Indholdsfortegnelse for Issue 2 2021 i Delish Quarterly

TAKE IT OUTSIDE! There’s no better way to celebrate summer than by bringing people together through food (even if you want to keep some distance!). That’s what we do at Delish. In this super-fun Cookouts + Campfires quarterly, you’ll find our best-ever recipes, tips, and stories that’ll take you all the way to the end of the season. Like what you see? Go to Delish.com/join to get so much more.…

SERVES 4 TOTAL TIME 1 HR 30 MIN Pureeing the fillet with egg isn’t the sexiest process, but it’s key in helping these patties hold together. Trust us. FOR THE BURGERS 1¾ lb. skinless salmon fillet, roughly chopped1 large egg2 tbsp. freshly chopped dill2 tbsp. freshly chopped chives½ tsp. finely grated lemon zest½ tsp. dried oreganoKosher saltFreshly ground black pepperExtra-virgin olive oil, for brushing8 mini pitas or 4 regular pitas4 slices red onion2 Persian cucumbers, thinly shaved lengthwise4 slices ripe tomato FOR THE SAUCE 1 c. plain Greek yogurt1 c. crumbled feta1 small clove garlic, minced1 tbsp. finely chopped fresh mint1 tbsp. fresh lemon juiceKosher saltFreshly ground black pepper 1 Make patties: In a food processor, pulse salmon and egg until pureed. In a large bowl, combine salmon mixture, dill,…

STEAMED CHEESEBURGER TED’S RESTAURANT – MERIDEN, CT No griddle or grill, just steam cooks these world-famous “cheeseburgs,” as fans lovingly know them. The old-school process melts away the fat and produces a supremely juicy patty. They come topped with the classic stuff, nothing fancy. I guarantee you won’t miss the char. OLIVE BURGER WESTON’S KEWPEE SANDWICH SHOP – LANSING, MI This family-run joint, credited with creating the Michigan delicacy, still uses Great-grandma Bowlin’s original recipe from the 1920s. Her exact “olive sauce” concoction is top secret, but the main components are mayonnaise mixed with chopped green olives and their brine for a sharp, salty experience. JUCY LUCY MATT’S BAR – MINNEAPOLIS This ’grammable spectacle consists of two patties that wrap around an oozing molten slab of American cheese. (How you…

SERVES 4 TOTAL TIME 30 MIN 1½ lb. large shrimp, peeled and deveined2 cloves garlic, minced2 smoked andouille sausages, thinly sliced2 ears corn, each cut crosswise into 4 pieces1 lb. red bliss potatoes, chopped into ½" piecesExtra-virgin olive oil1 tbsp. Old Bay SeasoningKosher saltFreshly ground black pepper2 tbsp. freshly chopped parsley1 lemon, sliced into thin wedges4 tbsp. butter 1 Heat grill to high heat and cut 4 sheets of foil about 12" long. Divide shrimp, garlic, sausage, corn, and potatoes evenly among the foil sheets. Drizzle each with oil, then season with Old Bay, salt, and pepper. Toss gently to combine then top each with parsley, lemon wedges, and 1 tablespoon butter. 2 Fold foil packets over shrimp boil mixture and seal closed. 3 Grill until until shrimp are pink…

STEAK-SHAMING HAS no place at my dinner table because it’s rooted in superiority: My opinion is better than yours. Steak is an easy target—it’s bad for your health, it’s bad for the environment, shame, shame, shame. And, look, I don’t think anyone disagrees that eating a 24-ounce steak is not great for you or the environment. It’s also not great for you or the environment to get on a plane and go to Hawaii, but we do it because it’s fun, and we’re humans, and we work hard, and we deserve little joys in life. That’s key: Even as a chef, it’s not like I’m eating Wagyu every night. Steak is a splurge. It’s a luxury. If you want to treat yourself once in a while, I say go for it.…

