 

2 tsp. vegetable oil; 

more as needed 

MAKE THE DIPPING SAUCE 

Mix all of the ingredients in a small bowl; 

set aside. 

MAKE THE PANCAKES 

Heat the oven to 200°F. 

Whisk the flour, eggs, 1 tsp. salt, and 

1½ cups water in a large bowl. Using a silicone 

spatula, gently fold in the scallions. 

Let the batter sit at room temperature 

for 10 minutes so that the flour can fully 

hydrate; the batter should be thick but 

pourable. 

Heat the vegetable oil in a 10-inch nonstick 

skillet over medium heat. Pour about 

¾ cup of the batter into the skillet, swirling 

the skillet and pushing the batter to the 

edges with the spatula. Cook until golden 

brown on the bottom, 3 to 4 minutes. Flip 

and cook until the other side is golden 

brown, about 2 minutes more. Transfer to 

a baking sheet and keep warm in the oven. 

Repeat with the remaining batter, adding 

more oil to the skillet as needed. 

Cut each pancake into wedges and 

serve with the sauce. 

Melt the butter in a 3- to 4-quart 

saucepan over medium heat. Add the 

scallion whites, ¼ tsp. salt, and a few 

grinds of pepper and cook, stirring 

often, until tender but not browned, 

about 5 minutes. 

Add the wine and simmer to reduce 

by half, about 2 minutes. Add the rice 

and cook, stirring often, until it begins 

to crackle, 2 to 3 minutes. Add the 

broth, lemon zest, and 1 tsp. salt; bring 

to a boil. Cover and turn the heat down 

to low. Cook until the rice is tender 

and the liquid is absorbed, about 

15 minutes. 

Remove from the heat and let 

sit, covered, for 5 minutes. Fluff the 

scallion greens and lemon juice into the 

rice with a fork and serve. 

FINECOOKING.COM 23

Peaches, 

Savory & 

Sweet 

Two marinades 

take this summer favorite 

fruit to new places. 


peaches at the peak of the season are something to get 

excited about. Since they have such a short season, you may 

want to stock up when they are at their best. Likely that would 

mean more peaches than you can eat for snacks, but we have 

the perfect solution for how to use them: Cut them up and 

marinate them. Marinating peaches draws out their luscious 

juices and allows their peachy flavor to merge with other 

ingredients like fresh herbs and tangy vinegar. You can also 

steer the marinade down a sweet or savory road, which opens 

up lots of options for how to serve the peaches. Sweet marinated 

peaches shine in breakfasts and quick desserts, while 

savory marinated peaches find their way into braises and 

salads, where the marinade pulls double duty as a vinaigrette. 

Another plus is that you can skip the tedious task of blanching 

and peeling the peaches because the marinade also softens the 

skins. So just make your peach marinades, kick back, and enjoy 

the taste of the season. 

Pick your marinade 

Whether you go sweet or savory, cut the fruit however 

you like and then just stir all the ingredients together. The 

peaches take on great flavor in as little as 20 minutes, but 

they can stay in the marinade for up to 48 hours. Reserve 

the marinade to use in the recipes. 

Savory, p. 26 

Sweet, p. 30 

finecooking.com 25

Savory 

Savory 

Marinated 

Peaches + 

pizza dough 

+ grilled sweet onions 

+ farmer cheese 

+ bacon 

+ fresh basil 

= a killer flatbread 

• 

shredded chicken 

+ mayo 

+ Dijon 

+ shallot 

= a grownup chicken salad 

• 

cherry tomatoes 

+ fresh lime juice 

+ jalapeño 

= a zippy salsa 

sherry vinegar and rosemary marinated peaches 

Vinegar and herbs tone down the peaches’ sweetness for savory dishes. Sherry 

vinegar brings complex tartness, fresh rosemary adds earthy pine notes, olive oil 

lends richness, and rum contributes a bit of spice. Yields 3 cups 

3 medium ripe peaches, 

pitted and sliced, diced, 

or cut into wedges 

1/₃ cup extra-virgin olive oil 

21/2 Tbs. spiced dark rum 

(optional) 

2 Tbs. sherry vinegar 

11/2 

tsp. finely chopped 

fresh rosemary 

Pinch of kosher salt 

Pinch of granulated 

sugar 

gently combine all of the 

ingredients in a medium bowl 

and let marinate at room 

temperature for at least 

20 minutes and up to 

24 hours. After marinating, 

you can refrigerate the 

peaches for up to 1 day. 

heirloom tomato and peach salad 

Start summer dinners on the patio with this simple salad. Or, pair it with creamy 

burrata and crusty bread and call it lunch. Serves 4 as a first course or side 

3 cups Sherry Vinegar and 

Rosemary Marinated 

Peaches (recipe above), 

drained, marinade 

reserved 

1 tsp. Dijon mustard 

4 large heirloom tomatoes 

(about 2 lb.), cored and 

sliced into 1/2-inch-thick 

rounds 

Flaky sea salt, such as 

Maldon, and freshly 

ground black pepper 

8 medium fresh mint 

leaves, torn 

in a small bowl, whisk 

together the reserved marinade 

and the Dijon; it’s ok if 

it doesn’t emulsify. Arrange 

the tomato slices on 4 plates 

or a platter, top with the 

peaches, and drizzle some 

of the vinaigrette over the 

top. season lightly with salt 

and pepper and garnish with 

the mint. Pass any remaining 

vinaigrette at the table. 



aised chicken thighs 

with savory marinated peaches 

These tender chicken thighs 

are dripping with savorysweet 

herbal flavors from the 

marinated peaches. Salty 

capers and crisp prosciutto 

seal the deal. Serves 4 to 6 

1 Tbs. extra-virgin olive oil; 

more as needed 

1 oz. thinly sliced prosciutto, 

cut crosswise into thin strips 

3 lb. bone-in, skin-on chicken 

thighs (about 8) 

Kosher salt and freshly 


1 medium leek, white and 

light green part only, thinly 

sliced (1 cup) 

3 medium cloves garlic, 

thinly sliced 

2 Tbs. all-purpose flour 

3 cups Sherry Vinegar and 

Rosemary Marinated 

Peaches (recipe, p. 26), 

drained, marinade 

reserved 

3 cups lower-salt chicken 

broth 

2 Tbs. drained capers 


2 Tbs. fresh tarragon leaves, 

coarsely chopped 

Position a rack in the center of the 

oven and heat the oven to 350°F. 

Heat the oil in an 8-quart Dutch 

oven or other heavy-duty pot over 

medium heat. Add the prosciutto 

and cook, stirring occasionally, 

until crisp, about 5 minutes. With 

a slotted spoon, transfer to a bowl 

and set aside. If the pan is dry, add 

a little more oil. 

Season the chicken lightly on all 

sides with salt and pepper. Working 

in batches, brown the chicken on 

both sides, about 12 minutes total. 

Transfer to a plate. 

Turn the heat down to medium 

low. Pour off all but 1 Tbs. fat from 

the pot and then add the leek and 

garlic. Cook, stirring often, until 

beginning to soften, about 

5 minutes. Add the flour and 

cook, stirring, for 1 minute. Add 

the reserved marinade and cook, 

scraping up any browned bits from 

the bottom of the pan, until the 

liquid thickens, about 2 minutes. 

Add the broth, season lightly with 

salt and pepper, and bring to a 

boil. Arrange the chicken in the 

pot skin side up, return to a boil, 

and transfer the pot to the oven 

to braise, uncovered, until the 

chicken cooks through, about 

25 minutes. 

Take the pot out of the oven. 

Turn the broiler on high. Transfer 

the chicken, skin side up, to a foillined 

rimmed baking sheet. 

Simmer the sauce in the pot 

over medium-high heat, stirring 

occasionally, until thickened and 

reduced by about half, about 

10 minutes. Lower the heat to 

medium and stir in the capers 

and peaches; cook until heated 

through. Stir in the butter until 

it melts, then stir in 1 Tbs. of the 

tarragon and season to taste with 

salt and pepper. 

Meanwhile, broil the chicken 

until the skin is crisp, about 

3 minutes. 

Return the chicken to the pot 

or transfer it to a large platter 

and spoon the sauce over it. 

Garnish with the prosciutto and 

the remaining tarragon leaves, 

and serve. 

finecooking.com 29

own sugar and 

thyme marinated 

peaches 

Brown sugar and white 

balsamic vinegar lend 

peaches a caramelly flavor, 

while a semidry wine enhances 

their sweet tartness. Fresh 

thyme adds an herbal note. 

Yields 3 cups 

Sweet 

3 medium ripe peaches, pitted 

and sliced, diced, or cut 

into wedges 

1/₃ cup packed light brown sugar 

1/₃ cup off-dry (sweet) white wine, 

preferably Gewürztraminer 


3 Tbs. white balsamic vinegar 

11/2 tsp. fresh thyme leaves 

gently combine all of the ingredients 

in a medium bowl and let 

marinate at room temperature 

for at least 20 minutes and up to 

24 hours. After marinating, you 

can refrigerate the peaches for 

up to 1 day. 

Sweet 

Marinated 

Peaches + 

buttermilk biscuits 

+ whipped cream 

+ mascarpone 

+ lemon zest 

= deluxe shortcakes 

• 

vanilla ice cream 

+ cream soda 

= a sophisticated float 

• 

bourbon 

+ ginger beer 

+ peach bitters 

= a spicysweet cocktail 

overnight oatmeal with sweet marinated peaches 

This overnight method is fabulous; the flavors have a chance to develop, and the 

oats get a softer, creamier texture. It’s the ideal backdrop for marinated peaches 

and crunchy toasted walnuts. Serves 4 

2 Tbs. whole milk 

2 Tbs. packed light brown sugar 

1 tsp. pure vanilla extract 

3/4 tsp. ground cinnamon 

¼ tsp. kosher salt 

1 cup steel-cut oats, preferably McCann’s 

3 cups Brown Sugar and Thyme Marinated 

Peaches (recipe above left), drained, 

¼ cup marinade reserved 

2 oz. (1/2 cup) toasted walnuts, coarsely 

chopped 

1/2 tsp. chia seeds (optional) 

Heavy cream (optional) 

combine the milk, sugar, vanilla, cinnamon, 

salt, and 4 cups water in a 4-quart saucepan 

over medium-high heat, stirring to dissolve 

the sugar. Bring to a boil. stir in the oats, 

simmer for 1 minute, then remove from the 

heat. Let cool at room temperature until 

tepid, then cover and refrigerate overnight. 

Bring the oatmeal to a simmer over 

medium heat and cook, stirring occasionally, 

until thick and the oats are tender and 

chewy, about 10 minutes. 

off the heat, stir in the reserved marinade. 

Divide among 4 bowls, and top with 

the peaches, walnuts, and chia seeds, if 

using. Drizzle with heavy cream, if using, 

and serve. 


sweet marinated peach tart with honey-yogurt mousse 

Perfect for a dinner party and easier 

to make than a peach pie, this tart 

marries sweet peaches and a creamy 

yogurt mousse in a press-in shortbread 

crust. If you’re short on time, you can 

skip the crust and serve the mousse 

topped with the peaches in little bowls 

or wineglasses. Serves 8 to 10 

FOR THE CRUST 

9 oz. (2 cups) unbleached all-purpose flour 

7 oz. (14 Tbs.) chilled unsalted butter, cut 

into 1-inch pieces 

3 oz. (3/4 cup) confectioners’ sugar 

1 large egg, beaten 

1 Tbs. cornstarch 

1 Tbs. finely grated lemon zest 

(from 1 large lemon) 

1 tsp. kosher salt 

FOR THE MOUSSE 

1/8 oz. (1 tsp.) unflavored powdered gelatin 

3/4 cup plus 1 Tbs. heavy cream 

3 Tbs. honey 

11/2 cups plain Greek yogurt 


FOR THE TOPPING 

3 cups Brown Sugar and Thyme 

Marinated Peaches (recipe, facing 

page), drained, marinade reserved 

MAKE THE CRUST 

In a food processor, pulse the flour, 

butter, confectioners’ sugar, egg, 

cornstarch, lemon zest, and salt 

until the dough comes together in 

big clumps, about twenty 1-second 

pulses. The dough will be very soft 

and pliable. 

Transfer the dough to a 9-inch 

springform pan. Flour your fingertips 

and press the dough onto the bottom 

and sides of the pan in an even layer. 

Start by pressing the dough up the 

sides, which should be just under 1/4 inch 

thick, and reflour your fingers as necessary. 

Wrap the pan in plastic and refrigerate 

for at least 1 hour and up to 1 day. 

Position a rack in the lower third of the 

oven and heat the oven to 350°F. 

Prick the bottom of the crust all over with 

a fork. Line the crust with aluminum foil and 

fill with pie weights or dried beans, gently 

pressing them against the sides. Bake until 

the edges begin to turn golden, about 20 minutes. 

Carefully remove the weights and foil. 

Continue to bake the crust until golden brown 

and the bottom is firm and dry, 15 to 20 minutes. 

If the crust puffs up during baking, use 

the back of a spoon to gently press it down. 

Cool completely on a wire rack. 

MAKE THE MOUSSE 

In a small bowl, sprinkle the gelatin over 1 Tbs. 

cold water; let stand until the gelatin softens, 


Meanwhile, stir 1 Tbs. of the cream with the 

honey in a 2-quart saucepan over medium 

heat until the honey melts, about 2 minutes. 

Stir in the gelatin mixture and remove from 

the heat. Add the yogurt and salt, and whisk 

until smooth. 

In a large bowl, whisk the remaining 3/4 cup 

cream until soft peaks form. Gently fold 

the yogurt mixture into the 

cream. 

Pour the mousse into the cooled crust 

and smooth to the edges with a small offset 

spatula. Cover and refrigerate until firm, at 

least 4 hours and up to 2 days. 

TOP THE TART 

Simmer the reserved marinade in a 1-quart 

pot over medium heat until syrupy, about 

5 minutes; refrigerate until cold, 30 minutes 

and up to 1 day. 

When ready to serve, transfer the tart to a 

serving plate. Spoon the peaches and a little 

of the syrup over the mousse. Slice and serve 

drizzled with the remaining peach syrup.

Harissa 

Hot 

sauce 

Chipotles 

in adobo 

Sambal 

oelek 

Sriracha 

Wasabi 

Turn Up 

the heat 

Serve suppers with a kick when you cook with 

flavor-packed, spicy ingredients. 

want to crank up the flavor in your weeknight 

meals? Reach for a bottle of Sriracha or 

a jar of sambal oelek the next time you’re at 

the store. Spicy sauces like these bring a lot to 

the table. The dishes here feature pepper- and 

mustard-based ingredients that, when used in 

the right amounts, will not overwhelm with fire 

but give meals a flavorful bump. 


spicy chipotle 

shrimp, avocado, 

and corn fajitas 

Arrange the fajitas and fixings 

on a buffet table, bar 

style, for casual entertaining, 

or serve the components on 

various platters at the table. 

Serves 4 

1 lb. shrimp (26 to 30 per lb.), 

peeled and deveined 

4 Tbs. olive oil 

1 tsp. chili powder 



1 large Haas avocado (about 

1/2 lb.), cut into 1/2-inch dice 

1 chipotle, minced, plus 1 Tbs. 

adobo sauce (from a can of 

chipotles in adobo) 

1 lime, half juiced (about 

1 Tbs.) and half cut into 

wedges 

1 large yellow onion, thinly 

sliced (about 3 cups) 

1 large clove garlic, minced 

1 cup frozen corn, thawed, or 

the kernels from 2 ears corn 

8 corn tortillas, warmed 

1/4 cup coarsely chopped 

fresh cilantro 

Toss the shrimp with 1 Tbs. of the 

oil, the chili powder, 1/4 tsp. salt, 

and 1/2 tsp. pepper. In a medium 

bowl, mash the avocado with the 

chipotle and adobo sauce, lime 

juice, and 1/4 tsp. salt. 

heat 11/2 Tbs. oil in a large 

(12-inch) skillet over mediumhigh 

heat until shimmering. Add 

the shrimp and cook, stirring, until 

they turn pink and become just 

firm to the touch, about 2 minutes. 

Transfer to a large plate. 

reduce the heat to medium, 

and add the remaining 11/2 Tbs. 

oil to the pan. Add the onion, 

sprinkle with 1/2 tsp. salt, and cook, 

stirring, until the onion softens 

and starts to brown, about 

6 minutes. Add the garlic and 

cook, stirring, for 30 seconds. 

Add the corn and shrimp, and 

cook, stirring, until they heat 

through, about 2 minutes. 

Let your guests help themselves 

by spreading the avocado 

on a warm tortilla and topping the 

spread with some of the shrimp 

mixture, a squeeze of lime juice, 

and a sprinkling of the cilantro. 

chipoTLeS in aDobo 

When you want to add a hit of hot, smoky flavor to your cooking, reach for a can of 

chipotle chiles in adobo. Chipotles are dried, smoked jalapeños. Adobo is a tangy, slightly 

sweet red sauce. Put them together in a can and they become a versatile pantry staple. 

You can use just the chipotles for intense smoky chile heat or just the sauce if you want a 

sour-sweet flavor and a slightly less fiery smoky heat. Or you can use them together, as in 

the recipe above. 

The chipotles are soft and ready to go straight from the can. They can be quite spicy, 

but you can temper the heat a bit by scraping out the seeds. The size of chipotles often 

varies, so if a recipe calls for two chipotles and you choose the biggest one, you might 

want to use just one. To store, transfer unused chiles and sauce to an airtight container— 

preferably glass, as the sauce tends to stain plastic—and refrigerate for about a month. 

fInecookIng.com 33


ourbon-marinated buffalo chicken strips with maytag blue dip 

Instead of the traditional chicken wings, this recipe calls for juicy boneless, skinless chicken thighs. The Maytag dip can be 

made up to 4 days ahead, but definitely start this dish at least a day ahead of time to let the chicken marinate. Yields 2 lb.; 

serves 4 as a main dish or 8 to 12 as an appetizer 

FOR THE CHICKEN 

1/4 cup bourbon 

1/4 cup soy sauce 

1/4 cup fresh lemon juice 

2 lb. boneless, skinless chicken thighs 

FOR THE DIP 

1/4 lb. Maytag Blue, crumbled 

1/2 cup mayonnaise (homemade 

or prepared) 

1/4 cup sour cream 

2 Tbs. cider vinegar 

1/2 cup thinly sliced scallions 

1 Tbs. finely chopped fresh 

flat-leaf parsley 

1 Tbs. finely chopped fresh dill 

1/2 tsp. coarse salt 

1/4 tsp. freshly ground black pepper 

Pinch of cayenne 

FOR THE SAUCE 

1/4 cup Crystal Hot Sauce (or another brand 

of cayenne hot sauce such as Frank’s or 

Durkee but not a fiery sauce like Tabasco) 

4 Tbs. melted unsalted butter 

3/4 tsp. coarse salt 

1 Tbs. cornstarch mixed with 1/4 cup water 

FOR FINISHING THE DISH 

About 1 quart vegetable oil for frying 

1/2 tsp. freshly ground black pepper 

3 cups unbleached all-purpose flour 

1 seedless cucumber, unpeeled, 

cut into spears 

1 celery heart, washed and drained, 

cut into sticks 

Marinate the chicken 

In a large bowl, combine the bourbon, soy 

sauce, and lemon juice. Trim and discard any 

visible fat on the chicken thighs. Cut each 

thigh lengthwise into 5 to 6 strips. Toss the 

strips in the bourbon mixture. Cover and 

refrigerate for 24 hours. 

Make the dip 

Blend half the cheese with the mayonnaise 

in a food processor until smooth. Add the 

sour cream and cider vinegar and process 

until the mixture has the consistency of 

creamy mayonnaise. Add the scallions, 

parsley, and dill and process again briefly. 

Add the remaining cheese, process very 

briefly (the dip should be slightly chunky), 

and remove from the food processor. Add 

the salt, pepper, and cayenne. Wrap well and 

re frigerate for up to 4 days. 

Make the sauce 

In a small saucepan, whisk together the hot 

sauce, melted butter, salt, and cornstarch 

mixture. Heat while whisking constantly until 

the mixture comes to a boil. The sauce should 

be smooth and slightly thickened. Remove 

from the heat and keep warm. 

