Indholdsfortegnelse for Summer 2025 i Cuisine at home

The sun is hot, the garden is ripe for the picking, and farmers’ markets are busy and bustling. Summer is the perfect time to stock up on fresh produce and make menu plans full of seasonal freshness. We can’t wait to get our hands on a basketful of heirloom tomatoes, and our Classic Tomato Pie on page 69 just might be our favorite way to show them off. Summertime is filled with special occasions, from Mother’s Day and Memorial Day to Father’s Day and more, and these pages are filled with all the sides, sweets, and treats you could need for packing up for a potluck. For a family supper made on the grill, try our menu on page 44 that’s grill-marked from the appetizer to the dessert. Try one…

White Barbecue Brisket Salad A rich and creamy barbecue sauce and crumbly, buttery cornbread make this dish an irresistible option. Makes 6 to 8 servings 3 cups diced buttermilk cornbread (about ½-inch cubes)2 medium heads iceberg lettuce, cut into 2-inch slices1 cup shredded sharp Cheddar cheese½ cup crumbled cooked bacon2 cups chopped smoked brisket½ cup sliced pickled okraWhite Barbecue Sauce (recipe follows)Garnish: sliced fresh chives Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. Arrange cornbread cubes on prepared pan in an even layer. Bake until golden brown and crisp, 15 to 20 minutes. Divide lettuce among serving plates, and top with Cheddar, bacon, brisket, and okra. Drizzle with White Barbecue Sauce, and top with cornbread croutons. Garnish with chives, if desired. White Barbecue Sauce Makes 1½ cups 1…

Covered in a velvety soft peel and emitting an intoxicating aroma that can attract throngs of people across a crowded farmers’ market, these delicate stone fruits are the highlight of the year’s hottest months. And next to nibbling on these little delights straight from the basket, these pies, pastries, and parfaits are our favorite ways to let summer peaches shine. BUY THE BEST When picking out your peaches at the market, look for ones with a deep red hue, a strong sweet aroma near the stem, a little give—but not too much—when lightly squeezed, and no blemishes. Classic Peach Pie No need for frills with flavorful in-season peaches and a perfect lattice crust. Makes 1 (9-inch) pie Crust: 4 cups all-purpose flour, plus more for dusting½ cup sugar½ teaspoon kosher…

TIPS FOR CHOOSING THE PERFECT MELON Heirloom Tomato-Watermelon Salad Let fresh heirloom tomatoes shine in this vibrant salad. Makes 4 to 6 servings 2½ pounds heirloom tomatoes, sliced, halved, or quartered2½ cups seedless watermelon cubes, chilled⅓ cup thinly sliced sweet onion¼ cup cane or apple cider vinegar2 tablespoons canola oil⅛ teaspoon sugar⅛ teaspoon kosher salt⅛ teaspoon ground black pepper½ cup lightly packed fresh basil leaves, tornGarnish: ground black pepper Arrange tomatoes, watermelon, and onion on a serving platter. Whisk together vinegar, oil, sugar, salt, and pepper in a small bowl. Drizzle over tomato mixture. Let stand for 10 minutes. Sprinkle with basil, and garnish with black pepper, if desired. Watermelon Mules With the addition of vodka and fruit juices, this refreshing cocktail tastes like summer. Makes 8 servings 3 cups cubed seedless…

COVER RECIPE Creole Grilled Corn Slather on the spicy butter in this easy side. Makes 2 servings 2 ears yellow corn in husks3 tablespoons unsalted butter, room temperature1 clove garlic, grated1 teaspoon Creole seasoning1 teaspoon fresh lemon juice½ teaspoon ground chipotle chile pepper¼ teaspoon kosher saltGarnish: chopped fresh parsley Microwave corn in husks on high for 1½ to 2 minutes. Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°). Grill corn in husks for 1 to 2 minutes per side. Let cool enough to handle, about 5 minutes. Shuck corn. (Leave a few pieces of husk attached to use as a handle, if desired.) Lightly spray corn with cooking spray. Grill, turning every 2 minutes, until kernels are tender and lightly browned, about 8…

Easy Fresh Fruit Jam Pick your favorite fruit or whatever looks like the best at the farmers’ market and enjoy it for weeks to come. Makes 1½ cups 1 pound chopped fresh fruit1 cup sugar¼ cup fresh lemon juice Combine all ingredients in a large saucepan. Let stand for 15 minutes. Bring mixture to a boil over medium heat. Cook, stirring frequently, until mixture is thickened and coats the back of a spoon, 15 to 25 minutes. (For blueberry jam, you want to cook until berries begin to burst and coat the spoon.) Transfer to an airtight container or sterilized jars with lids, and refrigerate for up to 2 weeks. CANNING INSTRUCTIONS Transfer jam to 2 (8-ounce) sterilized glass jars, leaving ¼ inch of headspace from top of jars. Wipe…

Frozen Jungle Bird The Jungle Bird is a classic tiki drink that was created in Malaysia in 1978. It is typically shaken and strained over ice, but we opted to make a frozen version for summer. Makes 2 (12-ounce) servings 9 ounces pineapple juice7 ounces water4 ounces fresh lime juice2 tablespoons demerara sugar3 ounces dark rum2 ounces CampariGarnish: pineapple leaves, pineapple wedges Add pineapple juice, 7 ounces water, lime juice, and demerara sugar to a small saucepan; bring to a boil over medium heat. Stir until sugar dissolves. Cover and refrigerate for 1 hour. Add pineapple juice mixture, rum, and Campari to the container of an ice cream maker. Churn until mixture reaches a slushy consistency, 5 to 10 minutes. Serve immediately. Garnish with pineapple leaves and pineapple wedges, if…

Herby Macaroni Salad A quick stir-together salad is an easy choice to make for your next picnic. Makes 6 to 8 servings ½ cup chopped fresh parsley½ cup tarragon vinegar¼ cup grated white onion¼ cup chopped fresh tarragon2 tablespoons Dijon mustard1 tablespoon sugar1 teaspoon kosher salt½ teaspoon ground black pepper¾ cup extra-virgin olive oil1 (16-ounce) package elbow macaroni, cooked according to package directions8 ounces part-skim low-moisture mozzarella, cut into ½-inch cubes4 ounces diced country ham1 cup cherry tomatoes, halved Whisk together parsley, vinegar, onion, tarragon, mustard, sugar, salt, and pepper in a large bowl. Whisk in oil in a slow, steady stream. Stir in pasta, cheese, ham, and tomatoes. Cover and refrigerate for at least 1 hour. Serve cold. TARRAGON With its sweet yet herbal flavor, fresh tarragon is a…