Fresh Peach and Amaretto Crumble Cake
Peach and Amaretto crumble cake with a butter sponge, sliced peaches, demerara sugar, and ground almonds. The Amaretto gives the cake an almond warmth throughout.
Blackberry Yogurt Popsicles
Blackberry yoghurt popsicles made with blended blackberries, vanilla yoghurt, honey, and sugar. Frozen for four hours. Creamy, tangy, and not too sweet.
White Summer Slaw
White cabbage slaw with red onion and cilantro dressed in homemade mayonnaise mixed with apple cider vinegar, honey, salt, and pepper. Mayo made from scratch in minutes.
CoCo Dining: A Journey Through Vietnam, Without Leaving the Table
In Ho Chi Minh City, a former fisherman turned Michelin-starred chef, Vo Thanh Vuong, takes you in a journey across an entire country. Is it the finest way to discover the delicate, perfumed, gloriously misunderstood cuisine of Vietnam?
Röda Huset in Stockholm: How to Drink Scandinavia
In the heart of Stockholm, a landmark red house has turned an apparently austere larder into a liquid Nordic journey across the palate: a bar that looks inward, to Scandinavian forests and farms, and discovers it needs nothing from beyond.
Inside the Best Pizzeria in Sydney: Regina La Pizzeria
A pizzaiolo with an obsession for living dough, an Italian sommelier who rules the room, and the only Naples-built Fazzone oven in Australia. One year after opening in Redfern, Sydney, Regina La Pizzeria has been crowned by Italy's Gambero Rosso, one of just two pizzerias on the entire…
Ten Must-Eat Things in Tbilisi: Georgia’s Essential Bites
From boat-shaped acharuli khachapuri to vampire-proof shkmeruli and walnut-laden satsivi, here are ten dishes you have to eat in Tbilisi.
This Manhattan Restaurant Is Expanding NYC’s Sri Lankan and South Indian Dining Scene
At Lungi, hoppers, slow-cooked curries, and savory cocktails bring Sri Lankan and South Indian flavors to Manhattan’s Upper East Side.
Spiked Lemon Aid
A pitcher of spiked lemonade made with Purus vodka, honey dissolved in hot water, fresh lemon juice, half a cup of muddled ginger, and mint leaves. Served over ice with lemon slices.
Strawberry-Mint Picnic Punch
Strawberry-mint picnic punch with fresh ginger, lime juice, raw sugar, and sparkling water. Muddled in a jug and served ice-cold. No alcohol, all flavour.
Heirloom Tomato, Avocado, and Arugula Tartine
Sourdough with avocado, grape tomatoes, and arugula. Olive oil and lemon juice over the top. No cooking, no toasting, just assembly.
Broad Bean Pesto Bruschetta
Broad beans pounded with garlic, parmesan, and pine nuts into a rough pesto. Spread on toast with sliced tomatoes and Gouda. Spring in a bite.
Stone Fruit Lemonade
A nectarine lemonade made by blending three ripe nectarines with cold water, maple syrup, and fresh lemon juice. Strained smooth. Gold-coloured and fruit-forward.
Sparkling Strawberry Cocktail
A sparkling cocktail of strawberry-vanilla syrup, lemon juice, and chilled Prosecco. The syrup is simmered with a split vanilla bean for twenty minutes and strained red.
How to Grill Picanha – Easy Step by Step Guide
Known for its tenderness and flavorful fat cap, picanha is a must-try for grilling enthusiasts. This guide covers everything from choosing the perfect cut to grilling it to perfection, ensuring a delicious and authentic Brazilian barbecue experience.
Cucumber and Lavender Lemonade
Cucumber and lavender lemonade with a homemade lavender syrup, fresh lemon juice, and blended cucumber. Floral, cool, and tart. Smells like a garden.
Raspberry Limeade with Chia Seeds
Raspberry limeade with chia seeds. Raspberries blended with lime juice, mixed with sugar syrup and cold water, then left to sit until the chia seeds swell and float.
Rosemary Infused Frozen Peach Bellini
Frozen peach bellini with rosemary-infused simple syrup, peach schnapps, and prosecco. Slushy, herbal, and fizzy. The rosemary syrup is warm and subtle underneath.
Watermelon Cucumber Cooler
Watermelon cucumber cooler blended smooth and chilled for eight hours. Two ingredients, pale pink, cold, and hydrating. Tastes like a spa in a glass.
Blueberry Margarita
A blueberry margarita blended with frozen blueberries, silver tequila, triple sec, and fresh lime juice. No ice needed. Served in a glass rimmed with turbinado sugar.
