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Nullam elementum condimentum augue, ut hendrerit felis venenatis in. Mauris suscipit, sapien nec feugiat ullamcorper, ipsum velit lobortis enim, sit amet dapibus nunc tellus fermentum purus. Duis ut neque tellus, id vulputate ipsum. Curabitur adipiscing elit et elit aliquam sit amet viverra elit congue. Integer ut bibendum ante. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Duis augue tellus, imperdiet id venenatis non, semper vel lorem. Donec varius congue dolor et porta.Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nullam elementum condimentum augue, ut hendrerit felis venenatis in. Mauris suscipit, sapien nec feugiat ullamcorper, ipsum velit lobortis enim, sit amet dapibus nunc tellus fermentum purus. Duis ut neque tellus, id vulputate ipsum. Curabitur adipiscing elit et elit aliquam sit amet viverra elit congue. Integer ut bibendum ante. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Duis augue tellus, imperdiet id venenatis non, semper vel lorem. Donec varius congue dolor et porta.Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nullam elementum condimentum augue, ut hendrerit felis venenatis in. Mauris suscipit, sapien nec feugiat ullamcorper, ipsum velit lobortis enim, sit amet dapibus nunc tellus fermentum purus. Duis ut neque tellus, id vulputate ipsum. Curabitur adipiscing elit et elit aliquam sit amet viverra elit congue. Integer ut bibendum ante. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Duis augue tellus, imperdiet id venenatis non, semper vel lorem. Donec varius congue dolor et porta.Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nullam elementum condimentum augue, ut hendrerit felis venenatis in. Mauris suscipit, sapien nec feugiat ullamcorper, ipsum velit lobortis enim, sit amet dapibus nunc tellus fermentum purus. Duis ut neque tellus, id vulputate ipsum. Curabitur adipiscing elit et elit aliquam sit amet viverra elit congue. Integer ut bibendum ante. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Duis augue tellus, imperdiet id venenatis non, semper vel lorem. Donec varius congue dolor et porta.Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nullam elementum condimentum augue, ut hendrerit felis venenatis in. Mauris suscipit, sapien nec feugiat ullamcorper, ipsum velit lobortis enim, sit amet dapibus nunc tellus fermentum purus. Duis ut neque tellus, id vulputate ipsum. Curabitur adipiscing elit et elit aliquam sit amet viverra elit congue. Integer ut bibendum ante. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Duis augue tellus, imperdiet id venenatis non, semper vel lorem. Donec varius congue dolor et porta.Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nullam elementum condimentum augue, ut hendrerit felis venenatis in. Mauris suscipit, sapien nec feugiat ullamcorper, ipsum velit lobortis enim, sit amet dapibus nunc tellus fermentum purus. Duis ut neque tellus, id vulputate ipsum. Curabitur adipiscing elit et elit aliquam sit amet viverra elit congue. Integer ut bibendum ante. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Duis augue tellus, imperdiet id venenatis non, semper vel lorem. Donec varius congue dolor et porta.Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nullam elementum condimentum augue, ut hendrerit felis venenatis in. Mauris suscipit, sapien nec feugiat ullamcorper, ipsum velit lobortis enim, sit amet dapibus nunc tellus fermentum purus. Duis ut neque tellus, id vulputate ipsum. Curabitur adipiscing elit et elit aliquam sit amet viverra elit congue. Integer ut bibendum ante. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Duis augue tellus, imperdiet id venenatis non, semper vel lorem. Donec varius congue dolor et porta.Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nullam elementum condimentum augue, ut hendrerit felis venenatis in. Mauris suscipit, sapien nec feugiat ullamcorper, ipsum velit lobortis enim, sit amet dapibus nunc tellus fermentum purus. Duis ut neque

Chef s Recipes

INTRODUCTION
When the hottest days of summer strike, cooking doesnt seem so appealing. But we all need to eat. Heat or not, its time to get cooking. So for Tasting Tables Summer Cookbook 2012, we have compiled some of the most hot-weather-appropriate recipes from our Chefs Recipes edition. (To see all the recipes published in Chefs Recipes, visit TastingTable.com/chefsrecipes.) These 27 recipes come from the countrys best chefs, and include such inspired dishes as watermelon gazpacho, heirloom tomato salad with coriander vinaigrette, Greekspiced ribs and sweet-tea pie. All of the recipes in the Summer Cookbook 2012 have been tested in Tasting Tables Test Kitchen, guaranteeing that they work as well at home as they do in the countrys best restaurants. Also, because summer is all about coping with the heat, we developed two new popsicle recipes in the Tasting
1

Table Test Kitchen: The first merges coffee and chocolate in an irresistible mocha pop; the second takes a Bloody Mary on an icy trip into the freezer.

Happy chopping,

Scott Hocker Editor in chief TastingTable.com

BLOODY MARY POPSICLES

Recipe from the Tasting Table Test Kitchen

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No Cook

Make the Menu

Colorful, refreshing and packed with intense flavor, Bloody Mary popsicles push the brunch-staple beyond a hangover cure into an all-around remedy for the heat of summer. Serve alongside vodka shooters as an homage to the pops beverage forefather.

Bloody Mary Popsicles

Recipe from the Tasting Table Test Kitchen YIELD: 8 popsicles COOK TIME: Overnight freeze time 2 tablespoons granulated sugar 1 tablespoon finely grated fresh horseradish 1 teaspoon lemon zest teaspoon celery salt teaspoon cayenne pepper teaspoon kosher salt teaspoon freshly ground black pepper 2 cups tomato juice 1 tablespoon Worcestershire sauce Vodka (optional)

DIRECTIONS: 1. In a medium bowl, mix together the sugar, horseradish, lemon zest, celery salt, cayenne pepper, kosher salt and black pepper. Add the tomato juice and Worcestershire sauce and whisk together. 2. Pour into popsicle molds and freeze overnight. Serve frozen with shots of vodka, if using.

CHERRY-COLA POPSICLES

Recipe from chef Shiho Yoshikawa

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Make the Menu

Los Angeles is buzzing about Sweet Rose Creamery's small-batch ice cream. And with flavors such as apricot crme frache and salted caramel, it's no surprise that this new spot by Huckleberry Bakery and Caf's Josh Loeb and Zoe Nathan is perpetually packed. But we're especially smitten with the equally creative ice pops made by chef Shiho Yoshikawa. Her rotating lineup of flavors like strawberry sorbet and Valrhona fudge gives the one-handed treat true artisan status. These sweet-tart cherry-cola pops are a perfect way to use ripe cherriesand a refreshing way to beat the heat.

Cherry-Cola Popsicles
Recipe adapted from Shiho Yoshikawa, Sweet Rose Creamery, Santa Monica, CA YIELD: 8 popsicles COOK TIME: 30 minutes plus 4 hour freeze time 1 pound fresh sweet cherries (such as Bing or Brooks), pitted cup water cup granulated sugar 3 tablespoons fresh lemon juic One 12-ounce can or bottle (1 cups) naturally sweetened cola

freeze until set, at least 4 hours or overnight. Popsicles can be made up to 5 days before serving. Note: These popsicles can also be made by mixing the cherry pure and cola together and pouring it into the molds to freeze in one layer. This technique works best for molds that have sticks attached to the lids.

DIRECTIONS: 1. In a medium saucepan set over medium heat, combine the cherries with the water and sugar and cook until the mixture just comes to a boil. Remove from the heat, cover and let the fruit steep for 30 minutes. 2. In a blender, pure the cherry mixture with the lemon juice and pour it into prepared molds until each mold is half full. Insert popsicle sticks and freeze for 2 hours. Slowly pour the cola into each mold--filling the molds to the top--and
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LIME-PIE ICE POPS

Recipe from author Fany Gerson

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Sometimes it's just too hot for a slice of pie. Fany Gerson, the New York-based author of Paletas, has a frozen solution. Her cookbook is packed with recipes for Mexican ice pops, aguas frescas and shaved ice. In her lime-pie pop, she combines the best of tart lime pieincluding the graham-cracker crustand a heat-defying ice pop, creating a frozen-on-a-stick masterpiece. Like all the recipes in her book, these pops are inspired by the traditional Mexican ice pops, or paletas, of her youth. The technique is easy: Whisk, pour, freeze, eat. But don't skimp on squeezing fresh lime juice; it's the pucker in the pudding.
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Lime-Pie Ice Pops

Recipe adapted from Fany Gerson, Paletas (Ten Speed Press) Yield: 8 to 10 ice pops Cook Time: 5 hour freeze time One 14-ounce can sweetened condensed milk 1 cup half-and-half cup fresh lime juice 2 teaspoons finely grated lime zest (from about 1 large or 2 medium limes) Pinch of salt 3 cups coarsely crushed graham crackers or Maria cookies DIRECTIONS: 1. In a large bowl, whisk together the sweetened condensed milk, half-and-half, lime juice, lime zest and salt until well combined. 2. If you're using a conventional ice-pop mold, divide the mixture among the compartments, snap on the lid and freeze until solid, about 5 hours. If you're using drinking glasses or other unconventional molds, divide the mixture evenly among the molds, freeze until the pops are beginning to set (1 to 2 hours), then insert sticks in them and freeze until solid, about 4 to 5 hours. If you're using an

instant ice-pop maker, follow the manufacturer's instructions. Pops can be made up to this point up to 5 days before serving. 3. Spread the graham-cracker pieces on a large plate, unmold the paletas and press each side into the graham crackers to coat completely. Serve immediately.

