This riff on an Italian classic relies on mostly pantry staples, along with a couple surprises, to glam up tradition.
Spectacularly exotic yet still surprisingly familiar. That’s what folks are saying about this shish taouk or middle Eastern grilled chicken with sumac and a tart pomegranate-tamarind sauce.
Calling all pesto lovers! This variation on the classic is unconventionally unique and every bit as much a keeper as the familiar rendition with pricey pine nuts.
Icy. Slushy. Sorbet-y. Creamy. Melony. Everything you imagine a granita could be, you’ll find it here.
Vegan chocolate cupcakes. So scrumilicious and deep dark chocolatey no one’s even going to notice they’re vegan. Swear.
A jumble of raw shaved vegetables that comes together easily, tastes magnificent, and doesn’t even require you to turn on the stove. Sounds like a summer staple to us.
Simple and stunning. That’s what we think of this ridiculously easy tart made with a graham cracker crumb crust, a luscious cheesecake-like filling made of cream cheese, cream, and sugar, and a scattering of summer berries.
Kid friendly. Adult approved. Gluten-free. Vegan. Awesome for entertaining. And even awesomer for when you simply want to stand at the stove and inhale carbs straight from the baking sheet.
This seafood and chorizo stew is simply clams, mussels, shrimp, chorizo, potatoes, lemon, and saffron that come together, curiously, in a roasting pan rather than a stockpot. Hands-off and comes together in less than an hour.
This chicken stewed in garlic and cinnamon, called kota kapama, gets depth of flavor from wine, tomato paste, and Greek cheese.