Finish the dish 

Heat the oven to 250°F. Pour enough oil into 

a wok or deep, heavy pot to reach about 

2 inches. Heat the oil to 365°F or until the oil 

shimmers and the air 2 inches above the oil 

feels hot. 

Drain the chicken well and pat dry with 

paper towels. Season the chicken with the 

1/2 tsp. pepper. Spread the flour in a wide, 

shallow container and dredge one-third of 

the thigh strips, shaking off any excess flour. 

Carefully put the strips one at a time in the hot 

oil. Fry until the strips are golden brown, about 

7 minutes. Remove from the oil and drain on 

paper towels. Repeat this process until all the 

chicken has been fried. 

Put the fried chicken in a large bowl. Toss 

with the warm sauce and spread in a single 

layer on a baking sheet. Heat in the oven for 

about 5 minutes so the sauce is absorbed. 

Serve immediately with the dip, cucumber, 

and celery. 

Hot Sauce 

There’s a world of hot sauce out there, but there’s nothing 

quite like the piquant zing of Louisiana-style sauces. Why? 

Louisiana hot sauces are vinegar-based, so along with a 

spicy kick, their acidity lends a certain brightness to rich, 

earthy dishes. The vinegar in the sauce is an important 

finishing touch. 

Louisiana-style hot sauces get their heat from tabasco 

or cayenne chiles or both, which are mashed and aged to 

develop the flavors. Aside from the chiles and vinegar, salt 

and water are often the only other ingredients. Tabasco brand 

is probably the most famous (and one of the hottest) of the 

genre, but there are many others: Frank’s RedHot, Crystal, 

Texas Pete, and Louisiana Hot Sauce are just a few. 

finecooking.com 35

spicy pan-fried noodles with tofu 

Seared tofu is the perfect vehicle to carry the sweet, sour, and savory flavors of 

this dish. Buying cooked noodles (look for them next to the tofu) saves a step; if 

you can’t find them, use 8 oz. uncooked and cook them according to package 

directions. Serves 4 

1/4 cup soy sauce 


2 Tbs. fresh lime juice, plus lime 

wedges for serving 

11/2 Tbs. Sriracha; more for serving 

2 large cloves garlic, minced 

3 Tbs. vegetable or peanut oil 

12 to 14 oz. extra-firm or pressed tofu, 

patted dry and cut into 3/4-inch cubes 


white pepper 

2 medium carrots, halved lengthwise and 

thinly sliced on the diagonal 

1 lb. cooked Asian-style noodles, such as 

udon or yakisoba 

6 medium scallions, cut into 1-inch lengths, 

white and dark green parts separated 

2 cups thinly sliced green cabbage 

Whisk the soy sauce, sugar, lime juice, Sriracha, 

garlic, and 2 Tbs. water in a small bowl; 

set aside. 

Heat 1 Tbs. of the oil in a 14-inch wok or 

12-inch nonstick skillet over medium-high 

heat until shimmering hot. Add the tofu, 

season generously with salt and pepper, and 

cook, stirring occasionally, until browned on 

all sides, 3 to 5 minutes. Transfer to a large 

bowl. Add another 1 Tbs. oil to the pan, and 

then add the carrots. Season with salt and 

pepper and cook, stirring occasionally, until 

crisp-tender and well browned in spots, 3 to 

5 minutes. Transfer to the bowl with the tofu. 

Add the remaining 1 Tbs. oil, the cooked 

noodles, and the scallion whites to the skillet. 

Cook, stirring occasionally, until the noodles 

are browned in spots and the scallions are 

tender, 2 to 3 minutes. Stir the sauce and then 

carefully pour it over the noodles; the mixture 

will steam. Toss well to coat and cook, stirring, 

until the sauce is reduced to a sticky glaze, 


Return the tofu and carrots to the wok. Add 

the cabbage and the scallion greens and toss 

well. Serve with lime wedges and additional 

Sriracha if desired. 

Sriracha 

A Thai-style chile sauce, Sriracha 

is made from sun-ripened chiles, 

garlic, sugar, salt, and vinegar, giving 

it a hot-sweet-sour-salty flavor 

profile. Its ketchup-like, smooth, 

seedless consistency makes Sriracha 

an ideal condiment to add a 

jolt of heat to sandwiches, soups, 

and other dishes. 

Sriracha‘s tangy bite, though 

best suited to Asian foods, 

matches most all cuisines. The 

heat from Sriracha is sweeter than 

the vinegary tang that marks most 

hot sauces. Huy Fong Foods, the 

folks who make Sriracha, explain 

that this sweetness comes from 

sun-ripened chiles and garlic. The 

smooth red paste has a slightly 

drier consistency than ketchup. It 

can be squeezed out of the bottle 

with ease and to artful results— 

when you’re in a playful mood, you 

can decorate a dish with the sauce 

the way a restaurant cook might 

use a squeeze bottle.

crispy fish sandwiches with wasabi and ginger 

Wasabi, ginger, and soy sauce give this otherwise typical fried fish sandwich a bright and spicy flavor. Look for tubes of wasabi 

paste near other Asian ingredients in the supermarket. Serves 4 

1/2 cup mayonnaise 

1 medium lime, finely grated to 

yield 1/2 tsp. zest and squeezed 

to yield 4 tsp. juice 

11/2 tsp. wasabi paste; more to taste 


black pepper 

2 large eggs 

2 Tbs. soy sauce 

1 cup panko 

4 4- to 5-oz. boneless, skinless hake, 

haddock, or cod fillets (preferably 

1 to 11/2 inches thick) 

1/2 cup plus 1 Tbs. vegetable oil 

1 tsp. finely grated fresh ginger 

3 cups thinly sliced iceberg lettuce (1/4 head) 

4 hamburger buns, lightly toasted 

In a small bowl, combine the mayonnaise, lime 

zest, 1 tsp. of the lime juice, and the wasabi 

paste. Season to taste with salt, pepper, and 

more wasabi, if you like. 

In a wide, shallow bowl, lightly beat the eggs 

and 1 Tbs. of the soy sauce until combined. 

Put the panko in another wide shallow bowl. 

Pat the fish fillets dry and lightly season 

with salt. Working with one fillet at a time, dip 

it in the egg mixture, letting any excess drip 

off, then coat with the panko, pressing the 

breadcrumbs onto the fish. Set each breaded 

fillet on a plate or tray as you finish it. 

In a 10-inch nonstick skillet, heat 1/2 cup of 

the oil over medium heat until shimmering 

hot. Fry the fish, flipping once, until well 

browned and just cooked through, 5 to 

8 minutes total. Transfer to paper towels 

to drain, and sprinkle each fillet with a pinch 

of salt. 

Meanwhile, in a large bowl, stir together the 

remaining 1 Tbs. lime juice, 1 Tbs. soy sauce, 

1 Tbs. oil, the ginger, 1/4 tsp. salt, and 1/4 tsp. 

pepper. Add the lettuce and toss to coat. 

Spread the wasabi mayonnaise on both 

cut sides of the buns. Put one fish fillet on the 

bottom of each bun, then top with the lettuce 

and the bun top. 

Wasabi 

If you’re a fan of sushi and sashimi, then you’re already 

familiar with wasabi. For the uninitiated, wasabi is the 

tingling-hot, sinus-clearing pasty green condiment that 

accompanies those popular Japanese seafood dishes. 

In addition to serving it with sushi, we also like to add it 

to mashed potatoes and to mayonnaise, as it is here. 

Also known as Japanese horse radish, wasabi is a 

member of the mustard family. Fresh wasabi is expensive 

and hard to find, but you can get it in powdered or 

paste form at Asian markets and in the Asian section 

of the supermarket (or see p. 93 for an online source). 

Powdered wasabi is the better option: It has more of 

a kick than the commercial paste. Buy wasabi in the 

smallest quantity available because, like dried spices, 

its potency dissipates over time. 

finecooking.com 37

spicy asian roasted broccoli and snap peas 

If you have trouble finding fresh Thai chiles (also called bird chiles), try 

using the same amount of the dried version. For more on miso, see Test 

Kitchen, p. 85. Serves 4 

SaMbaL 

oeLeK 

Although chiles are native to the New World, 

once they crossed the Pacific, they became 

wildly popular in Eastern Asian cuisines. 

In addition to using fresh and dried chiles, 

East Asian cooks also rely on a variety of 

prepared chile pastes and sauces to add 

spicy heat to their dishes. Asian chile pastes 

and sauces (the distinction between the 

two having more to do with what their 

manufacturers choose to call them than 

with their consistency), like sambal oelek, 

are made primarily from ground chiles, oil 

or vinegar, and salt. They may also include 

other flavors, such as garlic, ginger, sugar, 

sesame, black beans, or soy beans. If garlic 

is added, the product is often identified 

as “chile paste with garlic” or “chile- garlic 

paste,” and if soybeans predominate, it’s 

called “hot bean paste.” Unlike most of the 

thin, smooth, chile-based hot sauces of 

the Americas, Asian chile pastes tend to be 

coarse and on the thick side, full of bits of 

ground chiles and sometimes whole seeds. 

Pastes from Southeast Asian countries like 

Indo nesia and Vietnam are typically bottled 

fresh, while Chinese and Korean pastes are 

usually fermented first. 

You can spice up anything with chile 

paste. Add it at the beginning of cooking if 

you want it to really permeate the dish, or at 

the end if you want more of a surface heat. 

Until you’re familiar with the heat level or the 

brand you’re using, start with a very small 

amount; you can always add more. 

You’ll find the broadest variety of chile 

pastes at an Asian grocery store. Be sure the 

first ingredient listed is chiles. Chile pastes 

aren’t usually labeled as to their heat intensity, 

so experiment to find a brand you like. 

Some pastes separate during storage, so 

stir them before using. Once opened, chile 

pastes will last indefinitely if tightly covered 

and refrigerated. Transfer canned paste to a 

jar before storing. 

5 cups broccoli florets (from 

about 2 broccoli crowns) 

3 cups (about 12 oz.) fresh 

sugar snap peas, trimmed 

6 to 8 red or orange fresh Thai 

chiles, stems trimmed 


2 plus 1 tsp. toasted sesame oil 

1 tsp. kosher salt 

2 Tbs. fresh cilantro leaves, 

chopped 

11/2 Tbs. light-colored (white or 

yellow) miso (see p. 85 for 

more information) 

1 Tbs. honey 

2 tsp. sambal oelek (Asian 

chile paste) 

1 tsp. finely grated orange zest 

1 tsp. grated fresh ginger 

1 clove garlic, minced 

Position a rack in the center of the oven 

and heat the oven to 450°f. 

Put the broccoli, peas, and chiles in a 

large bowl; toss with 2 Tbs. of the olive 

oil and 2 Tbs. of the sesame oil. sprinkle 

with salt and toss again. Transfer the 

vegetables to a 10x15-inch Pyrex dish 

and roast, stirring once, until the peas 

are lightly browned and the broccoli 

tops are quite dark in spots, about 

22 minutes. 

meanwhile, in a small bowl, whisk the 

remaining 1 Tbs. olive oil, 1 tsp. sesame 

oil, cilantro, miso, honey, sambal oelek, 

orange zest, ginger, and garlic. Pour the 

mixture over the roasted vegetables 

and toss to coat. remove the chiles (or 

leave them in for color but warn diners 

not to eat them). serve immediately. 


moroccan chicken burgers 

with feta and carrot slaw 

These burgers come packed with aromatic flavor thanks to 

cumin, fresh ginger, mint, and harissa, a spicy North African 

condiment. Serves 4 

1 lb. ground chicken (preferably not 

100% breast meat) 

1/2 medium yellow onion, grated on 

the large holes of a box grater 

3 Tbs. chopped fresh mint 

2 Tbs. harissa 

11/2 tsp. ground cumin 

11/2 tsp. finely grated fresh ginger 

Kosher salt 

3 medium carrots, grated on 

the large holes of a box grater 

or cut into thin strips with a 

julienne peeler 

1 Tbs. fresh lemon juice; 

more to taste 

2 tsp. granulated sugar 

1 tsp. cumin seed 

Vegetable oil for grilling 

4 mini whole-wheat pitas, slit open 

11/2 oz. crumbled feta (₃ cup) 

Prepare a medium (350°f to 375°f) 

gas or charcoal grill fire. 

With your hands, gently mix the 

chicken, onion, 1 Tbs. of the mint, the 

harissa, ground cumin, ginger, and 

¾ tsp. salt in a large bowl. With wet 

hands, form into four 1/2-inch-thick 

patties. 

Toss the remaining 2 Tbs. mint with 

the carrots, lemon juice, sugar, cumin 

seed, and 1/4 tsp. salt. season to taste 

with more lemon juice and salt. 

oil the grill grate and grill the 

burgers, flipping once, until cooked 

through (165°f), 8 to 10 minutes total. 

serve the burgers in the pitas along 

with the feta and slaw. 

hariSSa 

Just about every area of the world has a favorite 

type of chile sauce. In North Africa, it’s harissa, a 

chile paste scented with cumin, coriander, and garlic, 

which is used to flavor couscous and kebabs, as 

well as various salads. Primarily Tunisian, harissa is 

also used in Moroccan, Algerian, and Libyan cooking. 

Ranging in heat from mild to scorching hot, harissa 

is used as both a condiment and an ingredient that’s 

stirred into couscous, tagines (stews), soups, and 

pastas. Look for harissa in tubes, cans, or jars at wellstocked 

grocery stores and specialty markets. 

fInecookIng.com 39

FARM 

TO 

SPOON 

In Italy, they eat soup in summer (and so should you). 

Should grilling season signal the end of soup 

season? Nope. Think about it: Now is when nature’s most 

glorious parade of vegetables is at farmers’ markets—juicy 

tomatoes, sweet bell peppers, green and golden squash, purple 

eggplant, and crisp, fresh corn among them. These beauties 

are good for more than just a quick turn on the grill or 

a spot in your salad bowl; they are prime soup vegetables, and 

as cooks across Italy know well, they make incredibly flavorful, 

fragrant summer soups. Some may question whether 

it’s too hot in the summer to eat soup. But that’s the key to a 

summer soup—serving temperature. Don’t serve them piping 

hot, but rather just warm or at room temperature, as the 

Italians do. That way, they fit perfectly with the weather, and 

soup season never has to end. 

Soup Secrets 

Italian cooks build flavor into their soups at every step of the cooking process. Here are a few ways you can do this, too. 

• Use homemade broth whenever 

possible for the most 

natural flavor. 

• For a meaty flavor boost, cook 

some diced pancetta along 

with the aromatics (carrot, 

onion, celery). 

• Add minced fresh, hardy herbs, 

like rosemary or thyme, to 

the aromatics for deeper 

herbal notes. 

• Freeze leftover Grana Padano 

or Parmi giano-Reggiano rinds 

and then toss one into the 

soup pot to infuse the broth. 

Bonus: Scraping the softened 

cheese from the rind before 

serving the soup is the ultimate 

cook’s treat. 

• Garnish your soup to add 

contrasting or complementary 

textures and flavors. Freshly 

grated Grana Padano, Parmigiano, 

or pecorino, toasted 

croutons, fried sage leaves, 

and/or a drizzle of really good 

extra-virgin olive oil are all delicious 

options. 


BASE 

RECIPE 

roasted 

vegetable broth 

This broth will boost the vegetable flavor in the soups on the following pages. 

It’s pretty hands off, so put a pot on whenever you know you’ll be home for a 

couple of hours. If time is short, you can use store-bought broth, too. Yields about 2 quarts 

6 sprigs fresh flatleaf parsley 

6 sprigs fresh thyme 

6 medium carrots, cut into 1inch pieces 

4 medium celery ribs, cut into 1inch pieces 

1 large yellow onion, peeled and 

cut into 8 wedges 

1 medium red onion, peeled and 

cut into 8 wedges 

2 Tbs. extravirgin olive oil 


black pepper 

1 cup dry white wine 

Position a rack in the center of the oven 

and heat the oven to 450°f. 

In a large roasting pan, toss the herb 

sprigs, carrots, celery, and onions with the 

oil, 2 tsp. salt, and a few grinds of black 

pepper. spread into a snug single layer. 

roast, stirring twice, until the vegetables 

are tender and browned in spots, about 

40 minutes. 

Transfer everything to a 6-quart heavyduty 

pot, add 3 quarts cold water, and 

bring to a boil. Turn the heat down and 

simmer gently, uncovered, for 30 minutes. 

Add the wine and simmer until the broth 

is reduced by about one-third and has 

a full vegetable flavor, 20 to 30 minutes 

more. season to taste with more salt, if 

necessary. 

strain the broth through a fine-mesh 

sieve lined with damp cheesecloth or 

a coffee filter into a clean container, 

pressing gently on the vegetables to 

extract as much liquid as possible. Discard 

the solids. 

If you are not using the broth 

immediately, let it cool, then cover and 

refrigerate for up to 3 days or freeze for up 

to 3 months. 

creamy roasted pepper and tomato soup 

Bell peppers may be available in supermarkets all year long, but nothing beats 

the flavor of the sweet peppers that dominate farmers’ markets in August and 

September; that’s the ideal time to make this rich soup with its crispy-salty fried 

caper garnish. Straining the soup through a fine-mesh sieve before serving yields 

silky results; for a more rustic version, use a medium-mesh sieve. Serves 6 

3 lb. red bell peppers, cut into 

1inchwide strips 

2 lb. ripe plum tomatoes, seeded and 

cut into 1inch pieces 

3 medium carrots, cut into 

1inch pieces 

1 large yellow onion, cut into 

8 wedges 

1 large red onion, cut into 8 wedges 

6 large fresh basil leaves, torn 


1 tsp. sweet Hungarian paprika 

¼ tsp. cayenne; more to taste 


black pepper 

9 Tbs. extravirgin olive oil 

3 cups Roasted Vegetable Broth 

(recipe above) or storebought 

lowersalt vegetable or chicken broth 

¼ cup heavy cream 

1½ Tbs. redwine vinegar 

2 Tbs. small (nonpareil) capers, 

drained and patted dry 

Position a rack in the center of the oven and 

heat the oven to 450°f. 

In a large roasting pan, toss the peppers, 

tomatoes, carrots, onions, basil, and thyme 

with the paprika, cayenne, 1 tsp. salt, a 

few grinds of pepper, and 6 Tbs. of the oil. 

roast the vegetables, turning them every 

15 minutes or so, until tender and browned in 

spots, about 45 minutes. 

Discard the thyme stems and let the 

vegetables cool for about 15 minutes. 

Put one-third of the vegetables in a 

blender with 1 cup of the broth. Purée until 

very smooth, about 2 minutes. strain through 

a fine- or medium-mesh sieve set over a 

4-quart saucepan, using a silicone spatula 

to press all of the liquid through; discard any 

solids. repeat with the remaining vegetables 

(including any liquid from the pan) and broth 

in two more batches. 

stir in the cream and bring to a simmer 

over medium-low heat. stir in the vinegar and 

gently simmer for 5 minutes. season to taste 

with salt and cayenne. remove from the heat 

and let cool to warm or room temperature. 

When ready to serve, heat the remaining 

3 Tbs. oil in an 8-inch skillet over mediumhigh 

heat until shimmering hot. Add the 

capers and cook, stirring, until they begin to 

open like little flowers and become crispy and 

brown, about 30 seconds. Drain the capers 

in a small fine-mesh sieve set over a bowl. 

Transfer the capers to a paper towel–lined 

plate; reserve the oil. 

serve the soup drizzled with the reserved 

caper oil and garnished with the fried capers. 

fINecookING.com 41

summer greens and rice soup 

Lettuce in soup may seem a bit odd, but this Italian classic is delicate and ever-so-slightly 

sweet. Look for lettuce with good flavor and a sturdy texture—red oak or red leaf, or a mix 

of both, works well; mesclun mix will not do because it becomes stringy when cooked. If the 

chard at the market calls your name, feel free to substitute it for the spinach. Serves 6 

3 Tbs. extravirgin olive oil; 

more for serving 

2 medium carrots, finely chopped 

1 large celery rib, finely chopped 

1 small red onion, finely chopped 

1 medium clove garlic, minced 

1 Tbs. minced fresh flatleaf parsley 

1 medium Yukon Gold potato, peeled and 

cut into ½inch pieces 

Kosher salt 

8 oz. mature spinach, trimmed 

and cut into ½inchthick 

strips (5 cups) 

5 oz. red oak or red leaf lettuce, cut into 

½inchthick strips (5 cups) 

5 oz. romaine lettuce, cut into ½inchthick 

strips (3 cups) 

8 cups Roasted Vegetable Broth 

(recipe, p. 41) or storebought 

lowersalt vegetable or chicken broth 

¾ cup arborio rice 

1 2inch piece Grana Padano or Parmigiano 

Reggiano rind (optional) 


2 Tbs. chopped fresh basil 

Warm the oil in a 5-quart heavy-duty pot 

over medium-low heat. When it’s warm— 

not hot—add the carrots, celery, onion, 

garlic, and parsley. Cook, stirring often, 

until the onion is translucent, about 5 minutes. 

