Recipes
Salmon Tartare
For this dish, you should use the freshest wild or farmed salmon. Chilling it in the freezer for 20 minutes makes it easier to dice.
4 servings
PREP TIME: 40 minutes
TOTAL TIME: 40 minutes
Ingredients
1 8-oz. boneless salmon fillet, skinless
1/4 cup finely diced, seeded cucumber
1 Tbsp. fresh lime juice
1 1/2 tsp. minced fresh chives
1 1/2 tsp. minced fresh cilantro
1 1/2 tsp. grapeseed or vegetable oil
1 1/2 tsp. minced, seeded jalapeño
1 1/2 tsp. minced shallot
3/4 tsp. minced peeled fresh ginger
1/2 tsp. Asian sesame oil
1/4 tsp. (scant) lime zest
Kosher salt and freshly ground black pepper
Thick-cut potato or tortilla chips Read the rest of this entry »
Crispy Fried Zucchini Blossoms
8 appetizer servings
Ingredients
Vegetable oil (for frying)
1 1/4 cups all-purpose flour
1 teaspoon kosher salt
12 ounces chilled Pilsner, lager-style beer, or club soda
3 stiffly beaten egg whites
Zucchini blossoms (stamens removed; about 2 dozen)
Sea salt Read the rest of this entry »
Stuffed Zucchini Blossoms
8 appetizer servings
1 cup ricotta
1 tablespoon freshly chopped mint
1/2 teaspoon grated lemon zest
Kosher salt
Freshly ground black pepper
zucchini blossoms
Vegetable oil (for frying)
1 1/4 cups all-purpose flour
1 teaspoon kosher salt
12 ounce chilled Pilsner, lager-style beer, or club soda
Zucchini blossoms (stamens removed; about 2 dozen)
Sea salt Read the rest of this entry »
Fried Zucchini Blossoms
8 appetizer servings
Ingredients
Vegetable oil (for frying)
1 1/4 cups all-purpose flour
1 teaspoon kosher salt
12 ounces chilled Pilsner, lager-style beer, or club soda
Zucchini blossoms (stamens removed; about 2 dozen)
Sea salt Read the rest of this entry »
Ceviche Verde
Serves 4
Ingredients
1 pound fresh Pacific halibut or other firm-fleshed fish
1 teaspoon kosher salt
3 tablespoons fresh lime juice
2 ripe avocados, peeled and pitted
3/4 cup green olives, sliced
1/2 cup tomatillos, diced
1/4 cup onion, very finely chopped
1/4 cup fresh cilantro leaves
1 jalapeño, stemmed, seeded, and minced (optional)
2 tablespoons olive oil
Tostadas or torilla chips Read the rest of this entry »
Avocado and Crab Soup
4 servings
Ingredients
1/2 cup lump crabmeat
1 celery stalk, diced
1/2 tablespoon chervil, chopped
1 teaspoon finely grated lemon zest
2 avocados
1 cup vegetable stock
2 tablespoons crème fraîche
1 tablespoon fresh lime juice
3/4 teaspoons kosher salt Read the rest of this entry »
Pistachio Ice Cream
Ingredients
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces cream cheese, softened (3 tablespoons)
1 1/4 cups heavy cream
2/3 cup sugar
1 1/2 tablespoons light corn syrup
1/2 cup toasted pistachios, very finely ground
1/4 teaspoon pure almond extract
1/4 teaspoon kosher salt Read the rest of this entry »
Pamela Sherrid’s Summer Pasta
Serves 2
3 large cloves garlic, thinly sliced
1/4 to 1/2 cup of good-quality olive oil
12 basil leaves
4 ripe tomatoes
Dried spaghetti
1 ball imported mozzarella
Salt Read the rest of this entry »
Peanut Butter Honeycomb Pie
8 Servings
Ingredients
Crust
9 graham crackers, coarsley crushed
1/4 cup (packed) light brown sugar
1/4 teaspoon kosher salt
1/8 teaspoon freshly grated nutmeg
6 tablespoons (3/4 stick) butter, melted
Filling
8 large egg yolks
12 tablespoons sugar, divided
1 1/2 cups whole milk
1 vanilla bean, split lengthwise
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup creamy peanut butter
2 tablespoons powdered sugar
1/2 teaspoon kosher salt Read the rest of this entry »
Tomato and Cheddar Pie
With its biscuity buttermilk crust, this rustic pie is our new summertime staple. Let the pie cool for at least one hour before serving.
8 servings
Ingredients
Crust
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2″ cubes
1 cup buttermilk Read the rest of this entry »