July

 

Spread the Gospel Celebrate the soulful hallmarks of our heritage with feast and fellowship

Spiral Bound South Community cookbooks are roadmaps of our shared pasts

Cook the Bounty Enjoy four of summer’s most anticipated farm-fresh staples

No-Cook Summer Guide Turn off the oven and turn up the fun with our flavorful food finds

Test Kitchen Intervention Keep your cool with our fuss-free, no-cook techniques

No-Cook Party Menu Take it easy with our breezy make-ahead recipes

No-Cook Quick Fix Weeknight meals just got easier

No-Cook Ice-Cream Desserts One recipe and four over-the-top variations for sensational summer desserts

COMMUNITY COOKBOOK Fresh Takes on Summer Grilling Head to the grill for these supper standouts

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Spread the Gospel

Dinner on the Grounds—a soulful Southern tradition of gracious plenty—celebrates two things we do best: feast and fellowship. With these new classic recipes, get ready to pass the plate.

A SUNDAY MEMORY
By Scott Peacock

among the most vivid images of my childhood is a plain country church, starkly set against open fields in the shimmering heat of an Alabama summer. It is my grandmother’s church, my father’s mother, Grandmaw Peacock. Less than 8 miles from where my family lives in the small town of Hartford, it is a place we visit only once or twice a year. Primitive and unair-conditioned, it brings me endless fidgeting discomfort. Remarkably, this church, like others around the South, is also the setting for what stands as one of the most memorable and voluptuous food experiences of my life: Dinner on the Grounds.

It is Homecoming Sunday, a reunion of sorts, the day set aside each year when church members who have moved away return. More than just a house of worship, the church is a gathering place and social center for the community, and the occasion is as much an affirmation of fellowship as it is religious observance. Many travel great distances to attend; some, like my father, come from just a few miles down the road. The centerpiece of this all-day celebration is a lavish outdoor, covered-dish feast pre-pared by the women of the church. It is a generous affair.

Chairs arranged under a makeshift arbor of cut tree limbs and branches are reserved for the eldest of the congregation, who, following the blessing, are given first choice in the serving line. Others eat standing, seated on the ground, or perched on truck tailgates. The women, in homemade dresses and aprons, stand duty, replenishing bowls and platters as needed, waving dish towels and advertising fans to shoo away the flies.

A long running table improvised from old doors and sawhorses is draped and filled to the edges with all the favorites: platters and platters of fried chicken, each from a different stove and skillet; corn pudding, fragrant with nutmeg, butter, and vanilla; butter beans, both speckled and plain; the full gamut of field peas; corn pones and yeast rolls; fried okra that is crisp and greaseless; whole baked ham, sweet-glazed and sticky; myriad incarnations of deviled eggs and potato salad; and sweet iced tea by the barrel.

In a separate area, ice-cream churns are cranked by hand and desserts are laid out in glorious excess. Cakes—there are all kinds, including the thin 20-layered variety particular to this corner of Alabama. And chocolate; fresh coconut; lemon cheese; pound cake, of course; and, because it is so temperamental to make, the most prized of all, caramel. Deep pans of fruit cobbler, wild blackberry and peach, lie lathed with strips of rich pastry. And pies reside in full double rows: pecan, buttermilk, muscadine, sweet potato, and my very favorite of all, egg custard.

This food, made by the same hands that grew it, exemplifies country cooking, simple and pure, rendered with uncommon knowledge and finesse. As the lines pass along the table, people cannily and discreetly seek out the dishes made by the finest cooks. But everything is good. And somehow, simply through taste, some-thing of the land, the community, and each individual cook is conveyed and understood.

Sweet Tea-Brined Fried Chicken

MAKES 6 TO 8 SERVINGS

A marriage of Southern favorites: Our salty-sweet brine of brown sugar and freshly brewed tea infuses this picnic-perfect chicken with juicy flavor before frying. Bonus: The tannins in tea act as a natural tenderizer.

2

family-size tea bags

1/2

cup firmly packed light brown sugar

1/4

cup kosher salt

1

small sweet onion, thinly sliced

1

lemon, thinly sliced

4

garlic cloves, halved

1

Tbsp. cracked black pepper

2

cups ice cubes

1

(3 1/2-lb.) cut-up whole chicken

2

cups self-rising flour

1

cup self-rising white cornmeal mix

2

Tbsp. freshly ground black pepper

2

tsp. table salt

1

tsp. ground red pepper

 

Vegetable oil

1. Bring 4 cups water to a boil in a 3-qt. heavy saucepan; add tea bags. Remove from heat; cover and steep 10 minutes.

2. Discard tea bags. Stir in brown sugar and next 5 ingredients, stirring until sugar dissolves. Cool completely (about 45 minutes); stir in ice. (Mixture should be cold before adding to chicken.)

3. Cut chicken breasts in half crosswise. Place tea mixture and all chicken pieces in a large zip-top plastic freezer bag; seal. Place bag in a shallow baking dish, and chill 24 hours.

4. Remove chicken from marinade, discarding marinade. Drain chicken well.

5. Whisk together flour and next 4 ingredients in a medium bowl. Spoon 1 cup flour mixture into a brown paper bag or large zip-top plastic freezer bag. Place one piece of chicken in bag; seal and shake to coat. Remove chicken, and transfer to a wire rack. Repeat procedure with remaining chicken, adding more flour mixture to bag as needed. Let chicken stand 30 minutes to form a crust.

6. Pour oil to depth of 1 1/2 inches into a cast-iron Dutch oven; heat over medium heat to 325°. Fry chicken, in batches, 15 to 22 minutes or until browned and done, turning occasionally. Drain on a wire rack over paper towels.

Note: If using a 12-inch-wide (2 1/4-inch-deep) cast-iron skillet, pour oil to depth of 1 inch.

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Tomato-and-Fruit Salad

MAKES 8 TO 10 SERVINGS

This colorful dish captures the best flavors of summer on one cool platter. A fresh basil dressing spiked with orange marmalade merges the sweet with the savory.

2

lb. watermelon, sliced

2

lb. honeydew melon, sliced

1

fresh peach, sliced

2

nectarines, sliced

2

red plums, cut into wedges

1

green tomato, sliced

1

lb. assorted heirloom tomatoes, sliced or cubed

1

(12-oz.) package baby heirloom tomatoes, halved

6

to 8 fresh basil leaves, torn

 

Basil-Orange Vinaigrette

Arrange first 9 ingredients on a serving platter. Serve with Basil-Orange Vinaigrette.

BASIL-ORANGE VINAIGRETTE

MAKES 1 1/3 CUPS

Pulse 1/2 cup sweet orange marmalade (such as Smucker’s); 1/3 cup red wine vinegar; 6 fresh basil leaves, torn; 1 Tbsp. grated fresh ginger; 1 garlic clove, sliced; 1/2 tsp. kosher salt; and 1/2 tsp. freshly ground black pepper in a blender or food processor until blended. With blender running, pour 1/2 cup canola oil through food chute in a slow, steady stream, processing until smooth.

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Zucchini, Squash, and Corn Casserole

MAKES 8 TO 10 SERVINGS

To make breadcrumbs, pulse torn slices of day-old sandwich bread in the food processor.

1 1/2

lb. yellow squash, cut into 1/4-inch-thick slices

1 1/2

lb. zucchini, cut into 1/4-inch-thick slices

1/4

cup butter, divided

2

cups diced sweet onion

2

garlic cloves, minced

3

cups fresh corn kernels

1 1/2

cups (6 oz.) freshly shredded white Cheddar cheese

1/2

cup sour cream

1/2

cup mayonnaise

2

large eggs, lightly beaten

2

tsp. freshly ground black pepper

1

tsp. table salt

1 1/2

cups soft, fresh breadcrumbs, divided

1

cup freshly grated Asiago cheese, divided

1. Preheat oven to 350°. Bring first 2 ingredients and water to cover to a boil in a Dutch oven over medium-high heat, and boil 5 minutes or until crisp-tender. Drain; gently press between paper towels.

2. Melt 2 Tbsp. butter in a skillet over medium-high heat; add onion, and sauté 10 minutes or until tender. Add garlic, and sauté 2 minutes.

3. Stir together squash, onion mixture, corn, next 6 ingredients, and 1/2 cup each breadcrumbs and Asiago cheese just until blended. Spoon mixture into a lightly greased 13- x 9-inch baking dish.

4. Melt remaining 2 Tbsp. butter. Stir in remaining 1 cup breadcrumbs and 1/2 cup Asiago cheese. Sprinkle over casserole.

5. Bake at 350° for 45 to 50 minutes or until golden brown and set. Let stand 15 minutes before serving.

Shout Hallelujah Potato Salad

MAKES 12 SERVINGS

Bragging rights for this flavor-packed, perfectly balanced favorite (from The Southern Foodways Alliance Community Cookbook) go to Blair Hobbs of Oxford, Mississippi.

5

lb. Yukon gold potatoes

4

large hard-cooked eggs, peeled

1

Tbsp. table salt

1

cup plus 2 Tbsp. mayonnaise

1

cup sweet salad cube pickles, drained

1/2

cup chopped red onion

1/2

cup chopped green bell pepper

1/2

cup chopped celery

1/4

cup chopped fresh flat-leaf parsley

1/4

cup yellow mustard

1

(4-oz.) jar diced pimiento, drained

2

Tbsp. seasoned rice wine vinegar

2

Tbsp. fresh lemon juice

1

Tbsp. extra virgin olive oil

1

to 2 jalapeño peppers, seeded and minced

1

to 2 tsp. celery salt

4

drops of hot sauce

1/2

tsp. smoked paprika

1. Cook potatoes in boiling water to cover 20 minutes or until tender; drain and cool 15 minutes. Peel potatoes, and place in a large bowl. Add eggs, and chop mixture into bite-size pieces. Sprinkle with salt; toss to coat.

2. Stir together mayonnaise and next 13 ingredients; gently stir into potato mixture. Sprinkle with paprika; add black pepper to taste. Serve immediately, or cover and chill up to 2 days.

Skillet Green Beans

MAKES 8 TO 10 SERVINGS

Pencil-thin green beans laced with crispy bits of pan-fried bacon and Candied Jalapeños turn up the heat on tradition.

2

lb. haricots verts (thin green beans), trimmed

4

thick hickory-smoked bacon slices, cut crosswise into 1/4-inch-thick pieces

6

large shallots, quartered

1

Tbsp. olive oil

1/4

cup syrup from Candied Jalapeños

2

Tbsp. red wine vinegar

 

Kosher salt

 

Freshly ground black pepper

 

Candied Jalapeños

 

Field Pea Relish

1. Cook green beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.

2. Cook bacon in a large skillet over me-dium heat 5 to 6 minutes or until crisp. Remove with a slotted spoon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet.

3. Sauté shallots in hot olive oil and reserved hot drippings over medium heat 8 to 10 minutes or until golden brown and tender. Stir in jalapeño syrup and vinegar. Increase heat to medium-high; add green beans. Sauté 5 minutes or until hot. Add salt and pepper to taste. Toss with bacon. Serve with jalapeños and relish.

CANDIED JALAPEÑOS

MAKES 1 1/3 CUPS

This is our new go-to summer condiment. Chill at least 48 hours ahead so the jalapeños have time to take on a fiery-sweet crunch.

Drain 1 (12-oz.) jar pickled jalapeño pepper slices, discarding liquid and reserving jar and lid. Toss together jalapeño slices; 4 red chile peppers, sliced; 3/4 cup sugar; and 1 tsp. loosely packed lime zest. Let stand 5 minutes, stirring occasionally. Spoon into reserved jar, scraping any remaining sugar mixture from bowl into jar. Cover with lid, and chill 48 hours to 1 week, shaking jar several times a day to dissolve any sugar that settles.