Add the potato and cook, stirring 

often, until it has begun to soften, about 

5 minutes; turn the heat down if the vegetables 

begin to color. 

Season the vegetables with 1 tsp. salt, 

then stir in the greens by the handful—it 

will seem like a lot, but they will cook down. 

Cover the pot and cook over low heat until 

the greens have started to wilt, about 

3 minutes. Uncover and continue to cook, 

stirring occasionally, until the greens are 

completely wilted, about 3 minutes more. 

Turn the heat up to medium high and add 

the broth, rice, and cheese rind, if using. 

Bring the soup to a boil. Turn the heat down 

to maintain a simmer and cook, uncovered, 

until the rice is very tender and has begun to 

split, 20 to 25 minutes. Season to taste with 

salt and pepper. Remove from the heat and 

stir in the basil. Let cool to warm or room 

temperature. 

Serve the soup drizzled with extra-virgin 

olive oil.

farmers’ market minestrone 

The word minestrone means “big soup” in Italian, and that’s just what this is: a richly flavored, 

chunky vegetable-and-pasta soup. This version is in bianco, which is to say, white, or without 

tomato. Feel free to add a couple of diced peeled plum tomatoes, if you like. Serves 6 

¼ cup extravirgin olive oil 

3 medium celery ribs, cut into 

¼inch pieces 

2 medium carrots, cut into 

¼inch pieces 

2 medium cloves garlic, minced 

1 medium red onion, cut into 

¼inch pieces 

2 Tbs. minced fresh flatleaf parsley 

1 small eggplant, cut into 

½inch pieces 

1 large red potato, cut into 

½inch pieces 

1 medium yellow squash, cut into 

½inch pieces 

1 medium zucchini, cut into 

½inch pieces 


black pepper 

Kernels from 1 ear fresh corn 

6 to 8 cups Roasted Vegetable 

Broth (recipe, p. 41) or storebought 

lowersalt vegetable or 

chicken broth 

1 cup dried tubetti or small 

pasta shells 

½ oz. (½ cup) finely grated Grana 

Padano or ParmigianoReggiano; 


¼ cup thinly sliced fresh basil 

Warm the oil in a 5-quart heavy-duty 

pot over medium-low heat. When it’s 

warm—not hot—add the celery, carrots, 

garlic, onion, and parsley. cook, stirring 

occasionally, until the onion is translucent 

and the carrots have begun to 

soften, about 10 minutes. 

stir in the eggplant, potato, yellow 

squash, zucchini, ½ tsp. salt, and a 

few grinds of pepper. cook, stirring 

often (the potato tends to stick to 

the bottom of the pot), until the 

vegetables are tender but still hold 

their shape, 15 to 20 minutes. 

Add the corn and 6 cups of the 

broth; bring to a boil. Turn the heat 

down to low, partially cover, and 

simmer gently for 10 minutes. return 

to a boil and stir in the pasta. simmer, 

stirring once or twice, until the pasta is 

al dente or even a little bit more tender; 

cooking time will depend on the shape 

and brand of pasta you use. Add more 

broth to thin the soup, if you like. 

season to taste with salt and pepper. 

remove from the heat and stir in the 

cheese and basil. Let cool to warm or 

room temperature before serving; the 

soup will thicken as it cools. serve with 

additional grated cheese at the table. 

fINecookING.com 43

Tropical 

Take backyard barbecue recipes to the 

bright and flavorful tropics. 

Bites & Sips 

when the weather’s warm, it’s time to take 

dinner outside. This summer, add flair to the 

picnic table with recipes that range from Jamaican 

rice and beans and Cuban slow-cooked pork to 

Hawaiian shrimp and Mexican fried plantains. 

Top off the menu with a batch of tasty rum-based 

cocktails and a refreshing fruit-filled dessert. 

grilled pork with mojo (lechon asado con mojo) 

This is the garlicky and grand centerpiece of Cuban celebrations. 

The pork needs at least 8 hours to marinate in the mojo 

and about that long to cook, but the results—unbelievably 

tender meat and crisp, crackly skin—are worth the wait. 

Serves 10 

FOR THE MOJO 

50 peeled cloves garlic 

5/8 oz. kosher salt (11/2 Tbs. 

Diamond Crystal or 

1 Tbs. Morton) 

1 Tbs. freshly cracked 

black pepper 

1 Tbs. dried oregano 

1/4 cup plus 2 Tbs. fresh orange 

juice (from 1 medium) 


(from 1 large) 

2 Tbs. fresh lime juice 

(from 1 small) 

FOR THE PORK 

1 6- to 8-lb. bone-in, skin-on 

pork shoulder 

1 medium red onion, 

thinly sliced 

2/3 cup olive oil 


(from 11/2 lemons) 

3 large lemons, cut into wedges 

Flaky sea salt, such as Maldon 

MAKE THE MOJO 

Combine the garlic, salt, pepper, 

and oregano in a food processor 

and pulse until finely chopped. 

Transfer to a medium bowl and 

whisk in the juices. Reserve 1/2 cup 

of the mojo and refrigerate until 

ready to serve. 

MARINATE AND GRILL THE PORK 

Use a paring knife to make 

20 deep slits all over the pork. 

Using your fingers, push the 

remaining mojo into the slits. 

Wrap the pork well in plastic wrap, 

place skin side up on a rimmed 

baking sheet or platter, and 

refrigerate for at least 8 and up 

to 24 hours. 

Let the pork sit at room temperature 

for 1 hour before cooking. 

Meanwhile, set up a charcoal 

or gas grill for indirect cooking 

between 325°F and 350°F; if 

using a charcoal grill, bank the lit, 

ashed-over coals to one side of 

the grill. Cover the grill, and adjust 

the vents as needed to reach 

the temperature range. For a gas 

grill, cover the grill, turn off one or 

more of the burners, and adjust 

the active burner(s) to reach the 

temperature range. 

Pat the pork skin dry with 

paper towels. Put the pork, skin 

side up, on the cooler part of the 

grill and cook, rotating (but not 

flipping) every couple of hours, 

until the skin is crisp and an 

instant-read thermometer registers 

190°F to 200°F in the center 

of the pork, 6 to 8 hours. 

Toward the end of the pork’s 

cooking, combine the reserved 

1/2 cup mojo, the onion, olive oil, 

and lemon juice in a 2-quart 

saucepan. Cook, stirring often, 

over medium-low heat, until the 

onion softens and the flavors 

meld, about 8 minutes. (The 

mojo can sit at room temperature 

for a few hours.) 

SERVE the pork 

Transfer the pork to a cutting 

board. Remove the skin. Tent 

just the pork with foil and let sit 

for up to an hour before serving. 

Scrape off and discard the soft 

fat underneath the skin, then cut 

the crispy part (the crackling) 

into bite-size pieces. Transfer 

to a small platter, add a few 

lemon wedges, and serve the 

chicharrones (cracklings) as an 

appetizer. 

Meanwhile, use your hands 

to break the meat into chunks 

and transfer to a large bowl. Pour 

about 1/3 cup of the mojo over it 

and toss to coat. Transfer to a 

large platter along with the 

remaining lemon wedges. 

Sprinkle with the sea salt and 

serve, passing the remaining 

mojo around the table with it. 


finecooking.com 45

hemingway special 

Created for the daiquiri-loving expat Ernest 

Hemingway at El Floridita in Havana, this cocktail 

(also called a Papa Doble) was originally made 

without any sugar and with twice the rum. This 

version offers a little sweetness, by rimming the 

glass with turbinado sugar. Serves 1 

2 Tbs. turbinado (“raw”) sugar 

2 oz. white rum, preferably Havana Club Añejo 3 años 

¾ oz. (11/2 Tbs.) fresh lime juice 

1/2 oz. (1 Tbs.) fresh grapefruit juice 

1/2 oz. (1 Tbs.) maraschino liqueur 

1 maraschino cherry, for garnish 

1 grapefruit zest curl, for garnish 

Wet the rim of a cocktail glass in a little water and then dip 

the rim into a small dish containing the sugar. Place the 

glass in the freezer until ready to use. 

Fill a cocktail shaker with ice and add the rum, lime and 

grapefruit juices, and maraschino liqueur. Put the lid on 

the shaker, making sure it has a good seal. Shake vigorously 

until frothy, at least 30 seconds. Strain into the prepared 

glass. Garnish with the cherry and zest. 

grilled mojo-marinated 

flank steak 

Mojos are boldly seasoned Latin American 

vinaigrette-type sauces. This one is good on 

chicken as well as on flank steak. Thick slices 

of grilled Bermuda onion make a tasty 

accompaniment. Serves 4 to 6 

For the mojo 

12 cloves garlic (or 4 Tbs. minced garlic) 

2 fresh habaneros or other spicy 

chiles, cored, seeded, and minced 

(wear gloves to prevent irritation) 

4 tsp. whole cumin seeds, toasted 

Kosher salt 

1 cup olive oil 

1/3 cup fresh lime juice 

1/3 cup fresh orange juice 

11/2 Tbs. sherry vinegar 


For the steak 

1 11/2-lb. flank steak 



Make the mojo 

Mash the raw garlic, chiles, cumin, and 1 tsp. salt in a 

mortar and pestle until fairly smooth. (Alternatively, use 

a food processor, pulsing until the ingredients are finely 

chopped but not puréed.) Scrape the mixture into a bowl 

and set aside. 

Heat the olive oil until fairly hot but not smoking, and 

pour it over the garlic-chile mixture (the oil should sizzle 

when it hits the cool ingredients), stir, and let stand for 

10 minutes. This will cook the garlic slightly. Whisk in the 

lime juice, orange juice, and vinegar. Season with salt and 

black pepper and set aside to cool completely. 

Put the steak in a zip-top bag or a shallow bowl and pour 

in 1 cup of the cooled mojo. Seal and refrigerate for at least 

2 hours or overnight, turning occasionally. Refrigerate the 

remaining 1 cup mojo. 

Grill and serve 

Heat a gas grill to medium high or prepare a medium-hot 

charcoal fire. When the grill is ready, remove the steak 

from the marinade (discard the marinade), pat dry, and 

season with salt and black pepper; grill for 5 to 7 minutes 

on one side and 3 to 4 minutes on the other for medium 

rare. Remove from the grill and let rest for 5 minutes. 

Meanwhile, warm the reserved mojo over low heat. Slice 

the flank steak very thinly on the bias and serve with the 

reserved mojo. 


island-spiced chicken 

salad with mango 

and scallions 

Cinnamon and allspice give the chicken 

a little Jamaican jerk flavor, while diced 

mangos add to the Caribbean vibe. This 

recipe makes plenty; leftovers taste 

great in a tortilla for an easy lunch. 

Serves 6 

1/2 tsp. ground allspice 

1/2 tsp. ground cinnamon 

Heaping 1/4 tsp. chipotle powder 


black pepper 

2 lb. boneless, skinless chicken thighs 

(about 8), trimmed of fatty patches 

2 Anaheim or poblano chiles, halved, 

cored, and seeded 

6 scallions (both white and green 

parts), trimmed 

3 Tbs. canola or peanut oil 

2 ripe mangos (about 11/2 lb.), pitted 

and cut into 1/2-inch dice (about 2 cups) 

1 Tbs. fresh lime juice; more to taste 

1 head butter lettuce, for serving 

(optional) 

For a gas grill, light the front burner to medium 

high and the back burner(s) to medium. For 

a charcoal grill, light a medium-high fire with 

two-thirds of the coals banked to one side. 

Clean and oil the grill grates. 

In a small bowl, mix the allspice, cinnamon, 

and chi potle powder, 11/2 tsp. salt, and 1 tsp. 

pepper. Rub the mix all over the chicken. 

Sprinkle the chiles and scallions with 1 Tbs. oil 

and 1/2 tsp. each salt and pepper. 

Set the chicken over the hot zone of the 

fire and the chiles and scallions over the 

cooler zone. Grill until the chicken, peppers, 

and scallions have good grill marks, 3 to 

4 minutes. Continue to grill the peppers and 

scallions until they brown and become just 

tender, about another 3 minutes. Grill the 

chicken, flipping as needed, until it is firm to 

the touch and cooked through (slice into a 

thicker piece of the chicken with a knife to 

check), another 6 to 8 minutes. Transfer the 

chicken and vegetables to a large cutting 

board to cool. Coarsely chop the chicken, 

peppers, and scallions. 

In a large serving bowl, toss the mango with 

the chicken, peppers, and scallions. Add the 

lime juice and the remaining 2 Tbs. oil and toss 

well. Season with more lime juice, salt, and 

pepper if needed. Serve immediately, in bowls 

lined with lettuce (if using). 


chi chi pache 

Created by Martin Cate of Smuggler’s 

Cove in San Francisco, this drink is reminiscent 

of a creamy piña colada with a 

hint of spice. Serves 1 

2 fl. oz. (4 Tbs.) vodka 

11/2 fl. oz. (3 Tbs.) 100% pineapple juice, 

not from concentrate 

1 fl. oz. (2 Tbs.) coconut cream, 

preferably Coco Lopez 

1 tsp. pimento dram, preferably 

St. Elizabeth Allspice Dram 

1 dash Angostura bitters 

1 cinnamon stick 

Pour the vodka, pineapple juice, coconut 

cream, pimento dram, and bitters into an 

18- to 20-oz. cocktail shaker filled with ice. 

Shake lightly and strain into an 8- to 11-oz. Collins 

glass filled with moreice. With a nutmeg 

grater, grate a little of the cinnamon stick over 

the drink. Garnish with the cinnamon stick. 

rum-glazed pork skewers 

with coconut rice 

A Caribbean-accented spice rub and glaze boost the flavor of 

quick-cooking pork tenderloin. Rice cooked with coconut milk adds 

to the tropical feel of the dish. Serves 4 


1 Tbs. minced fresh ginger 

1 cup jasmine rice 

¾ cup well-shaken unsweetened 

coconut milk 

Kosher salt 

1/3 cup dark rum 


2 medium limes, finely grated to 

yield 1 tsp. zest and squeezed to 

yield 1/4 cup juice 

2 Tbs. vegetable oil; more 

as needed 

1 tsp. ground allspice 

1/8 tsp. ground cayenne 


1 1- to 11/4-lb. pork tenderloin, cut 

into 1-inch cubes 

1 medium red bell pepper, cut into 

1-inch squares 

1 red onion, cut into 1-inch pieces 

Lime wedges for serving 

(optional) 

Melt 1 Tbs. of the butter in a 2-quart 

saucepan over medium heat. Add 

the ginger and cook, stirring, until 

fragrant, about 1 minute. Add the 

rice and stir until well coated. Add 

the coconut milk, 11/2 cups water, and 

¾ tsp. salt; bring to a simmer. Reduce 

the heat to low, cover, and cook 

until the liquid is absorbed, about 

15 minutes. Fluff with a fork, cover, 

and set aside. 

Meanwhile, combine the rum, 

brown sugar, 2 Tbs. of the lime juice, 

and the remaining 2 Tbs. butter in a 

1-quart saucepan. Bring to a simmer 

over medium heat and cook until 

syrupy, about 5 minutes. Stir in 1/8 tsp. 

salt and remove from the heat. 

In a medium bowl, combine the 

remaining 2 Tbs. lime juice with 

the oil, allspice, cayenne, 11/2 tsp. 

salt, and 1/2 tsp. black pepper. Add 

the pork and toss to coat. Thread 

the pork, bell pepper, and onions 

onto four 12-inch metal skewers, 

alternating the meat and vegetables. 

Prepare a medium-high (400°F) 

gas or charcoal grill fire or heat a 

large grill pan over medium-high 

heat. Oil the grate or pan. Grill the 

skewers until seared on all sides, 

about 4 minutes total. Brush the 

skewers with the glaze and grill, 

turning occasionally, until the pork 

is browned on the outside but 

still slightly pink in the center, 2 to 

4 minutes more. 

Add the zest to the rice and 

fluff. Brush the skewers with any 

additional glaze and serve with the 

rice and lime wedges, if you like. 

finecooking.com 49

jamaican rice and peas 

This is really a rice and beans dish, but in Jamaica, 

beans are called peas. Serves 8 to 10 

2 cloves garlic, smashed 

1 1/2-inch piece ginger, unpeeled, crushed 

with a mallet or the side of a knife 

10 whole allspice berries 

5 oz. (¾ cup) dried red kidney beans, 

picked over and rinsed 

1 can (about 14 oz.) coconut milk 

11/2 tsp. kosher salt 

1 tsp. cracked black peppercorns 


1 scallion, root trimmed 

2 cups raw long-grain rice 

1 fresh Scotch bonnet chile or habanero 

Tie the garlic, ginger, and allspice berries in a 

small cheesecloth pouch. In a 3-quart ovenproof 

pot, combine the pouch, beans, coconut 

milk, and 3 cups water. Bring to a boil, reduce to 

a simmer, and cook until the beans are soft, 

11/4 to 2 hours. If necessary, add more water 

during cooking to keep the beans covered. 

Heat the oven to 350°F. Add the salt, 

pepper, thyme, and scallion to the beans. Add 

the rice and enough water to cover the rice by 

about 1 inch (about 2 cups). Bring to a boil and 

add the whole chile; don't break, crack, or cut 

the chile. 

Cover and bake until the liquid is absorbed 

and the rice is tender, about 25 minutes. 

Remove the chile, thyme sprigs, scallion, and 

ginger-garlic pouch before serving. 

lift-off 

Made with falernum, a syrup 

spiced with ginger and clove, 

this drink has a remarkably 

flavorful boost. Serves 1 

11/2 fl. oz. (3 Tbs.) dark Jamaican 

rum, preferably Appleton 

Estate Extra 

¾ fl oz. (11/2 Tbs.) 151-proof rum, 

preferably Lemon Hart 

Demerara 

1/2 fl. oz. (1 Tbs.) fresh lime juice 

(save the juiced lime skin 

for garnish) 

1/2 fl. oz. (1 Tbs.) fresh orange juice 

1/2 fl. oz. (1 Tbs.) cinnamon syrup, 

preferably Trader Tiki’s 

1/4 fl. oz. (1/2 Tbs.) falernum, 

preferably Fee Brothers 

1 dash Angostura bitters 

Combine the rums, lime and orange 

juices, cinnamon syrup, falernum, 

and bitters in a 12-oz. glass with 1 cup 

of crushed ice. 


spicy papaya salad 

This savory fruit salad is great with chicken, fish, or roast pork. 

The optional allspice is a nod to its Jamaican inspiration. 

Serves 6 

1 medium (3- to 4-lb.) 

ripe papaya 

1/2 small red onion, very thinly 

sliced (¾ cup) 

1/4 cup coarsely chopped 

fresh cilantro 



1 tsp. freshly grated ginger 

1/2 to 1 tsp. minced fresh Thai 

bird or habanero chile 

1/8 tsp. ground allspice 

(optional) 


Cut the papaya in half lengthwise. 

Using a spoon, scoop out and 

discard the seeds. Cut each half 

lengthwise into ¾-inch strips. 

Using a sharp paring knife, peel 

the strips, removing the skin as 

well as all the firm, lighter-colored 

flesh next to it. Cut the fruit crosswise 

into ¾-inch chunks and put 

in a large bowl. 