MOCHA FUDGE POPS

Recipe from the Tasting Table Test Kitchen

Make Ahead

Nothing says summer more than icy-cold freezer pops. Strong brewed coffee gives these rich, chocolaty pops a bold hit of mocha. But if youre not a coffee fan, simply omit the coffee and substitute with milk for just-as-delicious chocolate fudge pops.

Mocha Fudge Pops

Recipe from the Tasting Table Test Kitchen Yield: 6 pops Cook Time: 20 minutes plus 6 hours freeze time 4 ounces milk chocolate, finely chopped 1 ounce bittersweet chocolate, finely chopped cup strong, hot coffee (or espresso) cup heavy cream cup whole milk 2 teaspoons light corn syrup 1 teaspoon vanilla extract Pinch kosher salt Popsicle sticks DIRECTIONS: 1. In a medium bowl, add the milk and bittersweet chocolates. Pour the hot coffee over the chocolate, cover the bowl with plastic wrap and set aside for 5 minutes. 2. Pour the cream and milk into a microwave-safe bowl or liquid measuring cup and microwave on high heat until warm, 30 seconds to 1 minute. Pour the warm-milk mixture over the chocolate, add the corn syrup, vanilla and

salt and stir to combine. Fill each of the sections of a sixpop ice mold with the chocolate mixture. 3. Freeze the mocha pops until theyre semi-frozen, about 2 hours. Insert a popsicle stick into the center of each one, return to the freezer and freeze until hard, another 6 hours or overnight. To remove the mocha pops, place the bottom of the mold under hot running water until a pop easily slides out (if the mocha pop looks a little melted around the edges, then place it on a parchment-paper-lined baking sheet and refreeze until hard).

CROSTINI WITH ZUCCHINI PESTO

Recipe from chef Ken Oringer

Picnic Friendly

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Over the past decade, chef Ken Oringer has enlivened the Boston dining scene with his stable of restaurants. At Coppa, he puts an Italian imprint on the small-plates genre. Fans go for fresh interpretations of familiar dishes, such as this crostini topped with a vibrant pesto whose surprising star ingredient is raw zucchini. The vegetable's delicate sweetness is accented by toasted marcona almonds, which stand in for the usual pine nuts. This versatile pesto is also ideal for an effortless dinner, either tossed with pasta or spooned over grilled chicken.

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Crostini with Zucchini Pesto

Recipe adapted from Ken Oringer, Coppa, Boston, MA Yield: 6 appetizer-size servings Cook Time: 1 hour refrigeration time 3 medium zucchini (about 1 pound) 2 teaspoons salt, plus more to taste 2 garlic cloves, minced cup shredded basil cup marcona almonds, toasted and finely chopped 1 tablespoon thyme leaves, chopped cup grated Parmigiano-Reggiano cheese 1 teaspoon fresh lemon juice teaspoon finely grated lemon zest 4 tablespoons extra-virgin olive oil, divided Freshly ground black pepper 1 loaf ciabatta bread, cut into -inch slices (about 12 slices) DIRECTIONS: 1. Using a box grater, coarsely grate the zucchini. Place the shredded zucchini in the middle of a clean kitchen towel and sprinkle with the 2 teaspoons of salt. Let sit for 5 minutes, then squeeze the towel to remove excess

moisture. Repeat until as much liquid as possible has been released, then transfer the zucchini to a bowl. 2. Add the garlic, basil, almonds, thyme, ParmigianoReggiano, lemon juice, lemon zest and 3 tablespoons of the olive oil to the zucchini; toss to combine. Season to taste with salt and pepper and refrigerate for 1 hour. The zucchini pesto can be made 3 days before serving. 3. Just before serving, drizzle the remaining 1 tablespoon of olive oil over the bread and grill or broil the bread until toasted, then let cool. 4. Top each slice of bread with about 3 tablespoons of the zucchini pesto and serve immediately.

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SEARED-SHRIMP BRUSCHETTA

Recipe from Chef Giuseppe Tentori

Make the Menu

Quick

Bruschetta is not new, but Giuseppe Tentori has gently reinvented the Italian classic. Tentori, chef of the Chicago seafood restaurant GT Fish & Oyster, tops toasted baguette slices with seared shrimp, a silky avocado-lime mixture and pink grapefruit. The rich avocado and acidic notes from both the lime juice and grapefruit segments are ideal foils to the sweet shrimp. A final dusting of pistachios adds crunch and a nutty kick to the dish. Consider this bruschetta an innovative appetizer for your next cocktail hour.

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Seared-Shrimp Bruschetta
Recipe adapted from Giuseppe Tentori, GT Fish & Oyster, Chicago, IL Yield: 4 appetizer-size servings Cook Time: 20 minutes cup raw shelled pistachios 1 small baguette, cut into -inch slices Extra-virgin olive oil Salt and freshly ground black pepper 2 avocados 2 tablespoons lime juice (about 1 medium lime), divided 2 tablespoons finely chopped cilantro 2 teaspoons finely chopped jalapeo (about 1 medium jalapeo) 1 grapefruit Twelve 16-20 count shell-on shrimp DIRECTIONS: 1. Preheat the oven to 350. Place the pistachios on a baking sheet and toast in the oven until fragrant, about 5 minutes.

2. Brush the baguette slices with olive oil and season with salt and pepper. Place the baguette slices in the oven and toast until golden brown, 5 to 7 minutes. 3. Cut the avocados lengthwise around the pits and remove the pits. Cut the avocado flesh in a crosshatch pattern and use a spoon to scoop the avocado flesh into a medium bowl. Combine the avocado with 1 tablespoons of the lime juice and the cilantro and jalapeo. 4. Use a knife to remove the skin and any pith from the grapefruit flesh and slice along the membranes to remove the segments. Place in a bowl and set aside. 5. Peel and devein the shrimp and place the prepared shrimp on a small plate and season with salt and pepper. In a medium skillet set over medium heat, heat 1 tablespoons of olive oil and add the shrimp. Cook for 1 minute on one side, then flip and cook an additional 30 seconds on the other side. Transfer the shrimp to a bowl and toss with the remaining tablespoon of lime juice. 6. To assemble: Spread 2 tablespoons of avocado mixture on each baguette slice. Top with one or two pieces of shrimp and a segment of grapefruit. Sprinkle pistachios over the top and serve immediately.

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WATERMELON GAZPACHO

Recipe from chef Jason Fox

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San Francisco chef Jason Fox cant wait to make gazpacho. And why should he when juicy watermelon is an inspired substitution for tomatoes? At his restaurant, Commonwealth, the chef's watermelon-based version is as refined and refreshing as the restaurant itself, where culinary innovation runs headlong into deeply satisfying cooking. At home, this vibrant gazpacho will make a splashy dinner-party starter all summer longso save those tomatoes for salad.

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Watermelon Gazpacho
Recipe adapted from Jason Fox, Commonwealth, San Francisco, CA Yield: 4 servings Cook Time: 4 hour refrigeration time 8 cups coarsely chopped seedless watermelon, plus cup finely diced seedless watermelon loaf country bread, crust removed and torn into small pieces (about 4 cups) cup extra-virgin olive oil, plus more for drizzling cup tomato juice, preferably low-sodium cup water 1 tablespoon sherry vinegar 2 tablespoons fresh lemon juice teaspoon cayenne pepper Salt 4 toasted bread rounds Piment d'Espelette (or mildly hot paprika), for serving DIRECTIONS: 1. In a blender, pure the 8 cups of coarsely chopped watermelon. Pass through a fine-mesh strainer into a

medium bowl (you should have 4 cups of watermelon juice). Discard the remaining pulp. 2. Return the watermelon juice to the blender along with the bread, olive oil, tomato juice, water, vinegar, lemon juice and cayenne. Pure until smooth and strain into a large bowl. Season to taste with salt, cover and refrigerate until well chilled, about 4 hours. The gazpacho can be made 2 days before serving. 3. Divide the gazpacho among 4 shallow bowls. Garnish each bowl with about 2 tablespoons of the finely diced watermelon. Place a toasted bread round on top. Finish with a drizzle of olive oil and a light dusting of piment d'Espelette and serve.