FIELD PEA RELISH

MAKES ABOUT 4 CUPS

Perfect for anything fried, grilled, or fresh from the garden—it’s just that good and easy, no special jars or canning required.

Whisk together 1/4 cup canola oil; 1/4 cup fresh lime juice; 3 Tbsp. chopped fresh cilantro; 3 Tbsp. minced Candied Jalapeños; 1 garlic clove, pressed; and 1/4 tsp. table salt in a large bowl. Add 3 cups assorted cooked fresh field peas, 1/2 cup diced red onion, and 1/2 cup diced red bell pepper, tossing to coat. Cover and chill 12 hours, stirring occasionally.

Two-Step Fresh Peach Pound Cake

MAKES 10 TO 12 SERVINGS

Turn out a high-rise cake with a moist, tender crumb by layering the ingredients in the bowl in the order specified. Don’t have a stand mixer with a 4-qt. bowl and paddle attachment? Prep the batter in the traditional way.

4

cups all-purpose flour

3

cups sugar

2

cups butter, softened

1/2

cup milk

1/2

cup peach schnapps

6

large eggs

2

tsp. vanilla extract

2 1/2

cups diced fresh peaches

1. Preheat oven to 325°. Place flour, sugar, butter, milk, peach schnapps, eggs, and vanilla (in that order) in 4-qt. bowl of a heavy-duty electric stand mixer. Beat at low speed 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes. Stir in peaches. Pour into a greased and floured 10-inch (16-cup) tube pan.

2. Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. Remove from pan to wire rack; cool completely (about 1 hour).

Butterscotch Banana Pudding Pie

MAKES 8 TO 10 SERVINGS

Stop the meringue from shrinking by spreading just over the inside edge of the crust, covering the hot filling.

74

vanilla wafers (1 [11-oz.] package), divided

1/2

cup finely chopped toasted pecans

1/2

cup butter, melted

2

(1.4-oz.) chocolate-covered toffee candy bars, finely chopped

2

large ripe bananas, sliced

 

Butterscotch Filling

4

large egg whites

1/2

cup sugar

1. Preheat oven to 350°. Pulse 44 wafers in a food processor 8 to 10 times or until coarsely crushed. (Yield should be about 2 cups.) Stir together crushed wafers, pecans, and butter until blended. Firmly press on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate.

2. Bake at 350° for 10 to 12 minutes or until lightly browned. Transfer to a wire rack; sprinkle candy bars over crust. Cool completely (about 30 minutes).

3. Arrange bananas over candy bars. Prepare filling, and spread half of hot filling over bananas; top with 20 vanilla wafers in a single layer. Spread remaining hot filling over wafers. (Filling will be about 1/4 inch higher than crust.)

4. Beat egg whites at high speed with an electric mixer until foamy. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves. Spread meringue over hot filling, sealing edges. Insert remaining 10 vanilla wafers halfway into meringue around outer edge of pie.

5. Bake at 350° for 10 to 12 minutes or until golden brown. Remove from oven to a wire rack. Cool completely (about 1 hour). Chill 4 to 6 hours or until firm.

BUTTERSCOTCH FILLING

MAKES ABOUT 2 1/2 CUPS

Whisk together 3/4 cup firmly packed light brown sugar, 1/3 cup all-purpose flour, and 1/8 tsp. table salt in a heavy saucepan; whisk in 6 large egg yolks and 2 cups milk until well blended. Cook over medium-low heat, whisking constantly, 10 to 12 minutes or until a chilled pudding-like thickness. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted.) Remove from heat; stir in 2 tsp. vanilla extract. Use immediately.

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Patchwork Cobbler

MAKES 10 TO 12 SERVINGS

Topped with squares of sugar-crusted pastry, this cobbler shows off summer fruits in a rich, just-sweet-enough filling.

CRUST

2

cups all-purpose flour

3

Tbsp. granulated sugar

1/4

tsp. table salt

1

cup cold butter, cut into pieces

1

large egg yolk

3

Tbsp. ice-cold milk

FILLING

8

cups peeled and sliced firm, ripe peaches (about 7 large or 3 lb.)

6

cups sliced red plums (about 9 medium or 2 lb.)

2

cups fresh blueberries

2

tsp. vanilla extract

1 3/4

cups granulated sugar

1/2

cup all-purpose flour

1/4

cup butter, melted

1

large egg

 

Sanding sugar or sparkling sugar

1. Prepare Crust: Stir together first 3 ingredients in a large bowl. Cut 1 cup butter into flour mixture with a pastry blender until mixture resembles coarse meal. Whisk together egg yolk and milk; stir into flour mixture just until dough starts to form a ball. Shape dough into a flat disk using lightly floured hands. Wrap disk in plastic wrap, and chill 1 to 24 hours.

2. Prepare Filling: Preheat oven to 425°. Place peaches and next 3 ingredients in a large bowl. Stir together 1 3/4 cups sugar and 1/2 cup flour; sprinkle over peach mixture, and gently stir. Spoon into a lightly greased 13- x 9-inch or shallow 3-qt. baking dish. Drizzle with melted butter.

3. Place dough disk on a lightly floured surface; sprinkle with flour. Place a piece of plastic wrap over dough disk. (This makes the dough easier to roll.) Roll dough to 1/8-inch to 1/4-inch thickness; cut into 2-inch squares. Arrange squares in a patchwork pattern over peach mixture, leaving openings for steam to escape.

4. Whisk together egg and 2 Tbsp. water; brush dough with egg mixture. Sprinkle with sanding sugar or sparkling sugar.

5. Bake on lowest oven rack at 425° for 40 to 55 minutes or until crust is deep golden and peach mixture is bubbly, shielding edges with foil during last 5 to 10 minutes to prevent excessive browning. Transfer to a wire rack; cool 1 hour.

Spiral Bound South

Long before Pinterest, there was the community cookbook, an authentic collection of shared recipes that told the story of a people and a place. We cooked from dozens of our dog-eared favorites to unearth 18 vintage recipes for today’s home cook.

FOREWORD BY
Kelly Alexander

Central heating, French rubber goods, and cookbooks are three amazing proofs of man’s ingenuity in transforming necessity into art, and of these, cookbooks are perhaps most lastingly delightful,” wrote the great food authority—and, yes, cookbook author—M.F.K. Fisher. Anyone who’s been immersed in a cookbook knows she’s right, because a good one rewards us with much more than recipes. It provides us glimpses into the way people live and eat, giving us ideas for meals to share with our own families. The cookbooks that do this best aren’t slick, art-directed tomes written by celebrities or restaurant chefs: Community cookbooks are the ones that capture our hearts.

These are the softcover, spiral-bound productions made and sold as fund-raisers by bands of ladies’ auxiliaries, church sisterhoods, Hadassah chapters, parent-teacher associations, and other such groups. The books’ defining characteristic is that they are composed of recipes created by local home cooks, people who could be your own next-door neighbors. They are often charmingly illustrated fonts of nostalgia, places we can turn to recall our grandmothers’ signature specialties.

Historians write that the first of these cookbooks was published in 1864 by a band of women hoping to help pay for the medical care of Union soldiers in the Civil War. It is no surprise that the South, with our sacred food traditions, took to the concept. No doubt the single most renowned example is Charleston Receipts, first published in 1950 by the storied port city’s Junior League. In it we find a wide-sweeping look at the dishes that made up the Lowcountry canon, including red rice and Awendaw—dishes associated with Charleston, South Carolina, to this day.

Short by nature, these books exist to showcase one small community, not to provide an exhaustive, encyclopedic perspective. Aficionados snap them up off used-book store shelves and garage sale tables. They visit the handful of shops around the country that are dedicated to selling these historic markers of how we eat, including Kitchen Witch Cookbooks in New Orleans and Heirloom Book Company in Charleston. They peruse the special collections at universities around the country, including Virginia Tech, Alabama, and Harvard.

Nowadays, chefs love snapping up these volumes as much as home cooks do. Most aren’t looking for precise formulas for re-creating, say, Awendaw; they’re looking to determine the essence of our food traditions. Sean Brock, the venerated chef at McCrady’s in Charleston, says, “When you hold a vintage cookbook, you are holding people’s history.”

And despite the great range of communities, certain archetypal recipes appear over and over again from one book to the next: divinity, congealed salads of all colors and flavors; bowls of icy, boozy punches; chicken salads of every persuasion.

It’s these quirks, the commonalities and the uniquities, that give these local cookbooks significance beyond their nostalgic value. They live on in our kitchens and in our hearts because, when it comes to Southern food, they show where we’ve been and where we just might go.

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Chicken Salad with Wild Rice

MAKES 4 TO 6 SERVINGS

A brightly flavored vinaigrette puts a fresh spin on traditional mayo-based chicken salads. From Meet Me at the Garden Gate by the Junior League of Spartanburg.

1/2

cup uncooked wild rice

2

cups chopped cooked chicken tenders

1/2

cup thinly sliced green onions

1/2

cup chopped celery

1/2

cup chopped toasted, blanched almonds

 

Tarragon Vinaigrette

1

cup loosely packed watercress leaves

Rinse rice in a fine wire-mesh strainer. Bring 1 1/2 cups salted water to a boil over medium-high heat in a small saucepan. Stir in rice, and return to a boil. Reduce heat to low; cover and simmer, stirring occasionally, 40 to 50 minutes or until tender. Drain rice, and rinse under cold water; drain. Stir together chicken, next 3 ingredients, and rice in a large bowl until combined. Drizzle desired amount of Tarragon Vinaigrette over salad; toss to coat. Chill 1 hour. Toss with watercress and desired amount of remaining vinaigrette before serving.

TARRAGON VINAIGRETTE

MAKES ABOUT 3/4 CUP

Gradually add 1/2 cup olive oil to 1/4 cup white wine vinegar in a small bowl, whisking constantly until smooth. Whisk in 1 Tbsp. chopped fresh tarragon, 1 tsp. kosher salt, and 1/2 tsp. freshly ground black pepper.

Fresh Rosemary Muffins

MAKES 1 DOZEN

Spiral-bounds offer a cornucopia of delights for the linen-lined bread basket. Redolent of rosemary, these savory, crowd-pleasing muffins boast a goat cheese filling. From Stop and Smell the Rosemary by the Junior League of Houston.

3/4

cup milk

1/4

cup golden raisins

1/4

cup raisins

1/4

cup currants

1

Tbsp. chopped fresh rosemary

1/4

cup unsalted butter

1 1/2

cups all-purpose flour

1/2

cup sugar

2

tsp. baking powder

1/4

tsp. table salt

1

large egg, lightly beaten

4

oz. goat cheese

Preheat oven to 350°. Cook first 5 ingredients in a heavy saucepan over medium heat, stirring often, 2 minutes or just until it begins to steam; remove from heat. Add butter; stir until butter melts. Cool completely. Combine flour and next 3 ingredients in a large bowl; make a well in center of mixture. Stir together egg and milk mixture until well blended; add to flour mixture, stirring just until moistened. Spoon one-third of batter into 1 lightly greased 12-cup muffin pan; add 2 tsp. goat cheese to each muffin cup. Spoon remaining batter over goat cheese, filling each cup two-thirds full. Bake at 350° for 20 to 24 minutes or until golden brown. Cool in pan on a wire rack 3 minutes. Remove from pan.

Coconut Custard Pie

MAKES 8 SERVINGS

The recipes in this ethereal collection are indeed divine, and the coconut custard is, dare we say, the best we’ve ever tasted. From The Church Ladies’ Divine Desserts by Brenda Rhodes Miller.

