At the End
Whether you grill it or chill it, dessert is another opportunity to highlight seasonal produce (think berry-fizz floats and fruit cream pies), or to simply end the meal on a special note (who can resist a brownie sundae ice-cream cake?). Here, you’ll find a roundup of our best-loved summer favorites: Take advantage of that still-warm grill to heat up a rich pound cake and top it with bourbon-splashed berries; or to grill your favorite stone fruit, then fold it into a creamy fool, fragrant with cardamom and spiced nuts. If you’re planning ahead, prepare frozen treats, like Dark-Chocolate Ice Pops and Watermelon-Campari Granita. When you want to keep things short and deliciously sweet, a bowl of ice cream topped with a homemade sauce is about as easy (and satisfying) as dessert gets.
Iced Cocoa Pops
EACH MAKES 14 POPS
For this frozen dessert, we turned hot cocoa on its head to create two dreamy pops—one rich and dark, the other light and creamy. Our hot-cocoa pop contains only bittersweet chocolate, milk, cream, sugar, and a hint of nutmeg. A coconut milk variation offers a tropical pairing with white chocolate, while rum gives the icy pop a shot of warmth.
Dark-Chocolate Ice Pops
2 cups whole milk
1 cup heavy cream
5 ounces bittersweet chocolate (preferably at least 70% cacao), chopped (about 1 cup)
2 tablespoons light-brown sugar
¼ teaspoon freshly grated nutmeg
Warm milk and cream in a medium saucepan over medium-low heat. Add chocolate, and whisk until melted and combined. Add sugar and whisk until dissolved. Continue to warm mixture until thickened, about 5 minutes. Whisk in nutmeg. Let cool slightly.
Divide mixture evenly among fourteen 2½-ounce ice-pop molds. Seal with tops, insert sticks (if you’re not using molds with reusable sticks), and freeze until set, at least 6 hours (preferably overnight). Remove pops from molds. Serve immediately.
White-Chocolate Ice Pops
1 cup whole milk
1 cup unsweetened coconut milk
1 cup heavy cream
5 ounces white chocolate, chopped (about 1 cup)
1 tablespoon rum
Warm whole milk, coconut milk, and cream in a medium saucepan over medium-low heat. Add chocolate, and whisk until melted and combined. Continue to warm mixture until thickened, about 5 minutes. Whisk in rum. Let cool sightly.
Divide mixture evenly among fourteen 2½-ounce ice-pop molds. Seal with tops, insert sticks (if you’re not using molds with reusable sticks), and freeze until set, at least 6 hours (preferably overnight). Remove pops from molds. Serve immediately.
TIP: To loosen an ice pop before serving, briefly dip the mold into warm water.
Berry Fizz Float
MAKES 4 TO 6 FLOATS
With twists like this, you can see why the classic ice cream float—that old-fashioned favorite—will never go out of style. Macerated berries add sweet layers to vanilla ice cream (or any flavor you please), and seltzer offers effervescence. You can also serve the berries as a topping for pancakes or shortcake.
4 cups mixed berries, such as raspberries, blueberries, and strawberries, larger berries halved
½ cup sugar
Ice cream
Seltzer
Combine berries with sugar and let stand, stirring occasionally, until berries release liquid, about 45 minutes. In a large glass, alternate scoops of berries with scoops of ice cream, and top it all off with seltzer. Serve immediately with a straw and spoon and repeat with the remaining ingredients.
Peach Sherbet and Sorbet
EACH SERVES 6
Here’s an ingenious way to enjoy a frozen treat without an ice cream maker: To make sherbet, blend frozen fresh peaches with sweetened condensed milk. For sorbet, use just sugar, lemon juice, and salt with the fruit. The frosty results make for a true taste of summer. You can blend the desserts on the spot, or make them up to three days ahead.
Peach Sherbet
6 large ripe peaches, peeled and sliced, and frozen until firm
1 cup sweetened condensed milk
Using a food processor or blender, blend peaches with condensed milk until creamy and smooth. Eat immediately, soft-serve-style, or freeze in a loaf pan and store, covered, up to 3 days.
Peach Sorbet
6 large ripe peaches, peeled and sliced, and frozen until firm
¾ cup sugar
1 teaspoon fresh lemon juice (from 1 lemon)
Coarse salt
Using a food processor or blender, blend peaches with sugar, lemon juice, and a pinch of salt until smooth and creamy. Eat immediately, soft-serve-style, or freeze in a loaf pan, scraping occasionally, and store, covered, up to 3 days.
Brownie Sundae Ice-Cream Cake
SERVES 10
Once assembled and chilled, this frozen dessert becomes a sliceable sundae that shows off every layer. Measure your loaf pan at increments to ensure a perfect fit, and use an offset spatula to spread the fillings—peanut butter, ice cream, berries—to the edges of the pan. Top everything off with whipped cream, candied nuts, and gourmet cherries, and watch it disappear.
