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.
Drizzle, douse, souse, or otherwise acquaint this emerald elixir with grilled steak, chicken, chops, seafood, or heck, anything.
Essentially eggs scrambled with chips and salsa, chilaquiles is equally enticing in the a.m. as the p.m., with a cup of hot joe or a bottle of cold cerveza.
You can’t prolong summer. But you can prolong raspberry season with some lipstick-red berries, a little sugar, and this unerringly precise recipe.
Think the color of these crazy crimson-colored, Caribbean-inspired ice pops is flamboyant? Wait until you experience the taste.
Veggies from the garden or greenmarket are cooked ever so gently, then tossed with a mild vinaigrette and gilded with chicken. Summer at its simplest.
“Little explosions of flavor” is how the author describes these luscious little orbs of yellow, orange, or red goodness. We don’t disagree. Neither will you.
We’re not sure what The King would say about this frozen riff on his fave sandwich. But with all due respect—as well as banana, chocolate, peanuts, and bacon—does it really matter?
We’ve got a confession to make. This isn’t quite ice cream. Or frozen yogurt. It falls somewhere perfectly in between.
The defining aroma of an Atlantic boardwalk comprises three things: salty sea air, peanut oil, and Old Bay. You’ll find two out of three in these fries. Not bad.
Yup. Ice pops. But forget about pleasing the kids. These lovelies have refined flavors—spicy mango with a lick of lime–sure to woo the sophisticate in you.
These popsicles are just as satisfying as you’d expect from that strawberry-smudged face and its expression of unabashed happiness.
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