Preheat oven to 350°. Stir together 1 1/2 cups graham cracker crumbs, 1/3 cup melted butter, and 1/4 cup sugar; press on bottom and up sides of a lightly greased 9-inch pie plate. Bake 12 minutes. Cool completely on a wire rack. Increase oven temp to 425°. Whisk together 3 large eggs, well beaten; 2 cups whipping cream; 3/4 cup sweetened flaked coconut; 1/2 cup sugar; and 1 tsp. vanilla extract; pour into crust. Bake at 425° for 15 minutes. Reduce oven temp to 325°. Shield edges with foil; bake 20 minutes or until set. Cool completely.

Dueling Jezebels

MAKES 4 CUPS

Southerners are, by nature, opinionated about their food, which is why you’ll find so many variations of popular recipes like Jezebel Sauce in community cookbooks. The origins of this pineapple-and-horseradish-spiked party favorite are linked to the Gulf Coast, and its name to Queen Jezebel, the biblical bad girl who inspired the eponymous 1938 film starring Bette Davis as a bold and saucy Southern belle. From Savory & Sage by the Tallahassee Garden Club.

Whisk together 1 (18-oz.) jar apple jelly, 1 (18-oz.) jar pineapple preserves, 1 (5.25-oz.) jar prepared horseradish, 1/3 cup dry mustard, and 1 Tbsp. cracked black pepper in a large bowl. Serve with a cheese log or ham.

Blue & White’s Chicken Salad

MAKES 4 TO 6 SERVINGS

Clever cookbook committees could often woo coveted recipes from local cafes and restaurants. Birmingham’s Blue & White Cafe closed years ago, but its chicken salad still receives rave reviews whenever it’s served. Honeycup Uniquely Sharp Mustard is essential to the unique flavor, so no subs, please! From The Collection, an Anniversary Cookbook by Mountain Brook Baptist Church.

1 3/4

lb. cooked chicken breast tenders, chilled and chopped (about 4 cups)

3

to 4 celery ribs, diced (including some leaves)

1

cup toasted walnuts, coarsely chopped

1

cup mayonnaise (such as Hellmann’s)

1/2

cup honey mustard (such as Honeycup Uniquely Sharp Mustard)

1

tsp. freshly ground black pepper

Stir together all ingredients in a large bowl until blended. Serve immediately.

Chicken Salad Exotique

MAKES 4 TO 6 SERVINGS

During the halcyon days of department store tearooms, the basic makings of this staple took an adventurous turn. The change was duly noted in community cookbooks. Here, we re-create four cosmopolitan favorites to pair with our Summer Sangria Salad.

1/2

cup mayonnaise

1/2

cup sour cream

2

Tbsp. minced shallots

1

Tbsp. chopped fresh tarragon

4

cups diced cooked chicken

2

cups halved seedless red grapes

1

cup diced celery

1

cup slivered almonds, toasted

Whisk together first 4 ingredients in a large bowl; stir in chicken and next 2 ingredients. Add salt and pepper to taste. Chill 3 hours. Stir in almonds just before serving.

CURRIED CHICKEN SALAD Omit shallots, tarragon, grapes, and almonds. Whisk 1/4 cup finely chopped green onions, 1 Tbsp. grated fresh ginger, and 2 tsp. curry powder into mayonnaise mixture. Stir 3/4 cup each golden raisins and diced yellow bell pepper into chicken mixture. Stir in 3/4 cup toasted sweetened flaked coconut and top with 1/2 cup chopped lightly salted roasted peanuts just before serving.

POPPY SEED CHICKEN SALAD Omit tarragon and grapes. Whisk 2 Tbsp. chopped fresh basil, 1 Tbsp. orange zest, 3 Tbsp. honey, and 1 tsp. poppy seeds into mayonnaise mixture. Stir 1 cup sweetened dried cranberries into chicken mixture. Stir in 1 cup chopped toasted pecans just before serving.

MANGO CHICKEN SALAD Omit shallots, tarragon, grapes, and almonds. Whisk 1/4 cup diced red onion; 2 jalapeño peppers, seeded and minced; 3 Tbsp. chopped fresh cilantro; and 1 Tbsp. lime zest into mayonnaise mixture. Stir 1 1/2 cups diced fresh mango into chicken mixture just before serving.

Summer Sangria Salad

MAKES 6 TO 8 SERVINGS

Once upon a time, smart suburban hostesses considered a shimmering, fruit-filled gelatin ring perfect make-ahead party fare. Rediscover the glories with this modern interpretation.

2

cups peeled and diced fresh peaches

1

cup diced fresh strawberries

2

Tbsp. sugar

2

tsp. lime zest

2

Tbsp. fresh lime juice

1 1/2

cups dry white wine

1

(3-oz.) package strawberry-flavored gelatin

1

(3-oz.) package lemon-flavored gelatin

2

cups chilled lemon-lime soft drink

1

cup fresh raspberries

Stir together first 5 ingredients in a me-dium bowl.

Bring wine to a boil in a small saucepan over medium-high heat. Stir together boiling wine and both packages of gelatin in a large glass bowl; stir 2 minutes or until gelatin dissolves, using a rubber spatula and scraping down sides of bowl as needed. Stir in soft drink.

Fill a large bowl with ice. Place bowl containing gelatin mixture in ice, and let stand 10 minutes or until consistency of un-beaten egg whites, stirring frequently. Stir in peach mixture and raspberries. Spoon mixture into a 6-cup ring mold; cover and chill 8 hours or until firm. Unmold onto a cake stand or serving platter.

Big Easy Barbecue Shrimp

MAKES 6 SERVINGS

Created in 1954 at Pascal’s Manale Italian restaurant in New Orleans, Barbecue Shrimp soon became a spiral-bound classic. The seasonings may vary, but it’s always served with a crusty loaf of French bread for soaking up the buttery sauce. This recipe, from Elizabeth Ross of Dallas, first ran to rave reviews in our September 2006 issue.

3

lb. unpeeled, large raw shrimp

3/4

cup butter

1/4

cup Worcestershire sauce

1/4

cup ketchup

3

bay leaves

2

lemons, sliced

2

Tbsp. Old Bay seasoning

1

Tbsp. Italian seasoning

2

Tbsp. Asian chili-garlic sauce

2

tsp. hot sauce

1

(16-oz.) French bread baguette, sliced

Preheat oven to 325°. Place shrimp in a shallow aluminum foil-lined broiler pan. Stir together butter and next 8 ingredients in a saucepan over low heat until butter melts; pour over shrimp. Bake 25 minutes, stirring and turning shrimp after 10 minutes. Serve with French bread.

Old Kentucky Bourbon Marinade

MAKES ABOUT 2 CUPS

This is the little black dress of marinades—sophisticated yet simple. It works with beef, pork, or chicken, and will see you through endless seasons of backyard grilling and entertaining. From Splendor in the Bluegrass by the Junior League of Louisville.

3/4

cup soy sauce

1/2

cup bourbon

1/4

cup canola or corn oil

1/4

cup Worcestershire sauce

3

Tbsp. coarsely ground black pepper

2

Tbsp. light brown sugar

1

Tbsp. spicy brown mustard

4

garlic cloves, minced

1

tsp. ground white pepper

1/2

tsp. ground ginger

Whisk together all ingredients and 1/4 cup water in a bowl.

Note: We tested with Old Forester Kentucky Straight Bourbon Whisky.

Mrs. Ralph Izard’s Awendaw

MAKES 6 TO 8 SERVINGS

In honor of all those company-perfect casseroles found in community cookbooks, we were tempted to include a recipe for chicken tetrazzini, rumored (somewhat falsely) to have been created in Charleston for the great soprano Luisa Tetrazzini. We opted instead for Mrs. Izard’s Awendaw, a creamy, richly flavored fusion of grits and spoonbread with a soufflé-like texture. It’s astoundingly good, any time of day, with everything from panfried breakfast sausage to molasses grilled pork tenderloin. So good and versatile, in fact, that our Test Kitchen developed three irresistible twists. From Charleston Receipts.

1 1/2

tsp. table salt, divided

1 1/2

cups uncooked regular grits

1 1/2

Tbsp. butter

3

large eggs, lightly beaten

1 1/2

cups milk

3/4

cup plain white cornmeal

Preheat oven to 375°. Bring 1 tsp. salt and 6 cups water to a boil in a large saucepan over medium-high heat. Gradually whisk in grits, and return to a boil. Reduce heat to medium-low, and cook, whisking often, 15 minutes or until thickened.

Remove grits from heat, and whisk in butter. Whisk about one-fourth of hot grits mixture into eggs; whisk egg mixture into remaining hot grits mixture. Gradually whisk in milk. Whisk in cornmeal and remaining 1/2 tsp. salt. Pour grits mixture into a lightly greased 2 1/2-qt. baking dish.

Bake at 375° for 1 hour to 1 hour and 10 minutes or until golden brown and set.

CHEESE AWENDAW Prepare recipe as directed, stirring in 2 cups (8 oz.) shredded smoked Gouda cheese and 1/2 tsp. ground red pepper after cornmeal.

GARLIC-AND-HERB AWENDAW Prepare recipe as directed, stirring in 1 cup freshly grated Parmesan cheese; 1/4 cup each finely chopped fresh flat-leaf parsley, basil, and chives; 2 Tbsp. chopped fresh tarragon; 3 garlic cloves, pressed; and 1 tsp. freshly ground black pepper after cornmeal.

FRESH CORN AWENDAW Cut kernels from fresh ears of corn to equal 2 cups, and place in a bowl. Using the dull side of a knife blade, scrape milk and remaining pulp from cobs into bowl. Prepare recipe as directed, increasing salt to 1 tsp. in Step 2 and stirring in corn kernels after cornmeal.

Nancy Reagan’s Vienna Chocolate Bars

MAKES 3 DOZEN

The occasional celebrity recipe added a certain cachet to community cookbooks. After visiting the Neshoba County Fair (billed as Mississippi’s Giant Houseparty) during Ronald Reagan’s 1980 bid for the presidency, Nancy shared this supreme creation. The buttery layers of shortbread and fruit topped with crisp meringue definitely get our vote. From Giant Houseparty Cookbook by The Philadelphia-Neshoba County Chamber of Commerce.

1

cup butter, softened

1 1/2

cups granulated sugar, divided

2

large egg yolks

2 1/2

cups all-purpose flour

1

(10-oz.) jar seedless raspberry preserves

1

cup semisweet chocolate morsels

4

large egg whites, at room temperature

1/4

tsp. table salt

2

cups finely chopped pecans, lightly toasted

Preheat oven to 350°. Line a 15- x 10-inch jelly-roll pan with aluminum foil; lightly grease foil. Beat butter and 1/2 cup sugar at medium speed with a heavy-duty electric stand mixer until well blended. Add egg yolks, and beat until combined. Gradually add flour, beating at low speed 1 to 2 minutes or just until combined. Press mixture onto bottom of prepared pan.

Bake at 350° for 15 to 20 minutes or until golden brown. Remove from oven, and spread preserves over crust. Sprinkle with chocolate morsels.

Beat egg whites and salt at high speed, using whisk attachment, until foamy. Gradually add remaining 1 cup sugar, 1 Tbsp. at a time, beating until glossy and stiff peaks form. Fold in pecans. Gently spread egg white mixture over chocolate mixture.

Bake at 350° for 30 to 35 minutes or until meringue is browned and crispy. Cool completely on a wire rack (1 hour). Cut into bars.

Note: We tested with Dickinson’s Pure Seedless Cascade Mountain Red Raspberry Preserves.