Add the remaining ingredients 

and toss to combine. Let sit for 

10 minutes at room temperature 

to meld the flavors, and serve. 

hawaiian garlic shrimp 

Inspired by the garlic shrimp served from 

food trucks along Oahu’s North Shore, this 

buttery shrimp is classically paired with “two 

scoops rice,” as they say there. Serves 4 

31/2 oz. (¾ cup) all-purpose flour 

11/2 tsp. sweet paprika 

Kosher salt 

1 lb. extra-jumbo shrimp (16 to 20 per lb.), 

peeled, deveined, and patted dry 

3 Tbs. grapeseed or canola oil 

8 large cloves garlic, coarsely chopped 

(about 1/4 cup) 

1/2 cup sake or dry white wine 

11/2 oz. (3 Tbs.) cold unsalted butter, 

cut into 3 pieces 

1/3 cup chopped fresh cilantro 

1 Tbs. fresh lemon juice 

In a shallow bowl, combine the flour, paprika, and 

11/2 tsp. salt. Lightly dredge the shrimp in the mixture, 

shaking off the excess; set aside. 

Heat a heavy-duty 12-inch skillet over mediumlow 

heat. Add the oil, garlic, and a pinch of salt. 

Cook, stirring, until the garlic is tender, about 

2 minutes. Using a slotted spoon, remove and 

reserve the garlic, leaving the oil in the pan. 

Turn the heat up to medium high and add the 

shrimp in a single layer. Cook undisturbed for 

2 minutes, then flip and cook until nearly opaque 

in the center, 1 to 2 minutes more. Add the sake 

and 1/2 tsp. salt and cook, flipping the shrimp once, 

until the liquid is reduced by half, about 3 minutes. 

Add the butter and the reserved garlic, and cook, 

swirling the pan, until the sauce is emulsified. 

Remove from the heat, add the cilantro and lemon 

juice, and toss to combine. Season to taste with 

salt and serve. 

finecooking.com 51

cream cheese and guava swirl ice cream 

Guava and cream cheese is a classic 

Cuban combination. Guava’s pearstrawberry 

personality pairs so well with 

the tangy cheese that it’s easy to see 

why. Here, the cream cheese is used to 

make a rich ice cream that gets swirled 

with guava purée for a dessert few can 

resist. Serves 10 

8 oz. cream cheese, softened 

¾ cup granulated sugar 

1 cup cold sour cream 

1 cup cold heavy cream 

2 Tbs. fresh lemon juice 

1/2 tsp. pure vanilla extract 


6 oz. (about 1/2 cup) guava paste, 

cut into 1/2-inch slices, or guava jelly, 

preferably Goya brand (see p. 93) 

Cones for serving, if you like 

Beat the cream cheese with an electric 

mixer on medium speed until smooth, about 

2 minutes. Add the sugar 1/4 cup at a time, 

beating well after each addition. Add the sour 

cream, heavy cream, lemon juice, vanilla, and 

salt and beat just until smooth. Cover with 

plastic wrap and refrigerate until very cold, 

about 1 hour. 

Meanwhile, cook the guava paste or jelly 

and 1/2 cup water in an 8-inch skillet over 

medium-low heat, mashing with a fork or 

potato masher, until mostly melted with 

some smaller chunks, about 6 minutes. 

Transfer to a bowl and chill in the refrigerator 

until cooled but still pourable, about 1 hour. 

(If it does solidify, reheat and rechill.) 

Whisk the cream cheese mixture to 

loosen it, then freeze in an ice cream maker 

according to the manufacturer’s directions 

until slightly thicker than soft-serve ice 

cream, about 15 minutes. Transfer to a 

freezer storage container. Using a wide 

spatula, gently fold in the guava to create 

ribbons throughout. Freeze until ready 

to serve. 


strawberry mojito 

A mojito is traditionally made with white rum, muddled mint and lime juice, 

and seltzer. Strawberries make this cocktail both sweeter and more tart—a 

nice match for bold amber rum or more subtle white rum. Serves 4 

11 oz. strawberries, hulled (2¾ cups) 

1/3 cup fresh lime juice 

1/4 cup granulated sugar 

10 large fresh mint leaves 

1 cup white or amber rum 

1 cup seltzer 

Mint sprigs, lime wedges, or fresh 

strawberries, to garnish 

and crush with a muddler or wooden 

spoon until the sugar is dissolved, about 

1 minute. Add the rum and stir gently. 

Fill 4 rocks glasses three-quarters full 

with ice, divide the mojito among them, 

and top each with about 1/4 cup seltzer. 

Garnish with mint sprigs, lime wedges, or 

strawberries. 

In a medium pitcher, combine the strawberries, 

lime juice, sugar, and mint leaves 

plátanos maduros fritos 

Sliced ripe plantains retain a sweet, 

creamy center and become caramelized 

around the edges when fried. This 

tasty side dish makes a good accompaniment 

to rice and beans, roasted pork, 

or both. Serves 6 to 8 

Vegetable or canola oil 

4 very ripe, dark brown plantains (2 lb.), 

ends removed, peeled, and sliced 1/2 inch 

thick on a sharp diagonal 

Fill a 12-inch heavy-duty skillet with 1/4 inch of 

oil (about 11/2 cups) and heat over medium 

heat until the tip of a plantain slice dipped in 

the oil sizzles vigorously. 

Working in batches of about 12, slide 

the plantain slices in one at a time, making 

sure they’re not touching. Fry, flipping once 

with tongs or a fork, until golden brown on 

both sides, 4 to 6 minutes total. Transfer 

to a paper towel–lined plate. Repeat with 

the remaining plantains, reheating the oil 

as needed between batches. Serve hot. 

finecooking.com 53

Spelt Salad with Cherry Tomatoes and Zucchini 

Dressing: red-wine vinegar 

Add-ins: cherry tomatoes, zucchini, scallions, basil, oregano 

Millet Salad with Avocado and Citrus 

Dressing: grapefruit juice, white-wine vinegar, honey 

Add-ins: avocados, oranges, grapefruit, red onion, mint 

The New 

Summer Side 

Make-ahead and endlessly versatile, grain salad just might be the perfect potluck dish. 

Basmati Rice Salad with Mango and Cucumber 

Dressing: rice vinegar, sesame oil, ginger 

Add-ins: mango, cucumbers, scallions, cilantro 

Bulgur Salad with Carrots and Peppers 

Dressing: lemon juice, tahini 

Add-ins: carrots, red bell peppers, cucumbers, feta, parsley, dill 


Farro Salad with Artichokes and Fennel 

Dressing: red-wine vinegar, lemon zest, black olives 

Add-ins: artichokes, fennel, radicchio, cannellini beans, pine nuts, basil 

Brown Rice Salad with Apples and Cheddar 

Dressing: cider vinegar 

Add-ins: apples, grapes, celery, lentils, Cheddar, almonds, parsley 

say you’re going to a summer potluck, 

picnic, or barbecue. What do you bring? One sure-toplease 

answer is a grain salad. Not only can it be made 

completely ahead, but it also holds up beautifully and 

tastes even better the next day. Plus, it’s easy to customize 

because the flavor combinations are virtually endless; 

grains are like a blank canvas, so they go well with 

just about any ingredient. And best of all, the method 

couldn’t be simpler. 

To start, cook your grain of choice (find out how on 

p. 56). You can choose a familiar one, like rice or barley, 

or try something more unusual, like farro or spelt. Next, 

whisk together a vinaigrette, which is easy to vary with 

your choice of vinegar, citrus juice, or aromatics. Finally, 

prep your favorite add-in ingredients. Fresh vegetables 

or fruits and herbs are essential, but you can also experiment 

with cheeses, dried fruits, beans, and nuts. Toss it 

all together, and you’ve got a salad that’s delicious and 

healthful—an ideal contribution to any summer meal. 

Barley Salad with Peas and Asparagus 

Dressing: lemon juice, lemon zest 

Add-ins: English peas, sugar snap peas, asparagus, dill, mint 

Quinoa Salad with Pears and Dried Cherries 

Dressing: Champagne vinegar, honey 

Add-ins: pears, dried cherries, goat cheese, walnuts, tarragon

cooking without recipes 

summer grain salad 

If you can, make your salad in advance—even up to a day before serving—to give the flavors time to meld. Take the salad out 

of the refrigerator 30 to 45 minutes before serving so that it’s not ice cold. It’s best just slightly chilled or at room temperature. 

Taste and adjust the seasoning before serving to be sure the salad is flavorful and bright. Serves 8 to 10 

step 1 

cook the grains 

The cooking method will vary, depending on the grain you choose. For farro, 

rice, quinoa, barley, or millet, you boil the grain until tender, while wheat 

berries and spelt need soaking before cooking. For bulgur, just pour boiling 

water over the grain and let it sit until the water is absorbed. (See below 

for details.) 

Grain of choice 

Kosher salt 


If using wheat berries or spelt, soak them 

for 10 to 18 hours in a bowl of cold water 

and drain before cooking. 

If using bulgur, pour 31/2 cups boiling 

water over the bulgur in a medium bowl, 

stir, and let sit until the water is absorbed 

and the bulgur is tender, 20 to 25 minutes 

(do not cook further). 

For all other grains, rinse under cold 

water and drain before cooking. 

Bring 7 cups of water to a boil in a 

4-quart pot over high heat. Add ¾ tsp. 

salt. Add the grain, reduce the heat to 

a simmer, and cook uncovered, stirring 

occasionally and adding more boiling 

water as necessary to keep the grain 

covered, until tender (see below for 

cooking times). 

Drain and rinse the grain with cold 

water to stop the cooking. Transfer the 

grain to a foil-lined rimmed baking sheet, 

drizzle with the oil, and toss lightly to 

coat. Spread the grain on the baking 

sheet and cool completely at room 

temperature or in the refrigerator. 

Grains 

Choose one (quantities yield 6 cups cooked) 

Pearled barley 

13/4 cups; cook 30 to 

45 minutes 

Wheat berries 

21/4 cups; soak; cook 1 to 

11/2 hours 

Basmati rice 


15 minutes 

Semi-pearled farro 

3 cups; cook 30 to 

35 minutes 

Brown rice 


25 minutes 

Spelt 

3 cups; soak; cook 

45 to 60 minutes 

After cooking the grains, 

spread them on a large baking 

sheet and toss them with oil 

to keep them from sticking 

together. 

Quinoa 

2 cups; cook 15 to 

20 minutes 

Medium-grind bulgur 

21/4 cups 

Millet 


20 minutes 


step 2 

make a vinaigrette 

The vinaigrette should have an 

assertive flavor that doesn’t get lost 

when mixed with the grains, so once 

you’ve made it, taste and adjust the 

seasoning with salt and more vinegar 

or citrus juice. 

1/3 cup vinegar or citrus juice of choice 

1/2 cup extra-virgin olive oil 

Aromatics and flavor boosters 

of choice 

Salt and freshly ground black pepper 

Put the vinegar and/or citrus juice in a 

small bowl and gradually whisk in the oil. 

Whisk in the aromatics and/or flavor 

boosters (if using). Taste and season with 

salt, pepper, and additional vinegar, citrus 

juice, or oil as needed. 

Vinegars and Citrus Juice 

Choose one or two (1/3 cup total) 

Aromatics and Flavor Boosters (optional) 

Choose one or two 

Red-wine vinegar 

Balsamic vinegar 

Black or green olives, 

pitted and chopped, 1/2 cup 

Honey 

2 to 3 tsp. 

Asian sesame oil 

1 Tbs. 

Champagne vinegar 

White-wine vinegar 

Roasted walnut or other 

roasted nut oil 

1 to 2 Tbs. 

Tahini 

2 to 3 Tbs. 

Soy sauce 

1 to 2 Tbs. 

Plain rice vinegar 

Sherry vinegar 

Capers or chopped 

caper berries 

up to 1/4 cup 

Jalapeño, 

minced, up to 1 whole 

Orange, lemon, lime, 

or grapefruit zest, 

finely grated, 1 to 2 tsp. 

Cider vinegar 

Lemon, lime, or grapefruit 

juice 

Mustard 

up to 1 Tbs. 

Anchovies, 

minced, 2 to 3 

Fresh ginger, 

finely grated, up to 2 Tbs. 

Whisking in small 

amounts of boldly 

flavored add-ins, 

like roasted walnut 

oil, boosts the vinaigrette’s 

flavor.

cooking without recipes 

STEP 3 

choose and prep your add-ins 

Vegetables or fruit (or both) and herbs are a must in these grain salads. Pair flavors that 

sound good to you, making sure to include a variety of textures and colors to give your salad 

interest. Then feel free to add optional dried fruit, cheese, nuts and seeds, or beans. 

Fresh Vegetables and Fruit 

choose up to four (2 to 3 cups total) 

Peaches, nectarines 

or mango, 

peeled, pitted, and 

cut into medium dice 

Avocado, 

pitted, peeled, and cut into 

medium dice 

Seedless grapes, 

halved 

Oil-packed 

artichoke hearts, 

cut into 1/2-inch wedges 

Apples or pears, 

cored and cut into medium 

dice or thin slices 

Radicchio, 

shredded 

Golden beets, 

roasted until tender, peeled, 

cut into medium dice or 

1/4-inch-thick rounds if small 

Asparagus, 

steamed or grilled until 

crisp-tender, cut into 

1-inch pieces 

Fennel, 

trimmed and cut into 

1/2-inch pieces 

Broccoli or cauliflower, 

cut into 1-inch florets, 

steamed until 

crisp-tender 

Carrots, 

cut on the diagonal into 

1/4-inch-thick slices, 

steamed until crisp-tender 

Brussels sprouts, 

quartered, steamed until 

crisp-tender 

Celery, 

cut on the diagonal into 

1/4-inch-thick slices 

Corn kernels, 

blanched if fresh, 

thawed if frozen 

Cucumbers, 

peeled, seeded, and cut 

into medium dice 

Grapefruit or orange 

segments, 

cut into pieces if large 

Green beans, 

cut into 1-inch pieces, 


Red onion, 

cut into small dice 

Scallions, 

thinly sliced diagonally 

Cherry tomatoes, 

halved 

English peas, 

blanched if fresh, 

thawed if frozen 

Red, green, or yellow 

bell peppers, 

cut into medium dice 

Sugar snap peas, 

halved on the diagonal, 


Radishes, 

halved and 

thinly sliced 

Summer squash or zucchini, 

cut into medium dice or 

1/4-inch-thick half-rounds 

Optional 

Add-Ins 

choose one to three 

Dried fruit 

(cranberries, raisins, 

chopped apricots or cherries, 

thinly sliced figs, etc.), 

up to 1/2 cup total 

Cheese 

(crumbled feta, blue, 

or goat cheese, grated 

Grana Padano, diced Cheddar, 

etc.), up to 1 cup total 

Toasted nuts and seeds 

(pine nuts, pumpkin seeds, 

chopped walnuts or 

almonds, etc.), 

up to 3/4 cup total 

Cooked beans 

(chickpeas, cannellini 

beans, lentils, kidney 

beans, black beans, etc.), 

up to 1 cup total 


Fresh Herbs 

Choose one to three (up to 1/4 cup total) 

step 4 

dress and season 

Be sure to add enough vinaigrette when tossing your salad. 

An underdressed grain salad will be dry and short on flavor. 

Put the cooked and cooled grains in a large serving bowl and toss to break 

up any clumps. Add the add-ins and 1/2 cup vinaigrette and toss. Taste and 

season as needed with more vinaigrette, salt, and pepper. Serve or refrigerate 

for up to 1 day (let sit at room temperature so it’s not refrigeratorcold 

and season with more vinaigrette, salt, and pepper before serving). 

Chives, 

thinly sliced 

Dill, 

chopped 

Wheat Berry Salad with Green Beans and Corn 

Dressing: sherry vinegar, roasted walnut oil 

Add-ins: green beans, corn, golden beets, chives, blue cheese 

Flat-leaf parsley, 

chopped 

Marjoram, 

chopped, up to 1 Tbs. 

Basil, 

chopped 

Savory, 

chopped 

Oregano, 

chopped, up to 1 Tbs. 

Mint, 

chopped 

Cilantro, 

leaves and stems, 

chopped 

Tarragon, 

chopped, 

up to 1 Tbs. 

If you make your 

salad ahead, reserve 

some of the dressing 

so you can use it to 

fine-tune the salad’s 

flavor before serving. 

finecooking.com 59

a simple 

summertime 

supper 

Juicy grilled steak, fresh summer salads, and a homey 

berry buttermilk cake star in this easy outdoor menu. 

this summer, entertaining will be a breeze 

when you can count on this graceful and 

tempting meal. The menu relies on quality 

and fresh ingredients and can largely be 

made ahead. 

The meal starts with a no-fuss hors 

d’oeuvre of richly flavored olive oil–fried 

almonds. They can be made days in advance 

and store extremely well. 

You’ll light the grill for the main course, 

a juicy, flavor-packed (and extremely quickcooking) 

skirt steak. A simple marinade of 

fresh herbs and olive oil bring this rustic cut 

to life. Top the steaks with a zesty salsa verde. 

The steaks will be served alongside a fresh 

tomato and olive salad and a very simple 

green salad of romaine leaves with a bright 

lemon vinaigrette and cheese. 

The berry butter milk cake for dessert is 

a dream and actually tastes best baked a 

day in advance. The vanilla-scented crème 

fraîche lends the perfect contrast to the 

moist, berry-sweetened cake—though the 

cake is great without the crème fraîche, too. 

It’s the perfect ending to a simply delicious 

summertime meal. 


menu 

Serves 6 

Olive Oil–Fried 

Almonds 

Herb-Marinated Skirt 

Steaks with Pesto- 

Style Salsa Verde 

Sun-Ripened Tomato 

and Olive Salad 

Romaine Hearts with 

Lemon Vinaigrette 

Berry Buttermilk Cake 

with Vanilla-Scented 

Crème Fraîche 

finecooking.com 61

olive oil–fried almonds 

The almonds and herbs are crisp, salty, and 

sure to whet your appetite. Canned cocktail 

nuts don’t hold a candle to these. Yields 2 cups 

2 cups blanched almonds 

1 cup extra-virgin olive oil 

8 large fresh sage leaves 

2 Tbs. fresh rosemary leaves 

1 Tbs. fresh thyme leaves 

1 tsp. sea salt 

Set a metal strainer over a large heatproof bowl to 

quickly drain the almonds at the end of cooking. Put 

the almonds and olive oil in a 3- or 4-quart saucepan 

with a lid (the nuts and oil should fill no more than 

one-third of the pot). Set the pot over medium heat, 

stirring almost constantly until the almonds are lightly 

golden, 3 to 10 minutes, depending on your stove 

and pot. Toss in the sage, rosemary, and thyme simultaneously 

and cover the pot immediately with the lid 

to prevent the oil from spattering. Remove the pot 

from the heat. The herbs will make a popping sound 

as they cook. 

After the popping dies down, remove the lid and 

immediately pour the almonds into the strainer. 

Spread the drained almonds on a rimmed baking 

sheet and toss with the salt. When they’re thoroughly 

cooled, store them in an airtight plastic container at 

room temperature. 

herb-marinated skirt steaks 

For the best flavor and tender ness, cook these steaks to medium 

rare or just barely medium. Thinner skirt steaks will cook more 

quickly. If you can’t grill these steaks, sear-roast them; instructions 

are included for both methods. Serves 6 to 8 

4 lb. skirt steaks (3 or 4 steaks) 

12 cloves garlic 

4 5-inch sprigs fresh rosemary 


1 Tbs. freshly cracked 

black pepper 

extra-virgin olive oil 

sea salt 

pesto-Style Salsa Verde 

(recipe, facing page) 

Trim the steaks of excess fat and 

cut into pieces that are of relatively 

even thickness and of manageable 

size. Smash the garlic cloves with 

the flat part of a heavy knife and 

then peel the cloves. Crush and 

tear the rosemary sprigs with your 

hands to release their perfume. In a 

large bowl, combine the steaks with 

the herbs, garlic, pepper, and 6 Tbs. 

olive oil. Toss to coat well. Cover 

and refrigerate for 1 to 2 days. 

to grill the steaks 

Take the steaks out of the refrigerator 

30 minutes before grilling and 

brush off the herb sprigs and garlic. 

Prepare a medium-hot gas or 

charcoal grill fire. Season the 

steaks with salt. Oil the grill and 

then grill the steaks for 2 to 3 minutes 

on each side for medium rare 

(thicker steaks will be medium 

rare after 3 to 5 minutes per side). 