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HOT CUCUMBER SOUP

Recipe from author Yvette Van Boven

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For most of us, cucumber soup calls to mind breezy summer afternoons and chilled soup spoons. Home Made cookbook author Yvette Van Boven has other plans for the summer fixture. She serves her lightgreen soup warm with fried parsley leaves for a bright, herb-filled crunch. Better still, the green essence of the leaves slowly seeps out, dotting the soup with bursts of verdant, parsley-filled flavor, which enhance each bite. Though the soup is enriched with cream and milk, it maintains the crisp, fresh cucumber flavor.

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Hot Cucumber Soup

Recipe adapted from Yvette Van Boven, Home Made (Abrams Books) Yield: 1 quarts Cook Time: 1 hour, 30 minutes 6 cups vegetable broth 2 Yukon Gold potatoes, peeled and cut into 1-inch cubes 1 medium white onion, peeled and coarsely chopped 3 celery ribs, cleaned and coarsely chopped 1 fresh or dried bay leaf 2 fresh thyme sprigs 2 medium cucumbers, coarsely chopped cup heavy cream Salt and freshly ground black pepper 1 cup vegetable oil 1 bunch of flat-leaf parsley, leaves removed cup whole milk DIRECTIONS: 1. In a large stockpot set over medium heat, combine the vegetable broth, potatoes, onion, celery, bay leaf and thyme sprigs. Simmer until the vegetables are tender, about 20 minutes. Carefully remove the bay leaf and thyme sprigs

and add the cucumbers. Simmer for 5 minutes more. Turn off the heat and use a hand blender to pure the soup until smooth. Stir in the cream and season to taste with salt and pepper. Allow the soup to cool completely, at least 45 minutes, or transfer to a covered container and refrigerate overnight. 2. In a medium saucepot set over high heat, heat the oil to 350. Carefully add the parsley and fry for a few seconds; the parsley should still be bright green. Remove the parsley from the hot oil with a fine-mesh strainer and drain on paper towels. 3. Return the soup to the stockpot and heat over medium heat until almost boiling. Stir in the milk and remove from the heat. Use a hand blender to briefly whip the soup. Pour the soup into bowls, garnish with parsley and serve immediately.

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HEIRLOOM TOMATO SALAD

Recipe from chef William Kovel

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Quick

Juicy and deliciously misshapen, late-summer's heirloom tomatoes are currently flooding the markets, and our kitchens are bursting with BLTs and fresh tomato sauce. William Kovel, the chefowner of Cambridge, Massachusetts's Catalyst, lets the unmatched flavor of the fruit shine, dressing the tomatoes with a vibrant vinaigrette made with fresh coriander berries. The green buds, which taste like a blend of fresh cilantro and dried coriander, are ground with garlic, Champagne vinegar and olive oil before being gently tossed with the diced tomatoes. Kovel's simple dish is a full-flavored taste of late summer.
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Heirloom Tomato Salad

Recipe adapted from William Kovel, Catalyst, Cambridge, MA Yield: 6 servings Cook Time: 10 minutes 1 tablespoon fresh coriander berries (purchase in season at the farmers' market or substitute dried coriander seeds) 2 garlic cloves, coarsely chopped 2 tablespoons Champagne vinegar teaspoon kosher salt cup plus 1 tablespoon extra-virgin olive oil 6 large heirloom tomatoes, cored and diced 1 tablespoon finely chopped fresh chives 1 medium shallot, finely chopped 1 cup mizuna leaves (if mizuna isn't available, substitute arugula) DIRECTIONS: 1. With a mortar and pestle, grind together the fresh or dried coriander, garlic, Champagne vinegar and salt until a fine paste forms. Gradually whisk in the olive oil. (Alternatively, grind the dried coriander in a spice mill, then combine with

the garlic, vinegar, salt and oil using a small food processor.) 2. In a medium bowl, toss the tomatoes with the coriander vinaigrette. Stir in the chives and shallot. 3. Divide the tomatoes among six plates; reserve the tomato liquid from the bowl. Gently toss the mizuna with the reserved liquid and garnish each plate with the dressed mizuna. Serve immediately.

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EGGPLANT CAPONATA

Recipe from chef Marc Vetri

Picnic Friendly

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Quick

Call it the recession's silver lining: Countless finedining venues have spun off sister restaurants with dishes at lower price points. Philadelphia diners were elated when Marc Vetriwhose namesake restaurant is as well known for steep checks as its delicate handmade pastasopened the more casual, Rome-inspired Amis. There, Vetri's food is unfussy yet gratifying: This versatile eggplant caponata Italy's version of ratatouilleboasts a richness that belies its humble ingredients. Leftovers make for an easy sandwich or filling for hearty stuffed peppers.

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Eggplant Caponata
Recipe adapted from Marc Vetri, Amis, Philadelphia, PA Yield: 5 cups (about 8 servings) Cook Time: 30 minutes cup plus 2 tablespoons canola oil, divided 2 medium eggplants, cut into -inch cubes (about 10 cups) medium fennel bulb, diced medium red onion, diced (about cup) 1 small garlic clove, minced cup diced canned tomatoes, drained 2 tablespoons toasted pine nuts cup golden raisins teaspoon kosher salt teaspoon freshly ground black pepper 1 teaspoons red wine vinegar DIRECTIONS: 1. In a large skillet, heat cup of the canola oil over medium-high heat until shimmering (but not smoking). Add half the eggplant in a single layer and cook, turning every few minutes, until deep golden-brown on all sides, about 15 minutes. Remove from the skillet and drain on

paper towels. Add another cup of the oil to the pan and repeat with the remaining eggplant. 2. Reduce the heat to medium and add the remaining 2 tablespoons of the oil along with the fennel, onion and garlic. Cook, stirring frequently, until the vegetables become very soft but have not colored, about 10 to 12 minutes. Add the tomatoes and stir to combine, crushing them as you go. Gently fold in the eggplant, pine nuts and raisins, being careful not to break up the eggplant. 3. Remove from the heat and stir in the salt, pepper and vinegar. Serve warm or at room temperature or refrigerate in a sealed container for up to 3 days.

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GRILLED CORN ON THE COB

Recipe from author Lourdes Castro

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We normally think of corn husks in conjunction with tamales or something to throw away in pursuit of the golden kernels underneath. But Lourdes Castro, who teaches in the Food Studies department at New York University and is the author of the cookbook Latin Grilling, has other plans for the protective sheaths. In her grilled corn on the cob, Castro leaves the husks on for the first half of cooking, which protects the ears and infuses the kernels with the husk's delicate flavor. The sweet charred corn gets served with spicy crema, queso fresco and a squeeze of lime to effortlessly capture the vibrant flavors of a Mexican street-food classic.

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Grilled Corn on the Cob

Recipe adapted from Lourdes Castro, Latin Grilling (Ten Speed Press) Yield: 8 ears corn of the cob Cook Time: 45 minutes plus 3 hour refrigeration time 1 cup sour cream 1 cup heavy cream 1 teaspoon kosher salt 8 ears corn, husks on and silk removed 2 canned chipotle chiles in adobo, stemmed 1 cup crumbled queso fresco or feta cheese 2 limes, cut into wedges DIRECTIONS: 1. In a medium bowl, mix together the sour cream, heavy cream and salt. Cover with plastic wrap and set out at room temperature for 3 hours. 2. In a large stockpot filled with water, soak the ears of corn for 20 minutes. Remove the ears from the water, shake and tightly squeeze the husks against the kernels of corn to get rid of any excess water.

3. In a food processor, combine cup of the prepared cream mixture with the chiles and pure until smooth. Set aside and reserve the rest of the cream mixture for another use. 4. Turn a grill to high and close the lid. After 15 minutes, lower the heat to medium-high. Place the corn on the grill rack and grill for 5 minutes. Turn the corn over and grill for another 5 minutes. Remove the corn from the grill and set aside to rest for 5 more minutes. In the meantime, keep the grill on with the lid closed. 5. Take the grilled ears of corn and pull back the husks, exposing the kernels but keeping the husks attached at the bottom. Increase the grill temperature to high and place a sheet of aluminum foil on one side of the grill. Place the pulled-back husks over the foil, allowing the exposed kernels to sit on the grill grates. (This is done so the husks don't burn before the corn can char.) Close the grill lid and allow the kernels to char so they become dark and golden brown, about 5 minutes. Turn the corn and char the other side. Remove the corn from the grill. Serve immediately alongside the chipotle crema, crumbled cheese and lime.

