Saturday, July 1, 2017

Flatbread with Fava Beans, Cucumbers, and Burrata


Fava beans most likely require a trip to a farmers’ market and take a while to peel. Sugar snap peas cut into bite-size pieces are a fine alternative.
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Salmon Nduja with Pickled Currants


Nduja is traditionally made with pork, but because salmon is a fatty fish, it works well too.
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Grilled Zucchini and Ricotta Flatbread


The only way to make flatbread even better? Grill it.
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Curried Sweet Potato Hummus


A little bit of coconut oil make this curried hummus a complete dream.
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Salted and Spiced Melon

The musky-sweet flavor of melon also takes well to red pepper flakes and cracked black pepper.
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Creamy Hummus with Cumin


How to make supersmooth, aerated hummus.
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Avocado Cups with Pomegranate Salsa Verde


This simple salsa verde takes
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“Tater Tots” with Spicy Mayonnaise


No disrespect to the frozen tots these are based on, but making your own is way more fun than opening a bag (and they taste better, too).
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Grilled Citrus-Shrimp Lettuce Cups

This marinade recipe works with any other quick-cooking shellfish or seafood—try scallops or squid. Just be sure to stick to the 30-minute marinade in any case, since going longer can toughen the flesh.
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Falafel-Spiced Tomatoes and Chickpeas on Flatbread

To make this tomato-on-bread revelation right this very minute, use a prepared flatbread like naan or pocketless pita.
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Steak Skewers with Scallion Dipping Sauce

Steak Skewers with Scallion Dipping Sauce Recipe
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BA's Best Guacamole

It takes a while for the avocado to absorb all the flavors you add to it. So if you ever find yourself wondering if your guac is spicy (or salty, or lime-y) enough, wait a few minutes before you add more so that you don’t accidentally overseason it. This is…
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Classic Garlic Bread


You can cut and butter this Old-School Garlic Bread in advance, but don't bake it until guests arrive.
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Soy-Basted Chicken Kebabs with Sesame


Soy adds saltiness along with a deep color to these skewers; the glaze would also be great on short ribs.
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Radishes with Ham Butter and Pickled Mustard Seeds

Bob Armstrong Chile con Queso


A legendary layered dip from Matt’s El Rancho in Austin, Texas, of taco meat, queso, guacamole, sour cream, and pico de gallo.
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Hogs in a Pretzel Blanket

Put a tray of these in the oven when the first guests show up.
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Coconut-Marinated Short Rib Kebabs with Peanut-Chile Oil

Don’t braise your short ribs—grill them. They’re intensely beefy, with gorgeous marbling that encourages crispy bits.
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Fried Chicken Biscuits

Fried chicken on hot buttered biscuits—what’s not to like?
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“The Greatest” Deviled Eggs

The filling for these eggs is coarsely mashed and studded with crunchy celery and scallion.
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Charred Bread with Ricotta and Cherry Salsa

The perfect appetizer for a grill-out.
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Grilled Chicken Wings with Shishito Peppers and Herbs

Steady medium heat is best for grilling wings; they need time for the fat to render and the skin to crisp.
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Fried Green Tomato Salad


This fried green tomato salad was designed to be a surprising alternative to the popular caprese salad made with ripe red tomatoes.
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