A summer standout: scallop carpaccio dressed in a strawberry vinaigrette and served ice-cold over a swirl of dry ice. The vinaigrette is made from strawberry tops, a clever way to make use of kitchen scraps while capturing the fruit’s floral, slightly tart essence. The combination of sweet, tender scallops and bright berry acidity is as refreshing as it is unexpected. Chilling the dish with dry ice keeps the scallops at their freshest. Plus, it creates a little tableside drama. (All of us cooking at home, though, can just rely on our refrigerators to keep things cool.) This scallop carpaccio recipe is a light, elegant way to savor the season.
In a large sauté pan, place the butter over medium heat and brown slightly. Once the butter is browned, add in the pistachios in and toss to coat. Season with salt and turn down heat to low. Allow to cook over low heat, stirring frequently for about 30 minutes or until fully toasted. Season once again with salt before removing from the pan and place on paper towels to cool and drain.
Once the pistachios are cool, chop in a robot coupe or by hand to desired size.
Strawberry Vinegar
Combine all ingredients – strawberry tops and all – in a container and let sit for 5 days before use. The vinegar should turn red and take on the floral and sweet characteristics of the strawberry. Depending on the season, you may need to add more honey to sweeten the vinegar further.
Story by Jordan Snowden Prop Styling by Keith Recker Photography by Dave Bryce Recipe and Food by Chef Kristin Butterworth
This goldfish-shaped salmon tartare makes waves…and not just because it’s adorable. Hidden inside its perfectly sculpted form is a zesty, citrusy avocado purée that balances the buttery richness of the salmon like a pro. The idea? You shouldn’t have to overthink your tartare; just dive in and enjoy a perfect bite, every time. Swimming alongside are dark seaweed goldfish crackers, a cheeky throwback to the snack that smiles back. And if you’re into nostalgic twists, don’t stop here. The salmon grilled cheese is another grown-up glow-up worth fishing for.
Place the avocado, garlic, cilantro, and limejuice in the blender. Process until completely smooth. Season with salt and pepper, according to taste.
Transfer to a serving dish and cover tightly, pressing plastic wrap against the surface of the sauce before covering with an airtight lid. (Kitchen tip: we often blend 1 500 mg tablet of vitamin C to preserve the green color)
White Soy Dressing
Combine all ingredients, with the exception of the mayonnaise, in a sealable container. Let everything sit overnight to extract flavor. When ready to use, strain out the ingredients from the liquid and whisk in the mayonnaise. Feel free to add more if you desire a thicker dressing.
Goldfish Crackers
Combine the flour, sugar, and salt in a bowl thoroughly. Once combined, add the egg white to the dry ingredients and mix with a whisk or by hand until completely incorporated and smooth. Then, add the softened butter and again mix until completely combined and very smooth. The mixture may look broken, don’t panic, it will be fine!
Once everything is together you can add a ½ teaspoon of squid ink for color or sesame seeds for texture, but that is optional.
Spread the mixture out evenly on a Silpat or sprayed parchment paper and bake at 350 degrees for 5 minutes. If you would like to cut the cracker into a particular shape, like a goldfish, do it immediately after removing from the oven as the cracker will crisp up very quickly.
Run your fingers over the flesh side of the salmon fillets, feeling for the sharp ends of pin bones. Pull out any you find with fish tweezers.
To make the cure, combine the salt, horseradish and brown sugar in a mixing bowl and mix with your fingers.
Spread 1/3 of the cure over the bottom of a shallow dish or sheet tray just large enough to hold the fish. Lay the salmon fillets on top of the cure. (The cure should extend ½-inch beyond the edges of the fish on each side.) Spread the remaining cure on top so it covers the fish completely.
Cover the pan with plastic wrap and cure the fish in the refrigerator for 24 to 48 hours.
Gently rinse the cure off the salmon under cold running water. Place the salmon in a large bowl with cold water to cover by 3 inches. Soak for 30 minutes then drain well.
Blot the salmon dry on both sides with paper towels. Arrange it skin-side down on a wire rack over a sheet pan. Let the salmon dry, uncovered, in the refrigerator until it feels tacky, about 4 hours or overnight. It is very important that the salmon be very dry before smoking.
Set up your smoker for cold smoking following the manufacturer’s instructions. Cold-smoke the salmon until the exterior is bronzed with smoke and the salmon feels semi-firm and leathery, about 12 hours.
Sourdough Bread
Mix everything together and then knead it to make a soft, smooth dough. It may be soft and slightly sticky, but you should be able to round it into a ball.