1 START IN YOUR BACKYARD. Get comfortable cooking over an open flame in a familiar environment, where you have access to plenty of tools and ingredients. All you need is a steel grate.* *Before lighting up, check your local laws. Some places have restrictions on backyard fires. 2 CAST IRON IS KING. Other than a sharp knife, a cast-iron pan or pot is essential. It’s durable, retains heat beautifully, and is easy to clean. 3 MISSING A TOOL? MAKE ONE! Packing a kitchen’s worth of tools into the outdoors is impossible. So, look around. Need a steak tenderizer? Use a stone. A spit? Grab a stick. 4 (TRY NOT TO) ADD FUEL TO THE FIRE. Cooking fires can be quite small. If your food is taking forever to cook, it…

SERVES 8 TOTAL TIME 20 MIN One of our top hall of famers, this dip will get any campground party started. Best served with toasted baguette, good company, and a cold one. 3 c. shredded cheddar1 (8-oz.) block cream cheese, softened2 cloves garlic, minced1 tbsp. freshly chopped chives1 c. lager beerKosher saltPinch of cayenne pepperToasted baguette slices, for serving 1 Place a grate over a campfire. In a large cast-iron skillet, add cheddar, cream cheese, garlic, chives, and beer and season with salt and cayenne. Cover with foil. 2 Cook over campfire until melty, about 15 minutes. Serve with baguette slices.…

SERVES 4 TO 6 TOTAL TIME 25 MIN ¼ c. extra-virgin olive oil, plus more for brushing2 (¾" thick) slices country bread1 medium zucchini or summer squash, halved½ large red onion, cut into 4 wedgesKosher saltFreshly ground black pepper1 clove garlic, halved2 tbsp. red-wine vinegar4 c. diced mixed tomatoes (such as heirloom, vine-ripened, cherry, and grape)1 c. cubed fresh mozzarella½ c. packed fresh basil leaves, torn into bite-size pieces Balsamic glaze, for drizzling 1 Heat grill to medium-high and oil the grates. Brush bread, zucchini, and onion all over with oil and season with salt and pepper. 2 Grill bread and veggies until bread is lightly charred and toasted, 30 seconds to 1 minute per side, and zucchini and onion are lightly charred and crisp-tender, 3 minutes per side. 3…

1 Spiked Sparkling Basil Lemonade SERVES 2 TOTAL TIME 6 HR 10 MIN Basil-infused vodka? Sign us up. This brings out the sweetness of the herb and turns the spirit a vibrant green. 9 large basil leaves, divided4 oz. vodka¼ c. granulated sugar1 c. lemonadeIceSeltzerLemon slices, for garnish 1 Infuse vodka: Tear 5 basil leaves into small pieces and place into a small glass jar with vodka. Seal tightly and shake, then infuse for at least 6 hours, up to 12 hours, shaking the jar occasionally. 2 Make basil sugar: In a (preferably small) food processor, combine sugar and remaining basil. Pulse until basil is chopped into small, uniform pieces and sugar is pale green. 3 Strain vodka into a glass measuring cup, squeezing basil leaves to release any remaining…

SERVES 2 TOTAL TIME 10 MIN Creamsicles are one of the most underrated ice cream treats (IMHO). Tart orange is the perfect partner for creamy, rich vanilla. 1½ c. (4 large scoops) orange sherbet1 c. (3 large scoops) vanilla ice cream½ c. orange juice (strained, if using fresh) Whipped cream2 orange slices2 Maraschino cherries 1 Combine sherbet, ice cream, and orange juice in blender and blend until smooth. 2 Pour into glasses and garnish with whipped cream, an orange slice, and a cherry.…