Let rest for 10 minutes on a clean 


cutting board before slicing thinly 

across the grain. Serve with the 

salsa verde. 

to sear-roast the steaks 

Heat the oven to 400°F. Put a 

rack in a rimmed baking sheet 

or roasting pan. Let the steaks 

sit at room temperature for 

30 minutes. Brush off the herb 

sprigs and garlic and season the 

steaks with salt. Heat a 12-inch 

sauté pan over high heat until 

very hot. Add a small amount of 

olive oil and as many pieces of 

steak as will fit without crowding 

(and use a splatter screen if you 

have one). Sear until the first side 

is well browned, 2 to 3 minutes. 

Flip and sear the other side until 

well browned, 2 to 3 minutes. 

(Reduce the heat to medium high 

if the pan is too hot and smoky.) 

Transfer the steaks to the rack on 

the baking sheet and continue 

searing the remaining steaks 

in batches. 

When all the steaks are seared, 

roast them in the oven until done 

to your liking, 5 to 10 minutes. Let 

the steaks rest for 10 minutes 

before slicing thinly across the 

grain. Serve with the salsa verde. 

pesto-style 

salsa verde 

This smooth herb sauce is 

more like a pesto than a traditional 

salsa verde. It’s delicious 

with anything grilled: 

fish, shellfish, chicken, pork, 

beef, and even vegetables. 

Red chile flakes are included 

for heat; it’s rounded out with 

freshly ground black pepper. 

Yields 1 cup 

1/4 cup blanched almonds 

kosher salt 

1 cup packed fresh flat-leaf 

parsley leaves 

1/2 cup packed fresh basil leaves 

1/2 cup packed fresh cilantro 

leaves 

2 medium cloves garlic, 


1/4 tsp. dried red chile flakes 



1 Tbs. white-wine vinegar 

Heat the oven to 400°F. Spread 

the almonds in a pie pan and 

toast the almonds in the oven 

until lightly golden, about 8 minutes. 

Transfer to a plate and 

let cool. 

Bring a large pot of water to a 

boil and salt the water heavily (it 

should taste like sea water). Add 

the parsley and basil leaves to 

the pot and blanch for 1 minute. 

Drain the leaves and immediately 

transfer them to a colander 

under cold running water or to an 

ice bath. When the leaves have 

cooled, squeeze them dry with 

your hands. 

Put the toasted almonds, the 

blanched parsley and basil, the 

cilantro, garlic, chile flakes, 1/2 tsp. 

salt, and a few grinds of pepper in 

a blender or food pro cessor. With 

the machine on, gradually pour 

the olive oil into the feed tube 

and process until the mixture 

becomes a thick purée. The salsa 

verde may be made to this point 

a day ahead and refrigerated. 

Return the salsa verde to 

room temperature, if chilled, 

and stir in the vinegar just before 

serving to prevent discoloration. 

finecooking.com 63

timeline 

UP TO ONE 

WEEK AHEAD 

• Make the almonds. 

• Make the crumb topping 

for the cake. 

UP TO TWO 

DAYS AHEAD 

• Marinate the skirt steaks. 

• Slice the olives for the tomato 

and olive salad. 

• Toast the nuts for the 

salsa verde. 

ONE DAY AHEAD 

• Make the lemon vinaigrette. 

• Wash the romaine. 

• Bake the cake. 

TWO HOURS 

BEFORE SERVING 

• Cut the tomatoes, assemble 

the tomato and olive 

salad, and keep at room 

temperature. 

• Make the salsa verde and 

keep at room temperature. 

ONE HOUR BEFORE 

SERVING 

• Bring the lemon vinaigrette to 

room temperature. 

• Whip the crème fraîche. 

25 TO 30 MINUTES 


• Grill the steaks. 

• Open the wine. 

A FEW MINUTES 


• Toss the romaine with 

the vinaigrette. 

sun-ripened tomato and olive salad 

Capture the flavor of ripe, just-picked tomatoes at their peak with this salad. If your 

tomatoes are very sweet and need more acid, adjust the flavor by adding another 

tablespoon of sherry vinegar. serves 6 

1 cup pitted niçoise or kalamata olives 

2 lb. heirloom tomatoes (about 6), 

assorted colors and sizes 

1 medium shallot, minced 

sea salt and freshly ground black pepper 

1 tbs. sherry vinegar 

1 tbs. coarsely chopped fresh 

flat-leaf parsley 

3 tbs. extra-virgin olive oil 

slice the olives into quarters. core the tomatoes 

and slice them into large bite-size 

wedges or large cubes. put the olives, tomatoes, 

and shallot in a large bowl and season 

with salt and pepper to taste. add the sherry 

vinegar and parsley. season again with salt 

and pepper to taste, then add the olive oil 

and toss. (The salad may be prepared up to 

2 hours ahead, covered, and left at room temperature. 

Toss again before serving.) 

Variation 

substitute 2 Tbs. torn basil or a mix of 

chopped fresh herbs for the parsley. 


omaine hearts with lemon vinaigrette 

The tangy lemon vinaigrette in this simple salad contrasts with the cool 

juiciness of the lettuce and the nutty saltiness of the shaved cheese. serves 6 

1 medium shallot, minced 

3 tbs. fresh lemon juice 

1/4 tsp. granulated sugar 

sea salt 

3 small hearts of romaine 

or 3 heads of baby 

romaine 


Freshly ground black 

pepper 

1/2 cup shaved grana padano 

or parmigiano-reggiano 

in a medium bowl, combine 

the shallot, lemon juice, sugar, 

and 1/2 tsp. salt. stir to dissolve 

the sugar and salt, then let the 

mixture sit for 15 minutes. 

meanwhile, cut off the root 

end of the romaine so that 

the leaves fall loose. Wash the 

leaves, spin them dry, and put 

them in a large bowl. 

slowly whisk the olive oil 

into the lemon juice mixture 

(you should have about 

1/2 cup vinaigrette). season 

with salt, if necessary, and 

a few grinds of pepper. 

(This vinaigrette can be 

made ahead; just whisk to 

recombine it before using. 

if you make it more than 

2 hours ahead, cover, 

refrigerate, and bring it 

to room temperature 

before using.) 

Toss the romaine with 

enough vinaigrette to lightly 

coat. season the salad with 

salt and pepper to taste. 

arrange the leaves on a 

large platter and sprinkle 

with the shaved cheese. 

shopping list 

MEAT, EGGS & POULTRY 

• 4 lb. skirt steaks 

• 3 large eggs 

FRESH PRODUCE 

• 2 lb. heirloom tomatoes, assorted 

colors and sizes 

• 2 medium shallots 

• 1 to 2 lemons 

• 3 small hearts of romaine or 

3 heads of baby romaine 

• 2 cups fresh blueberries, 

raspberries, or a mix 

• 1 large bunch fresh thyme 

• 2 large bunches fresh flat-leaf 

parsley (1 cup packed leaves and 

1 Tbs. chopped) 

• 1 large bunch fresh basil 

• 1 large bunch fresh cilantro 

• 1 small bunch fresh rosemary 

• 1 small bunch fresh sage 

OTHER GROCERIES 

• 1 package blanched almonds 

(enough for 2¼ cups) 

• 1 container sea salt 

• 1 bottle sherry vinegar (1 Tbs.) 

• 1 cup pitted Nicoise or 

Kalamata olives 

• 1 block Grana Padano or Parmigiano- 

Reggiano (need ½ cup shaved) 

• 1 carton buttermilk 

• 1 lb. (2 cups) crème fraîche 

PANTRY STAPLES 

• Kosher salt and black pepper 

• 2₃ cups extra-virgin olive oil 

• 1 Tbs. white-wine vinegar 

• 2 heads garlic 

• ¼ tsp. dried red chile flakes 

• About 4 cups unbleached 


• About 1½ cups granulated sugar 

• ₃ cup light brown sugar 

• 1 cup (about 16 Tbs.) unsalted butter 

• 4 tsp. baking powder 

• 1 tsp. baking soda 

• 2 tsp. vanilla extract 

finecooking.com 65

erry buttermilk cake with 

vanilla-scented crème fraîche 

Any leftovers make a great breakfast treat. Serves 12 to 16 

For the crumb topping 

21/4 oz. (1/2 cup) unbleached 


1/3 cup firmly packed light brown sugar 


2 oz. (1/4 cup) unsalted butter, chilled 

For the cake 

2 cups fresh blueberries, raspberries, 

or a mix 

131/2 oz. (3 cups) unbleached all-purpose 

flour; more for the pan and for 

the berries 

4 tsp. baking powder 

1 tsp. baking soda 


6 oz. (3/4 cup) unsalted butter, 

softened at room temperature; 

more for the pan 

11/2 cups granulated sugar 

3 large eggs 


11/2 cups buttermilk 

For the vanilla crÈme fraîche 

1 lb. (2 cups) crème fraîche 


1 Tbs. granulated sugar 

Make the crumb topping 

Mix the flour, brown sugar, and salt in 

a medium bowl. Cut the butter into 

chunks and add to the dry mixture. 

Rub the flour and butter between your 

fingers until the mixture just comes 

together and has a nice crumbly texture. 

(This topping can be made ahead 

and stored, tightly covered, in the refrigerator 

for up to a week.) 

Make the cake 

Rinse the berries well in a colander 

under running water and spread on 

paper towels. Let the berries air-dry for 

at least 15 minutes. Meanwhile, position 

a rack in the center of the oven and heat 

the oven to 350°F. Generously butter 

and flour a 12-cup bundt pan. In a 

medium bowl, mix the flour, baking 

powder, baking soda, and salt. 

In the bowl of a stand mixer fitted 

with a paddle attachment or with a 

handheld electric mixer, whip the butter 

and sugar together on medium-high 

speed until light and fluffy, about 

3 minutes. Add the eggs one at a time, 

beating well for 15 seconds after each 

addi tion. Scrape the bowl, add the 

vanilla, and continue whipping until the 

mixture is light and fluffy, 1 to 2 minutes. 

On low speed, add the dry ingredients 

one-third at a time, alternating with the 

buttermilk 1/2 cup at a time. After the last 

addition of buttermilk, scrape the bowl, 

increase the speed to medium, and 

beat for about 15 seconds to mix the 

batter fully. 

Transfer the berries to a medium 

bowl and toss gently with 2 tsp. flour. 

Gently fold the berries into the cake 

batter with a rubber spatula to avoid 

crushing the berries too much. Scrape 

the batter into the prepared pan with 

the rubber spatula, level the batter, and 

sprinkle with the crumb topping. 

Bake until a toothpick or wooden 

skewer comes out clean when inserted 

into the middle of the cake, 45 to 

55 minutes. Let the cake rest for 

10 min utes before turning it out onto a 

rack. Flip the cake back over so that the 

crumb topping is upright. Let cool completely 

and wrap tightly. Store at room 

temperature overnight before slicing. 

Make the vanilla crème fraîche 

In the bowl of a stand mixer fitted with 

a whisk attachment or with a handheld 

electric mixer, whip the crème fraîche, 

vanilla extract, and sugar until soft 

peaks form, about 2 minutes. Cover 

and refrigerate until ready to use. 

To serve 

Slice the cake and serve each slice with 

a dollop of the crème fraîche. 

For the best flavor, make both 

this deliciously moist bundt 

cake and its crème fraîche 

topping one day in advance. 


finecooking.com 67

COOK WITH 

HONEY 

Honey lends a distinctive sweetness to suppers, 

snacks, desserts, and more. 

No. 1: Drizzle on pancakes 

zucchini and corn pancakes with greek yogurt and honey 

Crispy and golden around the edges, fluffy and chock-full of veggies on the inside, these savory pancakes are summer-veggie 

comfort fare. Serve them with a dollop of Greek yogurt and a drizzle of honey. The batter will hold if you want to make it a bit 

ahead and cook to order. Yields 12 

3 Tbs. unsalted butter, 

plus more for frying 

1 Tbs. olive oil, plus more 

for frying 

1½ cups small-diced zucchini or 

pattypan squash (1 mediumsmall 

zucchini, or about 7 oz.) 

Kosher salt 

11/4 cups fresh corn kernels 

(from 2 to 3 ears) 

½ cup sliced fresh scallions 

(white and light green parts) 

½ to 1 tsp. minced fresh 

serrano peppers 


2 Tbs. chopped fresh flat-leaf 

parsley 

2 Tbs. sliced fresh chives 

½ cup plus 1 Tbs. unbleached 


½ cup cornmeal 

2 tsp. sugar 

½ tsp. baking powder 

½ tsp. baking soda 

1 large egg, beaten 

/₃ cup whole milk 

2 Tbs. plain thick Greek yogurt 

or sour cream, plus more for 

serving 

Honey, preferably local, 

for serving 

In a medium (10-inch) heavy, 

nonstick, ovenproof skillet, heat 

½ Tbs. of the butter with the olive 

oil over medium-high heat. Add 

the zucchini and ₈ tsp. salt and 

cook, stirring only occasionally, 

until the zucchini are shrunken a 

bit and starting to brown lightly, 

about 3 minutes. Add another 

½ Tbs. butter, the corn, scallions, 

serranos, and ½ tsp. salt. cook, 

stirring occasionally, until the 

corn kernels are glistening and 

some are slightly shrunken, 2 to 

3 more minutes. remove the pan 

from the heat, season the veggies 

with black pepper, and transfer to 

a mixing bowl. Let cool to room 

temperature, stirring occasionally 

(20 to 25 minutes). stir in the 

parsley and chives. 

In a medium mixing bowl, whisk 

together the flour, cornmeal, 

sugar, baking powder, baking 

soda, and ½ tsp. salt. 

melt the remaining 2 Tbs. 

butter (in the microwave or on 

the stovetop) and let cool slightly. 

In a small bowl, whisk together the 

egg, milk, yogurt, and the melted 

butter. make a well in the center 

of the dry ingredients and pour 

in the liquid mixture, whisking 

until just combined. combine 

the batter with the vegetable 

herb mixture and stir well. Let the 

batter sit for 5 minutes or up to 

30 minutes. 

In a large (12-inch) nonstick 

skillet, heat about ½ Tbs. butter 

and 1 Tbs. olive oil over medium 

heat. When the butter has melted 

and is bubbling, use a 1/4-cup 

measure to scoop batter into 

the pan, forming 3 to 4 pancakes. 

cook for about 2 minutes, until 

the pancakes are golden brown 

on the bottom (you will see a lot 

of bubbles on top), then flip. cook 

for 1 minute more. (The bottom 

will brown more quickly.) Transfer 

to a paper towel–lined plate 

and keep warm in a low (200°f) 

oven, if desired. repeat with the 

remaining batter, adding butter 

and oil as necessary, and turning 

the heat down as necessary. 

serve warm with dollops of 

greek yogurt and a generous 

drizzle of honey. 


TEMP TIP 

Keep adjusting the heat during fry 

ing. Too high, it can overcook the 

chicken and make the coating taste 

bitter. Too low, it causes the coating 

to absorb oil and become greasy. 

fInecookIng.com 69


No. 2: Marinate meat 

honey-balsamic pulled pork 

with avocado relish 

Throw a few things in the slow cooker in the morning 

and come home to fork-tender pork simmering 

in a rich, sweet sauce. Serve the relish alongside 

or use it as a topping for pulled pork sandwiches. 

Serves 4, with leftover pork for 4 to 6 

1/4 cup honey 

1/4 cup Worcestershire sauce 

1/4 cup aged balsamic vinegar 

2 3-inch rosemary sprigs 

1 medium clove garlic, minced 

1 5-lb. bone-in pork shoulder 

Kosher salt 

2 ripe Hass avocados, diced 

2 Tbs. pickled jalapeño rings, chopped 

1 Tbs. apple cider vinegar 

Combine the honey, Worcestershire, vinegar, rosemary, 

and garlic in a 5- to 6-quart slow cooker. Add the pork 

and turn to coat. Cover and cook until fork-tender, about 

6 hours on high or 10 hours on low. 

Transfer the pork to a large cutting board. Discard the 

rosemary. Pour the liquid into a fat separator. Pull the pork 

into chunks, discarding the bone and any large pieces of 

fat or gristle. Transfer to a large bowl. 

Defat the liquid and bring to a boil in a 2-quart saucepan 

over medium-high heat, stirring occasionally. Cook until 

reduced to about 1 cup, about 6 minutes. Pour over the 

meat, toss well, and season to taste with salt. 

In a small bowl, mix the avocados, jalapeños, vinegar, 

and salt to taste. Serve with the pork. 

No. 3: Top fruit 

broiled grapefruit with 

honey, vanilla, and cardamom 

Grapefruit halves are a breakfast classic, but adding just a 

few intense flavorings and then broiling elevates them to a 

whole new level of deliciousness. Serves 4 

4 great ideas 

for leftover pork 

• Add to a quesadilla along with 

charred onions, peppers, and cheese. 

• Stir into a frittata with roasted 

poblanos and corn. 

• Mix into your favorite hash and serve 

with a poached egg. 

• Layer with cheese, peaches, and hot 

sauce for a gourmet grilled cheese. 

2 large grapefruit 

2 Tbs. honey 


Seeds of 1 cardamom pod, 

ground in a mortar (or a 

pinch of ground cardamom) 

Position an oven rack about 

4 inches below the broiler and 

heat the broiler on high. With a 

serrated knife, cut the grapefruit 

in even halves. Using a small 

paring knife or a grapefruit knife, 

cut each section away from the 

surrounding membrane. Set the 

grapefruit halves in a shallow 

broiler-safe pan (such as an 

enameled baking dish or a heavyduty 

rimmed baking sheet). If 

necessary, trim a thin slice off 

their bottoms so they sit level. 

In a small bowl, stir together 

the honey and the vanilla extract. 

Drizzle the honey mixture over 

the grapefruit halves. Dust each 

with a bit of cardamom. Broil until 

bubbling and lightly browned in 

spots, 4 to 6 minutes. Remove 

from the oven and let cool 

slightly. Serve warm or at room 

temperature. 

finecooking.com 71

No. 5: Flavor butter 

fried chicken with paprika 

and honey butter 

The union of crisp coating, smoky heat, and sweet slather is a beautiful 

one indeed. The butter is so yummy that you may want to double 

the recipe to have some on hand for toast and waffles. Serves 4 

No. 4: Purée 

and freeze 

mango-honeymint 

sorbet 

Here, honey replaces the sugar syrup 

that usually sweetens sorbet, lending 

it a deeper flavor. Be sure to purée the 

sorbet mixture until completely smooth 

for the best texture. Serves 8 

1 or 2 large oranges, finely grated to yield 

½ tsp. zest, squeezed to yield ½ cup juice 

4 cups chopped, peeled, very ripe mango 

(from about 3 large) 

½ cup mild honey (such as clover) 

2 tsp. chopped fresh mint 

½ tsp. kosher salt 

Combine all of the ingredients with ½ cup 

water in a blender and purée until completely 

smooth. Freeze in an ice cream maker 

according to the manufacturer’s instructions. 

Serve immediately or transfer to an airtight 

container and freeze for a firmer texture. 

The sorbet will keep in the freezer for up to 

1 month. If the texture becomes icy, melt the 

sorbet and refreeze it in the ice cream maker. 

FOR THE BRINE 

2½ oz. kosher salt (½ cup 

Diamond Crystal or 1/4 cup plus 

1 tsp. Morton) 

½ cup granulated sugar 

1/4 tsp. crushed red 

pepper flakes 

1 large orange 

1 large lemon 

2 boneless skin-on chicken 

breasts, halved crosswise 

2 boneless skin-on chicken thighs 

2 bone-in chicken drumsticks 

FOR THE HONEY BUTTER 

4 oz. (½ cup) unsalted butter, 

softened 

½ cup honey 

½ tsp. kosher salt; more to taste 

FOR DREDGING AND FRYING 

9 oz. (2 cups) all-purpose flour 

11/4 oz. (1/4 cup) rice flour 

1 Tbs. plus ½ tsp. kosher salt; 


1 Tbs. garlic powder 

1 Tbs. freshly ground 

black pepper 

2 tsp. onion powder 

½ tsp. baking powder 

1/4 tsp. cayenne pepper 

11/4 tsp. smoked paprika 

2 cups buttermilk 

1 gallon canola oil or 

rice bran oil 

BRINE THE CHICKEN 

Combine the salt, sugar, pepper 

flakes, and 1 gallon water in a large 

pot. Using a vegetable peeler, zest 

the orange and lemon in strips, and 

add the zest to the pot. Stir over 

medium heat until the salt and sugar 

dissolve, about 5 minutes. Cool to 

room temperature in the pot or other 

large container. Add the chicken, cover, 

and refrigerate for at least 12 and 

up to 24 hours. 