FOR THE CAKE
Vegetable-oil cooking spray, for pan
⅔ cup all-purpose flour
¼ cup Dutch-process cocoa powder
Coarse salt
½ teaspoon baking powder
½ cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
⅓ cup whole milk
4 ounces bittersweet chocolate (preferably 70% cacao), melted
FOR THE ASSEMBLY
½ cup crunchy peanut butter
1¼ cups vanilla ice cream, softened
½ cup crushed raspberries
1½ cups strawberry ice cream, softened
Lightly Sweetened Whipped Cream and Sugared Peanuts (recipes follow)
Maraschino cherries (preferably Luxardo), for serving
Make the cake: Preheat oven to 375°F. Coat a 9-by-13-inch baking pan with cooking spray. Line with parchment, leaving a 2-inch overhang on long sides; coat parchment with cooking spray. Whisk together flour, cocoa, ¾ teaspoon salt, and the baking powder in a medium bowl.
In a large bowl, using a mixer on medium speed, beat butter with sugar until pale and fluffy, about 3 minutes. Add eggs, one at a time, beating until smooth. Beat in vanilla extract. With mixer on low speed, add flour mixture in 3 batches, alternating with milk in 2 batches, beating until combined. Beat in melted chocolate.
Transfer batter to prepared pan, smoothing top with an offset spatula. Bake until set on top but still wobbly in center, about 15 minutes. Let cool completely in pan on a wire rack.
To assemble: Line a 4½-by-8½-inch loaf pan with plastic wrap. Use parchment to lift cake from baking pan. Cut crosswise into 3 pieces, with 1 piece cut to fit bottom of loaf pan exactly, the next slightly wider, and the last widest of all (to match size of pan, which gets wider toward top).
Place smallest cake piece, top-side up, in bottom of lined loaf pan. Using an offset spatula, spread peanut butter over top, then vanilla ice cream. Place second-largest cake piece, top-side down, on ice cream. Spread with raspberries, then strawberry ice cream.
Top with final cake piece, top-side down. Cover with plastic wrap and freeze until firm, at least 6 hours and up to 24 hours.
Run a butter knife around edges to release lined cake from pan, then use plastic wrap to remove cake and place on a serving platter. Top with whipped cream and sprinkle with peanuts. Slice with a serrated knife, wiping blade clean between each cut. Transfer slices to chilled plates using a cake server or metal spatula, and serve with cherries and more peanuts.
Lightly Sweetened Whipped Cream
MAKES ABOUT 2 CUPS
1 cup cold heavy cream
2 tablespoons confectioners’ sugar
Using a mixer or by hand, whisk cream in a well-chilled bowl until soft peaks form. Add sugar, as desired (or omit, for unsweetened whipped cream), and whisk until medium-stiff peaks form.
Sugared Peanuts
MAKES ABOUT 2 CUPS
½ cup sugar
1¼ cups roasted salted peanuts
Coarse salt
Bring sugar and 2 tablespoons water to a boil in a medium saucepan, stirring until sugar is dissolved. Continue to cook, until a candy thermometer inserted in mixture registers 235°F.
Add peanuts and stir until sugar begins to crystallize and form a sandy coating, about 1 minute. Stir in ½ teaspoon salt and cook, stirring, until nuts darken slightly, about 3 minutes more. Pour in a single layer onto a parchment-lined rimmed baking sheet and let cool completely before serving. (Sugared peanuts can be stored in an airtight container at room temperature up to 1 week.)
FROM TOP: Lime Curd, Vanilla-Bourbon Butterscotch, Hot Fudge Sauce, Fresh-Strawberry Sauce
Sundae Sauces
With a variety of toppings, it’s easy to turn plain scoops of ice cream into delightful desserts for a summer dinner party, an afternoon barbecue, or a lazy-day treat. These can all be refrigerated up to one week—if they last that long.
Lime Curd
MAKES 2 CUPS
2 large eggs, plus 6 large yolks
1 cup sugar
4 teaspoons lime zest plus juice of 6 limes (about ¾ cup)
6 tablespoons unsalted butter, room temperature
Coarse salt
Whisk together eggs, yolks, sugar, zest and juice, butter, and 1¼ teaspoons salt in a saucepan. Bring to a simmer over medium-low heat, whisking constantly; cook until thickened, about 5 minutes. Strain through a fine-mesh sieve into a bowl (discard solids). Press plastic wrap directly onto surface of curd. Refrigerate at least 1 hour and up to 24 hours.