Tequila Sunrise Pops MAKES 9 TOTAL TIME 5 HR 15 MIN 1 Place 9 Dixie cups on a small rimmed baking sheet. In a large bowl or liquid measuring cup, whisk together 2 c. pineapple juice, ½ c. tequila, and ¼ c. lime juice. 2 Pour mixture into cups until they are ¾ full, then pour 1 tsp. grenadine into each. 3 Cut 2 limes into ¼"-thick slices. With a paring knife, make a slit in the center of each, then insert a wooden spoon or Popsicle stick. Place on top of each cup, making sure there is no space between the mixture and lime slice. 4 Freeze until solid, at least 5 hours. 5 When ready to serve, cut open cups with scissors and peel away from pops. —LAUREN…

MAKES 4 — TOTAL TIME 35 MIN Turn your favorite cereal growing up into the dessert of your dreams. 3 tbsp. butter, plus more for greasing1 (10-oz.) bag mini marshmallows6 cups Fruity Pebbles4 large scoops vanilla ice cream 1 Grease a medium sheet pan with butter. In a large saucepan over low heat, melt butter. Add marshmallows and stir until completely melted and smooth. Remove from heat and quickly stir in cereal until well coated. 2 Using wax paper or a spatula, press mixture into sheet pan until about ½" thick. Let cool at least 20 minutes. 3 Using a cookie or biscuit cutter, punch out 8 rounds. Place 1 big scoop of ice cream on four rounds and sandwich with remaining rounds. 4 Freeze until ready to serve. HOT…

SERVES 8 TOTAL TIME 4 HR 30 MIN For all the chocolate peanut butter cup–obssessed, Fluffernutter-loving friends out there. We see you. 1½ c. heavy cream⅔ c. marshmallow creme1 block (8 oz.) cream cheese, softened1 c. creamy peanut butter, plus more, melted for garnish¾ c. powdered sugar1 tsp. pure vanilla extract Pinch kosher salt1 pre-made chocolate crust (such as Oreo or Keebler) Chocolate shavings, for garnish 1 In a large bowl using a hand mixer or in the bowl of a stand mixer, beat heavy cream until soft peaks form. Transfer half to a separate bowl and set aside. To remaining whipped cream, add marshmallow creme and beat until stiff peaks form. 2 In a separate bowl, beat 1 cup peanut butter, powdered sugar, vanilla, and salt until smooth and…

SOMETIMES I THINK about all the things I can make this summer for people—actual PEOPLE—and just the idea is life-affirming. We’ll have cocktail pops (page 76)! And grilled pizzas (page 32)! And maybe, if I’m feeling really ambitious, I’ll make the Spumoni Ice Cream Cake (page 84)! Oh, how we’ll laugh and eat, and it’ll feel normal again. A girl can dream. But by the same token, there are days when I want to escape to the woods with my family and say goodbye to society. We’ll pack up, get back to nature, throw a bunch of stuff into a skillet, and cook (or bake!) incredible things over an open flame. Maybe we’ll make this crazy-easy Oreo Cookie Skillet (a recipe I full-on stole from my sister, Laura, who camps…

1 BUN Martin’s or bust. The pillowy potato rolls never get soggy—even without getting toasted. 2 CHEESE The creaminess and superior melt factor of American cheese can’t be beat. 3 BEEF 80/20 is the magic ratio for a juicy patty. (With less fat, you’re at high risk for dry meat.) 4 LETTUCE For top-notch crunch, skip fancy varieties like Bibb or romaine—it’s gotta be iceberg. 5 ONION Go for white onion; it has a milder flavor than red. We like it best minced, not sliced. 6 TOMATO Not mandatory, but if you insist, season it generously with salt and pepper before topping. MAKE IT! 1 Heat grill to high. Shape 1 lb. 80/20 ground beef into 3 equal-size patties, about 1" wider than the bun. Season both sides of each…