Strawberry Pineapple Buttermilk Smoothie
Strawberry pineapple buttermilk smoothie with fresh fruit, honey, and ice. The buttermilk is tangy and cold, making the fruit taste sharper and brighter.
Corn and Quinoa Salad
Corn and quinoa salad with red onion, cilantro, lime, and cumin. A make-ahead summer lunch that improves as it sits. Ready in 25 minutes.
Raspberry Yogurt Popsicles
Raspberry yogurt popsicles with vanilla yogurt, fresh raspberries, and sugar. Swirled pink and cream, frozen until solid. Three ingredients, no cooking.
Garlic Scape and Hazelnut Pesto
A pesto made with garlic scapes, toasted hazelnuts, Parmesan, fresh basil, lemon juice, and olive or grapeseed oil. Blended smooth in a food processor.
Kale with Caramelized Onions
Kale stir-fried with caramelized red onions, grated ginger, cumin, cayenne pepper, and raisins. Half the onions are reserved and layered on top for two textures in every bite.
Vanilla Custard with Rice Milk and White Chocolate
A dairy-free custard made with rice flour, cornmeal, vanilla powder, and rice milk, with a bar of white chocolate melted in. Set in dessert cups and chilled. Six servings.
Summer Berry Smoothie Bowl
A smoothie bowl of blackberries, strawberries, raspberries, almond milk, almond butter, and ice, blended thick. Topped with granola and fresh berries. Eaten with a spoon.
Blueberry and Lemon Cheesecake Ice Cream
Blueberry cheesecake ice cream made with cream cheese, heavy cream, sugar, lemon zest, and vanilla. Churn and freeze for a tangy frozen dessert.
Grilled Heirloom Tomatoes with Parmesan and Garlic Topping
Grilled heirloom tomatoes topped with Parmesan, garlic, and olive oil. Charred on the grill, finished with fresh basil. Tastes like the best bruschetta, minus the bread.
Grilled Shrimp Scampi with Polenta
Grilled shrimp scampi with a butter, garlic, and white wine sauce served on charred polenta rounds. The polenta soaks up the sauce from below.
Mango Swirl Ice Cream with Baileys and Brown Bread
An Irish-style ice cream with brown bread crumbs and Baileys stirred into a custard base, then swirled with mango puree before freezing. Greek yogurt and whipped cream folded in.
Watermelon, Feta, and Basil Salad
Watermelon, feta, and basil salad with Kalamata olives and balsamic vinegar. The olives are what keeps it from being a cliché. No cooking, ten minutes.
Grilled Bacon and Shrimp Tacos
Bacon-wrapped shrimp seasoned with Badia spice, grilled until crispy, served in corn tortillas with spicy sour cream, cilantro, and lime. Crunchy, smoky, and rich.
Peach, Raspberry and Basil Pie
A double-crust pie filled with fresh peaches, raspberries, and chopped basil leaves. The basil turns peppery and sweet after baking. Egg-washed and golden.
Blackberry Nectarine Crisp
Blackberry nectarine crisp with a buttery crumble topping of flour, brown sugar, cinnamon, and melted butter. Baked at 350 degrees F until golden and bubbling.
Cucumber and Melon Salad
Cucumber and cantaloupe salad with feta, red onion, and fresh mint. No dressing, just salt. Cool, sweet, salty, and bright. Five ingredients, five minutes.
Blueberry Buttermilk Ice Cream
Blueberry and buttermilk ice cream with lemon extract, raw honey, and optional gelatin. Tangy, light, and deeply purple. Churned in an ice cream maker.
Zucchini Patties with Nectarine and Corn Salsa
Zucchini patties with ricotta, Parmesan, and egg, pan-fried golden. Topped with a fresh salsa of ripe nectarines, corn, red onion, lime juice, and cilantro.
Rosemary Grilled Chicken with Mushroom Sauce
Rosemary grilled chicken with a mushroom sauce of browned mushrooms, cherry tomatoes, garlic, and chicken broth. Adapted from Food & Wine Magazine.
Grilled Nectarine and Burrata Crostini
Grilled nectarine and burrata crostini on toasted French bread with prosciutto and fresh basil. Warm charred fruit, cold creamy cheese, salty ham.
Scallop Ceviche with Peach Salsa
Scallop ceviche marinated in lime and orange juice for fifteen minutes, folded with a salsa of peaches, bell pepper, red onion, jalapeño, and cilantro. No cooking required.