Vanilla-Bourbon Butterscotch
MAKES 1 CUP
1 cup packed light-brown sugar
½ cup (1 stick) unsalted butter
1 vanilla bean, split lengthwise
⅓ cup heavy cream
1 to 2 tablespoons bourbon
Coarse salt
Bring sugar, butter, and vanilla to a boil. Cook, stirring occasionally, about 2 minutes. Remove from heat. Stir in cream, bourbon, and ¼ teaspoon salt. Bring to a boil and cook for about 30 seconds. Let cool slightly before serving.
Hot Fudge Sauce
MAKES 1½ CUPS
1 cup heavy cream
½ cup light corn syrup
12 ounces semisweet chocolate, finely chopped
Combine heavy cream and corn syrup in a saucepan over medium heat. Cook until bubbles appear. Remove from heat. Add chocolate and whisk until melted.
Fresh-Strawberry Sauce
MAKES 1½ CUPS
1 pound strawberries, quartered
1 cup plus 2 tablespoons sugar
Coarse salt
1 tablespoon fresh lemon juice (from 1 lemon)
Stir together strawberries, sugar, ¼ teaspoon salt, and the lemon juice in a medium saucepan. Bring to a boil, mashing and stirring frequently. Cook at a low boil, stirring more frequently as mixture thickens, until sauce clings to a spoon, about 10 minutes. Skim foam from top. Let cool completely.
Grilled Pound Cake with Seasonal Fruit
SERVES 4
Buttery, grilled pound cake—especially topped with fruit that’s been treated to a touch of bourbon—may have you rethinking fruit cobbler as your go-to treat. When your berries are exceptionally ripe and sweet, skip the first step and top with the unadulterated fresh fruit. If you’re baking your own cake, make it ahead to allow it to cool completely before slicing and grilling.
3 tablespoons sugar
2 tablespoons bourbon
1 cup blueberries
1 cup strawberries, quartered
2 apricots, pits removed and flesh cut into wedges
1 cup raspberries
2 tablespoons unsalted butter, room temperature
4 (¾-inch) slices pound cake, homemade (this page) or store-bought
Extra-virgin olive oil, for grill
Lightly Sweetened Whipped Cream (this page) or crème fraîche, for serving
Fresh mint leaves, for serving
Heat grill to medium-high. In a large cast-iron skillet, combine sugar, bourbon, and 2 tablespoons water. Place skillet on grill and cook, stirring occasionally, until sugar dissolves. Add blueberries, strawberries, and apricots, and cook until fruit is warmed through, about 2 minutes. Remove from heat and stir in raspberries. Let stand 5 minutes.
Butter both sides of each cake slice. Lightly oil grates. Grill pound cake, turning quickly, until golden brown, about 10 seconds per side. Serve topped with fruit mixture, whipped cream, and mint.
Fruit Granitas
EACH SERVES 8 TO 10
Ice, sugar, and fruit combine to create these invigorating, no-frills granitas—no special equipment required. You can freeze the adults-only watermelon and mint-spiked lemon granitas for up to one month.
Watermelon Campari
1 (4-pound) wedge of watermelon, seeded, rind removed, flesh cut into 2-inch chunks
½ cup superfine sugar
Juice of 2 limes (about ¼ cup)
2 tablespoons Campari
Arrange watermelon in a single layer on a parchment-lined rimmed baking sheet, or in a resealable plastic bag. Place in freezer until frozen, about 1½ hours. (Transfer watermelon to airtight freezer bags if not using immediately.)
Place frozen chunks in a food processor; process until smooth. Add sugar, lime juice, and Campari; process until fully incorporated, about 5 minutes, scraping down sides of food processor as necessary.
Transfer mixture to a 9-by-13-inch glass baking dish; place in freezer. Chill until mixture begins to solidify, about 45 minutes. Remove from freezer; stir with a fork until mixture begins to break up. Refreeze, scraping with fork every 30 minutes, until completely frozen and fine crystals form, about 2 hours total. Serve granita in chilled glasses or bowls.
Lemon and Mint
1 cup sugar
6 sprigs mint
Zest and juice of 2 lemons (about ¼ cup)
Combine 3 cups water, the sugar, and mint in a medium pot. Heat over medium, stirring, until sugar dissolves, about 5 minutes. Place syrup in a medium bowl set over ice water. Remove mint. Add lemon zest and juice, and stir mixture until it is icy cold.
Transfer to a 9-by-13-inch glass baking dish; place in freezer. Chill until mixture begins to solidify, about 45 minutes. Remove from freezer; stir with a fork until mixture begins to break up. Refreeze, scraping with fork every 30 minutes, until completely frozen and fine crystals form, about 3 hours total. Serve granita in chilled glasses or bowls.