SERVES 4 TOTAL TIME 45 MIN This cult favorite from the NYC-based chain is the rock star of veggie burgers. FOR THE BURGERS 4 (4") portobello mushrooms, stems and gills removed½ c. all-purpose flour1 c. shredded Muenster1 c. shredded cheddar¼ tsp. garlic powder½ tsp. kosher salt, divided½ tsp. freshly ground black pepper3 large eggs, divided2 c. panko bread crumbsvegetable oil, for frying4 potato buns, toasted2 plum tomatoes, sliced4 leaves green leaf lettuce FOR THE SHACK SAUCE 2 tbsp. mayonnaise1 tsp. Dijon mustard1 tsp. ketchup½ tsp. hot sauce 1 Make burgers: In a wide bowl, dredge bottom side of mushroom caps in flour. 2 In a medium bowl, combine cheeses, garlic powder, ¼ teaspoon salt, pepper, and 1 lightly beaten egg. Divide among caps, gently pressing to flatten stuffing. 3 In…

SERVES 4 TO 6 TOTAL TIME 1 HR 20 MIN We love spatchcocking chicken—all it means is removing the backbone and flattening the bird so it cooks evenly. Slathered in garlicky, peppery piri piri sauce, this grilled version is really something. 1 whole chicken (about 5 lb.)1 c. piri piri sauce, plus more for serving1½ tsp. kosher salt1 tsp. freshly ground black pepper 1 Spatchcock chicken: Place chicken on cutting board breast-side down. Using kitchen shears, cut down one side of the backbone from tail to neck. Cut the other side of the backbone, removing it completely. Flip so breast side is facing up, and press down firmly with the palm of your hand until chicken lies flat. 2 In a large bowl, add chicken, 1 cup piri piri sauce…

IT’S PRETTY MUCH impossible to think of Chili’s and not immediately hear, “I want my baby back, baby back, baby back” in your head. The jingle we all know (and love, let’s be honest) became a cultural touchpoint overnight—and took only five minutes to write. In 1995, Guy Bommarito created the song in a last-ditch effort to “beg Chili’s for a second chance” after the chain fired his ad agency. He flew to Dallas and belted out the lyrics for Chili’s himself. “The response was ‘Yeah, that should work.’ Nobody was blown away or overly impressed,” he says. “But it could’ve been my singing.” The success that followed was a surprise to everyone. Since its debut, the song has been rerecorded, remastered, and performed by such singers as Louis Price…

Chipotle Tofu & Pineapple Skewers SERVES 4 TOTAL TIME 1 HR 40 MIN 1 lb. firm or extra-firm tofu, drained and cut into 1" cubes3 dried guajillo chiles, stems and seeds removed, torn into small pieces1 c. boiling water½ medium white onion, roughly chopped¼ c. white vinegar4 cloves garlic1 tbsp. annatto paste (also called achiote paste)1 chopped chipotle chile in adobo sauce (2½ tsp., from 1 can)2 tsp. dried oregano1½ tsp. granulated sugar¼ c. extra-virgin olive oil3 c. pineapple chunks (cut into 1" cubes)Lime wedges, for serving 1 Arrange tofu on a paper towel-lined rimmed baking sheet, then place more paper towels on top of tofu. Top with another baking sheet, weighed down with a heavy skillet or cookbooks. Let drain at least 30 minutes. 2 Meanwhile, in a medium…

CAST-IRON SKILLET This is the workhorse. Yes, it’s flameproof, but avoid placing it directly on the fire or the food will burn. Camp Chef Cast Iron Skillet $21, campchef.com COMPACT GRATE With foldable legs and a heavyduty steel cooking surface, this turns any backyard or campground firepit into an outdoor kitchen. Camp Chef Lumberjack $24, walmart.com DUTCH OVEN For skillet graduates. Place this (heavy!) legged cast-iron pot in the coals, which can also sit on the rimmed lid for added heat. Lodge Camp Dutch Oven $55, lodgecastiron.com PORTABLE GRATE The steel frame adjusts to two different heights, collapses completely flat, and even rolls up for easy stowing. Wolf and Grizzly Compact Grill $115, wolfandgrizzly.com LIGHTWEIGHT PAN The handle of this nonstick carbon steel frying pan folds up so you can…