Cook the Bounty

4 chefs + 4 ingredients = 16 fresh, easy, and fast recipe solutions for gardeners, farm shares, and the farmers’ market set.

we wait all year for the moment when gardens groan under the weight of fat, juicy tomatoes, okra pods hang heavy on the vine, and bushelfuls of basil shoot skyward. “For anyone who cooks, this is the time of year when you start getting excited,” says Vishwesh Bhatt, chef of Snackbar in Oxford, Mississippi. “The bounty opens up the horizons of what you can do.” Let’s be honest, though. This sheer abundance also leads even the best of us down a cart path full of culinary ruts. There’s only so much pesto one can process before summer’s blessings begin to feel more like a curse. Enter Vishwesh and three of his peers. We tapped each to tackle an everyday vegetable or herb and share their creative solutions. No fussy ingredients. No “cheffy” techniques. Just 16 new and smart ways to cook during the most bountiful season of the year.

cucumber

THE CHEF: Vivian Howard

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RESTAURANT: Chef & Farmer Kinston, NC

ON CUCUMBER: “I’m always looking for texture on the plate. Cucumbers offer great texture and crunch.”

BUY IT: “Look for smooth, firm, medium-size cucumbers. Bigger ones are more watery and have more seeds.”

STORE IT: Room temp, like tomatoes. If you must, store no more than 3 days in a zip-top bag in the fridge crisper.

Cucumber-Ginger Limeade

MAKES 4 SERVINGS

Try this cooler with gin, vodka, rum, or tequila.

Process 1 1/2 cups peeled, seeded, and coarsely chopped cucumbers and 1 1/2 cups water in a blender or food processor 15 to 20 seconds or until smooth. Transfer to a pitcher, and stir in Ginger-Lime Syrup and 1 cup fresh lime juice. Serve over ice. Garnish with cucumber slices.

GINGER-LIME SYRUP

MAKES 1 1/3 CUPS

Process 1 1/2 cups sugar, 1 cup peeled and coarsely chopped ginger, and 1 1/2 Tbsp. lime zest (about 3 limes) in a food processor 15 seconds. Transfer to a small saucepan, and stir in 2 cups water. Cook over medium heat 10 minutes. Remove from heat, and let stand 10 minutes. Pour through a fine wire-mesh strainer, discarding solids.

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Cucumber-Basil Dressing

MAKES ABOUT 8 CUPS

Tomatoes, meet a new best friend.

4

cups peeled, seeded, and thinly sliced cucumbers

2

tsp. table salt

1 1/2

cups Greek yogurt

1 1/2

cups mayonnaise (such as Duke’s)

2

Tbsp. finely grated sweet onion

1

Tbsp. finely grated garlic

1/2

cup chopped fresh basil

1/2

cup whole buttermilk

1/4

cup fresh lemon juice

1

Tbsp. sugar

1/2

tsp. kosher salt

1/2

tsp. freshly ground pepper

Toss together first 2 ingredients; drain in a colander 30 minutes. Whisk together yogurt and next 9 ingredients. Stir in cucumbers; let stand 30 minutes. Refrigerate up to 2 days.

Cucumber-and-Charred Red Onion Relish

MAKES 4 TO 6 SERVINGS

Chop the veggies as finely or coarsely as you like; spoon over grilled meat.

6

cups peeled, seeded, and chopped cucumbers

4

tsp. kosher salt, divided

2

medium-size red onions, cut into 1/4-inch slices

2

Tbsp. olive oil

1

garlic clove, finely grated

1/2

cup chopped fresh mint

1/2

cup chopped fresh flat-leaf parsley

1/3

cup sherry vinegar

1/4

cup chopped fresh oregano

1

Tbsp. sugar

2 1/2

Tbsp. fresh lemon juice

1 1/4

tsp. dried crushed red pepper

1. Toss together cucumbers and 3 tsp. salt; drain cucumber mixture in a colander 30 minutes.

2. Meanwhile, preheat grill to 350° to 400° (medium-high) heat. Brush onions with olive oil, and sprinkle with remaining 1 tsp. salt. Grill onions 3 to 4 minutes on each side or until charred and tender. Cool 10 minutes.

3. Stir together cucumbers, onions, garlic, and remaining ingredients. Let stand 30 minutes.

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Scallion-and-Benne Cucumber Noodles

MAKES 4 TO 6 SERVINGS

Slice the cucumbers just until you reach the seeds, but no farther or the noodles become raggedy. Pair with fish or shrimp.

6

large cucumbers

4

tsp. kosher salt

2/3

cup thinly sliced green onions, green parts only

1/2

cup plus 2 Tbsp. rice vinegar

2

Tbsp. honey

1

tsp. sesame oil

 

Toasted sesame seeds

1. Peel cucumbers; cut into thin strips using the julienne blade of a mandoline. (Yield should be about 8 cups.) Toss together cucumbers and salt, and drain in a colander 30 minutes.

2. Toss together green onions, next 3 ingredients, and drained cucumbers. Sprinkle with sesame seeds.

squash

THE CHEF: Whitney Otawka

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RESTAURANT: Farm 255 Athens, GA

ON SQUASH: “Last year, I fell in love with petite varieties. Try all shapes and sizes.”

BUY IT: “Look for firm flesh, no bruises or softening of the skin, no cuts or scrapes. Too big and the seeds get too intrusive.”

STORE IT: At room temperature, or in the crisper drawer of the fridge if you must.

Grilled Squash and Salsa Verde

MAKES 4 TO 6 SERVINGS

4

or 5 assorted medium squash (about 3 1/2 lb.)

3

Tbsp. olive oil

1/4

tsp. kosher salt

1

cup raw, unsalted, shelled pepitas (pumpkin seeds), toasted

 

Salsa Verde

1/4

cup crumbled goat cheese

1. Preheat grill to 300° to 350° (medium) heat. Cut squash lengthwise into 1/4-inch-thick slices. Toss with olive oil and salt. Grill 10 minutes or until lightly caramelized.

2. Place squash on a serving platter. Top with pepitas, salsa, and goat cheese.

SALSA VERDE Combine 7 fresh tomatillos, husks removed; 1/2 small onion; 1 tsp. kosher salt; and water to cover in a deep saucepan. Bring to a boil; boil 3 to 5 minutes or until tender. Drain and cool. Process tomatillo mixture, 2 Tbsp. chopped fresh cilantro, 2 Tbsp. fresh lime juice, and 1 tsp. kosher salt in a blender 10 to 20 seconds or until slightly chunky.

Fried Zucchini Straws

MAKES 6 SERVINGS

2

cups all-purpose flour

1

tsp. paprika

1/2

tsp. garlic powder

1

Tbsp. kosher salt, divided

4

large eggs, lightly beaten

4

cups panko (Japanese breadcrumbs)

4

Tbsp. all-purpose flour

1/2

tsp. dried oregano

1/4

tsp. black pepper

2

medium zucchini (about 1 lb.), cut into 1/4-inch-thick strips

 

Canola oil

1

cup grated Parmesan cheese

1. Combine 2 cups flour, next 2 ingredients, and 1 tsp. salt in a shallow dish. Whisk together eggs and 3 Tbsp. water in another dish.

2. Process breadcrumbs in a food processor 10 to 15 seconds or until finely ground. Combine breadcrumbs, 4 Tbsp. flour, oregano, pepper, and remaining 2 tsp. salt in a third shallow dish.

3. Dredge zucchini, in batches, in flour mixture; dip in egg mixture, and dredge in breadcrumb mixture.

4. Pour oil to depth of 2 inches into a Dutch oven; heat over medium heat to 325°. Fry zucchini, in batches, 1 to 2 minutes or until golden. Drain on a wire rack over paper towels. Sprinkle with Parmesan cheese.

Chilled Zucchini Soup

MAKES 6 1/2 CUPS

Sauté 1/2 cup diced sweet onion, 1/2 cup diced fennel bulb, and 3 garlic cloves, sliced, in 1 Tbsp. hot olive oil in a large Dutch oven over medium-high heat 5 minutes; add 5 cups diced zucchini (about 2 1/2 lb.), and sauté 3 minutes. Stir in 2 cups organic vegetable broth and 1 cup water; bring to a simmer. Cook 15 minutes or until vegetables are tender. Remove from heat. Process with a handheld blender 4 minutes or until smooth. Stir in 1/2 cup whole buttermilk, 2 tsp. kosher salt, 2 tsp. Champagne vinegar, 1 tsp. lemon zest, and 1 tsp. fresh lemon juice. Let stand at room temperature 15 minutes. Cover and chill 2 hours or up to 2 days.

Squash Frittata

MAKES 4 SERVINGS

6

large eggs, lightly beaten

2

Tbsp. heavy cream

1/2

tsp. kosher salt, divided

1/4

lb. fingerling potatoes, cut into 1/4-inch-thick slices

2

Tbsp. canola oil

1

Tbsp. butter

4

small zucchini, cut into 1/4-inch-thick slices (about 2 cups)

4

Tbsp. freshly grated Parmesan cheese

 

Garnishes: chopped fresh chives, flat-leaf parsley, and basil; freshly ground black pepper

1. Preheat oven to 350°. Whisk together eggs, cream, and 1/4 tsp. salt.

2. Cook potatoes in hot oil in a 10-inch ovenproof nonstick skillet over medium-high heat, stirring often, 1 minute. Sprinkle with remaining 1/4 tsp salt. Reduce heat to medium, and cook, stirring often, 3 to 4 minutes or until light golden brown on both sides. Transfer potatoes to a bowl.

3. Return skillet to heat; melt 1 tsp. butter in skillet. Add zucchini; cook, stirring often, 2 to 3 minutes or until crisp-tender. Add remaining 2 tsp. butter to skillet; let melt. Add potatoes, stirring to coat.

4. Pour egg mixture over potatoes. Reduce heat to medium-low; cook 1 minute. Sprinkle with cheese.

5. Bake at 350° for 8 to 9 minutes or until center is set. Remove from oven; invert onto a serving plate.

okra

THE CHEF: Vishwesh Bhatt

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RESTAURANT: Snackbar; Oxford, MS

ON OKRA: “The ingredients of the South are the ingredients I grew up with in Gujurat, India. It took me a while to process that okra came to the U.S. and India from Africa.”

BUY IT: “Look for a nice, small pod that’s bright green and tender to the touch. The bigger, the tougher.”

STORE IT: In the fridge in a zip-top plastic bag. Wash just before using.

Pimiento Cheese-Stuffed Pickled Okra

MAKES 4 CUPS

Stir together 4 cups (1 lb.) shredded Cheddar cheese; 1 (7-oz.) jar diced pimiento; 1/2 cup mayonnaise; 1 Tbsp. minced bread-and-butter pickles; 1 Tbsp. Dijon mustard; 1 tsp. kosher salt; 1 garlic clove, minced; 1 tsp. ground red pepper; 2 tsp. fresh lemon juice; and 2 dashes of hot sauce.

TO SERVE: Cut desired amount of pickled okra pods in half lengthwise. Gently scoop out seeds. Spoon pimiento cheese into okra halves. Garnish with smoked paprika.

Charred Okra

MAKES 6 SERVINGS

3

limes

2

lb. medium-size fresh okra

1

Tbsp. garam masala

2

Tbsp. olive oil

2

garlic cloves, minced

1 1/2

tsp. kosher salt

1 1/2

tsp. freshly ground black pepper

1/4

cup chopped fresh cilantro

1. Grate zest from 2 limes to equal 2 1/2 Tbsp.; squeeze juice from same 2 limes to equal 5 Tbsp. Cut remaining lime into 8 wedges.

