Tomatoes, basil, Parmigiano-reggiano, balsamic vinegar, good olive oil, a good baguette. It’s summer, and you’re living the good life, my friend.
A classic Mexican breakfast that will stop you in your tracks. A lightly fried corn tortilla topped with flavorful beans, an egg and salsa de molcajete.
Salsa made from garlic, roasted tomatoes and serrano chiles, ground together in a molcajete (mortar and pestle) and served warm.
Burgers stuffed with melty cheese on the inside, topped with red cabbage and scallion curls and a slather of gochujang mayo. Full Korean flavor on a stuffed burger. (Seriously, is there anything else to say?)
Burgers stuffed with melty cheese on the inside and topped with chiles, grilled onions, avocados and crunchy cilantro-cabbage. Get ready to party!
Make your own, refreshing, naturally carbonated herbal soda, infused with parsley and lemon.
Make your own soda, naturally carbonated and tinted red from hibiscus leaves steeped with lime.
Make your own, refreshing, naturally carbonated lemon-lime soda.
The flavors of Mexico blend together to make the perfect dip for tortilla chips, or spread for a sandwich or wrap.
Artichoke leaves are an appetizer-delivery device, cooked until tender then topped with salmon, garlic-mascarpone and crispy fried rutabaga straws (my new favorite thing).
A sheet pan dinner that helps you clean the pan. (Seriously.) Plus, salmon-asparagus-garlicky-lemony goodness.
Traditional Mexican caramel sauce made from goat's milk. Surprisingly simple to make - drizzle it over fruit or Mucho Mango Tart, spread it on toast or between the layers of a cake, stir it into your coffee or just eat it with a spoon.
Miles of mangoes and flaky puff pastry make for a fairly simple but impressive dessert, especially when topped with homemade Cajeta de Leche.
The classic dessert, with warm caramelized bananas and vanilla ice cream, topped with rum flambe sauce.
Beer-simmered seasoned ground beef and refried beans rolled into a burrito with cheese and herbs. You can make it ahead and freeze it. Or heck, just eat it now.
Inspired by the Tale of Peter Rabbit, with blackberries, bread and milk combined into one amazing breakfast. Use fresh or frozen blackberries.
The classic French fresh-fruit tart, with pastry cream and an apricot glaze.
Cheesey broccoli goodness in a quiche.
Frozen puff pastry dough, filled with creamy honey-mascarpone and fresh fruit. The quick and easy way to pull together a beautiful fresh-fruit tart.
Red salmon and herbs in puff pastry bites, with a drizzle of creme fraiche.
Fish marinated in lime juice and tossed with chiles, onions, tomatoes, avocados and orange juice.
Shredded chicken and veggies drizzled with a coconut-peanut sauce, spiked with Sriracha and wrapped in a lettuce leaf.
A quiche with cheese, bacon and scallions. Not a true French Quiche Lorraine, but Lorraine-ish (and seriously delish).
Guaranteed to disappear the minute it's served. Check out the recipe notes for tips on how to achieve guacamole awesomeness in your kitchen.
One of the simplest things you'll ever make. And also drop-dead delicious. (How is that possible?)
Berries, yogurt and milk. Drinkable breakfast or snack.
An all-American pie classic, bursting with blueberry flavor and bedecked with stars. You can make this any time of year with blueberries either straight from the freezer or fresh.
A simple, rustic tart made with either fresh or frozen cherries, with dried lavender petals. You can pull the cherries directly from the freezer for this.
Simple, not too sweet, not too crumbly, not too dense. It's the Goldilocks of cornbread! Just right (if I do say so myself).
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