SERVES 2 TO 4 TOTAL TIME 30 MIN If you thought maple syrup-drenched bacon was good, wait until you try maple chorizo. The smoky-sweet combo will haunt your dreams. 2 tbsp. extra-virgin olive oil1½ lb. potatoes, scrubbed clean and diced into ½" piecesKosher saltFreshly ground black pepper1 large bell pepper, chopped1 medium yellow onion, chopped8 oz. cured (not fresh) Spanish chorizo, diced2 tbsp. maple syrup4 to 6 large eggsSliced green onions, for garnish 1 Place a grate and large cast-iron skillet over a campfire and preheat 15 minutes. Heat oil in skillet, then add potatoes in an even layer. Season with salt and pepper and cook, undisturbed, until golden and crispy on one side, 3 to 4 minutes. 2 Stir in peppers, onions, chorizo, and maple syrup. Cook, stirring occasionally,…

SERVES 4 TOTAL TIME 15 MIN We apologize to many a camping trip for not thinking of this idea sooner. Thanks to a handful of canned goods, these come together almost instantly. 1 (11-oz.) bag tortilla chips1½ c. shredded Mexican cheese blend1 (15-oz.) can pinto beans, drained1 (15-oz.) can whole kernel sweet corn, drained1 (4-oz.) can diced green chiles1 (11-oz.) can pickled jalapeño slices½ c. queso fresco or cotija cheese1 avocado, diced FOR TOPPING Sour creamThinly sliced green onionsFreshly chopped cilantroThinly sliced radishes Place a grate over a campfire. In a large cast-iron skillet, add about half the tortilla chips and sprinkle with ½ cup shredded cheese. Add 1⁄3 of the beans, 1⁄3 of the corn, and 1⁄3 of the diced green chiles. Repeat twice and top with jalapeno slices.…

SERVES 6 TOTAL TIME 30 MIN 5 ears yellow corn, husks removed¼ c. plus 2 tbsp. extra-virgin olive oil, dividedKosher salt1 ripe avocado, chopped1 c. quartered grape tomatoes½ red onion, finely chopped2 tbsp. sliced fresh basil1⁄3 c. lime juice1 clove garlic, minced1 tsp. crushed red pepper flakes 1 Heat grill to medium-high. Brush corn with 2 tablespoons oil and season with salt. 2 Grill corn until kernels begin to char, 8 minutes. Let cool slightly, then slice the kernels off the cob. 3 In a large bowl combine corn, avocado, tomatoes, onion, and basil. 4 In a medium bowl, whisk together remaining oil, lime juice, garlic, and red pepper flakes and season with salt. Pour dressing over corn mixture and stir until ingredients are fully coated. HOT TIP! This salad…

Chili Garlic Green Beans SERVES 4 TOTAL TIME 20 MIN 1 Heat grill to medium-high. In a large bowl, whisk together 3 tbsp. extra-virgin olive oil, 2 tbsp. low-sodium soy sauce, 1 tbsp. chili garlic sauce, 2 tsp. honey, and a pinch of red pepper flakes, then add 1 lb. green beans and toss to coat. Season with salt. 2 Place green beans on grill perpendicular to grates. Cook until charred all over, about 7 minutes total. 3 Garnish with sesame seeds, thinly sliced green onions, and roasted chopped peanuts before serving. HOT TIP! Keep skinny vegetables from falling between grill grates: Lay down heavy-duty foil before placing veggies on top.…

Negroni Shots MAKES 18 TOTAL TIME 3 HR 30 MIN 3 c. lemon-lime soda4 (.25-oz.) envelopes unflavored gelatin¼ c. granulated sugar¼ c. gin¼ c. Campari¼ c. vermouth¼ c. orange juiceCooking spray, for pan½ c. sanding sugar Thinly sliced orange peel, for garnish 1 In a small saucepan, add soda and sprinkle over gelatin. Let bloom 2 minutes. Whisk over medium heat until gelatin is dissolved. Remove from heat; stir in sugar, alcohols, and orange juice. 2 Lightly grease a 9"-x-5" loaf pan with cooking spray. Pour in gelatin mixture, and refrigerate until firm, at least 3 hours and up to overnight. 3 Turn out chilled gelatin onto a piece of parchment paper and slice into squares. Sprinkle with sanding sugar and orange peel and serve. –LAUREN MIYASHIRO Lemon-Lime Watermelon Shots…