2. Toss together okra, next 5 ingredients, lime zest, and lime juice in a bowl. Cover and chill 1 hour.

3. Preheat grill to 350° to 400° (medium-high) heat. Remove okra from marinade, discarding marinade. Grill okra, without grill lid, 10 to 15 minutes or just until tender and lightly charred, turning often. Sprinkle with cilantro; serve with lime wedges.

Okra-and-Potato Hash

MAKES 4 TO 6 SERVINGS

While traditional, the spices are not crucial. Salt and pepper will work just fine.

1

Tbsp. whole brown mustard seeds

1/3

cup vegetable oil

1

small sweet onion, minced

2

garlic cloves, minced

2

tsp. minced fresh ginger

1/2

lb. small russet potatoes, diced

1/2

tsp. ground red pepper

1/4

tsp. kosher salt

1 1/2

lb. fresh okra, cut into 1/8-inch-thick slices

2

tsp. ground cumin

2

tsp. ground coriander

1

tsp. ground turmeric

1 1/2

Tbsp. sesame seeds, toasted

Cook mustard seeds in hot oil in a wok or large heavy skillet over medium-high heat 10 seconds or just until seeds begin to pop. Add onion and next 2 ingredients; sauté 2 minutes or until fragrant. Stir in potatoes, red pepper, and salt; cover, reduce heat to low, and cook, stirring occasion-ally, 5 minutes. Uncover; stir in okra, next 3 ingredients, and salt to taste. Cook, uncovered, over low heat, stirring occasionally, 8 to 10 minutes or until potatoes and okra are tender. Sprinkle with sesame seeds just before serving.

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Spicy Okra Fries

MAKES 4 TO 6 SERVINGS

Take fried okra to the next level.

2

medium tomatoes, seeded

1/4

cup fresh lime juice

2

Tbsp. Worcestershire sauce

1

Tbsp. dark molasses

 

Vegetable oil

2

lb. medium okra, cut lengthwise into thin strips

2

shallots, minced

1/2

cup roasted peanuts, coarsely chopped

1

Tbsp. garam masala

 

Ground red pepper

1/4

cup chopped fresh mint

1/4

cup chopped fresh cilantro

 

Yogurt Sauce

1. Dice tomatoes. Stir together lime juice and next 2 ingredients until blended.

2. Pour oil to depth of 2 inches into a Dutch oven; heat to 375°. Fry okra, in batches, 7 to 10 minutes or until crispy and deep golden brown; drain on paper towels.

3. Toss together shallots, next 2 ingredients, okra, tomatoes, 3 Tbsp. lime juice mixture, and red pepper to taste in a large bowl. Sprinkle with mint and cilantro. Serve with Yogurt Sauce and remaining lime juice mixture.

YOGURT SAUCE

MAKES 1 1/4 CUPS

Whisk together 1 cup plain Greek yogurt and 1 tsp. apple cider vinegar until blended. Whisk in 2 Tbsp. finely diced apple, 2 Tbsp. finely diced red onion, 1 Tbsp. chopped fresh chives, and 2 Tbsp. fresh lime juice.

mint & basil

THE CHEF: Jason Alley

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RESTAURANT: Pasture and Comfort Richmond, VA

ON MINT & BASIL: “We don’t use fancy techniques, so we rely on herbs and citrus to brighten flavors.”

BUY IT: “Look for vibrant, stiff stems and clean tops. If it looks beautiful, it will probably taste great.”

STORE IT: Cut at the base. Store in water just like cut flowers. Chill mint. Store basil at room temperature in a zip-top plastic bag.

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Mint-Honeydew Ice

MAKES 2 QT.

This creamier cousin of sorbet makes a perfect palate cleanser. You can also scoop it into a glass or paper cone and top with a glug of rum or bourbon for a play on a frozen mint julep.

8

cups cubed honeydew melon

1 1/2

cups loosely packed fresh mint leaves

1 1/2

cups simple syrup

4 1/2

tsp. fresh lemon juice

 

Pinch of salt

 

Bourbon or rum (optional)

Stir together first 5 ingredients, and process, in 2 batches, in a blender or food processor until smooth. Pour mixture into freezer container of a 1-gal. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.) Drizzle with bourbon or rum just before serving, if desired.

Mint-Champagne Shrub

MAKES 8 SERVINGS

Shrub cocktails get their tart pucker from vinegar.

1 1/2

cups loosely packed fresh mint leaves

1/3

cup superfine sugar

1/2

cup elderflower liqueur

1/3

cup Champagne vinegar

1/4

cup fresh lemon juice

3 1/2

Tbsp. fresh lime juice

 

Chilled sparkling wine

 

Garnish: fresh mint leaves

Muddle first 2 ingredients in a cocktail shaker to release flavors; add elderflower liqueur and next 3 ingredients. Fill shaker with ice; cover with lid, and shake vigorously until thoroughly chilled (about 30 seconds). Strain into 8 (8-oz.) glasses; top with sparkling wine.

Peanut-Basil Relish

MAKES 4 SERVINGS

Try this chunky pesto riff as a sauce on fish or pork, tossed with cellophane or vermicelli noodles, or stirred into chicken noodle soup.

3

cups firmly packed fresh basil leaves, coarsely chopped

3/4

cup unsalted roasted peanuts, coarsely chopped

1

serrano pepper, seeded and minced

1

garlic clove, minced

1

bunch green onions (green parts only), thinly sliced

2

Tbsp. fish sauce or 1 tsp. anchovy paste

1/8

tsp. sesame oil

3

to 4 Tbsp. olive oil

Stir together first 7 ingredients; slowly stir in olive oil until blended.

Basil-Shallot Green Goddess Dressing

MAKES 8 CUPS

“This is what happens when Green Goddess sleeps with Ranch,” Jason says. Use it on any salad, though it’s particularly good on tomato salad. “Or use it as a dunking sauce for something fried, like fried green tomatoes.”

3

cups firmly packed fresh basil leaves

1

cup whole buttermilk

1/4

cup apple cider vinegar

1

shallot, sliced

2

cups mayonnaise (such as Duke’s)

2

cups sour cream

Process first 4 ingredients in a blender or food processor until smooth. Transfer to a large bowl, and whisk in mayonnaise, sour cream, and table salt and black pepper to taste. Serve dressing immediately, or cover and chill up to 3 days.

The Southern Living No-Cook Summer Guide

Our coolest suppers, laid-back party ideas, and iciest treats start here. Give the oven and stove the summer off by employing fresh farm-stand finds and ingredients from the deli, BBQ joint, and seafood counter

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Watermelon “Steak” Salad

MAKES 8 SERVINGS HANDS-ON 30 MIN. TOTAL 35 MIN., INCLUDING VINAIGRETTE

Not your mother’s fruit salad. A cold, thick, steak-like slice of ripe watermelon pairs unexpectedly well with salty Cotija cheese and a smoky vinaigrette. Also try it with leftover grilled chicken or beef.

1

medium-size red onion, sliced

1

cup seasoned rice wine vinegar

1

garlic clove, minced

1

Tbsp. sugar

1 1/2

tsp. table salt

12

cups assorted tender salad greens (such as mâche, watercress, arugula, and Bibb)

1

cup crumbled Cotija or feta cheese

 

Smoky Dijon Dressing

8

(1 1/4-inch-thick) chilled seedless watermelon slices, rinds removed

3/4

cup salted pepitas or sunflower seeds

1. Stir together first 5 ingredients and 1/4 cup water in a glass bowl. Cover and chill 2 hours. (Mixture can be made and chilled up to 2 days ahead.) Remove onions from marinade, discarding marinade.

2. Toss together greens, cheese, 1 cup red onions, and desired amount of dressing in a large bowl. Top each watermelon slice with 1 1/2 cups greens mixture. Sprinkle with pepitas. Serve immediately with remaining vinaigrette and onions.

SMOKY DIJON DRESSING Whisk together 2/3 cup olive oil, 1/3 cup red wine vinegar, 2 Tbsp. honey, 2 tsp. pimentón (sweet smoked Spanish paprika), and 2 tsp. coarse-grained Dijon mustard. Add kosher salt and black pepper to taste. MAKES about 1 cup. HANDS-ON 5 min., TOTAL 5 min.

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Texas Caviar Rice and Beans

MAKES 4 TO 6 SERVINGS HANDS-ON 20 MIN. TOTAL 45 MIN., INCLUDING VINAIGRETTE

Turn a Lone Star State appetizer into a simple weeknight main dish. Customize with any topping, such as guacamole, salsa, or a dollop of sour cream.

1

(15.8-oz.) can black-eyed peas, drained and rinsed

1

(15-oz.) can black beans, drained and rinsed

1/3

cup finely chopped roasted red bell peppers

1/4

cup finely chopped poblano pepper

 

Texas Vinaigrette, divided

2

(8.8-oz.) pouches fully cooked basmati rice

1 1/4

cups halved grape tomatoes

1

cup (4 oz.) shredded pepper Jack cheese

3/4

cup loosely packed fresh cilantro leaves

2/3

cup thinly sliced celery

1/3

cup thinly sliced green onions

 

Tortilla chips

 

Garnish: sliced pickled jalapeño peppers

1. Stir together first 4 ingredients and 1/4 cup Texas Vinaigrette in a microwave-safe glass bowl; let stand 20 minutes, stirring occasionally. Microwave at HIGH 2 minutes or until thoroughly heated, stirring at 30-second intervals.

2. Heat rice according to package directions; fluff with a fork. Divide bean mixture, rice, tomatoes, and next 4 ingredients among 4 to 6 individual plates. Serve with tortilla chips and remaining vinaigrette.

Note: We tested with Tasty Bite Basmati Rice.

TEXAS VINAIGRETTE Whisk together 1/2 cup olive oil; 1/4 cup fresh lime juice; 2 Tbsp. chopped fresh cilantro; 1 Tbsp. hot sauce; 1 garlic clove, minced; 1/2 tsp. chili powder; and 1/2 tsp. ground cumin. Add kosher salt and black pepper to taste. MAKES about 1 cup. HANDS-ON 5 min., TOTAL 5 min.

Barbecue-Peach Summer Rolls

MAKES 12 TO 16 ROLLS HANDS-ON 35 MIN. TOTAL 45 MIN., INCLUDING SAUCE

Look for rice paper rounds in the international aisle of large grocery stores or at Asian markets.

 

Hot water

12

to 16 (8- to 9-inch) round rice paper sheets

2

small peaches, peeled and thinly sliced

12

to 16 Bibb lettuce leaves

1

English cucumber, cut into thin strips

1

large ripe avocado, thinly sliced

1

lb. shredded barbecued pork (without sauce), warm

1

Granny Smith apple, peeled and cut into thin strips

1 1/2

cups torn fresh mint, cilantro, and basil

 

Sweet Pepper-Peanut Sauce

1. Pour hot water to depth of 1 inch into a large shallow dish. Dip 1 rice paper sheet in hot water briefly to soften (about 15 to 20 seconds). Pat dry with paper towels.

2. Place softened rice paper on a flat surface. Place 1 or 2 peach slices in center of rice paper; top with 1 lettuce leaf, 2 cucumber strips, 1 avocado slice, about 3 Tbsp. pork, 3 or 4 apple strips, and 1 1/2 to 2 Tbsp. herbs. Fold sides over filling, and roll up, burrito style. Place roll, seam side down, on a serving platter. Cover with damp paper towels to keep from drying out.

3. Repeat procedure with remaining rice paper and filling ingredients. Serve with Sweet Pepper-Peanut Sauce.

Keep Your Cool

~

Barbecue-Peach Summer Rolls: Make a small batch to kick-start the party, then offer a platter of the fresh ingredients with the dipping sauce so guests can build their own. Just dip the rice paper sheets in hot water as directed, and wrap with a damp towel to keep them soft.