Grilled Stone-Fruit Fool
SERVES 6
Fruit fool, a traditional British dessert, involves folding pureed fruit into a custard or whipped cream, then spiking it with whole pieces of fruit or berries. It is simplicity itself. Our version boasts the more exotic orange-blossom water, available online and at some Middle Eastern grocers, together with cardamom. Grill your fruit before or after dinner (whenever your grill is free and still hot) and let it cool until you’re ready to make dessert. Maximize the make-ahead aspect of this dessert by steeping the cream overnight, grilling the fruit up to two days ahead, and making the gingered nuts in advance.
8 cardamom pods
3 tablespoons sugar
1½ cups heavy cream
Extra-virgin olive oil, for grill
2 pounds ripe stone-fruit, such as pluots, apricots, or plums, halved and pitted
1 teaspoon orange-blossom water (optional)
½ cup Gingered Nuts (this page)
Crush cardamom pods to release the seeds. Grind cardamom seeds and sugar together with a mortar and pestle or in a spice grinder, until sugar is lightly flecked with cardamom. Reserve 1 teaspoon sugar mixture and stir remaining mixture into cream. Cover and refrigerate until just before serving, up to 24 hours.
Heat grill to medium-low. Lightly oil grates. Lightly sprinkle fruit halves with reserved cardamom sugar. Grill, cut-side down, until lightly caramelized, 2 to 3 minutes. Turn gently and continue cooking until bubbling, about 10 minutes. Let cool. Remove skins, and puree or chop fruit.
Stir cream to dissolve sugar and add orange-blossom water, if desired. Whisk cream until soft peaks form. To serve, spoon whipped cream and fruit into individual glasses or bowls in alternating layers. Sprinkle with gingered nuts.
Summer-Fruit Cream Pie
SERVES 12
Farmstand berries get folded into cool custard for this fill-and-chill cream pie. A press-in graham cracker crust assures ease of assembly, letting you focus on the grilling at hand.
1 cup sugar
3 tablespoons plus 2 teaspoons cornstarch
¼ teaspoon salt
2¾ cups whole milk
4 large egg yolks
⅛ teaspoon ground cinnamon
4 tablespoons unsalted butter, room temperature
½ cup blueberries
½ cup raspberries
½ cup blackberries
Graham Cracker Crust (recipe follows)
1 cup Peaches in Syrup (recipe follows)
Whisk sugar, cornstarch, and salt together in a medium saucepan. Whisk in milk. Cook over medium-high heat, stirring constantly with a wooden spoon, until bubbling and thickened, about 7 minutes total (about 2 minutes after it comes to a boil).
Whisk yolks in a medium bowl until combined. Add milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly and scraping sides, until it returns to a boil, 1 to 2 minutes. Remove from heat.
Stir in cinnamon and add butter 1 tablespoon at a time, whisking until butter melts before adding another piece. Let custard cool in saucepan on a wire rack, whisking occasionally, at least 10 minutes and up to 1 hour. Gently fold in berries until evenly distributed.
Pour custard into graham cracker crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours or up to overnight. Spoon peaches with syrup onto pie and serve.
Graham Cracker Crust
MAKES ONE 9-INCH CRUST
1½ cups finely ground graham crackers (about 12 crackers)
6 tablespoons unsalted butter, melted
¼ cup sugar
Coarse salt
Preheat oven to 350°F. Pulse graham cracker crumbs, butter, sugar, and ⅛ teaspoon salt in a food processor until combined.
Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake until crust is fragrant and edges are golden, 12 to 14 minutes. Let cool completely on a wire rack.
Peaches in Syrup
MAKES 2 CUPS
1½ pounds (about 8 small) ripe peaches, bottoms scored with an X
1⅓ cups sugar
2 tablespoons fresh lemon juice (from 1 lemon)
Coarse salt
Peel, halve, and pit peaches. Cut each half into 6 wedges.
Bring peaches along with accumulated juices, ½ cup water, the sugar, lemon juice, and a pinch of salt to a simmer in a medium saucepan over medium heat. Cook, stirring occasionally, until sugar dissolves, about 2 minutes. Transfer to a medium bowl. Let cool completely, cover, and refrigerate overnight.
Prepare an ice-water bath. Transfer peach mixture to a medium saucepan (reserve bowl), and bring to a boil. Skim foam from surface. Cook, stirring occasionally, until peaches are tender, 8 to 10 minutes. Return peach mixture to bowl. Let cool in ice-water bath. Use peaches immediately, or refrigerate in an airtight container up to 2 weeks.
FROM TOP: Tahini Sauce, Tapenade, Chimichurri, Rouille
Sauces, Marinades, and More
The right sauce can turn a plain dish into something extraordinary. An herbed salsa verde or chimichurri brightens fish or steaks; creamy rouille and aiöli are lovely with vegetables, and yogurt-based sauces lend a cool touch to spicy foods. The essential recipes on these pages are truly versatile mixtures that you’ll use again and again.