MAKE THE HONEY BUTTER 

Using an electric mixer, whip the butter 

ingredients in a medium bowl until 

fluffy, about 2 minutes. Season to 

taste with more salt. 

DREDGE AND FRY THE CHICKEN 

In a large bowl, whisk the flours, 1 Tbs. 

of the salt, garlic powder, black pepper, 

onion powder, baking powder, 

cayenne, and 1/4 tsp. of the paprika. 

Remove the chicken from the brine 

and blot dry with paper towels. 

Pour the buttermilk into a medium 

bowl and dip a piece of chicken into 

it, letting the excess drip back into 

the bowl. Dredge the chicken in the 

flour mixture, dragging it through to 

coat both sides but not too thickly. 

Repeat with the remaining pieces and 

set aside while you heat the oil. 

Set a wire rack on a paper towel– 

lined rimmed baking sheet. Fit an 

8-quart Dutch oven or other heavyduty 

pot with a deep-fry thermometer, 

add the oil, and heat over medium 

high to 340°F. Working in batches, 

fry the chicken, adjusting the heat as 

needed to maintain 340°F, until an 

instant-read thermometer registers 

165°F in the thickest part of each 

piece, about 8 minutes for the boneless 

pieces and 10 to 12 minutes for 

the drumsticks. 

Transfer the chicken to the rack. 

Combine the remaining 1 tsp. paprika 

and ½ tsp. kosher salt and sprinkle 

half of it over the chicken while it’s 

hot. Let the chicken rest 1 minute, 

turn the pieces over, then sprinkle a 

little of the paprika mixture over the 

other side. Serve with the honey butter 

on the side, or generously smear 

some of it on the chicken before 

serving. 


TEMP TIP 

Keep adjusting the heat during 

frying . Too high , it can overcook the 

chicken and make the coating taste 

bitter . Too low , it causes the coating 

to absorb oil and become greasy .

No. 6: Add 

to a glaze 

honey-chipotle 

glazed flank steak 

This steak takes just a handful 

of minutes under the broiler. 

Serves 4 

2 tsp. olive oil 

2 tsp. minced garlic 

½ tsp. ground cumin 

Kosher salt 

1½ Tbs. minced canned chipotle 

in adobo sauce 

1 Tbs. honey 


1 tsp. finely grated lime zest 

1 lb. flank steak 

Position an oven rack 6 inches below 

the broiler and heat the broiler on 

high. Line a large rimmed baking sheet 

with foil. 

Combine 1 tsp. of the oil, the garlic, 

cumin, and ½ tsp. salt in a 1-quart 

saucepan over medium-low heat; 

cook, stirring occasionally, until the 

garlic is golden, about 2 minutes. 

Add the chipotle and honey and stir 

until heated through, about 1 minute. 

Remove from the heat and stir in the 

lime juice and zest. 

Rub the flank steak with the 

remaining 1 tsp. oil and season 

generously with salt. Transfer to the 

prepared baking sheet and broil, 

turning once, until slightly browned 

and cooked to your liking, about 

3 minutes per side for medium rare. 

Spread the glaze over the top of the 

steak and broil until it begins to bubble 

and darken in places, 1 to 2 minutes. 

Transfer to a cutting board and let rest 

for 5 minutes. Slice against the grain 

and serve. 


No. 8: Sweeten 

vegetables 

carrot salad with 

walnut oil and honey 

You might be surprised how well the toasty flavors 

of the walnuts and walnut oil complement the 

freshly grated carrot. This salad would be a 

delicious accompaniment to roast pork or chicken. 

Serves 6 

No. 7: Dress a salad 

mixed herb salad 

with honey-lime dressing 

A riff on the cabbage slaw traditionally served with tonkatsu, 

this salad goes the extra flavor mile with lots of fresh herbs, 

crunchy vegetables, and a tangy Thai-inspired dressing. 

Serves 8 

FOR THE SALAD 

4 cups mixed mesclun greens 

2 cups coarsely chopped 

bibb lettuce 

1 cup very thinly sliced 

green cabbage 

1 cup fresh basil leaves, 

preferably Thai basil, large 

leaves coarsely torn 

1 cup fresh mint leaves 

1 cup fresh cilantro leaves, 


4 small scallions (white and 

green parts), sliced into 

1-inch lengths 

1 cup cherry or grape 

tomatoes, halved 

½ cup very thinly sliced 

red onion 

½ cup very thinly sliced 

red bell pepper 

FOR THE DRESSING 

2½ Tbs. fresh lime juice 

2½ Tbs. honey 

2 tsp. fish sauce 

1/8 tsp. minced garlic 

2 Tbs. thinly sliced fresh red or 

green chile or both (optional) 



Make the salad 

In a large bowl, combine the 

mesclun, lettuce, cabbage, basil, 

mint, cilantro, scallions, tomatoes, 

onion, and bell pepper. 

Make the dressing 

In a small bowl, whisk the lime 

juice, honey, fish sauce, garlic, 

and chile, if using. Season to 

taste with salt and pepper. 

Just before serving, toss the 

salad mixture with just enough 

of the dressing to coat the salad 

lightly—you may not need all of 

the dressing. 

Make ahead: 

You can combine, cover, and refrigerate 

the salad ingredients up 

to 6 hours ahead. The dressing 

can be made up to 1 day ahead. 

1½ lb. carrots, peeled and grated on the medium 

holes of a box grater 

1 cup walnuts, toasted and chopped 

½ cup dried currants 

1 orange, juiced (about ½ cup) 

3 Tbs. apple-cider vinegar 

1 Tbs. honey 

3 Tbs. untoasted walnut oil (for sources, see p. 93) 

Kosher or sea salt 


2½ Tbs. finely chopped chives 

Combine the grated carrots, walnuts, and currants in a 

medium serving bowl. 

In a small bowl, whisk together the orange juice, cider 

vinegar, and honey. Slowly whisk in the walnut oil. Season 

with salt and pepper to taste. 

Toss the carrot mixture with the vinaigrette and 2 Tbs. 

of the chives. Adjust the seasoning to taste. You can 

serve the salad immediately, but it will taste even better 

if you let it sit at room temperature for 15 to 20 minutes. 

Sprinkle with the remaining ½ Tbs. chives right before 

serving.

Berry Sweets 

Make the most of fresh, ripe berries in tempting 

seasonal desserts. 


summer 

berry trifle 

Use any type of berry you 

like—just make sure you 

choose the ripest, tastiest 

ones available. The bread 

will soak up all their sweet 

juices. Serves 10 to 12 

11/2 quarts mixed fresh berries 

(hull and quarter strawberries), 

plus extra berries 

for garnish 

3/4 cup plus 1 Tbs. granulated 

sugar 

4 tsp. minced fresh ginger 

1 lb. day-old French bread, 

crusts removed, crumb 

cut into 1/2-inch cubes 

(5 to 6 cups) 

1/2 cup Grand Marnier or 

Cointreau 

11/2 cups heavy cream 

Heat the berries and 3/4 cup of 

the sugar in a 4-quart saucepan 

over medium-high heat, stirring 

occasionally, until they start to 

release juice but are still whole 

and intact, about 5 minutes. 

Stir in the ginger and pour the 

mixture onto a rimmed baking 

sheet to cool. 

Meanwhile, in a large bowl, 

toss the bread with 5 Tbs. of 

the liqueur. In a chilled metal 

bowl with chilled beaters, whip 

the cream with the remaining 

3 Tbs. liqueur and 1 Tbs. sugar 

to almost-stiff peaks. 

In a 2- to 21/2-quart clear glass 

bowl, layer in the following order: 

1 mounded cup of bread cubes, 

1 cup of berries and juices, and 

1 cup of whipped cream. Repeat 

3 times—you should have 12 

layers total. For the final layers, 

use all the remaining bread, 

berries (and their juices), and 

whipped cream. 

Cover and refrigerate until the 

juice has completely softened 

the bread, at least 4 hours or 

overnight. Garnish with fresh 

berries before serving. 

blackberry ice cream 

Blackberry jam ups the intensity of this vibrant ice cream, enhancing the sweetness 

of fresh blackberries. Yields about 1 quart ice cream 

13/4 cups heavy cream 

1/4 cup whole milk 


7 oz. (11/2 cups) fresh or frozen blackberries 

1/2 cup seedless blackberry jam 

1 tsp. vanilla extract 

1/4 tsp. table salt 

Stir the cream, milk, and sugar in a 3-quart 

saucepan over medium heat until the sugar 

dissolves. Continue heating, undisturbed, 

until steam begins rising from the surface, 

about 2 minutes. Transfer to a blender. Add 

the blackberries, jam, vanilla, and salt and 

blend until smooth, about 1 minute. Strain 

through a fine-mesh sieve into a medium 

bowl. Refrigerate until thoroughly chilled, at 

least 6 hours or up to 1 day, covering with 

plastic wrap once cool. 

Stir the blackberry mixture and churn it 

in an ice cream machine according to the 

manufacturer’s instructions until it’s the 

consistency of soft-serve ice cream. Serve 

or pack into a container, seal, and store in the 

freezer for up to 1 week. 

finecooking.com 77

strawberry-yogurt brûlée 

Simple yogurt and fresh strawberries become a special treat 

with the addition of a crunchy, caramelized sugar topping. 

Enjoy it for breakfast or dessert. Serves 4 

2 cups plain whole-milk 

Greek yogurt 

1 cup coarsely chopped 

strawberries, plus several 

strawberry slices for garnish 

5 Tbs. turbinado or 

granulated sugar 

In a medium bowl, combine the 

yogurt with the chopped strawberries 

and 1 Tbs. sugar. Divide 

among four 6-oz. ramekins. 

Garnish each with a few strawberry 

slices. Sprinkle each with 

about 1 Tbs. sugar. Pass the flame 

of a torch over the sugar until it’s 

melted and browned, about 

30 seconds. Serve immediately. 

blueberry crostata 

This simple, rustic blueberry crostata is fabulous 

with ice cream. Serves 8 

3 cups (15 oz.) fresh blueberries 

63/4 oz. (11/2 cups) plus 3 Tbs. all-purpose flour 

3 Tbs. confectioners’ sugar 


2 Tbs. yellow cornmeal 

41/2 oz. (9 Tbs.) cold unsalted butter, cut into 1/2-inch cubes 

1 large egg yolk 

3 Tbs. ice water; more as needed 

1 large egg white beaten with 2 Tbs. water until foamy 

1 Tbs. turbinado or other “raw” sugar 

Mix the blueberries, 3 Tbs. of the flour, and the confectioners’ 

sugar in a medium bowl. Set aside. 

Position racks in the top and bottom thirds of the oven 

and heat the oven to 350°F. Line two rimmed baking 

sheets with parchment. 

Combine the remaining 11/2 cups flour, granulated sugar, 

and cornmeal in a food processor and process until the 

consistency of fine sand. Add the butter and pulse until 

there are no visible pieces of butter. Add the egg yolk and 

water and pulse to form a soft dough, adding more water 

1 tsp. at a time as necessary. Gather the dough into a ball 

and divide into 2 even pieces. 

On a well-floured work surface, roll each piece of dough 

into an 11-inch circle and transfer to the prepared baking 

sheets. Divide the blueberry filling between the circles, 

mounding the berries and leaving a 11/2-inch edge around 

each circle. Sprinkle any remaining sugar-flour mixture 

around the berry mounds. Try to get an even amount of 

blueberries and dry ingredients in each crostata. Fold the 

edges up over the filling, pleating as you go, to partially 

cover the filling. Brush the exposed dough with the egg 

white wash and sprinkle with the raw sugar. 

Bake for 25 minutes. Rotate the sheets top to bottom 

and back to front. (If there is any white flour mixture 

showing, carefully spoon a little of the blueberry juices 

over to cover.) Continue baking until the crusts have 

browned and the filling is bubbling, about 25 minutes 

more. Cool on the baking sheets on a rack for at least 

15 minutes or to room temperature. 

To serve, slice each crostata into quarters and serve. 

Make ahead: 

The crostatas can be made up to 1 day ahead and stored 

on their baking sheets at room temperature, covered 

loosely with a clean kitchen towel. Just before serving, 

warm the crostatas on their baking sheets in a 200°F oven 

for 10 minutes. 


strawberry and kiwi tart with honey cream 

This gorgeous tart highlights some of summer’s most beautiful produce, underscored by a mild honey 

cream filling. For best results, chill the filled tart before topping it with the fruit; otherwise, the filling may 

be too soft to hold the fruit up well. Yields one 91/2- to 11-inch tart, plus enough dough for a second tart 

For the crust 

10 oz. (21/4 cups) all-purpose flour; more for dusting 

31/2 oz. (3/4 cup plus 2 Tbs.) confectioners’ sugar 

6 oz. (12 Tbs.) cold unsalted butter, 

cut into 1/2-inch pieces 


2 large eggs, 1 separated 

Cooking spray 

For the filling 

1 cup whole milk 

1/4 cup honey 

1/2 vanilla bean or 1/2 tsp. pure vanilla extract or paste 

1 large egg 

1 large egg yolk 

11/2 Tbs. cornstarch 

1 Tbs. unsalted butter, cut into 1/2-inch pieces 

1/2 cup whipping or heavy cream 

For topping and finishing the tart 

3 cups strawberries, halved, quartered, or sliced 

2 to 3 ripe kiwis, peeled and cut lengthwise into 

wedges or crosswise into rounds 

3 cups strawberries, halved, quartered, or sliced 

1/4 cup apricot or apple jelly 

2 Tbs. water or white wine 

Make the dough 

In a stand mixer fitted with the paddle attachment, combine 

the flour, sugar, butter, and salt. Mix on low speed until 

the butter begins to break up, about 1 minute. Increase the 

speed to just below medium and continue beating until 

the mixture looks sandy with butter pieces the size of tiny 

pebbles, about 2 minutes more. 

Turn the mixer off and add the whole egg and egg yolk 

(reserve the remaining white). Mix on low speed until 

incorporated. Increase the speed to medium and mix 

just until the dough pulls away from the sides of the bowl, 

about 30 seconds. Do not overmix. 

Divide the dough in half, press each half into a disk 

about 4 inches across, and wrap in plastic. Refrigerate 

one disk for at least 3 hours and up to 24 hours. (Freeze 

the other disk for up to a month; thaw in the refrigerator 

before using.) 

Shape and bake the crust 

Lightly flour a work surface and a rolling pin. Spray a 91/2- to 

11-inch fluted tart pan with a removable bottom with 

cooking spray. 

Working quickly, roll the dough disk into a 1/8-inch-thick 

round. Transfer the dough to the tart pan and gently coax 

it into the pan, allowing the excess dough to hang over 

the sides. Roll the rolling pin over the top of the pan to cut 

off the excess dough. Patch any tears or cracks with the 

scraps. Refrigerate the crust for at least 20 minutes or 

freeze for 10 minutes. Meanwhile, position a rack in the 

center of the oven and heat the oven to 375°F. 

Line the crust with parchment paper and fill it to the 

very top with beans or pie weights. Bake until the edges 

are golden, 18 to 20 minutes. Carefully remove the weights 

and paper. Bake until the center of the crust looks dry and 

is just beginning to color, about 5 minutes. 

Beat the reserved egg white. Brush the inside of the 

crust with some of the egg white (you won’t need it all) and 

return the crust to the oven until the egg white has dried, 

about 2 minutes. (This prevents the crust from getting 

soggy once you add the filling.) Cool completely on a rack. 

Make the pastry cream 

Combine the milk and 2 Tbs. of the honey in a 3- to 

4-quart saucepan. If using a vanilla bean, split it and 

scrape the seeds into the milk, then add the pod. Bring to 

a boil, stirring occasionally, about 5 minutes. Remove the 

vanilla bean pod, if using. 

Meanwhile, in a medium heatproof bowl, whisk the 

remaining 2 Tbs. honey with the egg, egg yolk, and cornstarch 

until smooth, about 1 minute. Whisk half of the hot 

milk into the egg mixture until combined. Off the heat, 

whisk the contents of the bowl back into the remaining 

milk in the saucepan. 

Cook over medium heat, whisking constantly, until the 

mixture reaches a boil; it will thicken. Continue to cook for 

another minute past the boil, whisking constantly. Off the 

heat, whisk in the butter and vanilla paste or extract, if 

using. Strain the pastry cream through a medium-mesh 

sieve into a medium heatproof bowl. Cover with plastic 

wrap pressed onto the surface of the pastry cream to 

prevent a skin from forming. Refrigerate until cold, at least 

2 hours and up to 3 days. 

Fill and top the tart 

In a medium bowl, beat the cream to stiff peaks with an 

electric hand mixer or a whisk. 

Beat the pastry cream to soften and smooth it. With a 

large spatula, fold the whipped cream into the softened 

pastry cream until thoroughly combined. Fill the crust with 

the crème légère, evening it out with the spatula. Refrigerate 

for at least 1 hour before topping with the fruit. 

Arrange the strawberries and kiwi on top of the filling. 

Note that because the filling is soft, you’ll need to work 

quickly while the filling is cold and more firm. Because it’s 

hard to move the fruit once it’s on the filling, you may want 

to practice your pattern on an empty sheet pan before 

placing it on the tart. 

Put the jelly and water or wine in a small saucepan. 

Simmer and whisk together to form a smooth glaze. Allow 

to cool slightly. Brush it on the exposed fruit, being careful 

not to pull up the cream filling from below. Refrigerate the 

tart until ready to serve. Serve the tart cold, within 6 hours 

of topping. 


two crusts 

This recipe makes 

enough dough for two 

tart crusts; use one 

now and freeze the 

other for a delicious 

tart in your future. 

finecooking.com 81

lemon-buttermilk chiffon cake with raspberry sauce 

Buttermilk makes a classic chiffon flavoring extra-tangy, while cornmeal enhances the cake’s beautiful yellow color and adds a 

bit of texture (but not grit). Serves 12 to 16 

FOR THE CAKE 

7 large eggs 

11/2 cups granulated sugar 

1 Tbs. plus 2 tsp. finely grated lemon zest 

(from 2 to 3 large lemons) 

7 oz. (13/4 cups) cake flour 

21/4 oz. (1/2 cup) stone-ground 

yellow cornmeal 

11/2 tsp. baking powder 

1 tsp. table salt 

2/3 cup buttermilk 

2/3 cup neutral oil, such as canola 

or vegetable 


FOR THE SAUCE AND SERVING 

4 cups fresh or frozen raspberries, 

rinsed and well dried; more for garnish 

1/2 cup seedless raspberry jam 

1 oz. (1/4 cup) confectioners’ sugar; 

more to taste 

pinch of table salt 

Fresh mint leaves (optional) 

Whipped cream (optional) 

make the cake 

Position a rack in the lower third of the oven 

and heat the oven to 325°F. Have ready an 

ungreased, not nonstick 10x4-inch (16-cup) 

angel food cake pan. 

Separate the eggs, putting the yolks in a 

small bowl and the whites in a medium bowl. 

In a food processor, pulse 11/4 cups of 

the granulated sugar and the lemon zest 

until the zest is finely ground, about eight 

1-second pulses. 

Sift the flour into the bowl of a stand mixer 

or a large mixing bowl. Whisk in the sugar mixture, 

cornmeal, baking powder, and salt. Add 

the egg yolks, buttermilk, oil, and vanilla. Using 

the stand mixer fitted with the paddle attachment 

or a handheld mixer, beat on mediumlow 

speed until blended. Increase the speed 

to medium high and beat until lighter in color 

and thick enough to form a slowly dissolving 

ribbon of batter when the paddle or beaters 

are lifted, about 3 minutes. 

Using the stand mixer fitted with a clean 

bowl and the whisk attachment or a handheld 

mixer with clean beaters, beat the egg whites 

on medium-low speed until foamy, about 

1 minute. Increase the speed to medium, and 

beat until the whites are opaque and form 

very soft peaks, about 11/2 minutes. Slowly add 

the remaining granulated sugar, and beat until 

the whites are thick and shiny and form soft 

peaks, about 11/2 minutes. 

Using a rubber spatula, scrape about onefourth 

of the whites into the batter and gently 

fold until blended. Add the remaining whites 

and gently fold until just blended with no visible 

streaks of either the whites or batter. 