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PROSCIUTTO-MELON SALAD

Recipe from Chef Paul Virant

Picnic Friendly!

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Watermelon rind doesn't often make it beyond its handheld summer function. But Chicago's Perennial Virant has an apt slogan for the underused rind: "Eat what you can, can what you can't." Executive chef Paul Virant puts this mantra into practice thoroughly by preserving everything from fennel to figs, and this preserved rind stole our stomachs. The sweet-and-sour watermelon rind balances the salad's peppery arugula, salty prosciutto and fragrant melon slices to create a summer dish that wastes nothing in the pursuit of deliciousness.

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Prosciutto-Melon Salad
Recipe adapted from Paul Virant, Perennial Virant, Chicago, IL Yield: 4 servings, plus extra pickled watermelon rind Cook Time: 35 minutes, plus 2 days for pickling the watermelon rind

small cantaloupe, rind removed and melon finely chopped 4 cups arugula 2 ounces thinly sliced prosciutto Parmigiano-Reggiano cheese, for shaving 4 slices toasted country bread DIRECTIONS: 1. Make the pickled watermelon rind: Cut the ends off of the watermelon and stand it up on a cutting board. Slice the rind off the watermelon lengthwise in long strips. Use a vegetable peeler to remove the dark green part from the rind, then finely chop the white rind (reserve the fruit for another use) and place it in a large bowl. 2. Dissolve the salt in the water and pour it over the watermelon rind. Let the mixture stand at room temperature for 4 hours, then strain the rind through a fine-mesh sieve and transfer it to a medium saucepan. Cover the rind with cold water and bring the mixture to a simmer over medium heat. Cook until the rind is tender, about 30 minutes, then strain and return the rind to a medium bowl. 3. In a small saucepan set over medium heat, dissolve cup of the sugar with the vinegar, lemon, cloves, allspice and cinnamon, stirring occasionally. Pour the hot syrup over
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Pickled Watermelon Rind 1 small watermelon 3 tablespoons kosher salt 3 cups water 1 cups granulated sugar, divided cup Champagne vinegar lemon, thinly sliced into rounds teaspoon ground cloves teaspoon ground allspice 1 cinnamon stick Salad medium shallot, finely chopped Juice of lemon 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper

the rind, cover the bowl with plastic wrap and refrigerate for 24 hours. 4. Set a fine-mesh sieve over a medium bowl and drain the rind, reserving the liquid. Pour the liquid into a small saucepan set over high heat and return the rind to the bowl. Stir cup of the sugar into the liquid and bring the mixture to a boil. Pour the syrup over the rind, cover the bowl with plastic wrap and refrigerate for another 24 hours. 5. Repeat: Drain the rind, boil the liquid with the remaining cup of sugar, return the rind to the bowl and pour the hot liquid back over the rind. Transfer to an airtight container and refrigerate for up to one week (or can the watermelon rind and use at a later time). 6. Make the salad: In a small bowl, whisk together the shallot, lemon juice and olive oil. Season to taste with salt and pepper. 7. In a large bowl, toss the cantaloupe and arugula with the dressing and season with salt and pepper. Arrange the salad on a platter and drape the prosciutto over the arugula. Shave Parmigiano-Reggiano on top of the salad. Serve with a ramekin of pickled watermelon rind and toasted bread on the side.

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CHAR-GRILLED BEANS

Recipe from chef Will Preisch

Picnic Friendly

Make the Menu

Quick

Whole-animal cooking is yesterday's news. Welcome to whole-vegetable cooking. Will Preisch, the executive chef at The Bent Brick in Portland, Oregon, buys boxes of bean leaves from local farms to make large batches of pesto. At the height of the season, he serves green beans swathed in the brilliant pesto. Although we may not be swimming in bushels of leaves, local farmers and Greenmarket purveyors were happy to unload excess leaves for our unconventional endeavor. Substitute basil or parsley if you cant find them, but the hunt is worth the trouble: The bean-on-bean flavor is an eye-opener.

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Char-Grilled Beans
Recipe adapted from Will Preisch, Bent Brick, Portland, OR Yield: 4 servings Cook Time: 15 minutes 2 cups fresh bean leaves (substitute basil or flat-leaf parsley leaves if bean leaves are unavailable) cup canola oil cup water Kosher salt 1 pound raw green or Romano beans Juice of medium lemon Coarse sea salt DIRECTIONS: 1. Heat a grill pan over high heat. Once hot, add half of the bean leaves and toast until slightly blackened, about 2 to 3 minutes. 2. In a blender, combine the charred and raw bean leaves. Add the canola oil and blend on high until smooth. While the mixture is blending, add the water in a steady stream. Season with kosher salt and set aside.

3. Return the grill pan to the stovetop and heat over mediumhigh heat. Add the green beans. Grill over medium-high heat until slightly blistered and tender, about 5 to 7 minutes. Immediately toss the beans with a few spoonfuls of the pureed bean leaf mixture. Sprinkle with lemon juice and top with sea salt. Serve. Note: Store any remaining bean leaf pure in a small container covered with enough oil to cover the surface of the pesto. The bean leaf pure will keep in the refrigerator for up to 1 week and in the freezer for 1 month.

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CORN CAPPELLETTI

Recipe from chef Thomas McNaughton

Since opening San Francisco's Flour + Water restaurant, chef Thomas McNaughton has been justly lauded by diners for his wood-fired Neapolitan-style pizzas. But his culinary skills go beyond the perfect pie. In fact, he became a veritable master of macaroni while working at a pasta factory in Bologna. His corn cappelletti, a stuffed pasta that's a variation on ravioli, transforms the summer corn crop into a light and creamy pasta filling. You can re-create this amazing recipe at home using fresh pasta sheets from a top-notch vendoror by making your own.

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Corn Cappelletti
Recipe adapted from Thomas McNaughton, Flour + Water, San Francisco, CA Yield: 4 to 6 servings Cook Time: 15 minutes 3 ears sweet corn 1 tablespoon extra-virgin olive oil medium yellow onion, thinly sliced (about cup) 1 cup fromage blanc 2 tablespoons grated Parmigiano-Reggiano cheese, plus more for garnish 1 teaspoons Champagne vinegar teaspoon minced tarragon 2 teaspoons minced chives, divided kosher salt 1 pounds fresh pasta sheets 4 tablespoons ( stick) unsalted butter, cut into small cubes 2 teaspoons finely chopped flat-leaf parsley Honey (optional)

DIRECTIONS: 1. Hold the corn with the rounded end resting on the cutting board. Use a chefs knife to slice lengthwise down the cob, removing the kernels from the cob. 2. In a medium skillet, warm the olive oil over medium heat. Add the onions and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add all but 2 tablespoons of the corn and cook until tender, about 3 minutes. 3. In a food processor, pure the corn and onion mixture. Transfer to a large bowl and fold in the fromage blanc, Parmigiano-Reggiano, vinegar, tarragon and 1 teaspoon of the chives until combined. Season with salt. 4. Place one pasta sheet on a lightly floured work surface. Using a 3-inch pastry cutter or drinking glass, cut the dough into circles; discard the scraps. Spoon about 1 teaspoon of the corn filling into the center of each circle. Brush the pasta edges with water, fold the circles in half to create a half moon and seal the edges. Press the two corners together to form the cappelletti. Repeat with the remaining pasta and filling. 5. Bring a large pot of salted water to a boil. Cook the cappelletti until al dente, about 2 minutes. Using a slotted spoon, transfer the cappelletti to a large bowl.

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6. In a large skillet, bring cup of the pasta water and the butter to a simmer over medium heat and cook, whisking, until emulsified and slightly reduced, about 2 minutes. Stir in the remaining 2 tablespoons of corn, the remaining teaspoon of chives and the parsley. Add the cappelletti and toss gently to coat with the sauce. Divide the cappelletti among plates. Garnish with a drizzle of honey and additional cheese, if desired, and serve immediately.

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LINGUINE WITH CRAB

Recipe from Chef Matthew Accarrino

Quick

Linguine and seafood are an iconic combination. At San Francisco's SPQR, chef Matthew Accarrino tweaks the classic Italian formula by adding tomatoes, peppers and crabmeat to briny squid-ink pasta. His inspired use of in-season tomatoes and basil makes the dish a natural addition to the summer table.

