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COOKFRESH SUMMER 2017
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Chicken
Horiataki Salad
with Tzatziki, p. 18

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Dijon mustard with Horseradish.
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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
Scooping Perfection ...
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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
FineCooking.comapp. Access is
free with your print subscription.
Connect with Fine Cooking!
Follow us on:
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10 COOKFRESH SUMMER 2017

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finecooking.com 11

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EASY ENTERTAINING
Summer’s no-fuss vibe
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with friends and family—
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
Kosher salt and freshly ground
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
Kosher salt and freshly ground
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.
18 COOKFRESH SUMMER 2017

“
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
> > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > >
NEW!
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!
> > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > >
© 2015 The Taunton Press
> > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > >
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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some of the most-loved dishes at Seviche as well
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© 2015 The Taunton Press
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
22 COOKFRESH SUMMER 2017

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
Kosher salt and freshly ground
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.
24 COOKFRESH SUMMER 2017

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.
26 cookfresh summer 2017

28 cookfresh summer 2017

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
ground black pepper
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. unsalted butter
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
Pinch of kosher salt
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.
30 cookfresh summer 2017

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
Pinch of kosher salt
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,
about 5 minutes.
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.
32 cookfresh summer 2017

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
Kosher salt and freshly
ground black pepper
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

34 cookfresh summer 2017

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
3 Tbs. packed dark brown sugar
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
Kosher salt and freshly ground
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,
about 2 minutes.
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
Kosher salt and freshly ground
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
3 Tbs. extra-virgin olive oil
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.
38 cookfresh summer 2017

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.
40 cookfresh summer 2017

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
Kosher salt and freshly ground
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
4 sprigs fresh thyme
1 tsp. sweet Hungarian paprika
¼ tsp. cayenne; more to taste
Kosher salt and freshly ground
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)
Freshly ground black pepper
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
Kosher salt and freshly ground
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;
more for serving
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)
1/4 cup fresh lemon juice
(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
1/3 cup fresh lemon juice
(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.
44 cookfresh summer 2017

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
Freshly ground black pepper
For the steak
1 11/2-lb. flank steak
Kosher salt and freshly
ground black pepper
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.
46 cookfresh summer 2017

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
Kosher salt and freshly ground
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).
48 cookfresh summer 2017

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
3 Tbs. unsalted butter
1 Tbs. minced fresh ginger
1 cup jasmine rice
¾ cup well-shaken unsweetened
coconut milk
Kosher salt
1/3 cup dark rum
3 Tbs. packed dark brown sugar
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
Freshly ground black pepper
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
2 sprigs fresh thyme
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.
50 cookfresh summer 2017

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
2 Tbs. fresh lime juice
1 Tbs. extra-virgin olive oil
1 tsp. freshly grated ginger
1/2 to 1 tsp. minced fresh Thai
bird or habanero chile
1/8 tsp. ground allspice
(optional)
1/2 tsp. kosher salt
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
Pinch of kosher salt
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.
52 cookfresh summer 2017

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
54 cookfresh summer 2017

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
1 Tbs. extra-virgin olive oil
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
21/2 cups; cook 10 to
15 minutes
Semi-pearled farro
3 cups; cook 30 to
35 minutes
Brown rice
21/2 cups; cook 20 to
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
13/4 cups; cook 15 to
20 minutes
56 cookfresh summer 2017

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,
steamed until crisp-tender
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,
steamed until crisp-tender
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
58 cookfresh summer 2017

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.
60 cookfresh summer 2017

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
16 sprigs fresh thyme
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
62 cookfresh summer 2017

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,
coarsely chopped
1/4 tsp. dried red chile flakes
Freshly ground black pepper
3/4 cup extra-virgin olive oil
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
BEFORE SERVING
• Grill the steaks.
• Open the wine.
A FEW MINUTES
BEFORE SERVING
• 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.
64 cookfresh summer 2017

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
1/4 cup extra-virgin olive oil
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
all-purpose flour
• 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
all-purpose flour
1/3 cup firmly packed light brown sugar
1/4 tsp. kosher salt
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
3/4 tsp. kosher salt
6 oz. (3/4 cup) unsalted butter,
softened at room temperature;
more for the pan
11/2 cups granulated sugar
3 large eggs
2 tsp. pure vanilla extract
11/2 cups buttermilk
For the vanilla crÈme fraîche
1 lb. (2 cups) crème fraîche
1 tsp. pure vanilla extract
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.
66 cookfresh summer 2017

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
Freshly ground black pepper
2 Tbs. chopped fresh flat-leaf
parsley
2 Tbs. sliced fresh chives
½ cup plus 1 Tbs. unbleached
all-purpose flour
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.
68 cookfresh summer 2017

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

70 cookfresh summer 2017

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
1 tsp. pure vanilla extract
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;
more for serving
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.
72 cookfresh summer 2017

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 Tbs. fresh lime juice
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.
74 cookfresh summer 2017

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,
coarsely chopped
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)
Kosher salt and freshly
ground black pepper
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
Freshly ground black pepper
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.
76 cookfresh summer 2017

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
1/2 cup granulated sugar
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
1/4 cup granulated 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.
78 cookfresh summer 2017

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
1/4 tsp. kosher salt
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.
80 cookfresh summer 2017

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
1 tsp. pure vanilla extract
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.
82 cookfresh summer 2017

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.
84 cookfresh summer 2017

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.
86 cookfresh summer 2017

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.
88 cookfresh summer 2017

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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
90 COOKFRESH SUMMER 2017

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
Weinstein, Mark Scarbrough,
#136
Strawberry-Yogurt Brûlée,
Adeena Sussman, #123
Blueberry Crostata, Bruce
Weinstein, Mark Scarbrough,
#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.
92 COOKFRESH SUMMER 2017

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
94 cookfresh summer 2017

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
Summer Salad with Peas,
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
Summer Salad with Peas,
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
96 COOKFRESH SUMMER 2017

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.
98 COOKFRESH SUMMER 2017

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.
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© 2016 The Taunton Press