Immediately scrape the batter into the 

cake pan. Bake until deep golden brown and 

springy when touched, about 60 minutes. The 

top will have cracks that still look moist inside. 

Immediately invert the pan onto its feet or 

by sliding the center tube onto the neck of a 

bottle. Let cool completely, then remove 

from the pan. 

The cake can be served immediately or 

covered and stored at room temperature for 

up to 5 days. 

Make the sauce 

In a food processor or blender, purée the 

raspberries, jam, confectioners’ sugar, and 

salt. Strain the mixture through a fine-mesh 

sieve over a small bowl, pressing firmly on the 

seeds. Season to taste with more confectioners’ 

sugar. The sauce can be covered and 

refrigerated for up to 5 days. 

Serve slices of the cake with the sauce, 

berries, mint, and whipped cream, if using. 

create soft peaks fold in stages cool upside down 

Beat the egg whites only to soft peaks; any 

stiffer and they won’t expand well during 

baking. Stop beating when the tracks from 

the beaters are starting to hold their shape 

and the peaks flop over when the beaters 

are lifted. 

Lighten the batter with one-quarter of the 

egg whites so it’s easier to fold in the rest. 

When no streaks remain, gently pour and 

scrape the batter into the cake pan and bake 

right away so that it doesn’t deflate. 

Invert the cake so it doesn’t collapse as it 

cools. If your pan doesn’t have feet, suspend it 

on the neck of a wine bottle. The cake will cool 

a little faster this way, so you might want to do 

this even if your pan does have feet. 


loosen the sides lift from the center saw to slice 

Run a long, thin knife around the cake before 

removing it from the pan. Since you didn’t 

grease the pan, you need to separate the cake, 

or it could tear. 

Grasp the center tube and pull straight up. 

The cake should slide right out of the pan. To 

remove the tube part of the pan, loosen the 

center and bottom of the cake with the knife, 

and pull the tube out. 

Use a serrated knife and a sawing motion to 

slice the cake without squashing the airy texture 

you worked so carefully to create. 

finecooking.com 83

test kitchen 

TIPS • TECHNIQUES • INGREDIENTS 

a bundt 

pan makes 

the messy 

technique 

of removing 

kernels from 

the cob a little 

easier. 


teCHniQUe 

cutting corn off the cob 

For recipes like the Zucchini and Corn Pancakes 

on p. 68, you’ll need to remove corn kernels from 

the cob. This process can be messy—they like to 

bounce off the cutting board and end up scattered 

all over the counter and floor. To keep those kernels 

in their place, insert the tip of the ear of corn 

into the center hole of a Bundt pan. Cut the kernels 

away from the cob in long downward strokes, 

letting them fall into the pan. 

It’s also easy to preserve fresh corn kernels to 

keep on hand for tossing into salads, side dishes, 

sautés, or other weeknight dishes. Simply cut the 

kernels off the cobs, as described above, and then 

blanch them in boiling water for 1 to 2 minutes. 

Drain, let cool, and store in a covered container in 

the fridge for up to five days. Or freeze the kernels 

in a single layer on a baking sheet until hard, and 

then store in an airtight container in the freezer, 

where they’ll keep for up to three months. 

tiP 

shopping for corn 

Sometimes even the best-looking corn is bland 

and starchy. That’s because as soon as corn is 

picked, its sugar starts converting to starch. To 

make sure you get the best corn possible, try to 

buy it at a farmstand or farmers’ market, where 

it’s more likely to be fresh-picked. Look for corn 

that still has its husks, as well as soft, almost 

damp-feeling silk. It’s tempting to peel back the 

husk to peek at the kernels, but that can dry it 

out. Instead, give it a gentle squeeze from end to 

end to feel for plump kernels. 

inGredient 

miso 

Once enjoyed by only the emperors and shogun 

of Japan, miso now appears in some form at 

nearly every Japanese meal. The salty, savory 

flavors of miso—fermented soybean paste—are 

essential to numerous dishes like soups, dressings, 

glazes, and pickles. 

Making miso is still a revered art, and the flavors, 

textures, and aromas of different varieties 

are judged much like fine wine. After steaming 

and crushing soybeans, traditional miso houses 

add sea salt and koji, a culture made from grains 

like rice and barley that triggers fermentation. 

types of miso: 

Variables like the type of koji, the ratio of soybeans 

to koji, salt content, and length of fermentation 

lead to innumerable varieties of miso 

ranging in color from pale golden yellow to rich 

chocolate brown. For flavor-pairing purposes, 

think of miso in terms of two broad categories: 

light miso—typically called white, yellow, or sweet 

miso—and dark miso—red, brown, barley, and 

soybean miso. 

Generally, the lighter the miso, the sweeter 

and more delicate its flavor. Light miso is good 

in salads and dressings, and with lighter foods 

like fish, chicken, and vege tables (see p. 38 for a 

broccoli with miso recipe). 

Dark miso, which is fermented longer, will be 

saltier and “meatier.” Its rich, robust flavor is 

good for adding depth to soups and sauces. Try it 

with root vegetables, beans, or winter squash. 

Cooking with miso: 

Always add miso toward the end of cooking and 

never boil it, as high heat will destroy both its 

flavor and nutrients. For the smoothest sauces 

and soups, whisk miso into an equal amount of 

slightly warm broth until smooth, and then gradually 

stir the thinned miso back into the pot. Use 

about 1 to 1½ Tbs. of miso for every cup of liquid. 

Miso is a good substitute for salt or soy sauce or 

in place of anchovy paste for vegetarian recipes. 

Just remember, miso is quite concentrated in 

flavor, so a little goes a long way. 

the lighter the 

miso’s color, the 

more delicate 

its flavor. 

Buying and storing miso: 

Look for miso in plastic tubs or bags in the refrigerated 

section of Asian markets or health-food 

stores. Miso keeps for up to a year if sealed well 

and refrigerated. 

finecooking.com 85

test kitchen 

Mojo, a magical sauce 

In English, the word mojo is pronounced 

moe-joe and means magic power. In Spanish 

and in cooking parlance, the word is pronounced 

moe-hoe and refers to a citrusy garlic sauce. But mojo 

the sauce is still magical: It can be used as a marinade 

(Grilled Mojo-Marinated Flank Steak, p. 46), dressing, dip, 

condiment, and, of course, sauce. Popular throughout the Caribbean 

and in Latin America, its specific makeup differs from place to place 

as each region puts its own local stamp on it. Additional flavorings 

include onion, butter, or cilantro. Mojos may be raw or cooked, 

which mellows and sweetens the garlic. 

tip 

glossary 

Don’t throw out 

the cilantro stems 

When preparing cilantro for 

chopping in recipes like the 

Spicy Chipotle Shrimp, 

Avocado, and Corn Fajitas on 

p. 33, you don’t necessarily 

have to remove all of the 

stems. Cilantro stems are quite 

flavorful, so if they’re thin and 

tender-crisp (bite one to 

check), just chop them up 

along with the leaves. 

ingredient 

Aged 

balsamic 

vinegar 

The Honey-Balsamic 

Pulled Pork recipe on 

p. 71 calls for an aged 

balsamic, but we’re 

not asking you to 

splurge on the pricey, 

ultra-aged stuff. 

Instead, we’re looking 

for a balsamic that’s 

richer, thicker, and 

less acidic than the 

one you likely use for 

your vinaigrette. 

Ideally, it’s been aged 

for five or more years, 

but not all vinegars 

include their age on 

the label. If that’s the 

case, tilt the bottle; if 

the liquid is viscous, 

it’s a good bet it’s aged 

and a bit mellower 

than a younger 

balsamic. 


ingredient 

3 great steaks for the grill 

When it comes to throwing 

a steak on the grill, flank 

steak, skirt steak, and hanger 

steak are three of our favorite 

choices. These boneless cuts 

from the belly area of the steer 

are full of rich beefy flavor and 

chewy texture. Because they’re 

relatively thin with a coarse and 

loose grain, they absorb marinades 

well. And since they’re 

thinly sliced across the grain 

before serving, portion sizes 

are flexible—a real advantage 

when you have a mixed group 

of steak lovers and light eaters 

coming to dinner. 

As its name implies, flank 

steak comes from the flank 

area of the steer, which is just 

in front of the hind legs. Marinated, 

grilled flank steak was 

the original London broil, a 

name now used for many other 

beef cuts. 

Skirt steak comes from the 

belly area in between the flank 

and the brisket, which is near 

the front legs. Its long, thin, 

belt-like shape reflects the 

fact that it’s the preferred cut 

for fajitas—fajita means “belt” 

in Spanish. Try it: Herb-Marinated 

Skirt Steaks, p. 62. 

Popular in French bistros, 

hanger steak is an interior 

cut that hangs off the kidney 

and supports the diaphragm. 

Hanger steak is also known 

as butcher’s steak because 

butchers tend to save this 

prized cut for themselves. 

Because there’s only one per 

animal and it’s not well known 

outside France, it can be hard 

to find. If you do come across it 

and it still has its center membrane 

(as shown at right), trim 

it out before cooking—you’ll 

end up with two large pieces of 

hanger steak after trimming. 

skirt 

hanger 

flank 

tip 

A quick way to peel 

a ton of garlic 

The Grilled Pork with Mojo on p. 44 

calls for a whopping 50 cloves of 

garlic. You could buy peeled garlic to 

save yourself the peeling step, but if 

it’s not available, you can use a trick 

they teach in culinary school: To 

peel many cloves at once, put the 

cloves in a big metal bowl, and cover 

them with another metal bowl 

bottom side up. Then, while holding 

the bowls tightly together, shake 

like crazy. Not only is this kind of fun, 

but it also takes most of the skins 

right off. 

finecooking.com 87

test kitchen 

tiP 

A better way 

to peel a kiwi 

Kiwis make a colorful addition 

to many dishes, including the 

Strawberry and Kiwi tart on 

p. 80, but they bruise easily if 

handled too much. To peel one 

without damaging it, you can 

use a knife or a peeler, but 

there’s another tool that 

leaves the peeled fruit smooth 

and rounded instead of 

beveled. Here’s how to peel a 

kiwi with a spoon: Slice off both 

ends with a paring knife. Slide a 

soup spoon under the skin, and 

holding the spoon steady, 

gently turn the kiwi to release it 

from the skin. 

inGredient 

cool cucumbers for salads 

enGliSH 

PerSian 

JaPaneSe 

When choosing cucumbers 

for summer salads, 

such as the Basmati 

rice Salad with Mango 

and Cucumber on p. 54, 

skip the common ones 

at the supermarket, 

which usually are waxed 

for a longer shelf life 

and tend to be seedy. 

Instead, try one of the 

varieties at left. All are 

crisp, with small seeds, 

and have thin, unwaxed 

skin that doesn’t require 

peeling. 

tiP 

create your 

own pasta salad 

The method for making grain 

salads, pp. 54–59, also works 

with little pastas like fregola, orzo, 

ditalini, and Israeli couscous. Just 

keep the following tips in mind 

when making the swap. 

• Use more vinaigrette. Pasta will 

absorb more dressing than grains do. 

To compensate, use the entire amount 

of the vinaigrette recipe on p. 57 for a 

pasta salad. 

• Up the salt and vinegar. The flavor of 

pasta is more neutral than that of grains, 

so you may need to add more vinegar 

and salt to the vinaigrette to boost your 

salad’s flavor. 

• Cook your pasta until just al dente. 

Pasta absorbs a lot of vinaigrette and 

can get soggy, but if your pasta is firm, 

that’s less likely to happen. 

• don’t make pasta salad ahead. Serve 

it within an hour or two of making, since 

it doesn’t hold up as well over time as 

salads made with hearty grains. 


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test kitchen 

INGREDIENT 

Guava 

Although not so well known in the 

United States, guava is a popular 

fruit in many tropical countries. 

Native to Mexico, Central America, 

and northern South America, guavas 

(guayabas in Spanish) are small round 

or oval fruits with a yellow to dark green 

skin and white to hot pink flesh. 

Fresh guava isn’t in season in the summer, so 

you can use either guava jelly or paste in the Cream 

Cheese and Guava Swirl Ice Cream on p. 52. Guava 

paste is sliceable and similar to quince paste (membrillo). 

Guava jelly is looser and spreadable. Both are also 

delicious with cheese and crackers. Look for them at the 

supermarket or at Latin markets, or see Sources, p. 93. 

TIP 

TECHNIQUE 

What we mean by dice 

For the grain salads, pp. 54–59, we call for a variety 

of ingredient dice sizes. To “dice” means to cut a food 

into cubes, making it look like playing dice—hence the 

name. If the food is flat, like a bell pepper, the dice 

will be more of a square than a cube. Each size of dice 

has its own corresponding measurement, as shown 

below. That said, there’s no need to pull a ruler out 

every time. Use these dimensions as guidelines, and 

try to keep the dice a consistent size so the food 

cooks evenly. 

Large dice = ¾ inch 

Small dice = ¼ inch 

A peeler hulls strawberries, too 

When you’re prepping strawberries for the Strawberry 

Mojitos on p. 53, reach for your peeler. Most vegetable 

peelers are designed with a pointed end on the top of the 

blade (or on the side, in the case of Y peelers). Its main 

purpose is to remove the eyes from potatoes, but it’s also 

an effective strawberry huller. Just insert the point below 

the stem of the strawberry and twist. 

Medium dice = 13 to ½ inch 

Fine dice = 18 inch 


CREDITS 

Many of the recipes and photos in this issue have appeared previously in Fine Cooking. Listed here are the 

original authors and issue numbers. Unless otherwise noted, all photos are by Scott Phillips. 

make it tonight 

Summer Salad with Peas, 

Parmesan, Fried Egg, and Bacon, 

Mindy Fox, #141 

Zucchini, Pea, and Pesto Lasagne, 

Ivy Manning, #142 

Chicken Horiataki Salad with 

Tzatziki, Elizabeth Karmel, #142 

Crab and Corn Cakes with Lime 

Sour Cream, Jill Silverman 

Hough, #136 

3 ways 

Scallion Oil; Korean-Style Scallion 

Pancakes; Lemony Scallion Pilaf, 

Julissa Roberts, #129 

peaches, savory & 

sweet 

Sherry Vinegar and Rosemary 

Marinated Peaches; Heirloom 

Tomato and Peach Salad; 

Braised Chicken Thighs with 

Savory Marinated Peaches; 

Brown Sugar and Thyme 

Marinated Peaches; Overnight 

Oatmeal with Sweet Marinated 

Peaches; Sweet Marinated 

Peach Tart with Honey-Yogurt 

Mousse, WIlliam Mickelsen, #136 

turn up the heat 

Spicy Chipotle Shrimp, Avocado, 

and Corn Fajitas, from Big Buy 

Cooking by Tony Rosenfeld, 

photo: Maren Caruso 

Bourbon-Marinated Buffalo 

Chicken Strips with Maytag Blue 

Dip, Aliza Green, #49 

Spicy Pan-Fried Noodles with 

Tofu, Matthew Card, #130 

Crispy Fish Sandwiches with 

Wasabi and Ginger, Ian Knauer, 

#122 

Spicy Asian Roasted Broccoli 

and Snap Peas, Julie Grimes 

Bottcher, #70 

Moroccan Chicken Burgers with 

Feta and Carrot Slaw, Karen 

Tedesco, #130 

farm to spoon 

Roasted Vegetable Broth; 

Creamy Roasted Pepper and 

Tomato Soup; Summer Greens 

and Rice Soup; Farmers’ 

Market Minestrone, Domenica 

Marchetti, #130 

tropical bites & sips 

Grilled Pork with Mojo; Hemingway 

Special; Cream Cheese and 

Guava Swirl Ice Cream, Julissa 

Roberts, #135, photos: Gabriella 

Herman 

Grilled Mojo-Marinated Flank 

Steak, Norman Van Aken, #28 

Island-Spiced Chicken Salad with 

Mango and Scallions, from Big 

Buy Cooking by Tony Rosenfeld, 

photo: Maren Caruso 

Chi Chi Pache; Lift-Off, Camper 

English, #106 

Rum-Glazed Pork Skewers with 

Coconut Rice, Laraine Perri, 

#129 

Jamaican Rice and Peas, Mark 

Henry, #51 

Spicy Papaya Salad, Julissa 

Roberts, #126 

Hawaiian Garlic Shrimp, Dabney 

Gough, #130 

Strawberry Mojito, Adeena 

Sussman, #123 

Plátanos Maduros Fritos, Julissa 

Roberts, #124 

the new summer side 

Spelt Salad with Cherry Tomatoes 

and Zucchini; Millet Salad with 

Avocado and Citrus; Basmati 

Rice Salad with Mango and 

Cucumber; Bulgur Salad with 

Carrots and Peppers; Farro 

Salad with Artichokes and 

Fennel; Brown Rice Salad with 

Apples and Cheddar; Barley 

Salad with Peas and Asparagus; 

Quinoa Salad with Pears and 

Dried Cherries; Wheat Berry 

Salad with Green Beans, Joanne 

Weir, #117 

a simple summertime 

supper 

Olive Oil–Fried Almonds; 

Herb-Marinated Skirt Steaks 

with Pesto-Style Salsa Verde; 

Sun-Ripened Tomato and 

Olive Salad; Romaine Hearts 

with Lemon Vinaigrette; Berry 

Buttermilk Cake with Vanilla- 

Scented Crème Fraîche, Maria 

Helm Sinskey, #72 

cook with honey 

Zucchini and Corn Pancakes with 

Greek Yogurt and Honey, from 

Fresh from the Farm by Susie 

Middleton, photo: Alexandra 

Grablewski 

Honey-Balsamic Pulled Pork 

with Avocado Relish, Bruce 

Weinstein, Mark Scarbrough, 

#134 

Broiled Grapefruit with Honey, 

Vanilla, and Cardamom, Ruth 

Lively, #96 

Mango-Honey-Mint Sorbet, 

Ronne Day, #117 

Fried Chicken with Paprika 

and Honey Butter, Christine 

Cikowski, Joshua Kulp, 

#136 

Honey-Chipotle Glazed Flank 

Steak, Julissa Roberts, #132 

Mixed Herb Salad with Honey- 

Lime Dressing, Ed Schoenfeld, 

#100 

Carrot Salad with Walnut Oil and 

Honey, Dan Barber, #85 

berry sweets 

Summer Berry Trifle, Pam 

Anderson, #100 

Blackberry Ice Cream, Bruce 


#136 

Strawberry-Yogurt Brûlée, 

Adeena Sussman, #123 

Blueberry Crostata, Bruce 


#136 

Strawberry and Kiwi Tart with 

Honey Cream, Jennifer Yee, 

#137, photo: Andre Baranowski 

Lemon-Buttermilk Chiffon Cake 

with Raspberry Sauce, Abigail 

Johnson Dodge, #135 

Some of the recipes 

and photos in this issue 

were excerpted from 

these books: 

Big Buy Cooking by Fine Cooking 

(The Taunton Press, 2010); 

photos © Maren Caruso; food 

stylist: Katie Christ. 

SuSie Middleton 

Fresh from the Farm by 

Susie Middleton (The Taunton 

Press, 2014); photos © 

Alexandra Grablewski & Susie 

Middleton; food stylist: Mark 

Pederson. 


SOURCES 

carrot salad with 

walnut oil and 

honey, page 75 

• International Collection 

Walnut Oil, $5.79 for 

8.45 oz., Plummarket.com, 

855-758-6627. 

spicy chipotle shrimp, 

avocado, and corn 

fajitas, page 33 

• La Morena Chipotles in Adobo, 

$5.50 per 13-oz. can, 

Mexgrocer.com, 877-463-9476. 

chi chi pache, page 49 

• Angostura bitters, $10.99 for 4 oz., Bevmo.com, 

877-772-3866. 

• St. Elizabeth Allspice Dram, $29.99 for 750 ml, 

Shoppersvineyard.com, 973-916-0707. 

• Coco Lopez coconut cream, $3.49 for 15 oz., 

Cocolopez.elsstore.com, 630-343-0240. 

blackberry ice cream, 

page 77 

• Cuisinart Pure Indulgence Ice 

Cream Machine, ICE-30BC, 

$89.95, Cuisinart.com, 

800-211-9604. 