Tahini Sauce
MAKES 1¼ CUPS
½ cup tahini
Zest and fresh juice of 1 lemon
1 tablespoon extra-virgin olive oil
1 garlic clove, chopped
½ teaspoon cumin
½ teaspoon paprika
Coarse salt
In a food processor, puree tahini, lemon zest and juice, oil, garlic, cumin, paprika, and ¾ cup water until smooth. Season with salt. (Tahini sauce can be refrigerated in an airtight container up to 3 days.)
Tapenade
MAKES 1½ CUPS
2 teaspoons fresh thyme leaves, finely chopped
3 anchovy fillets, preferably packed in olive oil, finely chopped
2 tablespoons capers, preferably salt-packed, drained, rinsed, and coarsely chopped
1 garlic clove, minced
2 cups black olives, such as niçoise or Kalamata, drained, pitted, and finely chopped
¼ cup plus 2 tablespoons extra-virgin olive oil
Place all ingredients in a medium bowl and mix well to combine; or pulse to combine in a food processor. (Tapenade can be refrigerated in an airtight container up to 2 weeks.)
Chimichurri
MAKES 1½ CUPS
½ cup finely chopped red onion
½ cup chopped fresh flat-leaf parsley leaves
⅓ cup extra-virgin olive oil
¼ cup sherry vinegar
2 tablespoons chopped fresh oregano leaves
1 tablespoon minced garlic
2 teaspoons coarse salt
½ teaspoon red-pepper flakes
Freshly ground black pepper to taste
Stir together all ingredients in a medium bowl until well combined. (Chimichurri can be refrigerated in an airtight container up to 2 days.)
Rouille
MAKES 1½ CUPS
¼ cup boiling water, plus up to 2 tablespoons more if needed
1½ teaspoons saffron threads, crushed
2 garlic cloves, chopped
Coarse salt
1 cup torn soft white bread, crust removed
1 large egg yolk, room temperature
1½ cups extra-virgin olive oil
¼ teaspoon cayenne pepper
¼ teaspoon sweet paprika
In a medium bowl, pour boiling water over saffron and steep 15 minutes.
Add a pinch of salt to garlic. Mash into a paste using the flat side of a knife or a mortar and pestle.
Add bread to saffron water and press to absorb. Add egg yolk to bread mixture and stir to combine. Gradually add ¼ cup oil, drop by drop, stirring constantly, until smooth. Whisk in remaining 1¼ cups oil in a steady stream.
Stir in garlic paste, cayenne, and paprika, and season with salt. (Rouille can be refrigerated in an airtight container up to 2 days.)
Yogurt-Cucumber Sauce
MAKES ABOUT 2½ CUPS
2 cups plain whole-milk Greek yogurt
2 Persian cucumbers, halved lengthwise, cut into 1-inch pieces (about 1¼ cups)
Coarse salt
Za’atar, for serving
Puree yogurt, cucumbers, and 1 teaspoon salt in a blender until smooth. Refrigerate, covered, at least 1 hour and up to 3 days. Generously sprinkle with za’atar just before serving.
Chopped-Chile Relish
MAKES ABOUT 1½ CUPS
8 ounces mild chiles, such as Anaheim or banana, or spicy chiles, such as Fresno or jalapeño, finely chopped
¼ cup extra-virgin olive oil
3 tablespoons red-wine vinegar
Coarse salt
Stir together chiles, oil, vinegar, and ¼ teaspoon salt in a medium bowl. Let stand at room temperature at least 1 hour, or refrigerate, covered, up to 3 days. Bring to room temperature before serving.
Lebanese Tomato Sauce
MAKES ABOUT 1¾ CUPS
4 medium (about 1½ pounds) yellow, orange, or red tomatoes
2 tablespoons extra-virgin olive oil
¾ teaspoon cumin seeds, toasted
¼ teaspoon red-pepper flakes
Coarse salt
3 garlic cloves, smashed
To peel the tomatoes, bring a pot of water to a boil. Prepare a large ice-water bath. Cut a shallow X in the bottom of each tomato, then place in pot and blanch 20 seconds. Use a slotted spoon to transfer tomatoes to ice bath just until cool, about 2 minutes. Remove and peel away skins; discard.
Core, halve, and squeeze tomatoes to remove seeds and pulp; discard. Transfer flesh to a food processor. Add oil, cumin, red-pepper flakes, and 1 teaspoon salt. Pulse just until a chunky sauce forms. Transfer to a medium bowl and stir in garlic. Refrigerate, covered, at least 8 hours and up to 3 days. Bring to room temperature and remove smashed garlic cloves before serving.