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Linguine with Crab

Recipe adapted from Matthew Accarrino, SPQR, San Francisco, CA Yield: 4 servings Cook Time: 25 minutes pound linguine cup extra-virgin olive oil cup jarred sweet pickled pepper rings 1 cup cherry tomatoes, halved teaspoon kosher salt 2 garlic cloves, very thinly sliced teaspoon red pepper flakes cup white wine 1 teaspoon tomato paste 8 ounces fresh lump crabmeat cup basil leaves, shredded DIRECTIONS: 1. Bring a large pot of salted water to a boil and cook the linguine until al dente. 2. While the pasta cooks, heat a large skillet over medium heat. Add the olive oil and sweet peppers and cook, stirring

frequently, until the peppers begin to soften, about 3 minutes. Add the tomatoes and teaspoon salt and cook until the tomatoes begin to break down and release their juices, about 5 minutes. Add the garlic and red pepper flakes and cook for 1 minute longer. Stir in the white wine and tomato paste, increase the heat to medium-high and simmer until the liquid has reduced by half, about 5 minutes. Keep warm over low heat. 3. When the pasta is done, drain it, reserving a few tablespoons of the cooking water. Add the pasta to the skillet and toss to coat with the sauce, moistening it with the reserved pasta water as desired. 4. Just before serving, add the crabmeat and basil to the sauce and toss gently. Divide the pasta evenly among 4 plates and serve immediately.

33

SPAGHETTI WITH EGGPLANT

Recipe from chef Michael Tusk

Make the Menu

Although a good recipe is better than the sum of its parts, this summer pasta relies on the best of ingredients. San Francisco chef Michael Tusk sources nearly all his ingredients locally, creating a seasonal pasta dish brimming with tender eggplant and flavor-packed tomatoes. At Cotogna, a rustic Italian restaurant, Tusk harnesses the two height-ofsummer ingredients by salting the eggplant to leach out any bitterness and roasting the tomatoes to amplify their sweetness. Don't be tempted to finish the dish with a dusting of Parmigiano-Reggiano. If the eggplants and tomatoes are bought straight from the farm, gentler caciocavallo lets summer's flavors
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Spaghetti with Eggplant

Recipe adapted from Michael Tusk, Cotogna, San Francisco, CA Yield: 4 servings Cook Time: 1 hour, 15 minutes 1 pound eggplant (about 2 small eggplants), peeled and diced Kosher salt 1 pound fresh spaghetti alla chitarra (if unavailable, you can substitute dried traditional spaghetti) 2 pints cherry tomatoes, halved 4 garlic cloves, peeled and thinly sliced 5 tablespoons extra-virgin olive oil, divided large yellow onion, sliced teaspoon red pepper flakes 2 cups vegetable stock cup tightly packed basil leaves, thinly sliced cup grated caciocavallo cheese (or provolone)

DIRECTIONS: 1. Place the eggplant in a colander over a large bowl or in the sink and sprinkle with salt. Set aside for one hour to drain, then rinse the eggplant and pat dry. 2. Preheat the oven to 300. Toss the tomatoes and garlic with 2 tablespoons of the olive oil and place them on a sheet pan. Roast until tender, about 45 minutes, and reserve. 3. In a large pot, bring salted water to a boil. Cook the rinsed eggplant until tender, about 5 minutes; remove and pat dry. 4. Heat a large skillet over medium heat. Once warm, add the remaining 3 tablespoons of olive oil and cook the eggplant until color begins to form, about 8 to 10 minutes. Add the onion and pepper flakes and cook 2 more minutes. Season with salt and pepper. Remove a small amount of eggplant and set aside. Stir the vegetable stock into the remaining eggplant mixture and bring to a simmer. Remove the pan from the heat and ladle the eggplant and any juices into a blender and blend until smooth. Return the mixture to the skillet and keep warm. 5. Bring a large pot of salted water to a boil and cook the spaghetti until just slightly firmer than al dente (the pasta will continue to cook in the sauce). Remove the pasta from the water and gently place in the warm sauce. Allow the
35

pasta to absorb the sauce, about 2 minutes. Stir in the reserved tomatoes, basil and reserved eggplant. Divide among 4 bowls, garnish with the cheese and serve immediately.

36

CORIANDER PORK RIBS

Recipe from chef Mike Isabella

Make Ahead

Coriander and oregano aren't the most common couplings for pork, but Mike Isabella, the chef and owner of D.C.'s Graffiato, has us wondering why. He rubs ribs with coriander and oregano, sears the meat to lock in the spices and roasts the fragrant pork with bacon, thyme and pork stock until tender to the bone. The dish exemplifies Isabella's approach at his first restaurant: simple, delectable plates with unusual flavor twists. Should you forget that coriander plays a starring role, Isabella serves the ribs with earthy coriander yogurtanother affirmation of the virtues of a pig-herb merger.

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Coriander Pork Ribs

Recipe adapted from Mike Isabella, Graffiato, Washington, DC Yield: 4 servings Cook Time: 4 hours, plus overnight refrigeration

1 quart chicken stock 1 quart pork stock (or substitute additional chicken stock) Juice of 1 lemon Flaky sea salt (such as Maldon) DIRECTIONS: 1. Make the coriander yogurt: In a medium bowl, fold together the yogurt, coriander, lemon juice, olive oil and salt until combined. Cover and refrigerate until ready to use. 2. Preheat the oven to 350. Drizzle the ribs with 1 tablespoon of the olive oil, then rub them all over with the salt, oregano and coriander. Heat 2 tablespoons of the olive oil in a large skillet set over medium-high heat. When the oil is hot, add the ribs and sear until a golden-brown crust forms, about 4 minutes on each side. Set aside. 3. Heat a large roasting pan over medium heat. Add the remaining 2 tablespoons of the olive oil and the onion. Cook, stirring occasionally, until the onion caramelizes, about 5 minutes. Stir in the garlic and bacon and saut until the bacon begins to crisp, about 5 minutes. Add the thyme, bay leaf and reserved ribs to the pan. Carefully pour in both the chicken and pork stocks, turn the heat to high and bring the liquid to a boil.

Coriander Yogurt 1 cup whole milk Greek yogurt 1 tablespoons ground coriander 1 teaspoon fresh lemon juice (about small lemon) 1 teaspoon extra virgin olive oil 1 teaspoon kosher salt Ribs 1 rack baby back ribs (about 2 pounds) 5 tablespoons extra virgin olive oil, divided Kosher salt cup dried oregano cup ground coriander seed 1 medium yellow onion, thinly sliced 7 garlic cloves, sliced 6 ounces smoked slab bacon, diced (about cup) 4 sprigs fresh thyme 1 bay leaf

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4. Remove the pan from the stovetop, cover with foil and place in the preheated oven until the meat is tender but still holds to the bone, about 2 hours. Remove the ribs from the oven, uncover and cool at room temperature for 1 hour, then recover the pan with foil and refrigerate overnight. 5. Preheat the oven to 400. Remove the ribs from the refrigerator, place on a sheet tray and discard the marinade. Heat the ribs in the oven until warmed through, about 15 minutes. Drizzle with the fresh lemon juice and a sprinkling of sea salt and serve warm with the coriander yogurt.

39

SKIRT STEAK TACOS

Recipe from chef Alex Stupak

Make the Menu

Though tacos may seem conventional to most, for Alex Stupak, a chef previously known for his avantgarde desserts at New York's wd~50 and Chicago's Alinea, they are a mystery of sorts. When Stupak struck out on his own, he asked himself "what do I love to eat most?" The answer: Mexican cuisine. So when Stupak opened Empelln Taqueria in New York City, he began by focusing on the basics. The combination of steak, garlic and lime in his skirt steak taco with mojo de ajo is satisfying and, to some, reassuringly familiar. That's not to say Stupak won't dig into unexpected corners of Mexican cuisine--all in good time.
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Skirt Steak Tacos

Recipe adapted from Alex Stupak, Empelln Taqueria, New York, NY Yield: 6 tacos Cook Time: 40 minutes 1 stick unsalted butter cup plus 1 tablespoon olive oil, divided 12 cloves garlic, thinly sliced (about cup) 4 rbol chiles 1 plum tomato, coarsely chopped cup orange juice Salt and freshly ground black pepper 1 medium white onion, thinly sliced 1 pounds skirt steak, trimmed of fat and sinew 6 corn tortillas, warmed Lime wedges DIRECTIONS: 1. In a small saucepan set over medium heat, melt the butter, allowing it to brown slightly, about 5 minutes. Add cup of the olive oil, garlic and chiles. Stir the mixture and cook over low heat until the garlic is golden brown. Stir in the chopped tomato and orange juice and continue to simmer,

cooking until the tomato begins to break down. Season with salt and pepper, remove the chiles and carefully transfer the mixture to a blender. Blend until smooth, return the mixture to the pan and keep warm. 2. In a medium skillet, cook the onion in the remaining 1 tablespoon of olive oil until soft and brown, about 10 minutes. Season with salt and keep warm. 3. Rub the skirt steak with some of the reserved sauce and season with salt and pepper. On a grill pan set over high heat, grill the skirt steak for 2 to 3 minutes on each side until medium-rare. Remove the steak from the grill, place on a cutting board and cover with aluminum foil for 10 minutes. Slice the steak against the grain into -inch slices. 4. To assemble the tacos, pile the reserved onions on top of the tortillas. Top with skirt steak, a bit of the garlic sauce and a squeeze of lime. Serve immediately.