TO SHOOT 

crispy fish sandwiches 

with wasabi and 

ginger, page 37 

• Wasabi powder, $4.95 per 0.88-oz. 

can, Thrivemarket.com. 

cream cheese and guava 

swirl ice cream, page 52 

From Mexgrocer.com, 877-463-9476: 

• Guava paste, $4.95 for 21 oz. 

• Guava jelly, $6.95 for 17 oz. 

peaches, savory & 

sweet, pages 24–31 

• McCann’s steel-cut oats, 

$7.44 for 28 oz., Vitacost.com, 

800-381-0759. 

• Chia seeds, $11.39 for 16 oz., 

Bobsredmill.com, 800-349-2173. 

lemon-buttermilk 

chiffon cake, page 82 

• Nordic Ware Angel Food Cake Pan, 

$25, Surlatable.com, 

800-243-0852. 

FINECOOKING.COM 93

nutrition 

Recipe 

Calories 

(kcal) 

Fat Cal 

(kcal) 

Protein 

(g) 

Carb 

(g) 

Total 

Fat (g) 

Sat Fat 

(g) 

Mono 

Fat (g) 

Poly 

Fat (g) 

Chol 

(mg) 

Sodium 

(mg) 

Fiber 

(g) 

MAKE IT TONIGHT, p. 15 

Summer Salad w/Peas, Parmesan, Egg, and Bacon 420 330 14 9 38 7 20 8 200 470 3 

Zucchini, Pea, and Pesto Lasagne 380 180 16 35 20 10 5 3 50 210 4 

Chicken Horiataki Salad with Tzatziki 540 200 38 48 22 7 12 2.5 80 1100 5 

Crab and Corn Cakes with Lime Sour Cream 480 260 33 25 29 8 10 7 245 990 2 

3 WAYS, p. 22 

Scallion Oil (per 2 Tbs.) 240 240 0 0 27 2.5 4.5 19 0 0 0 

Korean-Style Scallion Pancakes 180 40 6 30 4.5 1 1.5 1.5 45 520 2 

Lemony Scallion Pilaf 320 90 8 49 10 6 2.5 1 25 400 3 

PEACHES, SAVORY & SWEET, p. 24 

Sherry Vinegar and Rosemary Marinated Peaches 150 110 1 8 12 1.5 9 1.5 0 10 1 

Heirloom Tomato and Peach Salad 260 170 3 20 19 2.5 13 2 0 350 4 

Braised Chicken Thighs w/Savory Marinated Peaches 570 350 36 14 39 10 20 6 190 630 2 

Brown Sugar and Thyme Marinated Peaches 90 0 1 21 0 0 0 0 0 20 1 

Overnight Oatmeal with Sweet Marinated Peaches 350 110 9 53 12 1.5 2.5 8 0 75 7 

Sweet Marinated Peach Tart with Mousse 470 250 7 48 28 18 7 1 95 160 1 

TURN UP THE HEAT, p. 32 

Spicy Chipotle Shrimp, Avocado, and Corn Fajitas 520 230 28 48 25 3.5 16 4 170 660 8 

Bourbon-Marinated Buffalo Chicken Strips w/Dip 420 290 19 12 32 8 15 2 90 830 2 

Spicy Pan-Fried Noodles with Tofu 370 140 16 47 16 1.5 8 5 0 1760 4 

Crispy Fish Sandwiches with Wasabi and Ginger 650 420 26 31 47 7 16 22 140 1420 2 

Spicy Asian Roasted Broccoli and Snap Peas 290 180 7 24 20 3 11 5 0 800 6 

Moroccan Chicken Burgers with Feta and Carrot Slaw 360 170 26 23 19 5 9 3 110 730 4 

FARM TO SPOON, p. 40 

Roasted Vegetable Broth (per 1 cup) 70 30 2 2 3.5 0 2.5 0 0 280 0 

Creamy Roasted Pepper and Tomato Soup 370 240 5 26 27 5 17 3 15 450 5 

Summer Greens and Rice Soup 320 110 9 37 13 2 8 1.5 0 650 4 

Farmers’ Market Minestrone 350 140 9 39 15 2.5 10 2 0 550 6 

TROPICAL BITES & SIPS, p. 44 

Grilled Pork with Mojo 430 260 32 10 29 7 17 3 110 1400 1 

Hemingway Special 230 0 0 22 0 0 0 0 0 5 0 

Grilled Mojo-Marinated Flank Steak 440 330 24 5 36 8 25 3 60 660 1 

Island-Spiced Chicken Salad w/Mango and Scallions 340 170 28 15 19 4 9 4.5 100 470 2 

Chi Chi Pache 300 60 1 26 6 6 0 0 0 15 0 

Rum-Glazed Pork Skewers with Coconut Rice 550 190 25 53 22 8 7 5 80 720 3 

Jamaican Rice and Peas 270 80 7 41 9 8 0 0 0 180 4 

Lift-Off 250 0 0 12 0 0 0 0 0 10 0 

Spicy Papaya Salad 90 25 1 16 2.5 0 1.5 0 0 105 3 


Recipe 

Calories 

(kcal) 

Fat Cal 

(kcal) 

Protein 

(g) 

Carb 

(g) 

Total 

Fat (g) 

Sat Fat 

(g) 

Mono 

Fat (g) 

Poly 

Fat (g) 

Chol 

(mg) 

Sodium 

(mg) 

Fiber 

(g) 

Hawaiian Garlic Shrimp 360 190 24 10 21 7 4 8 195 290 1 

Cream Cheese and Guava Swirl Ice Cream 320 180 2 32 20 12 5 1 70 110 1 

Strawberry Mojito 210 0 1 20 0 0 0 0 0 0 2 

Plátanos Maduros Fritos 150 60 1 24 7 1 3 3 0 0 2 

THE NEW SUMMER SIDE, p. 54 

Spelt Salad with Cherry Tomatoes and Zucchini 300 120 8 39 14 2 9 2 0 290 6 

Millet Salad with Avocado and Citrus 460 150 10 70 16 2.5 10 3 0 290 5 

Basmati Rice Salad with Mango and Cucumber 320 130 4 45 14 2 10 2 0 290 1 

Bulgur Salad with Carrots and Peppers 300 160 7 29 18 4.5 11 2.5 15 460 7 

Farro Salad with Artichokes and Fennel 390 190 11 45 21 2.5 12 5 0 380 8 

Brown Rice Salad with Apples and Cheddar 420 190 11 48 21 5 13 3 15 370 6 

Barley Salad with Peas and Asparagus 250 110 5 31 13 2 9 1.5 0 300 7 

Quinoa Salad with Pears and Dried Cherries 400 180 7 52 20 3 10 6 5 310 6 

Wheat Berry Salad with Green Beans 340 180 8 37 20 4.5 11 4 10 490 5 

A SIMPLE SUMMERTIME SUPPER, p. 60 

Olive Oil–Fried Almonds 243 197 8 7 22 2 14 5 0 298 4 

Herb-Marinated Skirt Steaks w/Salsa Verde 476 263 48 2 29 9 18 2 129 433 0 

Pesto-Style Salsa Verde 220 210 1 2 23 3 18 2 0 94 1 

Sun-Ripened Tomato and Olive Salad 166 128 2 9 14 2 11 2 0 720 2 

Romaine Hearts with Vinaigrette 101 90 1 2 10 2 7 1 2 155 0 

Berry Buttermilk Cake w/Vanilla Crème Fraîche 355 138 5 48 16 10 3 1 77 295 1 

COOK WITH HONEY, p. 68 

Zucchini and Corn Pancakes w/Yogurt and Honey 160 90 3 14 10 4 5 1 30 190 1 

Honey-Balsamic Pulled Pork (per 1 cup pork & 1/4 of relish) 500 250 42 21 28 6 15 4.5 130 570 7 

Broiled Grapefruit with Honey, Vanilla & Cardamom 90 0 1 22 0 0 0 0 0 0 2 

Mango-Honey-Mint Sorbet 120 5 1 31 0 0 0 0 0 70 1 

Fried Chicken with Paprika and Honey Butter 830 450 28 69 51 20 20 8 175 1690 2 

Honey-Chipotle Glazed Flank Steak 210 90 24 6 10 3.5 5 .5 70 530 0 

Mixed Herb Salad with Honey-Lime Dressing 45 5 2 10 0 0 0 0 0 270 2 

Carrot Salad with Walnut Oil and Honey 290 180 5 27 20 2 3.5 14 0 210 5 

BERRY SWEETS, p. 76 

Summer Berry Trifle 310 100 5 44 11 7 3 .5 40 23 2 

Blackberry Ice Cream 780 460 6 80 51 33 13 2.5 160 240 3 

Strawberry-Yogurt Brûlée 220 100 8 22 12 9 2 0 20 40 1 

Blueberry Crostata 300 120 4 40 14 8 4 1 55 10 2 

Strawberry and Kiwi Tart with Honey Cream 450 180 7 62 20 12 5 1 120 70 4 

Lemon-Buttermilk Chiffon Cake w/Raspberry Sauce 300 110 5 44 12 1.5 7 3.5 80 240 3 

The nutritional analyses have been calculated by a registered dietitian at Nutritional Solutions in Melville, New York. When a recipe gives a choice of ingredients, the first choice is the one used. Optional ingredients 

with measured amounts are included; ingredients with out specific quantities are not. Analyses are per serving; when a range of ingredient amounts or servings is given, the smaller amount or portion is 

used. When the quantities of salt and pepper aren’t specified, the analysis is based on 1/4 tsp. salt and 1/8 tsp. pepper per serving for entrées, and 1/8 tsp. salt and 1/1 6 tsp. pepper per serving for side dishes. 

finecooking.com 95

RECIPE INDEX 

Cover Recipe 

Chicken Horiataki Salad 

with Tzatziki ................................................... 18 

Beef 

Grilled Mojo-Marinated Flank Steak ..... 46 

Herb-Marinated Skirt Steaks 

with Pesto-Style Salsa Verde ..................62 

Honey-Chipotle 

Glazed Flank Steak ......................................74 

Pork & Lamb 

Grilled Pork With Mojo .............................. 44 

Honey-Balsamic Pulled Pork 

with Avocado Relish ................................... 71 

Rum-Glazed Pork Skewers with 

Coconut Rice ............................................... 49 


Parmesan, Fried Egg, and Bacon ........... 16 

Poultry 

Basil-Tomato Stuffed 

Chicken Breasts .......................................... 98 

Bourbon-Marinated 

Buffalo Chicken Strips 

with Maytag Blue Dip ..................................35 

Braised Chicken Thighs with 

Savory Marinated Peaches ......................29 

Chicken Horiataki Salad 

with Tzatziki ...................................................18 

Fried Chicken with Paprika 

and Honey Butter ........................................72 

Island-Spiced Chicken Salad 

with Mango and Scallions ........................ 48 

Moroccan Chicken Burgers with 

Feta and Carrot Slaw ................................. 39 

Fish & Shellfish 

Crab and Corn Cakes with Lime 

Sour Cream .................................................. 20 

Crispy Fish Sandwiches with 

Wasabi and Ginger ......................................37 

Hawaiian Garlic Shrimp ............................. 51 

Spicy Chipotle Shrimp, Avocado, 

and Corn Fajitas .......................................... 33 

Pasta, Grains & Nuts 

Olive-Oil–Fried Almonds ......................... 62 

Spicy Pan-Fried Noodles with Tofu ...... 36 

Zucchini, Pea, and Pesto Lasagne .........16 

Vegetarian Mains 

Korean-Style Scallion Pancakes .............23 

Spicy Pan-Fried Noodles with Tofu ...... 36 

p. 49 

Zucchini and Corn Pancakes with 

Greek Yogurt and Honey ......................... 68 

Zucchini Boats with Basil 

Scrambled Eggs .......................................... 98 

Zucchini, Pea, and Pesto Lasagne ......... 16 

Salads 

Carrot Salad with Walnut 

Oil and Honey ...............................................75 

Heirloom Tomato and Peach Salad ......26 

Mixed Herb Salad with 

Honey-Lime Dressing ................................75 

Romaine Hearts with Lemon 

Vinaigrette .....................................................65 

Spicy Papaya Salad ..................................... 51 


Parmesan, Fried Egg, and Bacon ........... 16 

Sun-Ripened Tomato and 

Olive Salad .................................................... 64 

Soups & Stews 

Creamy Roasted Pepper and 

Tomato Soup ................................................ 41 

Farmers’ Market Minestrone ...................43 

Roasted Vegetable Broth ......................... 41 

Summer Greens and Rice Soup .............42 

Breakfast 

Broiled Grapefruit with Honey, 

Vanilla, and Cardamom ............................. 71 

Overnight Oatmeal with Sweet 

Marinated Peaches .................................... 30 

Side Dishes 

Barley Salad with Peas 

and Asparagus ..............................................55 

Basmati Rice Salad with Mango 

and Cucumber .............................................54 

Brown Rice Salad with Apples 

and Cheddar .................................................55 

Brown Sugar and Thyme 

Marinated Peaches .................................... 30 

Bulgur Salad with Carrots 

and Peppers ..................................................54 

Farro Salad with Artichokes 

and Fennel .....................................................55 


Mango-Honey-Mint Sorbet ...................... 72 

Plum Meringue Fool ....................................98 

Raspberry Lemonade ................................98 

Strawberry and Kiwi Tart with 

Honey Cream ............................................... 80 

Strawberry Mojito ........................................ 53 

Strawberry-Yogurt Brûlée .........................78 

Summer Berry Trifle ................................... 77 

Sweet Marinated Peach Tart 

with Honey-Yogurt Mousse .......................31 

p. 42 

Grilled Yellow Squash with 

Lime Vinaigrette ..........................................98 

Jamaican Rice and Peas ...........................50 

Lemony Scallion Pilaf ................................. 23 

Millet Salad with 

Avocado and Citrus ....................................54 

Plátanos Maduros Fritos ........................... 53 

Quinoa Salad with Pears 

and Dried Cherries ...................................... 55 

Raspberry-Goat Cheese Pizza ...............98 

Raspberry-Ricotta Crostini ......................98 

Sherry Vinegar and Rosemary 

Marinated Peaches .....................................26 

Spelt Salad with Cherry Tomatoes 

and Zucchini .................................................54 

Spicy Asian Roasted Broccoli 

and Snap Peas ..............................................38 

Spicy Papaya Salad ......................................51 

Squash Fritters .............................................98 

Summer Squash Gratin .............................98 

Tomato-Basil- 

Hummus Bruschetta .................................98 

Wheat Berry Salad with Green 

Beans and Corn ...........................................59 

Sauces & Toppings 

Avocado Relish ..............................................71 

Honey Butter................................................. 72 

Maytag Blue Dip ........................................... 35 

Pesto-Style Salsa Verde ...........................63 

Roasted Plum and 

Shallot Chutney ...........................................98 

Scallion Oil ..................................................... 22 

Desserts & Beverages 

Berry Buttermilk Cake with 

Vanilla-Scented Crème Fraîche .............66 

Blackberry Ice Cream ................................ 77 

Blueberry Crostata .....................................78 

Chi Chi Pache ................................................49 

Cream Cheese and Guava 

Swirl Ice Cream............................................. 52 

Grilled Plums with 

Vanilla Ice Cream .........................................98 

Hemingway Special ....................................46 

Lemon-Buttermilk Chiffon 

Cake with Raspberry Sauce .....................82 

Lift-Off ............................................................50 

p. 72 

FINECOOKING.COM 97

WHAT WE’RE COOKING NOW 

Summer’s Best 

Twelve ways to use four seasonal ingredients we can’t get enough of. 

Summer Squash 

Squash Fritters 

Grate two medium squash and let 

drain for 20 minutes. In a large 

bowl, whisk three beaten eggs with 

about ¾ cup flour, then mix in some 

crumbled feta or chèvre, the 

squash, and chopped fresh mint. 

Season with salt and pepper and 

thin with a little milk to a thick 

batter. Cook tablespoonfuls of 

batter in a hot oiled pan until 

golden brown on both sides. Serve 

with thick yogurt and harissa. 

Summer Squash Gratin 

Cut small zucchini or yellow 

summer squash into half-moons. 

Toss with olive oil, fresh rosemary, 

panko, salt, and pepper. Arrange in 

a baking dish and top with Grana 

Padano. Bake until the cheese 

starts to brown. 

Grilled Yellow Squash with 

Lime Vinaigrette 

Slice yellow squash diagonally 

into ½-inch-thick planks. Brush 

with olive oil and sprinkle with 

salt. Grill on both sides over high 

heat until well browned and just 

tender. Whisk together extra-virgin 

olive oil, lime juice, chipotle chile 

powder, and salt and drizzle over 

the squash. 

Plums 

Plum Meringue Fool 

Gently cook chopped plums with 

ground cardamom and sugar until 

they start to soften and collapse. 

Mash the plums roughly with a 

fork. Let cool, then swirl the plum 

compote into a blend of half 

whipped cream and half Greek 

yogurt. Layer in dessert glasses 

with crumbled meringue cookies. 

Roasted Plum and 

Shallot Chutney 

In a bowl, toss halved plums and 

shallots with olive oil, dark brown 

sugar, grated orange zest, red 

pepper flakes, and salt. Arrange 

cut side down in a single layer on 

a foil-lined rimmed baking sheet. 

Roast at 400°F until tender, about 

20 minutes. Let cool and coarsely 

chop. Serve with pork or duck. 

Grilled Plums with 

Vanilla Ice Cream 

Lightly brush halved, pitted, firmripe 

plums with vegetable oil and 

grill cut side down over mediumhigh, 

indirect heat until just beginning 

to brown. Flip the plums and 

continue grilling until tender. 

Serve over vanilla ice cream with 

a sprinkle of sugar and a pinch 

of salt. 

Basil 

Basil-Tomato Stuffed 

Chicken Breasts 

Pound boneless, skinless chicken 

breasts thin. Place basil leaves 

and thinly sliced fresh tomato on 

one half of each breast. Fold the 

other half over, and close with 

toothpicks. Coat in beaten egg 

and panko. Sauté in olive oil 

until golden brown, and finish 

cooking in the oven. Serve with 

lemon wedges. 

Zucchini Boats with Basil 

Scrambled Eggs 

Halve 2 zucchini lengthwise; 

scoop out and chop the flesh. 

Scramble 6 large eggs until barely 

set. Gently fold the zucchini flesh, 

¼ cup mascarpone, 2 Tbs. thinly 

sliced basil, salt, and pepper into 

the eggs. Spoon the egg mixture 

into the zucchini halves and top 

with shredded mozzarella. Bake 

in a medium-hot oven until the 

zucchini is crisp-tender and the 

mozzarella is melted and bubbly, 

5 to 10 minutes. 

Tomato-Basil-Hummus 

Bruschetta 

Toss diced tomatoes with minced 

garlic and shallot, lemon juice, 

olive oil, salt, and pepper. Chop 

a large handful of basil, and toss 

gently with the tomatoes. Grill or 

toast a sliced baguette. Spread 

with some hummus and top with 

the tomatoes. 

Raspberries 

Raspberry-Ricotta Crostini 

Lightly toast baguette slices, and 

top with ricotta, fresh raspberries, 

toasted pine nuts, and a drizzle 

of honey. 

Raspberry Lemonade 

Purée equal parts raspberries and 

water in a blender. Strain and add 

lemon juice and agave syrup to 

taste. Serve over ice with a twist 

of lemon. 

Raspberry-Goat Cheese Pizza 

Spread mild goat cheese on 

stretched pizza dough. Sprinkle 

with fresh, whole raspberries, 

chopped walnuts, and fresh rosemary 

leaves. Drizzle with honey, 

and bake until the crust is golden. 


NOW ON PBS! 

ALL NEW 

SEASON 4 

Moveable Feast with Fine Cooking 

returns for Season 4 with host 

Pete Evans stirring up fun. Join us 

for pop-up feasts across the country – 

new locations, new chefs and artisans, 

and fabulous new dishes. 

For showtimes, recipes, 

and more, go to 

finecooking.tv 

NEW! Recipes from Season 1 and 2 available in our cookbook. 

Previous seasons available on DVD. 

Visit TauntonStore.com 

“Moveable Feast with Fine Cooking” 

is a production of WGBH Boston and 

distributed by American Public Television. 

SEA ! SALT 

© 2016 The Taunton Press

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