FROM TOP: Aïoli, Salsa Verde, Romesco
Aïoli
MAKES 1½ CUPS
Coarse salt
2 garlic cloves, chopped
2 large egg yolks, room temperature
1 tablespoon fresh lemon juice
1¾ cups extra-virgin olive oil
Add a pinch of salt to garlic. Mash into a paste using the flat side of a knife or a mortar and pestle.
Whisk together egg yolks and ½ teaspoon salt in a medium bowl. Gradually add lemon juice and 1 tablespoon water in a slow steady stream, whisking until thoroughly blended. Add about ¼ cup oil, drop by drop, whisking until emulsified.
Gently whisk in 1¼ cups oil in a steady stream. Stir in garlic paste. (Aïoli can be refrigerated in an airtight container up to 2 days. If aïoli separates, whisk 1 egg yolk with 1 tablespoon tepid water in a medium bowl. Gradually whisk into aïoli until combined, then whisk in ¼ cup oil.)
Salsa Verde
MAKES ABOUT 1 CUP
1 teaspoon lemon zest plus 2 tablespoons fresh juice
1 teaspoon coarse salt
2 cups fresh flat-leaf parsley leaves, finely chopped
1 cup fresh mint leaves, finely chopped
1 tablespoon snipped fresh chives
½ cup extra-virgin olive oil
Stir together all ingredients until well combined. (Salsa verde can be refrigerated in an airtight container up to 2 days.)
Romesco
MAKES 1½ CUPS
½ cup plus 2 tablespoons extra-virgin olive oil, plus more for grill
2 red bell peppers
1 small garlic clove, smashed
½ cup raw almonds, toasted
1 tablespoon sherry vinegar
1 teaspoon pimentón (smoked paprika)
Coarse salt
Heat grill to high. Lightly oil grates. Grill peppers, turning occasionally, until skins are charred in spots, 15 to 18 minutes. Transfer peppers to a medium bowl, cover with a plate, and let steam 15 minutes. Remove charred skins and discard. Halve peppers, and discard seeds and stems.
Transfer peppers to a food processor. Add garlic, almonds, vinegar, and pimentón. Pulse until just combined into a thick, coarsely chopped sauce. With machine running, slowly add oil, processing until combined. Season with salt. (Romesco can be refrigerated in an airtight container up to 3 days; serve at room temperature.)
Almond Aïoli
MAKES ABOUT 1½ CUPS
½ baguette, crust removed, torn into small pieces
3 garlic cloves
⅔ cup blanched almonds, toasted until golden
2 large egg yolks, room temperature
1 cup extra-virgin olive oil
Juice of 1 lemon
Coarse salt and freshly ground pepper
Place bread in a medium bowl and cover with water. Soak until softened, squeeze dry, and crumble until size of large breadcrumbs. Pulse garlic and almonds to a coarse paste in a food processor. Add bread and pulse again until fine crumbs form. Add egg yolks and gradually add oil, pouring in a thin stream while the motor is running, until smooth. Thin with lemon juice. If necessary, add up to ½ cup cool water to achieve desired thickness. Season with salt and pepper.
Anchoïade
MAKES ⅓ CUP
16 anchovy fillets, preferably packed in olive oil, coarsely chopped
2 garlic cloves, minced (about 1 teaspoon)
2 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teaspoon fresh lemon juice (from 1 lemon)
2 tablespoons finely chopped fresh flat-leaf parsley leaves
Freshly ground black pepper or red-pepper flakes (optional)
Combine anchovies, garlic, and oil in a small skillet. Cook over medium-low heat, stirring while cooking to crush anchovies into a paste, until anchovies are melted, about 10 minutes. Remove from heat. Stir in lemon juice, parsley, and pepper. Serve warm or at room temperature.
Cucumber Raita
MAKES 1¾ CUPS
1 (10-ounce) cucumber, peeled, seeded, and cut into ¼-inch pieces
1 cup whole-milk yogurt
¼ cup freshly chopped mint leaves
Juice of 1 lime (about 2 tablespoons)
Coarse salt
1 tablespoon vegetable oil
1 tablespoon black mustard seeds
Combine cucumber, yogurt, mint, lime juice, and 1 teaspoon salt in a small bowl. Heat oil in a small skillet over medium. When very hot, add mustard seeds and cook until they pop. Let cool. Add to yogurt mixture and stir to combine. Raita is best served immediately, but can be refrigerated up to 8 hours; drain any liquid before serving.
Cilantro Chutney with Coconut and Lime
MAKES ABOUT ½ CUP
1 teaspoon cumin seeds
6 scallions, white and light-green parts only, chopped
2 small garlic cloves
1 or 2 serrano chiles (seeded for less heat, if desired)
3 cups fresh cilantro leaves
Juice of 3 limes (about ¼ cup)
2 tablespoons shredded unsweetened coconut
½ teaspoon coarse salt
1 tablespoon plus 1 teaspoon extra-virgin olive oil
Heat cumin seeds in a small dry skillet over medium, tossing frequently, until toasted and fragrant, about 1 minute. Let cool slightly, then crush lightly with the flat side of a knife.