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M-80 ROCK SHRIMP

Recipe from chef Brian Malarkey

Make the Menu

At a restaurant where the cuisine is described as "Asian cowboy" and the motto is "West Eats Meat," executive chef Brian Malarkey's fiery, soy-based M-80 sauce fits right in. Malarkey, the chef-owner of San Diego's Burlap, named the sauce after the notoriously potent firecracker, its intensity imbuing the dish with "personality and pop." Combined with vibrant slaw and tiny, sweet rock shrimp, the M-80 sauce provides the right amount of kick, living up to its pyrotechnic-inspired moniker.

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M-80 Rock Shrimp

Recipe adapted from Brian Malarkey, Burlap, San Diego, CA Yield: 4 appetizer-size servings Cook Time: 25 minutes

1 serrano chile, thinly sliced 5 basil leaves, thinly sliced Shrimp Vegetable oil pound rock shrimp (or substitute 16-20 count shrimp cut into small cubes) 1 cup buttermilk cup all-purpose flour Black and white sesame seeds 1 tablespoon green onions, thinly sliced Cilantro leaves

M-80 Sauce 1 tablespoon cornstarch cup water cup soy sauce cup light brown sugar 1 tablespoon sambal chile paste cup freshly squeezed orange juice 1 serrano chile, finely chopped 2 cloves garlic, finely chopped (about 1 tablespoon) One 2-inch piece fresh ginger, scraped/peeled and finely chopped (about 2 tablespoons) Slaw head green cabbage, thinly sliced (about 1 cups) head red cabbage, thinly sliced (about 1 cups) medium carrot, thinly sliced into 2-inch pieces medium red pepper, thinly sliced medium red onion, thinly sliced 1 garlic clove, thinly sliced

DIRECTIONS: 1. Make the M-80 sauce: In a small bowl, whisk together the cornstarch and water. Set aside. In a small saucepan, whisk together the soy sauce, brown sugar, chile paste, orange juice, chile, garlic and ginger and bring the sauce to a boil. Lower the heat and simmer for 15 minutes. Whisk in the cornstarch-water mixture and bring the sauce back up to a boil. Boil for 2 minutes, then remove the sauce from the heat and strain through a fine-mesh strainer. Set aside to cool.

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2. Make the slaw: In a medium bowl, toss together the green and red cabbage, carrot, red pepper, onion, garlic, chile and basil. Set aside. 3. Make the shrimp: In a medium saucepan set over high heat, add enough oil to come halfway up the pot; heat until the oil reaches 350 (use a thermometer to measure the temperature). Put the rock shrimp in a large bowl and pour the buttermilk over them. Use a slotted spoon to remove the shrimp, drain off the excess buttermilk and, in a separate bowl, toss the shrimp with the flour. Shake off the excess flour and fry the shrimp for 1 to 1 minutes until they are golden and crispy. Remove the shrimp from the oil with a slotted spoon and drain on paper towels. 4. In a large skillet set over high heat, saut the reserved slaw and a third of the prepared M-80 sauce (reserve the remaining sauce for another use). Use a pair of tongs to toss the mixture until the slaw is coated evenly. Stir in the rock shrimp and toss again. Serve immediately with the sesame seeds, green onions and cilantro.

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CHILE-GARLIC FRIED CHICKEN

Recipe from chef Michael Solomonov

Picnic Friendly

Make Ahead

Make the Menu

Michael Solomonov has consumed more fried chicken and doughnuts than most of us hope to eat in a lifetime. The reason: research for his doughnutand-fried-chicken shop, Federal Donuts, in Philadelphia. One of his creations, chile-garlic fried chicken, is brined overnight and fried twice before being doused in chile-garlic sauce. The initial fry gently cooks the chicken, while the second highertemperature fry creates a light, crackly crust. If you're up for it, serve the bird alongside your favorite doughnut. In Solomonov's words: "Nothing goes better with fried chicken than doughnuts."

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Chile-Garlic Fried Chicken

Recipe adapted from Michael Solomonov, Federal Donuts, Philadelphia, PA

DIRECTIONS: 1. The night before cooking the chicken, liberally season the pieces with 1 tablespoon of the kosher salt and arrange in a single layer on a rimmed baking sheet. Cover loosely with parchment paper and refrigerate overnight. 2. In a large pot, add enough vegetable oil to reach 5 inches up the side of the pan. Place over high heat and heat the oil to 300. 3. In a medium bowl, whisk together the cornstarch, flour and the remaining 1 tablespoon of kosher salt; whisk in the water to make a thin batter. Dip the chicken pieces in the batter and place in the oil. Fry for 10 minutes, then remove the chicken to a drain rack. Increase the oil temperature to 350 and fry the chicken pieces for an additional 5 minutes, until golden brown and cooked through. Drain well. 4. Make the sauce: In a medium bowl, whisk together the garlic-chile sauce, soy sauce, kecap manis and apple cider vinegar. 5. Coat the chicken liberally with the sauce and serve immediately.

Yield: 4 servings Cook Time: 20 minutes, plus overnight refrigeration

Chicken 1 whole chicken (about 3 to 4 pounds), cut into 8 bone-in pieces (two thighs, two drumsticks and each breast cut in half lengthwise) 2 tablespoons kosher salt, divided Vegetable oil for frying 2 tablespoons cornstarch 1 cup all-purpose flour 1 cup water Chile-Garlic Sauce cup garlic-chile sauce, such as Huey Fong Chili Garlic Sauce cup soy sauce cup kecap manis (sweet soy sauce) 3 tablespoons apple cider vinegar

46

PEACH POP TARTS

Recipe from chef Tiffany MacIsaac

Picnic Friendly

Make Ahead

Make the Menu

When Buzz Bakery opened its second location in Virginia, pastry chef Tiffany MacIsaac created fruitfilled pop tarts to appeal to the shop's littlest customers. While they're still a hit with kids, her grown-up customers are now gobbling them with fervor. MacIsaac began making her pop tarts with that adult audience in mind, with flavors conjured by the seasons, including sour cherry, lemon-poppyseed and peach. Sweetened with local honey, peach compote is layered with cream cheese (to streamline this step, combine the room-temperature cream cheese with the finished peach compote), enclosed in flaky whole wheat pastry and brushed with a sweet sugar glazeideal for handheld snacking, whatever your age.
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Peach Pop Tarts

Recipe adapted from Tiffany MacIsaac, Buzz Bakery, Arlington, VA Yield: 8 pop tarts Cook Time: 2 hours, 45 minutes

3 tablespoons water teaspoon vanilla extract Food coloring (optional) DIRECTIONS: 1. Make the dough: In a standing mixer, beat together the butter and sugar until light and fluffy, about 3 minutes. In a medium bowl, whisk together the whole wheat and allpurpose flours, baking powder and salt. Add the flour and buttermilk into the butter mixture, alternating mixtures until a dough forms. Divide the dough into two balls and wrap in plastic wrap. Chill in the refrigerator for 1 hour. 2. Place the cream cheese between 2 sheets of plastic wrap and roll into a rectangle about -inch thick. Place on a sheet pan and store in the refrigerator until ready to use. 3. Make the peach compote: In a small bowl, whisk together 1 tablespoon of honey and the cornstarch. In a medium saucepan set over medium heat, combine the peaches and cornstarch mixture and cook until the fruit comes to a simmer. Lower the heat and cook until the fruit breaks down, stirring occasionally, about 10 minutes. Taste for sweetness and add more honey as needed. Remove the compote from the saucepan and chill in the refrigerator until ready to use.