SWEET PEPPER-PEANUT SAUCE Stir together 1 cup sweet pepper relish (such as Howard’s); 1/2 cup finely chopped cocktail peanuts; 3 Tbsp. fresh lime juice; 2 Tbsp. lite soy sauce; 4 tsp. toasted sesame oil; 1 Tbsp. grated fresh ginger; 2 finely chopped green onions; 2 garlic cloves, minced; and 2 tsp. Asian hot chili sauce (such as Sriracha). Cover and chill until ready to serve. MAKES about 1 1/2 cups. HANDS-ON 10 min., TOTAL 10 min.

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Zucchini-Mushroom “Linguine”

MAKES 4 MAIN-DISH OR 6 TO 8 SIDE-DISH SERVINGS HANDS-ON 20 MIN. TOTAL 50 MIN.

Cutting zucchini into thin strips is easy and makes a fresh substitute for pasta. Add thinly sliced ribbons of salami for a meatier meal.

1

(3.5-oz.) package fresh shiitake mushrooms*

1/3

cup extra virgin olive oil

2

Tbsp. fresh lemon juice

1/2

shallot, minced

1/2

tsp. table salt

1/2

tsp. freshly ground pepper

1 1/2

lb. small zucchini

3

Tbsp. thinly sliced chives

3

Tbsp. chopped fresh basil

1/3

cup chopped toasted, salted pecans

 

Freshly grated pecorino or Parmesan cheese

1. Cut stems from mushrooms and, if desired, reserve for another use. Cut mushroom caps into thin slices. Whisk together olive oil and next 4 ingredients in a large bowl. Stir in mushrooms, and let stand 10 minutes.

2. Meanwhile, cut zucchini lengthwise into 1/8- to 1/4-inch-thick slices. Stack 2 or 3 slices on a cutting board, and cut lengthwise into thin strips (similar to linguine). Repeat with remaining zucchini.

3. Toss zucchini in olive oil mixture. Let stand 20 minutes, stirring occasionally. Fold in chives and basil. Transfer to a serving platter; sprinkle with pecans and cheese. Serve immediately.

* 1/2 (8-oz.) package button mushrooms may be substituted.

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Bloody Mary Tomato Salad with Quick Pickled Shrimp

MAKES 6 TO 8 SERVINGS HANDS-ON 15 MIN. TOTAL 2 HOURS, 30 MIN., INCLUDING VINAIGRETTE AND SHRIMP

Mix and match colorful assorted tomatoes, such as ‘Beefsteak,’ ‘Brandywine,’ and ‘Cherokee Purple.’ Their rich, meaty flavor counters the dressing’s tang and zip. Don’t overlook the tender inside leaves of the celery bunch—they’re quite delicious, and they add an herbal note to the dish.

3

lb. assorted tomatoes, sliced

1/3

cup diagonally sliced celery

 

Bloody Mary Vinaigrette

 

Quick Pickled Shrimp

1/2

cup firmly packed celery leaves

 

Garnishes: chilled dilly beans, lemon slices, fresh flat-leaf parsley

Arrange tomatoes and sliced celery on a large chilled platter. Sprinkle with table salt and black pepper to taste. Drizzle with desired amount of Bloody Mary Vinaigrette. Spoon Quick Pickled Shrimp over tomatoes. Top with celery leaves. Serve immediately with remaining vinaigrette.

BLOODY MARY VINAIGRETTE Whisk together 1/2 cup spicy Bloody Mary mix, 1/4 cup olive oil, 2 Tbsp. fresh lemon juice, 1 Tbsp. prepared horseradish, 1 tsp. freshly ground black pepper, 1 tsp. hot sauce, 3/4 tsp. celery salt, and 1/2 tsp. Worcestershire sauce. MAKES about 1 cup. HANDS-ON 5 min., TOTAL 5 min.

Note: We tested with Zing Zang Bloody Mary Mix.

QUICK PICKLED SHRIMP Stir together 1 lemon, thinly sliced; 1/3 cup thinly sliced red onion; 1/4 cup olive oil; 3 Tbsp. red wine vinegar; 2 Tbsp. each chopped fresh dill and flat-leaf parsley; 1 1/4 tsp. Creole seasoning; and 1 garlic clove, minced, in a large bowl; transfer to a zip-top plastic freezer bag. Add 1 lb. peeled, medium-size cooked shrimp, turning to coat. Seal and chill 2 to 6 hours. Remove shrimp, discarding marinade. Sprinkle shrimp with table salt and freshly ground black pepper to taste. MAKES 6 to 8 servings. HANDS-ON 10 min.; TOTAL 2 hours, 10 min.

Picnic in a Glass

MAKES 6 TO 8 SERVINGS HANDS-ON 20 MIN. TOTAL 3 HOURS, INCLUDING DRESSING

This Southern spin on Middle Eastern fattoush salad can be assembled in the morning before taking off to your picnic, tailgate, or work so the flavors meld and pita chips soften. Serve it directly from the jars. We love widemouthed Weck jars, though any style will do.

1

(19-oz.) can chickpeas, drained and rinsed

2

Tbsp. chopped fresh flat-leaf parsley

2

Tbsp. chopped fresh mint

2

Tbsp. fresh lemon juice

5

Tbsp. olive oil, divided

1

(2 1/2- to 3-lb.) deli-roasted chicken, skinned, boned, and shredded

3/4

cup chopped radishes

1/4

cup finely chopped red onion

1

pt. grape tomatoes, halved

1 1/2

cups chopped English cucumbers

 

Yogurt Dressing

3

cups coarsely crushed pita chips

 

Lemon wedges

1. Stir together first 4 ingredients and 2 Tbsp. olive oil; stir in shredded chicken. Add table salt and black pepper to taste; let stand 15 minutes.

2. Meanwhile, stir together radishes, onion, and 1 Tbsp. olive oil. Stir together tomatoes and 1 Tbsp. olive oil. Stir to-gether cucumbers and remaining 1 Tbsp. olive oil. Season each mixture with salt and pepper to taste.

3. Layer chickpea mixture, radish mixture, 3/4 cup Yogurt Dressing, tomato mixture, pita chips, and cucumber mixture in a 4-qt. bowl; top with remaining Yogurt Dressing. Cover and chill 2 to 4 hours. Serve with lemon wedges and additional pita chips.

YOGURT DRESSING Stir together 1 cup Greek yogurt; 4 oz. feta cheese, finely crumbled; 2 Tbsp. chopped fresh dill; 5 Tbsp. buttermilk; 2 tsp. lemon zest; 2 Tbsp. fresh lemon juice; and 1 garlic clove, minced. Add table salt and black pepper to taste. Let stand 15 minutes. MAKES about 2 1/2 cups. HANDS-ON 10 min., TOTAL 25 min.

Note: For a thicker dressing, reduce buttermilk to 4 Tbsp.

TEST KITCHEN INTERVENTION

A LITTLE PROFESSIONAL HELP FROM OUR KITCHEN TO YOURS

Keep Your Kitchen Cool

Don’t get all hot and bothered. Contributing editor Marian Cooper Cairns, who created this issue’s no-cook recipes, rolls out her fuss-free blueprint for the smartest ways (not) to cook all summer long.

SWELTERING TEMPS drive even the most experienced cooks out of the kitchen. The solution? Outsmart the thermometer by marrying peak summer produce with savvy supermarket shopping. The best no-cook dishes begin with ultra-fresh vegetables and layer in convenience ingredients like rotisserie chicken. Season with bright flavors like lemon juice or herbs. Then add crunch with nuts, seeds, radishes, or cukes.

FOUR WAYS TO BEAT THE HEAT

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1
PURCHASE PROTEINS
Let the grocery store and barbecue joint do the roasting, smoking, or boiling. Pick up ready-to-serve ribs, pulled pork, rotisserie chicken, steamed shrimp, deli meats, or canned beans to give your meal more no-cook mileage.

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2
USE YOUR CHEF’S KNIFE
Now’s the time to sharpen your knife know-how. Use it to cleverly cut fruit and veggies into new shapes, such as thick watermelon steaks or long, thin strands of zucchini or cucumber noodles—a healthy, no-cook pasta alternative.

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3
TAP INTO HOT WATER
No need to boil! Straight from the tap, hot water will transform dried rice noodles and tiny grains like bulgur and couscous into hearty meals in minutes. If your tap water isn’t steamy enough, use your microwave.

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4
FREEZE THE ICE-CREAM MAKER
Always store the insert to your ice-cream machine in the freezer to get a head start, and chill your ice-cream mixture in the fridge before freezing so that it will freeze faster and take on a creamier texture.

Summer Tomato Trick

Adding salt to these gems concentrates flavor and softens their texture without cooking.

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Toss 1 lb. halved cherry tomatoes with 1 tsp. salt in a colander. Let stand over a bowl 1 hour.

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Use the seasoned tomatoes in salads and pastas and the juice in dressings or cocktails.

No-Cook Party Menu

Make it easy breezy. Cocktails, charcuterie, and a mix of make-ahead salads amount to the chillest dinner party ever

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Cucumber Gin & Tonic

Cut 3 Kirby cucumbers into 1/2-inch-thick slices and 2 limes into 6 wedges; muddle in a bowl to release flavors. Stir in 2 cups gin and 1/2 cup tonic concentrate (such as Jack Rudy Cocktail Co. Small Batch Tonic); let stand 30 minutes. Press through a fine wire-mesh strainer into a large container, using back of a spoon. Discard solids. Cover and chill 1 to 2 hours. Cut 1 Kirby cucumber and 1 lime into 1/4-inch-thick slices. Fill a large pitcher with ice cubes; add cucumber and lime slices. Stir in gin mixture and 2 cups chilled club soda. MAKES about 4 cups

Tomato-Tequila Fizz

Muddle 3/4 cup grape tomato halves; 1/4 cup loosely packed mint leaves; 1 lime, cut into wedges; and 1/4 tsp. kosher salt in a medium bowl to release flavors. Stir in 2 cups tequila and 1/4 cup light agave nectar; let stand 15 minutes. Press mixture through a fine wire-mesh strainer into a large container, using back of a spoon. Discard pulp and seeds. Cover and chill 1 to 2 hours. Fill a large pitcher with ice cubes; add 1/4 cup grape tomato halves and fresh mint sprigs. Add chilled tomato mixture and 4 cups chilled club soda. Stir gently. MAKES about 6 cups

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Easy Summer Appetizer Board

MAKES 8 SERVINGS HANDS-ON 15 MIN. TOTAL 4 HOURS, INCLUDING PIMIENTO CHEESE AND PEACHES

Start your party the casual, crowd-friendly way, and let guests help themselves to a variety of bites. No Southern appetizer board is complete without spicy-sweet pickled okra. Our new obsession: Wickles Wicked Okra (wicklespickles.com). We also recommend Olli Salumeria salami, slow-cured in Virginia and found in gourmet grocery stores across the South, but you can choose any of your favorite cured meats.

8

oz. thinly sliced salami, prosicutto, or country ham

1

(16-oz.) jar sweet-hot pickled okra, chilled and drained

1 1/2

cups toasted salted pecans

1/4

cup whole grain Dijon mustard

 

Torn bread or crackers

Arrange all ingredients in small bowls on a large wooden board.

White Cheddar-Chive Pimiento Cheese

MAKES ABOUT 2 CUPS HANDS-ON 15 MIN. TOTAL 30 MIN.

