There’s one weekend of summer left (what!?), which kind of begs for a party! If you’re throwing together a last-minute get-together, there is no better strategy than to make it a tiki party—and here’s why: Fun outfits. Tasty drinks. Delicious but low-effort food. Quality kitsch décor. Extraordinary music. OK, so […]
Shrimp Bisque
Makes 6 servings Ingredients 13 oz shrimp shells (from about 4 lb shrimp) (see note) 10 tablespoons (1 1/4 sticks) butter 1 1/2 cups minced onion 1 tablespoon minced garlic 1 1/2 teaspoons paprika, plus more as needed 2 tablespoons tomato paste 1/4 cup brandy 1/2 cup all-purpose flour 2 […]
Shrimp Rolls
Makes 4 sandwiches Chef’s tip: Shrimp are sold in sizes or “counts” that are expressed in number per pound. For example, shrimp labeled “16/20” indicates the average number of shrimp per pound. Shrimp larger than 16/20 are denoted with a “U” for “under.” U-15 means that there are fewer than […]
Silken Tofu and Cucumber Dip
Makes 12 servings Tofu is misunderstood, but we think its perceived flaws (soft, bland) are also its strengths. Because it is so neutral in flavor, tofu is actually a great base for dips and plant-forward creamy recipes, like puddings and creamy soups, because it adds protein and texture without the […]
Silky Zucchini Soup
Makes 4 servings This simple summer recipe is inspired by the menu at Savor on our San Antonio, Texas campus. Garnish the soup with diced, julienned, or shaved zucchini, if you like. We especially like it with a crusty piece of bread for dipping! This recipe makes about four 1 […]
Simple Ways to Make the Most of Your Summer Produce
Every year, we try to avoid it, but it is inevitable: summer will end eventually—though luckily, only temporarily. Summer produce doesn’t leave quietly, and in its waning weeks, our gardens and farm stands explode with cucumbers, tomatoes, summer squash, eggplants! The mountains of produce are daunting, but irresistible, since in […]
Smoked Pork Belly
Makes 5 to 6 servings Pork belly is literally the belly portion of the pig. It’s where bacon comes from, and like bacon, it is a delicious piece of meat. While it cooks, the fat renders from the belly and naturally bastes the strips of tender meat. Pair it with […]
Soft Fresh Mozzarella with Grilled Peach and Prosciutto
Makes 6 servings Note: When peaches aren’t in season, there are several good substitutes: melons, persimmon, or pears. One more suggestion, which is really out of the ordinary, is ripe mango. Mango pairs nicely with the saltiness of the prosciutto and the delicacy of the mozzarella.
Soft-Shell Crabs with Grilled Scallions and Lemon Polenta
Makes 6 servings Soft-shell crabs are in season in the spring, so keep your eye out because the soft-shell season doesn’t last that long. Be sure to have the apron, lungs, and eyes removed by your fishmonger and use the crabs as soon as possible. Ingredients Preserved Lemon Zest 3 […]
Solterito Nikkei (Peruvian Edamame Salad with Seaweed)
Makes 4 servings In Peru, choclo can be found as an accompaniment to nearly any dish, and in this chilled salad, it marries with soybeans and seaweed inspired by this Peruvian-Japanese fusion dish. Look for frozen choclo at specialty markets or online. Don’t mistake it for the crunchy, corn-nut-style commonly […]
Sour Cherry Pie
Makes one 9-inch pie Pie Filling All Butter Pie Crust Makes two 11-inch rounds Hand Method Food Processor Method Stand Mixer Method
Spiced Pork Pitas
Makes 6 servings Boston butt steaks are slices off of a larger Boston butt roast. They are usually about 1-inch thick, and unlike the larger roast, you can grill them hot and fast for a juicy, tender meat. If you can’t find the Boston butt steak, ask your butcher if […]