Allow the dough to rise in a lightly greased bowl or covered container until it has doubled in size, approximately 90 minutes. Once it has doubled, divide the dough into 2 pieces.
At this point shape the dough into oval loaves and place them on lightly greased, parchment-lined baking sheets. Again, let them rise until puffy, about an hour, score whatever design you’d like on the top – typically we just do two evenly spaced lines and then place in a preheated 425-degree oven.
Bake the bread for 25 to 30 minutes, until it is golden brown and the internal temperature is 200 degrees. Remove the bread from the oven and cool on a rack.
The bread will last at room temperature up to 5 days.
Pickled Onions
Whisk together first 3 ingredients and water in a small bowl until sugar and salt dissolve. Place onion in the small, sealable container and pour vinegar mixture over and let sit refrigerated overnight.
Horseradish Vinaigrette
In a blender, combine all the ingredients and blend until completely smooth and emulsified. Season to taste with salt and pepper.
Story by Jordan Snowden Prop Styling by Keith Recker Photography by Dave Bryce Recipe and Food by Chef Kristin Butterworth
What do we love about summer grilling? The deep, savory smokiness. The bits of char at the edges. The sizzling fat. The steaming juices.
Tradition guides us to heighten those rich, meaty flavors with hits of vinegar, sugar and salt – the common elements of ketchup, mustard, and relish. We don’t have to stop with these childhood favorites, however. We can adventure into new culinary territory with homemade condiments that punch up our summer palate with bright, interesting, fresh flavors.
Try some homemade summertime toppings to provide flair and flavor to burgers, dogs, and other grilled meats! Pickled Onions, Jalapeño Pickle Relish, Creamy Cucumbers, Sweet Beet and Red Cabbage Slaw, Sriracha Mayonnaise, Pesto Chimichurri, and Spicy Cilantro Lime Slaw are all perfect additions when grilling out.
All of our suggestions can be made a day or two ahead of your next session at the grill.
Captain your crew towards friendly seas and warm waters this weekend with an easy and tasty combination: Grilled Swordfish with Pineapple Salsa.
Find the freshest swordfish filets possible. Rub them down with a light coating of olive oil, a light sprinkle of salt, white pepper, and ground cumin. Let the filets marinate in these flavors for half an hour before grilling. Our light and fresh pineapple salsa brings the fish to a whole new level. Feel free to double up on the jalapeños for extra spiciness.
Tips for Grilling Swordfish
For the best Grilled Swordfish results, select swordfish steaks that are at least one-inch thick. Thick swordfish steaks ensure they won’t dry out quickly on the grill. Lightly brush the swordfish with olive oil and season generously before grilling. Preheat your grill to a high temperature, aiming for well-defined grill marks. Cook the swordfish for about 5-6 minutes on one side and 3 minutes on the otherside, flipping only once. Swordfish is best served medium-rare to medium, so watch for opaque flesh and flakey edges while the center remains slightly translucent. Be sure to avoid overcooking to keep those juices in.
Dive into a recipe that’s sophisticated, irresistible, and sings a song of summer with this Eggplant and Smoked Mozzarella Tart. We’re elevating the humble eggplant into a culinary showstopper, where its earthy notes meet the creamy tang of goat cheese and the distinct flavor of smoky mozzarella. We nestle it all within a flaky, golden crust and finish it with a delicate drizzle of honey. Each slice offers an unforgettable blend of textures and tastes. It’s the perfect vegetarian recipe to anchor a light lunch, impress guests at a dinner party, or simply treat yourself.
When is Peak Eggplant Season?
Eggplant is primarily a summer vegetable, with its peak season typically running from July through September in most regions. While some varieties may appear earlier or later in the summer, such as June or October, these are the months when eggplant is most abundant, freshest, and at its best flavor. During peak season, eggplants have glossy, firm skin, feel heavy for their size, and are free of soft spots or blemishes. This abundance makes late summer and early autumn the ideal time to enjoy eggplant in all its versatility.
Who ever said salads and fried eggplant are the only options for this summer produce item?
Ingredients
Scale
1 lb eggplant
2 tsp kosher salt, divided
All-purpose flour, for dusting
1 sheet store bought pie crust
2 tbsp extra-virgin olive oil
Freshly ground black pepper
1/4 cup fresh goat cheese
1 cups smoked fresh mozzarella, thinly sliced
2 tbsp honey
Fresh herbs, such as chives or basil, for garnish
Instructions
With a sharp knife or mandolin, cut eggplant into 1/4-inch-thick slices. Toss the slices with 1 tablespoon salt and set aside in a colander placed over a bowl or sink. Let drain for at least 30 minutes.