Here’s the secret to nice pimiento-cheese texture: Grate the cheese by hand, half on the large holes of a box grater and half on the small holes. Choose an aged sharp Cheddar cheese for extra bite. Chopped chives and Dijon mustard add piquant punch in place of grated onion.

1

(12-oz.) block aged sharp white Cheddar cheese

1/3

cup plus 2 Tbsp. mayonnaise

1

(4-oz.) jar diced pimiento, drained and rinsed

1/3

cup thinly sliced fresh chives

1

Tbsp. Dijon mustard

1/2

tsp. Worcestershire sauce

1/4

tsp. ground red pepper

1/4

tsp. freshly ground black pepper

Grate half of cheese using the large holes of a box grater; grate remaining half of cheese using the small holes of box grater. Stir together mayonnaise and next 6 ingredients. Stir in Cheddar cheese until well blended. Let stand 15 minutes. Serve immediately, or cover and chill up to 3 days.

Riesling Peaches

MAKES 2 CUPS HANDS-ON 15 MIN. TOTAL 3 HOURS, 15 MIN.

These sweet summer gems pair perfectly with cured meats over torn bread with a little Dijon mustard, and work double-duty as a final flourish spooned over our irresistible homemade Buttermilk Ice Cream (see page 196). Or make a simple peach shortcake by sandwiching the peaches in a warm scone with sweetened whipped cream. Swap in any summer fruit and 1 Tbsp. chopped fresh basil or 1 tsp. chopped fresh rosemary for the thyme, if desired.

2

cups peeled and chopped fresh ripe peaches (about 2 large)

1/2

cup dry Riesling wine

1

to 2 Tbsp. light brown sugar

1

Tbsp. apple cider vinegar

1

tsp. coarsely chopped fresh thyme

1/4

tsp. freshly ground black pepper

 

Pinch of kosher salt

 

Garnish: fresh thyme sprigs

Stir together first 7 ingredients in a serving bowl. Cover peach mixture, and chill 3 to 24 hours to let flavors marinate, stirring occasionally. Serve with a slotted spoon.

ENJOY!

Fresh Fig Salad

Whisk together 1/4 cup olive oil; 1 Tbsp. fig preserves; 3 Tbsp. white wine vinegar; 1 garlic clove, minced; and salt and pepper to taste. Refrigerate in an airtight container up to 1 week. Serve over arugula, pros-ciutto slices, fresh fig halves, and shaved Manchego cheese. Sprinkle with toasted chopped pistachios. MAKES about 1/2 cup

Whipped-Cream Corn Salad

MAKES 2 1/2 CUPS HANDS-ON 10 MIN. TOTAL 25 MIN.

1. Process 1 cup fresh corn kernels in a blender or food processor 30 to 60 seconds or until smooth and creamy. Stir together pureed corn, 1 1/4 cups fresh corn kernels, 1/4 tsp. kosher salt, and 1/4 tsp. freshly ground black pepper in a large bowl.

2. Beat 1/2 cup heavy cream at high speed with an electric mixer until stiff peaks form. Fold into corn mixture. Let stand 15 minutes. Stir gently. Serve immediately, or let stand up to 2 hours.

Note: To make ahead, prepare recipe as directed through Step 1. Cover and chill up to 24 hours. Let stand at room temperature 30 minutes, and proceed with recipe.

Sweet-Hot Cukes and Peppers

MAKES 8 SERVINGS HANDS-ON 30 MIN. TOTAL 3 HOURS, 30 MIN.

Stir together 1 1/2 large English cucumbers, thinly sliced (about 1 lb.); 1 (8-oz.) package sweet mini bell peppers, thinly sliced; 1/2 medium-size red onion, sliced; 1 or 2 serrano peppers, seeded and thinly sliced; 2 garlic cloves, minced; and 2 tsp. kosher salt in a large bowl. Stir together 1/3 cup Champagne vinegar, 1/4 cup sugar, 1 Tbsp. toasted sesame seeds, 1/2 tsp. mustard seeds, and 1/4 tsp. celery seeds in a small bowl. Let both mixtures stand, stirring occasionally, 1 hour. Drain cucumber mixture. (Do not rinse.) Pour vinegar mixture over cucumber mixture; stir to coat. Chill 2 to 24 hours. Serve with a slotted spoon.

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Carrot-Avocado Tabbouleh

MAKES 8 SERVINGS HANDS-ON 20 MIN. TOTAL 3 HOURS, 20 MIN.

Combine 1 cup bulgur wheat, 1 cup boiling water, and 1/4 tsp. kosher salt in a large bowl. Cover and let stand 1 hour or until water is absorbed. Meanwhile, cut 6 oz. baby rainbow carrots lengthwise into very thin, ribbon-like strips using a mandoline or Y-shaped vegetable peeler. Toss to-gether bulgur; carrots; 5 large radishes, sliced; 5 green onions, diagonally sliced; 2/3 cup coarsely chopped fresh flat-leaf parsley; 1/2 cup coarsely chopped fresh mint; 1 Tbsp. loosely packed lemon zest; 2 Tbsp. fresh lemon juice; and 2 Tbsp. extra virgin olive oil in a large bowl. Season with 1/2 tsp. freshly ground black pepper and 1/2 tsp. kosher salt. Cover and chill 2 to 4 hours. Fold in 1 small avocado, diced, and 1/4 cup roasted salted sunflower kernels. Add table salt and black pepper to taste.

BLT Salad with Olive Vinaigrette

MAKES 8 SERVINGS HANDS-ON 20 MIN. TOTAL 25 MIN., INCLUDING VINAIGRETTE

Microwave 8 thick bacon slices according to package directions until crisp. Break slices into large pieces. Toss 1 pt. cherry tomatoes, halved, with 1/4 cup Kalamata Olive Vinaigrette; add table salt and black pepper to taste. Arrange leaves from 2 romaine lettuce hearts and 1/3 cup loosely packed fresh basil leaves on a large platter; cover and chill up to 1 hour. Place 4 hard-cooked eggs, peeled and quartered, around lettuce. Spoon tomatoes over lettuce; sprinkle with bacon and 4 oz. Gorgonzola cheese, coarsely crumbled. Add table salt and black pepper to taste just before serving. Serve with remaining vinaigrette.

KALAMATA OLIVE VINAIGRETTE Whisk together 1/2 cup extra virgin olive oil, 1/3 cup finely chopped kalamata olives, 1/4 cup red wine vinegar, 2 Tbsp. each chopped fresh basil and oregano, 2 minced garlic cloves, and 1/2 tsp. sugar. Add table salt and black pepper to taste. MAKES about 1 cup. HANDS-ON 5 min., TOTAL 5 min.

Snappy Beans and Peas with Pecorino

MAKES 8 SERVINGS HANDS-ON 30 MIN. TOTAL 30 MIN.

Process 1 cup grated pecorino or Parmesan cheese (about 1 1/2 oz.); 1/2 cup olive oil; 1/4 cup fresh lemon juice; 1 garlic clove, minced; 1 tsp. anchovy paste; and 1 tsp. Dijon mustard in a blender until smooth; add table salt and black pepper to taste. Place 1/2 lb. haricots verts (thin green beans), trimmed and cut into thirds, and 2 cups water in a microwave-safe bowl. Cover tightly with plastic wrap, folding back a small edge to allow steam to escape. Microwave at HIGH 2 to 3 minutes or until crisp-tender; plunge into ice water. Drain; pat dry. Repeat with 1/2 lb. fresh yellow wax beans, trimmed, and 1/2 lb. sugar snap peas, trimmed. Combine beans; sugar snaps; 2 cups thinly sliced radicchio; 2/3 cup roasted walnut halves; 1/2 cup frozen green peas, thawed; 1 large shallot, finely chopped; and 1/4 cup thinly sliced chives. Chill up to 1 hour. Add desired amount of olive oil mixture to bean mixture; toss to coat. Sprinkle with salt and pepper to taste before serving.

No-Cook Quick Fix

Hurry up and relax. These almost effortless weeknight meals are as fresh as the farmers’ market and faster than lightning (bugs)

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Summer Gazpacho with Avocado West Indies Salad

MAKES 4 TO 6 SERVINGS

Serve this immediately on busy weeknights for a fresh and light meal. Or make ahead and chill to let the flavors brighten even more.

1

medium-size red heirloom tomato

1

cup diced seedless watermelon

1

cup diced strawberries

1

Kirby cucumber, diced

1

cup diced peaches

1

jalapeño pepper, seeded and minced

1 1/2

cups fresh orange juice

1/3

cup finely chopped sweet onion

1 1/2

Tbsp. chopped fresh basil

1 1/2

Tbsp. chopped fresh mint

2

Tbsp. extra virgin olive oil

1

Tbsp. red wine vinegar

1/2

tsp. kosher salt

 

Avocado West Indies Salad

 

Whole grain crackers

1. Cut tomato in half; gently squeeze to remove seeds. Discard seeds, and chop tomato. Combine tomato and next 12 ingredients in a large pitcher. Serve immediately, or cover and chill up to 24 hours.

2. Meanwhile, prepare Avocado West Indies Salad. Spoon gazpacho into bowls. Top with Avocado West Indies Salad or serve salad alongside Gazpacho. Serve with crackers.

AVOCADO WEST INDIES SALAD
Gently stir together 1 medium avocado, chopped; 8 oz. fresh jumbo lump crabmeat, drained; 1/3 cup diced sweet onion; 2 Tbsp. chopped fresh basil; 3 Tbsp. apple cider vinegar; 3 Tbsp. extra virgin olive oil; and 1/4 tsp. each kosher salt and freshly ground black pepper. Serve immediately, or chill up to 2 hours.

Family-style Muffuletta

MAKES 6 SERVINGS

Porchetta, a seasoned boneless pork roast, can be found in the deli case, but you can use any cold cuts here. For a make-ahead twist, wrap the sandwich tightly with plastic wrap, and chill under the weight of a heavy cast-iron skillet up to 8 hours.

3/4

cup chopped assorted olives

3/4

cup coarsely chopped jarred artichoke hearts

1

medium carrot, grated

2

Tbsp. chopped fresh basil

1

Tbsp. chopped fresh oregano

3

Tbsp. extra virgin olive oil

1

Tbsp. red wine vinegar

1

garlic clove, minced

 

Kosher salt

 

Freshly ground black pepper

1

(16-oz.) ciabatta bread loaf

3

Tbsp. coarse-grained Dijon mustard

1/2

lb. thinly sliced deli porchetta

1

(4-oz.) package thinly sliced Italian chorizo

1

(3-oz.) package thinly sliced prosciutto

8

(1-oz.) provolone cheese slices

1/3

cup sliced red onion

2

cups loosely packed arugula

1. Stir together first 8 ingredients. Add salt and pepper to taste. Cut ciabatta loaf in half lengthwise. Scoop out soft bread from both halves, leaving a 1/2-inch-thick shell. (Reserve soft center of loaf for another use, if desired.)

2. Spoon olive mixture into bottom half of bread loaf, and spread mustard on top half. Layer meats and cheese slices on top of olive mixture. Top with onions and arugula. Cover with bread top, mustard side down. Cut loaf into wedges or slices.

Note: 1 cup jarred Italian olive salad, drained, may be substituted for olive mixture.

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Salmon Tostadas with Zucchini-Radish Slaw

MAKES 4 TO 6 SERVINGS

Stir together 1/2 cup sour cream; 1 tsp. lime zest; 1 garlic clove, minced; 1/4 tsp. ground chipotle chile pepper; 1 Tbsp. fresh lime juice; and salt and pepper to taste. Toss together 2 1/2 cups shredded savoy cabbage; 1 cup grated zucchini; 5 radishes, thinly sliced; 1/3 cup loosely packed fresh cilantro leaves; 1 jalapeño pepper, thinly sliced; 2 Tbsp. olive oil; 3 Tbsp. fresh lime juice; and salt and pepper to taste. Let stand 15 minutes. Flake 1 to 2 (4-oz.) hot-smoked salmon fillets or smoked trout into pieces, discarding skin. Spread sour cream mixture over 6 tostada shells, and top with salmon and cabbage mixture. Cut 1 avocado into 6 wedges. Top tostadas with avocado wedges; serve immediately.

