Grilled Angel Food Cake and Berry Compote
Grilled angel food cake with a strawberry-rhubarb compote made from fresh fruit, sugar, lemon juice, and vanilla. Served warm with ice cream.
Grapefruit Frosé
A grapefruit frosé made with Kim Crawford Rosé, fresh grapefruit juice, and a rosemary-infused sugar syrup. Frozen and scraped to a slushy texture. Pink, grainy, and sharp.
Grilled Chicken with Lemon-Harissa Mustard Marinade
Bone-in chicken leg quarters marinated in lemon-harissa mustard, olive oil, lemon juice, and honey for at least six hours. Grilled until charred and crusty, juicy inside.
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.
Grande Lakes Orlando: A Weekend of Wetlands, Wine, and Resort Life
Sitting squarely 15 minutes from Orlando International Airport and 20-minutes from Walt Disney World, some might say Grande Lakes has nestled itself into the perfect location.
Restaurant Aptos: Justin James Maps a Wild Continent’s Native Pantry
In a restored Adelaide Hills church, American chef Justin James has built a 14-seat expedition through the native produce of an entire continent. The result is an argument for what Australian cuisine could become.
Watermelon Lime Popsicles
Watermelon lime popsicles from blended watermelon, lime juice, and honey. Three ingredients, poured into moulds, and frozen. Sweet, tart, and cold.
Grilled Potato Salad with Eggs
Grilled baby Yukon Gold potatoes and scallions tossed with lemon juice and fresh herbs, topped with soft-boiled eggs. No mayonnaise, best served warm.
Amaro Grapefruit Sparkler
Grapefruit juice, vodka, and Amaro Donna Rosa shaken with honey, poured over crushed ice, topped with sparkling rosé and fresh basil. A bitter-bright Italian sparkler.
Iced Teaquila
Tequila shaken with lemon juice, bell pepper juice, brewed tea, agave syrup, and hot chili oil. An iced tea cocktail with a slow chili burn.
Ultra-Crispy Oven Baked Chicken Drumsticks
Do you love juicy, meaty, finger-licking chicken drumsticks? If the answer is yes (and let's be honest, if it wasn't, why would you be reading this), then you're in luck because we're about to share our favorite recipe for the absolute crispiest baked chicken drumsticks.
Rhubarb Tea Coolers with Raspberry and Thyme
Rhubarb tea cooler with fresh raspberries, thyme, and ice. Tart rhubarb tea, berries that stain the ice, and an herbal scent from the thyme. Thirty seconds to make.
Minty Rhubarb Lemonade
A lemonade of rhubarb simmered with sugar and water, strained, and mixed with lemon juice and fresh mint. Tart, pink, and cold. A rhubarb drink that is not a dessert.
Raspberry and Chocolate Beer Cocktail
Chocolate stout poured over ice with Razzmatazz raspberry liqueur. Optional vodka. Tastes like a chocolate-covered raspberry in a glass.
Raspberry Shrub Cocktail
Raspberry shrub cocktail with homemade raspberry vinegar, sugar, and prosecco. Three ingredients, sharp and fruity, fizzy and tart. No shaking, no muddling.
Watermelon Margaritas
A watermelon margarita made by mashing watermelon, straining the juice, and mixing with tequila and Cointreau. No blender, no added sugar, three ingredients.
Copycat Vanilla Frappuccino
A six-ingredient vanilla frappuccino made with real vanilla bean seeds, frozen fat-free cool whip, milk, ice, and honey. Blended for one minute until the ice is totally crushed.
Brown Sugar and Peach Sorbet
A peach sorbet made with butter, vanilla bean, and brown sugar. The peaches cook down in a saucepan, get strained, and the liquid freezes into something rich and light.
Strawberry Balsamic Ice Cream With Sweet Balsamic Syrup
Strawberry balsamic ice cream made with macerated berries folded into a cream base. Served with a drizzle of homemade balsamic-brown sugar syrup reduced until thick and glossy.
Blackberry and Aniseed Sorbet
A sorbet of fresh blackberry puree mixed with aniseed-infused sugar syrup. Strained, churned, and frozen. The aniseed adds a warm, liquorice undertone to the berries.
Layered Summer Strawberry Cake
Layers of tender cake, whipped cream, and fresh strawberries with a pour of kirsch between each tier. Chill before slicing for clean, sturdy pieces.
Strawberry Balsamic Ice Cream
Strawberry balsamic ice cream made without a machine. Strawberries macerated in balsamic vinegar, blended with honey, Greek yogurt, cream, and vanilla. Frozen and stirred.
Arugula and Fresh Mozzarella Salad
A three-ingredient salad of arugula, fresh mozzarella, and tomato with olive oil. No vinegar, no herbs. The quality of the ingredients does all the work.
Grilled Salmon Tacos Served with Jalapeño Ranch
Grilled salmon tacos with Tajin seasoning, corn tortillas, slaw, chopped tomatoes, cilantro, cotija cheese, and jalapeno ranch dressing. Eleven minutes on the grill.
Grilled Peppers with Tzatziki Sauce
Mini sweet peppers double-skewered and grilled until charred, served with homemade tzatziki of Greek yoghurt, mint, dill, cucumber, garlic, and lemon juice.
Aamras
Aamras: ripe mangoes blended with milk, water, sugar, and saffron. Served ice cold with hot chapati or paratha. An Indian summer staple.
Watermelon Strawberry Granita
Watermelon strawberry granita made with four ingredients and a fork. Blended, frozen in a shallow dish, and scraped into fluffy pink ice crystals over four hours.
Grilled Peach Salad
Grilled peach salad with mixed greens, crumbled feta, toasted pecans, and balsamic glaze. No dressing needed beyond the glaze and the caramelized fruit.
Blueberry Custard Tart
A blueberry custard tart with fresh berries, eggs, cream, vanilla, cinnamon, and nutmeg in a butter crust. Baked at 375°F (190°C) until set and slightly wobbly.
White Chocolate Iced Coffee Granita
An iced coffee granita with white chocolate liqueur and lemon zest, scraped every twenty minutes until flaky. Topped with white chocolate whipped cream and cocoa powder.
Homemade Pico de Gallo
Pico de gallo made with fresh tomatoes, white onion, cilantro, garlic, and jalapeno. Rough chopped in a food processor until chunky. Rested for thirty minutes before serving.
Spicy Grilled Shrimps
Spicy grilled shrimp with garlic, chili powder, lime juice, and fresh cilantro. Six ingredients, six minutes on the grill. Simple, fast, and full of flavour.
Grilled Chicken and Pesto Pizza with Fontina
Grilled pizza with pesto-marinated chicken, fontina cheese, and sun-dried tomatoes on a charred crust. The fontina melts into long, stretchy strands.
Caprese di Farro
A caprese salad made with farro instead of bread. Cooked farro tossed warm with grape tomatoes, fresh mozzarella, basil, and a garlic balsamic vinaigrette.
Blackberry Peach Pie
Double-crust blackberry peach pie with fresh fruit, lemon juice, and cinnamon. Baked at 425 degrees F until the crust is golden and the filling bubbles through the slits.
Strawberry Pistachio Smoothie Pops
Strawberry pistachio smoothie pops with coconut beverage and agave nectar. Pale pink with green pistachio flecks, dairy-free, and frozen until creamy.
Orzo Pasta Salad
Orzo pasta salad with nine sauteed vegetables, dressed hot in a Dijon vinaigrette of olive oil, vinegar, and mustard. A side dish that improves overnight.