We don’t know Italian, but we’re pretty certain this tart, with its molten filling and brownie crust, translates to “Damn good!”
These uncannily crisp, seemingly shortbreadish cookies from San Francisco’s Miette are–and we mean this–unlike any you’ve ever encountered.
Shrimp and longnecks. There’s little else a summer shindig requires, except perhaps these eminently easy dips.
No ice cream maker required. Just watermelon, citrus, sweetness, mint, and a whole lotta cold. Vodka optional. Then just scoop it up and plop it in a pretty bowl.
This shockingly stunning chilled soup–not to be confused with gazpacho, mind you–has ample oomph to compensate for lackluster tomatoes. But when made with in-season heirlooms? Wowsa.
Stunning and sophisticated, this cocktail relies on rhubarb for tartness, orange for intrigue, sugar for sweetness, and tequila for an afternoon nap.
We’ve got a confession to make. This isn’t quite ice cream. Or frozen yogurt. It falls somewhere perfectly in between.
Imagine, if you can, a technique that imbues salmon with a touch of smoke yet ensures your pricey catch doesn’t slip through the grate. You’re welcome.
A sprightly seasonal classic, this variant on a Pimm’s Cup is a wham bam grand slam of booze, orange, lemon, cucumber, mint, and lemon-lime soda.
This sophisticated chocolate fix draws on just two ingredients, comes together in minutes, and is satiating beyond belief.
Lovely. That’s all we can think to say of this array of deviled eggs, which come in classic, smoked salmon, and lightly truffled.
True story: This luscious little number inspired one toddler to dip and dunk his way through an entire bag of baby carrots. An entire bag. Behold, the power of the dipper!
If spring had a taste, we dare say it’d be this simple yet sophisticated tart with its cheese custard, shatteringly crisp phyllo crust, and row after row of spring spears.
Bury a whole snapper in a heap of wet salt, shove it in the oven, and forget about it. Your reward for so little effort? Moistest fish ever.
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