Brisket and Rice Noodles with Pineapple Salsa

MAKES 4 SERVINGS

Pulled pork or cooked shrimp can stand in for the brisket.

1

Tbsp. kosher salt

1/2

(8.8-oz.) package thin rice noodles

1/2

fresh pineapple, peeled, cored, and finely chopped

1 1/2

small Kirby cucumbers, seeded and sliced

1/3

cup thinly sliced red onion

2

Tbsp. chopped fresh cilantro

1 1/2

Tbsp. seasoned rice wine vinegar

3

Tbsp. hoisin sauce

2

Tbsp. roasted peanut oil

2

Tbsp. fresh lime juice

1

Tbsp. fish sauce

1

tsp. Asian hot chili sauce (such as Sriracha)

4

cups shredded romaine lettuce

1

lb. shredded smoked beef brisket, warm

1/2

cup sliced pickled Peppadew peppers

1/2

cup assorted torn mint, basil, and cilantro

1. Microwave 8 cups water and 1 Tbsp. kosher salt at HIGH in a large microwave-safe glass bowl 2 minutes. Submerge noodles in water; let stand 20 minutes or until tender. Drain.

2. Meanwhile, toss together pineapple and next 4 ingredients; add table salt and black pepper to taste.

3. Whisk together hoisin sauce, next 4 ingredients, and 2 Tbsp. water. Combine drained noodles and 2 Tbsp. hoisin sauce mixture in a medium bowl, tossing to coat.

4. Divide lettuce among 4 bowls. Top with noodles, pineapple mixture, brisket, and peppers. Drizzle with desired amount of remaining hoisin mixture. Sprinkle with herbs, and serve immediately.

No-Cook Ice-Cream Desserts

A new freezer favorite has arrived. One genius (and easy!) master recipe and four over-the-top variations provide an endless summer of sweet and creamy ideas, from towering cookie sandwiches to make-and-take pies

Build Your Own Ice-Cream Pie

These simple pies are fit for any occasion. Try one of our combos on this page, or choose your own adventure by mixing and matching flavors. Simply pick a cookie crust, add a homemade ice cream (on facing page), and top with sweetened whipped cream and summer fruit or sundae toppings. Just be sure to freeze the pie after adding each layer to ensure easy assembly and a layered look.

Blueberry-Cheesecake Ice-Cream Pie

MAKES 8 TO 10 SERVINGS

THE CRUST: Process 1 (10-oz.) package shortbread cookies (such as Lorna Doone) in a food processor until finely ground. Stir together shortbread crumbs and 1/3 cup butter, melted. Press mixture on bottom and up sides of a lightly greased 9-inch pie plate. Freeze 30 minutes or until set.

THE FILLING: Spread 1/4 cup blueberry preserves (such as Smucker’s) on bottom of crust, and freeze 10 minutes. Spread half of Blueberry-Cheesecake Ice Cream (opposite page) over preserves, and freeze 15 minutes. Repeat layers once with 1/4 cup preserves and remaining ice cream, freezing as directed above after each layer.

THE TOPPING: Top with sweetened whipped cream, fresh blueberries and blackberries, and lemon twists.

Strawberry-Pretzel Ice-Cream Pie

MAKES 8 TO 10 SERVINGS

THE CRUST: Process 1 (9-oz.) package chocolate wafer cookies (such as Famous Chocolate Wafers) in a food processor until finely ground. Stir together cookie crumbs and 1/2 cup butter, melted. Press mixture on bottom and up sides of a lightly greased 9-inch pie plate. Freeze 30 minutes or until set.

THE FILLING: Spread half of 1 (11.75-oz.) jar hot fudge topping (such as Smucker’s) on bottom of crust; freeze 10 minutes. Spread half of Strawberry-Pretzel Ice Cream (opposite page; omit basil in ice cream, if desired) over fudge topping; freeze 15 minutes. Spread remaining fudge topping over pie, and sprinkle with 1/2 cup chopped pretzels; freeze 10 minutes. Spread with remaining ice cream, and freeze 15 minutes.

THE TOPPING: Top with sweetened whipped cream, strawberry slices, pretzel sticks, and shaved chocolate.

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Key Lime Ice-Cream Pie

MAKES 8 TO 10 SERVINGS

THE CRUST: Process 1 (8.8-oz.) package crisp, gourmet cookies (such as Lotus Biscoff) in a food processor until finely ground. Stir together crumbs and 1/3 cup butter, melted. Press on bottom and up sides of a lightly greased 9-inch pie plate. Freeze 30 minutes or until set.

THE FILLING: Spread half of 1 (10-oz.) jar lemon curd on bottom of crust, and freeze 10 minutes. Spread half of Avocado-Key Lime Pie Ice Cream (opposite page) over lemon curd; freeze 15 minutes. Repeat layers with remaining lemon curd and ice cream, freezing as directed above after each layer.

THE TOPPING: Beat 2 cups whipping cream, 1/4 cup powdered sugar, and 1/8 tsp. coconut extract at medium speed with an electric mixer until soft peaks form; spread over top of pie. Top with macadamia nuts, toasted coconut curls, and Key lime slices.

KEEP YOUR COOL
No ice-cream maker? No problem. Substitute 1 qt. of store-bought ice cream (2 cups for each layer) in any of these pies. Try new flavors, like salted caramel gelato. Frozen yogurt or sherbet works too.

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Buttermilk Ice Cream

MAKES ABOUT 1 QT. HANDS ON 15 MIN. TOTAL 3 HOURS

Cream cheese and tangy buttermilk give this master recipe its creamy texture and eliminate the need to cook a traditional custard base. Stir in fresh fruit, chopped candy bars, crushed cookies, or spices. Try it in cookie sandwiches or irresistible pies.

1

(8-oz.) package cream cheese, softened to room temperature

1 1/2

cups half-and-half

3/4

cup sugar

1/2

cup whole buttermilk

1 1/2

tsp. vanilla bean paste*

1/8

tsp. salt

1. Process all ingredients in a blender 30 seconds or until very smooth. Cover and chill at least 2 hours or up to 2 days.

2. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.)

3. Serve immediately, or transfer to an airtight container, and freeze up to 1 week.

*Vanilla extract may be substituted.

AVOCADO-KEY LIME PIE ICE CREAM:

Prepare recipe as directed, adding 1 1/2 medium-size ripe avocados, chopped; 1 tsp. Key lime zest; and 1/4 cup fresh Key lime juice with cream cheese in Step 1. Stir 3/4 cup coarsely crumbled graham crackers into prepared ice cream. Freeze 1 hour before serving.

THE COOKIE: White chocolate-macadamia nut cookies

LEMON MERINGUE ICE CREAM: Prepare recipe as directed. Whisk together 6 Tbsp. lemon curd, 2 Tbsp. sour cream, 2 tsp. lemon zest, and 1 Tbsp. lemon juice. Swirl lemon mixture and 6 crushed meringue cookies into prepared ice cream. Freeze 1 hour before serving.

THE COOKIE: Gingersnaps

BLUEBERRY-CHEESECAKE ICE CREAM: Prepare recipe as directed, adding 1/4 tsp. almond extract to cream cheese mixture in Step 1. Mash together 1 cup fresh blueberries, 3 Tbsp. blueberry preserves, and 2 tsp. lemon zest. Stir mixture into prepared ice cream. Freeze 1 hour before serving.

THE COOKIE: Snickerdoodles

STRAWBERRY-PRETZEL ICE CREAM: Prepare recipe as directed. Stir together 1 cup chopped fresh strawberries, 1/4 cup strawberry preserves, and 2 Tbsp. chopped fresh basil. Stir strawberry mixture and 3/4 cup crushed pretzel sticks into prepared ice cream. Freeze 1 hour before serving.

THE COOKIE: Sugar cookies

COMMUNITY COOKBOOK

Fresh Takes on Summer Grilling

A taste of who and what online got the most raves in the Southern Living Test Kitchen.

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From the Kitchen of

AMY CLARKE

FAIRFAX, VA
THE-SAVVY-KITCHEN.COM

“Perfect for family or company, this recipe is rich in flavor but light enough to keep your waistline in check.”

Firecracker Grilled Salmon

Place 6 (6-oz.) salmon fillets in a large zip-top plastic freezer bag. Whisk together 1/2 cup vegetable oil, 1/4 cup reduced-sodium soy sauce, 1/4 cup balsamic vinegar, 1 Tbsp. honey, 2 tsp. finely chopped garlic, 2 tsp. dried crushed red pepper, 1 1/2 tsp. ground ginger, 1 tsp. sesame oil, 1/2 tsp. table salt, and 1/4 tsp. onion powder. Pour over salmon, reserving 1/4 cup mixture. Seal and chill 30 minutes. Preheat grill to 400° (high) heat. Remove salmon from marinade; discard marinade. Grill salmon, without grill lid, 4 to 5 minutes or until fish is cooked through and flakes with a fork, turning occasionally and basting with reserved marinade. Remove and discard skin. MAKES 6 servings

From the Kitchen of

David Olson

GRAND RAPIDS, MI
ABACHELORANDHISGRILL.COM

“My love of the Gulf Coast inspired this spicy-sweet dish.”

Mango-Chili-Glazed Grilled Shrimp

Preheat grill to 350° to 400° (medium-high) heat. Process 1 large mango, peeled and cubed; 1/4 cup loosely packed fresh mint leaves; 1 tsp. lime zest; 4 Tbsp. fresh lime juice; 2 Tbsp. bottled sweet chili sauce; 1 Tbsp. grated fresh ginger; 2 garlic cloves, minced; 1 tsp. dried crushed red pepper; 1 tsp. olive oil; and 1/2 tsp. each kosher salt and freshly ground black pepper in a food processor 15 seconds or until combined. Stir together 2 lb. peeled and deveined large, raw shrimp and 1/2 cup mango mixture; let stand 5 minutes. Remove shrimp from marinade, discarding marinade. Grill shrimp, covered with grill lid, 2 to 3 minutes on each side or just until shrimp turn pink. Toss shrimp with 4 to 6 Tbsp. mango mixture. Serve with remaining mango mixture. MAKES 6 to 8 servings

From the Kitchen of

Robyn stone

CARROLLTON, GA,
ADDAPINCH.COM

“My family’s go-to meal—grilled chicken with caprese salad on the side—inspired this easy dish.”

Caprese Grilled Chicken

Preheat grill to 350° to 400° (medium-high) heat. Cook 1/2 cup good-quality balsamic vinegar in a 2-qt. saucepan over medium-high heat 4 to 5 minutes or until slightly thickened; remove from heat, and whisk in 1 Tbsp. butter. Sprinkle desired amounts of kosher salt and freshly ground black pepper over 6 large tomato slices and 6 skinned and boned chicken breasts. Grill chicken, covered with grill lid, 6 to 8 minutes on each side or until done. Brush chicken with 2 Tbsp. balsamic mixture; top each with 2 fresh basil leaves and 2 fresh mozzarella cheese slices. Cover with grill lid, and grill 3 minutes or just until cheese melts. Remove from grill; top each chicken breast with 1 tomato slice; drizzle with remaining balsamic sauce. Top with torn basil. MAKES 6 servings