Combine scallions, garlic, and chiles in a food processor and pulse until finely chopped, about 10 seconds. Add cilantro, crushed cumin, lime juice, 2 tablespoons water, the coconut, salt, and oil; pulse until a coarse paste forms, about 10 times. Chutney can be made up to 1 day ahead and refrigerated until ready to use. If making ahead, omit lime juice, stirring it in just before serving.
Caesar Dressing
MAKES ABOUT ½ CUP
1 large egg
¼ cup fresh orange juice
2 tablespoons fresh lime juice
1 garlic clove, mashed to a paste with a pinch of salt
½ teaspoon Worcestershire sauce
¼ cup plus 1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
Bring a small saucepan of water to a boil. Plunge egg in boiling water 1 minute. Remove from water and let cool slightly (this technique makes for a lighter dressing than traditional Caesar).
Whisk orange juice, lime juice, garlic, and Worcestershire in a large bowl. Crack in egg and whisk to combine. Gradually whisk in oil. Season with salt and pepper.
Smoky Chipotle Salsa
MAKES ABOUT ½ CUP
3 garlic cloves
4 medium tomatillos (about ½ pound), husked, rinsed, and halved
2 chipotle chiles in adobo sauce (from 1 can)
Coarse salt
Heat a 10-inch cast-iron or nonstick skillet over medium-high. Add garlic and tomatillos. Cook tomatillos, cut-side down, until well browned, about 4 minutes. Turn and cook until tomatillos are completely soft and garlic is browned. Transfer garlic and tomatillos to a blender or food processor, along with chipotles and ¼ cup water. Process to a coarse puree, about 5 seconds. Transfer to a medium bowl and let cool. Thin with a little more water to desired consistency. Season with salt.
Coleslaw
MAKES ABOUT 6 CUPS
6 cups shredded cabbage (about ½ head)
2 cups julienned carrots (about 4 medium carrots)
⅔ cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons white-wine vinegar
Coarse salt and freshly ground pepper
In a medium bowl, toss together cabbage, carrots, mayonnaise, mustard, and vinegar. Season with salt and pepper. Cover and refrigerate, up to 24 hours.
Pickled Vegetables
MAKES 4 CUPS
2½ cups apple cider vinegar
⅓ cup sugar
2 teaspoons coarse salt
4 medium carrots, peeled and cut on the diagonal into ¼-inch-thick pieces
2 small red onions, halved and sliced into ¾-inch wedges
4 jalapeños, seeded and quartered
Combine vinegar, sugar, and salt in a medium saucepan with 3 cups water; bring to a boil, stirring to dissolve sugar. Add carrots, onions, and jalapeños; reduce to a simmer. Cook until carrots are just tender, 10 to 12 minutes. Pour into a medium bowl; let stand 10 minutes before serving. (Vegetables can be kept refrigerated in an airtight container up to 2 weeks.)
Barbecue Sauces
Whether you’re looking for a foolproof barbecue sauce that comes together from your pantry ingredients (our All-Purpose Barbecue Sauce takes just five minutes) or one that has a vinegary punch (ideal for the ribs on this page), these simple recipes will cover the bases. And don’t forget to add the Texas Barbecue Sauce on this page to your repertoire, too.
Tangy Barbecue Sauce
MAKES 3 CUPS
2 tablespoons vegetable oil
1 medium onion, finely chopped
3 garlic cloves, minced
Coarse salt and freshly ground pepper
1¼ teaspoons chili powder
1 can (28 ounces) whole peeled tomatoes
¼ cup packed dark-brown sugar
¼ cup ketchup
2 tablespoons apple cider vinegar
Heat oil in a medium saucepan over medium-high. Cook onion, garlic, 1 teaspoon salt, and ½ teaspoon pepper until onion is translucent, about 5 minutes. Stir in chili powder and cook until fragrant, about 1 minute.
Coarsely chop tomatoes and add, with their juices, to saucepan. Add ¾ cup water, the sugar, and ketchup. Bring to a boil. Reduce heat, and simmer, partially covered and stirring occasionally, until thickened slightly, about 1½ hours. Add a few tablespoons water, as needed, to avoid scorching. Let cool slightly.
Puree sauce in a blender or use an immersion blender. Stir in vinegar; season with salt and pepper. Let cool. (Barbecue sauce can be refrigerated in an airtight container up to 1 week.)