Prepare the tart shell by lining a tart pan with the store bought pie crust.
By this time, the eggplant will have released a significant amount of liquid. Rinse eggplant under cold water to remove the excess salt and blot dry with a clean kitchen towel or paper towels.
Using a spatula, evenly spread goat cheese on the pie crust. The top with the thinly sliced smoked mozzarella.
Shingle the eggplant slices to cover the tart. Drizzle 2 tablespoons honey all over eggplant. Bake for 25 minutes or until the pie crust is slightly browned.
Finish tart by drizzling more honey and garnish with herbs if desired. Cut into desired portion sizes and serve right away.
Recipe and Styling by Anna Franklin Photography by Dave Bryce
Making a homemade curry can sound like a lot of work but our Coconut Red Curry recipe takes only 20 minutes to cook. Say goodbye to weeknight dinners that feel like an eternity to get ready and treat yourself to something quick, easy, and mouthwatering. This Coconut Red Curry is creamy as well as full of your favorite vegetables and protein. Serve it over top of white rice and then squeeze fresh lime juice all around for a flavorful and hearty dinner. You can also tweak the amount of curry paste and whether you use red or green if you’re looking for a spicer or sweeter curry.
What’s the Difference Between Red and Green Curry Paste?
While both red and green curry pastes come from a combination of many spices, their core ingredients differ and produce various end products. Green curry paste, of course, comes from green chiles. It’s heat level ranges from mild to intensely hot based on the type of green chile used. This curry relies on fresh and fragrant herbaceous ingredients like kaffir lime zest, lemongrass, and cilantro root. Red curry paste on the other hand uses dried red chiles which carry a deeper heat and smoky flavor. Even though it uses other similar ingredients to green curry paste, the dried red chiles impart a different taste.
We’re hopping on the hot honey train with a homemade Buttermilk Biscuit recipe that infuses flakey soft layers with a bit of sweetness and spice. Bite into a pillowy biscuit with an extra drizzle of decadent hot honey on top. You can even dress up these biscuits further by adding crispy chicken between the top and bottom or serving a sausage gravy over them. Plus, we promise baking up homemade biscuits is not as complicated as you may think. We break this recipe down into just 10 steps using seven ingredients. You’ll be feeling like a professional in no time.
What Makes Buttermilk Biscuits Different Than Other Types?
Buttermilk biscuits stand apart from other biscuit types due to their texture. The acidity in buttermilk reacts with baking soda (the leavening agent in biscuits) to produce more carbon dioxide gas, resulting in a the lighter, taller, and flakier rise you know and love compared to biscuits made with sweet milk. This acid also contributes to a distinctly tangy, slightly savory flavor that balances the richness of the butter, providing a more complex taste profile. Not to mention, the lactic acid in buttermilk helps to tenderize the gluten in the flour, which is crucial for creating that soft, moist, tender crumb that defines a buttermilk biscuit.
Cut the butter into very small cubes and keep in refrigerator until needed.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat. We prefer the latter!
In a large mixing bowl, whisk together flour, salt and baking powder.
In a small bowl, whisk together buttermilk, honey and eggs. Wash your hands!
Add cold butter cubes to the flour mixture. Use a pastry cutter to combine the mixture until pea-sized crumbs form.
Add the milk, honey, and egg mixture. Combine with your hands until you have a moist, consistent mass. Wash your hands again!
Flour a clean work surface. Place the dough on it and roll out to about ¾ inch thick. Fold in thirds and roll again to about ¾ inch thick. Fold one more time. Roll the dough out again.
Use a 3” round cutter to cut the dough into biscuits… or go old-school-grandma and use a sturdy drinking glass. Gather scraps and roll one more time to cut more biscuits.
Place the biscuits on the baking sheet. We like crisp biscuits, so place them ½ inch apart. Bake until golden brown and crisp, which is between 10 and 15 minutes.
Serve immediately or let cool and then cover until you’re ready to eat! Slather them with butter and honey…hot or otherwise. You could try crème fraiche or clotted cream or mascarpone instead of butter. Fruit jams are always nice, too, if you prefer them to honey.