Whole Wheat Dough 1 sticks unsalted butter 1 cup granulated sugar 1 cups whole wheat flour cup all-purpose flour 1 tablespoons baking powder teaspoon salt cup buttermilk 1 package (8 ounces) cream cheese Fruit Compote 2 tablespoons honey, depending on the sweetness of the peaches 1 tablespoon cornstarch 2 cups peeled and chopped peaches (about 5 to 6 ripe peaches) Sugar Glaze 1 cup confectioners' sugar

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4. To assemble: Remove one dough ball from the refrigerator and place on a lightly floured surface. Roll out to a large rectangle, about -inch thick. Cut the dough into eight 4inch-by-3-inch rectangles, rerolling the dough if necessary. Place the rectangles on a parchment-paper-lined sheet pan and chill in the refrigerator. Roll out the second ball of dough and cut into slightly larger rectangles. Place the rectangles on a second parchment-paper-lined sheet pan and chill in the refrigerator. 5. Remove the cream cheese from the refrigerator and cut into 2-inch-by-3-inch rectangles. Remove the first set of rectangles from the refrigerator and carefully top each with a cream-cheese rectangle and a tablespoon of the reserved peach compote, leaving a -inch border. 6. Use a dab of water to slightly dampen the edge of the dough. Remove the second set of dough from the refrigerator and top the first set of rectangles and fruit with the dough. Seal with your fingers and use a fork dipped in flour to finish the seal. Trim the edges of the dough slightly as needed and chill the pop tarts in the refrigerator for 30 minutes. 7. Preheat the oven to 325. Place the pop tarts in the oven and bake until golden brown, about 25 to 30 minutes, rotating the pan halfway through baking.

8. Make the sugar glaze: In a small bowl, whisk together the confectioners' sugar, water and vanilla extract. Whisk in the food coloring if using. Cool the pop tarts on a cooling rack, brush with the sugar glaze and serve. The pop tarts will keep in an airtight container for up to 3 days.

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MEXICAN CHOCOLATE CHIP COOKIES

Recipe from chef Michael Voltaggio

Picnic Friendly

Make Ahead

Make the Menu

Michael Voltaggio's takeout sandwich shop, Ink.sack, doesn't adhere to deli standards. Case in point: The cold fried chicken is cooked sous-vide before being coated in corn flakes and fried, and the C.L.T. unites chicken-liver mousse and curried chicken alongside lettuce and tomato. Voltaggio's inventiveness extends to dessert, as evidenced by his intensely flavored chocolate chip cookies. Studded with chunks of Mexican chocolate, this cookie is the lunch-sack standby on steroids.

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Mexican Chocolate Chip Cookies

Recipe adapted from Michael Voltaggio, Ink.sack, Los Angeles, CA Yield: 20 to 25 cookies Cook Time: 20 minutes 2 cups all-purpose flour 1 teaspoons kosher salt teaspoon baking powder 1 sticks unsalted butter, at room temperature 1 cups light brown sugar 1 large egg cup semisweet chocolate, roughly chopped cup Mexican chocolate, roughly chopped

3. Add the flour mixture and blend on low speed until the dough comes together. Mix in the semisweet and Mexican chocolates. 4. Scoop the dough into 1-tablespoon-size balls and place them 1 inch apart on a parchment-paper-lined rimmed baking sheet. 5. Bake until browned around the edges and just set in the center, 10 to 12 minutes. Remove the baking sheet from the oven and set aside to cool for 5 minutes, then use a metal spatula to transfer the cookies to a wire rack to cool completely. Repeat with the remaining dough until all the cookies are made. Serve warm or at room temperature.

DIRECTIONS: 1. Preheat the oven to 350. In a medium bowl, whisk together the flour, salt and baking powder. 2. In a standing mixer fitted with the paddle attachment, cream the butter and sugar together until light and airy. Add the egg and mix until combined, scraping down the sides and bottom of the bowl as needed.
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SWEET-TEA PIE

Recipe from chef Taff Mayberry

Picnic Friendly

Make Ahead

Make the Menu

Taff Mayberry knows his sweet tea, but the pastry chef from Athens, Georgia, doesn't relegate the drink solely to a steamy Southern afternoon. Instead, at James Holmes's restaurant, Lucy's Fried Chicken, in Austin, Texas, Mayberry highlights the humble beverage's versatility by brewing a strong cup of orange pekoe and folding it into his take on chess pie. The combination of two Southern favorites yields an intensely sweet slice teeming with flavor-ideal for when those sweltering summer afternoons seem a distant memory.

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Sweet-Tea Pie
Recipe adapted from Taff Mayberry, Lucy's Fried Chicken, Austin, TX Yield: One 10-inch pie Cook Time: 2 hours

DIRECTIONS: 1. In the bowl of a standing mixer, combine the flour, salt and sugar. Using the paddle attachment on low speed, add the butter into the flour mixture, beating until the mixture resembles coarse meal, about 5 minutes. With the mixer on, gradually add the ice water. Beat until a dough just forms. 2. Form the dough into a rough circle and wrap in plastic wrap. Refrigerate for at least 1 hour. Remove the dough and set aside to rest at room temperature for 20 minutes. 3. On a lightly floured surface, roll the dough into a 12-inchround-and--inch-thick circle. Carefully place the dough over a 10-inch pie pan with about 1 to 2 inches of dough hanging over the edge. Press the dough over the edge and use a fork to crimp the rim of the crust. Refrigerate the dough while you prepare the filling. 4. Make the filling: Preheat the oven to 350 and move the rack to the center of the oven. In a coffee cup, pour the hot water over the tea bags. Set aside to brew for 5 minutes, then remove and discard the bags. In a medium mixing bowl, whisk together the flour, cornmeal and salt. Set aside. In a large, heatproof mixing bowl, whisk together the yolks and sugar. Whisk in the reserved tea and lemon juice. Whisk in the flour mixture. 5. Fill a medium saucepot with water and bring to a simmer.
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Crust 1 cup unbleached all-purpose flour, plus more for dusting teaspoon kosher salt 1 teaspoon granulated sugar 1 stick plus 1 tablespoon unsalted butter, cold and diced into -inch cubes cup ice water Filling 1 cup hot water 2 orange pekoe tea bags 2 tablespoons unbleached all-purpose flour 2 teaspoons medium-grind cornmeal teaspoon kosher salt 2 sticks unsalted butter, cut into cubes 11 egg yolks 2 cups plus 2 tablespoons granulated sugar 2 tablespoons fresh lemon juice

Place the mixing bowl with the sweet-tea filling over the simmering water and add the butter in four batches, whisking until each batch is melted before adding the next batch. Pour the filling into the chilled pie shell and place in the oven on the center rack. Bake until the center jiggles but does not ripple and the top is a deep brown, 1 hour to 1 hour and 15 minutes (cover the pie loosely with aluminum foil if it begins to brown too much). Remove the pie from the oven and set aside to rest at room temperature until cool. Refrigerate and serve cold or at room temperature.

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COCKTAILS

Delicious drinks to mix all season long

Make Ahead

Make the Menu

Summer is prime cocktail season and the following four cocktails have your weekend-fixes covered. Whether you choose to imbibe a hibiscus-infused gin concoction, a grilled pineapple-rum tipple, a refreshing mix of ginger, rum and ale or a thirstquenching Angostura Collins, you wont be disappointed.

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The Acerbic Mrs. Parker Recipe adapted from The Shanty at New York Distilling Co., New York, NY Yield: One Drink

soak for no more than 1 minute. Add the dried hibiscus petals and the remaining cup hot water to cover. Stir for 30 seconds, then strain into a clean container. Stir in the sugar until it has dissolved. Keep the syrup refrigerated until using. The syrup can be made up to 2 weeks in advance. 2. In a cocktail shaker filled with ice, combine the gin, orange liqueur, lemon juice and hibiscus syrup. Shake well until chilled. Add the club soda to the shaker and strain the contents of the shaker into a Collins glass filled with fresh ice. Garnish with the lemon twist; serve with a straw.

Hibiscus Syrup cup dried orange peel 1 teaspoon green cardamom pods, cracked 1 cup hot water, divided 2 tablespoons dried ground hibiscus or cup dried hibiscus petals 1 cup granulated sugar Cocktail Ice 2 ounces Dorothy Parker American Gin ounce Le Combier Orange Liqueur ounce fresh lemon juice ounce hibiscus syrup 1 ounces club soda Lemon twist 1. In a quart jar, combine the dried orange peel with the cracked cardamom. Add cup hot water to cover and let

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Grilled-Pineapple Crush Recipe adapted from Marshall Altier, Jbird Cocktails, New York, NY Yield: One Drink 3 wedges fresh pineapple vanilla bean or 2 dashes pure vanilla extract ounces simple syrup (1:1 ratio) 2 ounces white rum, preferably Denizen 1 ounce fresh lime juice Ice Freshly ground black pepper 1. Grill the pineapple wedges to achieve grill marks. (The natural sugars in the pineapple will caramelize.) 2. In a glass, muddle 2 wedges of the grilled pineapple with the vanilla bean and simple syrup. Pour the rum and lime juice into a shaker. Add ice and shake. Double-strain into a cocktail glass. 3. Dust the remaining pineapple wedge with black pepper and use to garnish the drink. Serve immediately.