All-Purpose Barbecue Sauce
MAKES ABOUT 1 CUP, ENOUGH FOR 4 POUNDS MEAT, POULTRY, OR SEAFOOD
½ cup ketchup
⅓ cup apple cider vinegar
½ cup light-brown sugar
1 tablespoon Worcestershire sauce
3 garlic cloves, minced
Coarse salt and freshly ground pepper
Bring ketchup, vinegar, sugar, Worcestershire, and garlic to a simmer in a small saucepan. Cook until slightly thickened and reduced to 1 cup, about 4 minutes. Season with salt and pepper, and transfer to a medium bowl.
All-Purpose Basics
This basic rub, marinade, and dry brine all share a common purpose: to highlight the flavors and textures of our favorite grilled foods. Choose a sweet and smoky rub spiked with dried-herbal notes, a bright marinade of garlic and herbs that keeps meat moist, or a formula for dry brine that will never go wrong (it’s just salt, pepper, and time).
All-Purpose Rub
MAKES 1¼ CUPS, ENOUGH FOR 5 TO 10 POUNDS OF MEAT, POULTRY, OR SEAFOOD
⅓ cup coarse salt
¼ cup packed light-brown sugar
¼ cup paprika
2 tablespoons freshly ground black pepper
2 tablespoons dried oregano
2 tablespoons dried thyme
1 tablespoon cayenne pepper (optional)
In a small bowl, combine all ingredients. When ready to use, sprinkle evenly on meat; let stand uncovered 1 hour, to ensure every bite is well flavored.
All-Purpose Marinade
MAKES ¾ CUP, ENOUGH FOR 2½ POUNDS BEEF, LAMB, CHICKEN, OR FISH
½ cup extra-virgin olive oil
½ cup coarsely chopped mixed fresh herbs, such as oregano, thyme, savory, flat-leaf parsley, and rosemary, plus more for serving
6 garlic cloves, chopped
Zest of 1 lemon
¾ teaspoon coarse salt, plus more for seasoning
½ teaspoon freshly ground pepper, plus more for seasoning
Lemon wedges, for serving
Whisk together all ingredients in a nonreactive dish. Place meat in dish. Rub marinade into meat (no need to do this with fish). Cover dish; refrigerate meat 6 to 24 hours and fish 30 minutes, turning occasionally.
Remove from refrigerator; let meat and marinade come to a cool room temperature. Remove from marinade, letting excess drip off (discard marinade); pat dry with paper towels. Season with salt and pepper.
All-Purpose Dry Brine
MAKES ENOUGH FOR 4 POUNDS MEAT, POULTRY, OR SEAFOOD
1 tablespoon coarse salt
½ teaspoon freshly ground pepper
Combine salt and pepper, and sprinkle evenly all over meat, poultry, or seafood. Let stand uncovered 1 hour or up to overnight before grilling.
Sweet Additions
While this cake is ideal for warming on the grill and topping with fruit (this page), it’s also a versatile basic: Add a dollop of Greek yogurt or a scoop of ice cream, and dessert is served. Or whip up a batch of gingered nuts to add a crunchy counterpart to almost any dish, whether it’s a stone-fruit fool (this page) or a mellow cheesecake.
Pound Cake
SERVES 12
Unsalted butter, room temperature
2 cups sifted cake flour, plus more for pan
Coarse salt
¾ teaspoon baking powder
1¼ cups sugar
4 large eggs, room temperature
1 teaspoon pure vanilla extract
½ cup heavy cream, room temperature
Preheat oven to 325°F. Butter a 4½-by-8½-inch loaf pan; dust with flour. Whisk flour, 1 teaspoon salt, and baking powder in a bowl.
In another bowl, cream 1½ sticks butter until fluffy. Gradually beat in sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine vanilla and cream in a small bowl. Add flour mixture to butter mixture in 3 batches, alternating with 2 batches of cream mixture, beating until combined.
Transfer batter to prepared pan, smoothing top. Bake until cake tester inserted into middle comes out clean, about 1 hour and 25 minutes. Let cake cool in pan about 10 minutes, then turn onto a wire rack and let cool completely.
Gingered Nuts
MAKES ABOUT 4 CUPS
1 pound unsalted mixed nuts (3 cups)
¾ cup finely chopped candied ginger
¼ teaspoon cayenne pepper
Coarse salt
2 tablespoons sesame seeds
¼ cup sugar
Preheat oven to 350°F. In a large bowl, combine nuts, ginger, cayenne, 2 teaspoons salt, and sesame seeds. In a small saucepan, combine sugar and ¼ cup water over medium-high heat. Bring to a boil and cook, stirring occasionally, until sugar dissolves, about 3 minutes.
Pour sugar syrup over nut mixture and toss well to combine. Arrange nuts in a single layer on a parchment-lined rimmed baking sheet. Bake, stirring occasionally, until nuts are golden, 15 to 20 minutes. Let cool completely on sheet on a wire rack before breaking into bite-size pieces. Store in an airtight container up to one week.