Recipe and Styling by Keith Recker Photography by Dave Bryce
Take the Bloody Mary for a spin with this recipe from longtime bartenders Cat Cannon and Cecil Usher. They are the brains behind bar consulting, education, and events group, Mindful Hospitality Group. Known for their thoughtful, flavor-forward approach to cocktails, Cannon and Usher swap out the traditional tomato juice base for vibrant, earthy carrot juice, creating a smoother, subtly sweet foundation that’s as refreshing as it is surprising.
But this isn’t just a health-conscious twist—it’s a cocktail with depth. A dash of hot sauce brings just the right amount of heat. It cuts through the mellow carrot with a spicy punch that wakes up the palate. The real secret weapon, though, is Aquavit: a Scandinavian spirit infused with caraway, dill, and other botanicals. Its herbal notes add complexity and an aromatic lift that complements the carrot perfectly. The drink ends with a savory, sophisticated profile.
This carrot-based Bloody Mary alternative is equal parts comforting and adventurous. Easy to make and endlessly sippable, it’s a brilliant way to bring a little extra intention—and a lot more flavor—to your next morning cocktail.
Carrot juice takes the place of tomato, making for a smooth, mild base boosted by the heat of hot sauce.
Ingredients
Scale
¾ oz vodka
¾ oz Aquavit
3 oz carrot juice
½ oz lemon juice
½ oz honey syrup
1 tsp caper brine
1 tsp hot sauce
Paprika salt, parsley sprig, and carrot, for garnish
Instructions
Rim a tall glass with paprika salt and set it aside. Shake ingredients together, then strain into the salt-rimmed glass with ice cubes. Garnish with a parsley sprig, small carrot, and enjoy!
Recipe by Cat Cannon and Cecil Usher Juliska Glassware from Glassworks Photography by Dave Bryce Styling by Keith Recker
This cocktail brings a gentle, floral twist to your summer drink lineup. The Chamomile Lavender Spritz blends the earthy warmth of tequila with the brightness of lime juice and the calming sweetness of a lavender-honey simple syrup. Topped with fizzy chamomile soda—Hoplark’s “The Calm One” is a favorite—this spritz is mellow but far from boring. Garnished with a few blackberries for a burst of color and flavor, it’s the kind of drink that feels right at home on a sunny patio, a picnic blanket, or a quiet evening winding down. Sip slowly and let the botanicals do their thing.
Light and floral with a zip of lime, this cocktail is perfect for summer drinking!
Ingredients
Scale
2 oz tequila
¾ oz lime juice
¾ oz lavender-honey simple syrup
Chamomile soda from Hoplark HopTea The Calm One is delicious, but a bit of lime-flavored soda water works well, too.
Blackberries, to garnish
Instructions
For the syrup:
Boil ½ cup of water in a small saucepan. Once boiling, add ½ cup of honey and stir until it dissolves. Turn off the heat and add in 2-3 tsp of dried lavender. Let sit for 30 minutes (or until cool) and place in an airtight container and refrigerate.
For the cocktail:
Put the tequila, lime juice, and honey-lavender simple syrup into a shaker, then shake and strain into a rocks glass. Add in one, big rock of ice and top with chamomile soda. Garnish with blackberries and enjoy!
The beauty of a Community Sponsored Agriculture (CSA) program is investing directly in a local farmer and reducing the stamps in your dinner’s passport. The beast of a CSA is being bombarded with vegetables you don’t love or simply don’t know how to use.
Use Up Your Excess Zucchini With This Grilled Zucchini Sandwich Recipe
In the case of zucchini, the challenge is an escalating process of wearing down your creativity. Just when you think, “How can I possibly use another squash?” a hefty pile appears in the wooden crate with your name on it. Rather than suffering the heat of baking yet another batch of zucchini bread, head outside and fire up the grill for these Grilled Zucchini Sandwiches. Find inspiration in the ease and power of spicy mayo, refreshing cilantro, and this easy, veggie version of a classic bánh mì (a Vietnamese style sandwich). Not to mention, as a bonus, you can use more radishes in the quick-pickle slaw. And that, my friends, is CSA success. But, in case you do not participate in a CSA program, simply head to your local farmers market and pick up their home-grown produce to freshen up your week.
Mix the hot sauce and the mayo into one zinger of a creamy sauce (then commence using it on everything from oven-baked fries to burgers).
Slather the creamy combo on the baguette, followed by the roasted zucchini, then the pickled veggies, and garnish liberally with fresh cilantro. (Remember to always be careful when handling and eating jalapeños.)
Recipe, Story, Styling, and Photography by Quelcy Kogel