Sailor's Ale Recipe adapted from Kari Morris, Morris Kitchen, New York, NY Yield: One Drink Ice 2 ounces spiced rum ounce Morris Kitchen ginger syrup 1 ounce lime juice 1 ounce dark beer

In a shaker filled with ice, add the rum, ginger syrup and lime juice. Shake well and pour into an old-fashioned glass filled with fresh ice. Top with the beer and serve.

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Angostura Collins Recipe adapted from Jamie Boudreau Canon, Seattle, WA Yield: One Drink Ice 1 ounce fresh lemon juice 1 ounce rich simple syrup (2:1 ratio) 1 ounce Angostura bitters Chilled soda water Strip of lemon peel In a cocktail shaker filled with ice, combine the lemon juice and simple syrup. Shake until chilled, about 10 seconds. Strain into a Collins glass filled with fresh ice. Gently pour the bitters over the sour mixture to create a layered effect; top with soda. Garnish with the lemon peel. Serve with a straw.

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Chef s Recipes

MENU IDEAS
A Summer Picnic
Heirloom Tomato Salad ................................. 18 Chile-Garlic Fried Chicken ............................ 45 Sweet-Tea Pie ................................................. 52 Cherry-Cola Popsicles ...................................... 4

Boozy Brunch
Bloody Mary Popsicles ..................................... 2 Prosciutto-Melon Salad ................................. 24 Seared-Shrimp Bruschetta ............................. 12 Peach Pop Tarts ............................................. 47

Eating Al Fresco
Grilled-Pineapple Crush ................................ 57 Grilled Corn on the Cob ................................. 22 Skirt Steak Tacos ........................................... 40 Lime-Pie Ice Pops ............................................ 6

Night Date
The Acerbic Mrs. Parker ................................ 56 Hot Cucumber Soup ....................................... 16 Spaghetti with Eggplant ................................ 34 Mexican Chocolate Chip Cookies .................. 50

Summer Friday
Sailors Ale ..................................................... 57 Char-Grilled Beans ........................................ 27 M-80 Rock Shrimp ........................................ 42

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Chef s Recipes

RECIPE INDEX
Make Ahead
Bloody Mary Popsicles ...................................................... 2 Cherry-Cola Popsicles ....................................................... 4 Lime-Pie Ice Pops ............................................................. 6 Mocha Fudge Pops ............................................................ 8 Crostini with Zucchini Pesto .......................................... 10 Watermelon Gazpacho .................................................... 14 Hot Cucumber Soup ........................................................ 16 Eggplant Caponata ......................................................... 20 Grilled Corn on the Cob .................................................. 22 Prosciutto-Melon Salad .................................................. 24 Coriander Pork Ribs ....................................................... 37 Chile-Garlic Fried Chicken ............................................. 45 Peach Pop Tarts .............................................................. 47 Mexican Chocolate Chip Cookies ................................... 50 Sweet-Tea Pie .................................................................. 52 Cocktails .......................................................................... 55

! Make the Menu

Bloody Mary Popsicles ...................................................... 2 Cherry-Cola Popsicles ....................................................... 4 Lime-Pie Ice Pops ............................................................. 6 Seared-Shrimp Bruschetta .............................................. 12 Hot Cucumber Soup ........................................................ 16 Heirloom Tomato Salad .................................................. 18 Grilled Corn on the Cob .................................................. 22 Prosciutto-Melon Salad .................................................. 24 Char-Grilled Beans ......................................................... 27 Spaghetti with Eggplant ................................................. 34 Skirt Steak Tacos ............................................................ 40 M-80 Rock Shrimp ......................................................... 42 Chile-Garlic Fried Chicken ............................................. 45 Peach Pop Tarts .............................................................. 47 Mexican Chocolate Chip Cookies ................................... 50 Sweet-Tea Pie .................................................................. 52 Cocktails .......................................................................... 55
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Chef s Recipes

RECIPE INDEX
No Cook
Bloody Mary Popsicles ...................................................... 2 Lime-Pie Ice Pops ............................................................. 6 Crostini with Zucchini Pesto .......................................... 10 Watermelon Gazpacho .................................................... 14 Heirloom Tomato Salad .................................................. 18

Quick
Seared-Shrimp Bruschetta .............................................. 12 Heirloom Tomato Salad .................................................. 18 Eggplant Caponata .......................................................... 20 Char-Grilled Beans .......................................................... 27 Linguine with Crab .......................................................... 32

Picnic Friendly
Crostini with Zucchini Pesto .......................................... 10 Eggplant Caponata .......................................................... 20 Prosciutto-Melon Salad ................................................... 24 Char-Grilled Beans .......................................................... 27 Chile-Garlic Fried Chicken .............................................. 45 Peach Pop Tarts ............................................................... 47 Mexican Chocolate Chip Cookies .................................... 50 Sweet-Tea Pie .................................................................. 52

Figure Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nullam elementum condimentum augue, ut hendrerit felis venenatis in. Mauris suscipit, sapien nec feugiat ullamcorper, ipsum velit lobortis enim, sit amet dapibus nunc tellus fermentum purus. Duis ut neque tellus, id vulputate ipsum. Curabitur adipiscing elit et elit aliquam sit amet viverra elit congue. Integer ut bibendum ante. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Duis augue tellus, imperdiet id venenatis non, semper vel lorem. Donec varius congue dolor et porta.Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nullam elementum condimentum augue, ut hendrerit felis venenatis in. Mauris suscipit, sapien nec feugiat ullamcorper, ipsum velit lobortis enim, sit amet dapibus nunc tellus fermentum purus. Duis ut neque tellus, id vulputate ipsum. Curabitur adipiscing elit et elit aliquam sit amet viverra elit congue. Integer ut bibendum ante. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Duis augue tellus, imperdiet id venenatis non, semper vel lorem. Donec varius congue dolor et porta.Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nullam elementum condimentum augue, ut hendrerit felis venenatis in. Mauris suscipit, sapien nec feugiat ullamcorper, ipsum velit lobortis enim, sit amet dapibus nunc tellus fermentum purus. Duis ut neque tellus, id vulputate ipsum. Curabitur adipiscing elit et elit aliquam sit amet viverra elit congue. Integer ut bibendum ante. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Duis augue tellus, imperdiet id venenatis non, semper vel lorem. Donec varius congue dolor et porta.Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nullam elementum condimentum augue, ut hendrerit felis venenatis in. Mauris suscipit, sapien nec feugiat ullamcorper, ipsum velit lobortis enim, sit amet dapibus nunc tellus fermentum purus. Duis ut neque tellus, id vulputate ipsum. Curabitur adipiscing elit et elit aliquam sit amet viverra elit congue. Integer ut bibendum ante. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Duis augue tellus, imperdiet id venenatis non, semper vel lorem. Donec varius congue dolor et porta.Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nullam elementum condimentum augue, ut hendrerit felis venenatis in. Mauris suscipit, sapien nec feugiat ullamcorper, ipsum velit lobortis enim, sit amet dapibus nunc tellus fermentum purus. Duis ut neque tellus, id vulputate ipsum. Curabitur adipiscing elit et elit aliquam sit amet viverra elit congue. Integer ut bibendum ante. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Duis augue tellus, imperdiet id venenatis non, semper vel lorem. Donec varius congue dolor et porta.Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nullam elementum condimentum augue, ut hendrerit felis venenatis in. Mauris suscipit, sapien nec feugiat ullamcorper, ipsum velit lobortis enim, sit amet dapibus nunc tellus fermentum purus. Duis ut neque tellus, id vulputate ipsum. Curabitur adipiscing elit et elit aliquam sit amet viverra elit congue. Integer ut bibendum ante. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Duis augue tellus, imperdiet id venenatis non, semper vel lorem. Donec varius congue dolor et porta.Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nullam elementum condimentum augue, ut hendrerit felis venenatis in. Mauris suscipit, sapien nec feugiat ullamcorper, ipsum velit lobortis enim, sit amet dapibus nunc tellus fermentum purus. Duis ut neque tellus, id vulputate ipsum. Curabitur adipiscing elit et elit aliquam sit amet viverra elit congue. Integer ut bibendum ante. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Duis augue tellus, imperdiet id venenatis non, semper vel lorem. Donec varius congue dolor et porta.Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nullam elementum condimentum augue, ut hendrerit felis venenatis in. Mauris suscipit, sapien nec feugiat ullamcorper, ipsum velit lobortis enim, sit amet dapibus nunc tellus fermentum purus. Duis ut neque

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