SERVES 2 TOTAL TIME 5 MIN, PLUS FREEZING Is it chocolate soft serve or a shake?! The Frosty’s (unbelievable) trademark texture is tricky to recreate at home, but by freezing Cool Whip and some milk, you get pretty damn close. ⅔ c. whole milk, divided1 (8-oz.) container Cool Whip, frozen2 tbsp. sweetened condensed milk1 tbsp. unsweetened cocoa powder 1 Pour 1/3 cup milk into an ice cube tray and freeze until solid. 2 Combine Cool Whip, frozen milk, remaining 1/3 cup milk, sweetened condensed milk, and cocoa powder in a blender and blend until smooth and thick. 3 Pour into glasses and serve.…

SERVES 12 TO 16 — TOTAL TIME 5 HR 5 MIN Inspired by the trio of colorful flavors in the classic Italian gelato, this towering ice cream cake is a showstopper. 2 pt. pistachio ice cream2 pt. cherry ice cream2 pt. chocolate ice cream⅔ c. shelled roasted salted pistachios, divided12 sugar cones (4 oz.), finely crushed¼ c. (½ stick) butter, melted Kosher salt23 Maraschino cherries without stems, divided1 c. semisweet chocolate chips¼ c. refined coconut oil Cool Whip, for garnish 1 Remove all ice creams from freezer, take off lids, and place in refrigerator for 20 minutes. Roughly chop ⅓ cup of pistachios and set aside. 2 Make crust: In a medium bowl, stir together sugar cones, melted butter, and a pinch of salt. Press crust into a 9" springform…

MY MOTHER’S DESSERTS were famous on the block. She baked all kinds of cakes—strawberry, red velvet, lemon Bundt—but nothing compared to her banana pudding. She put love into everything she made (and God knows it was hard cooking for seven kids!), but especially banana pudding; it seemed intuitive to her. She’d sit on her bed, wood cutting board on her lap, and slice bananas while watching Food Network. I was amazed by all the layers. It felt like my first true encounter with an artist’s work. My older brother and I would patiently (or not) wait overnight for the wafers to soften and take on the texture of cake. To give this my own spin, I made pudding from scratch. It’s hard to match the boxed stuff, so whipped cream…

IF I’M GOING to do an ice cream taste test, I’m doing it with the company that invented the first ice cream on a stick and the ice cream truck: Good Humor. There are few moments of nostalgia that we all collectively share, but chasing after the neighborhood ice cream driver in the sweltering heat, sweaty quarters in hand, is likely one of them. To relive that feeling, I did the tough task of eating through a dozen bars—no, my job is not up for grabs and yes, I will gladly give you my leftovers. As a lactose intolerant (this is now a noun for me), I’m picky when it comes to dairy. These five ice creams are totally worth it. 1. REESE’S This may be controversial, but I’m gonna…

1 BLT Dogs SERVES 4 TOTAL TIME 25 MIN Proof that wrapping almost anything in bacon (hot dogs included) makes it infinitely better. 4 slices bacon4 hot dogs½ c. mayonnaise4 hot dog buns1 c. shredded romaine1 small tomato on the vine, sliced (or 4 cherry tomatoes, sliced)2 tbsp. finely chopped fresh chives 1 Tightly wrap each hot dog with bacon. 2 In a large skillet over medium heat, cook hot dogs, turning frequently with tongs, until bacon is crispy and cooked through, 12 minutes. 3 Meanwhile, spread mayonnaise onto each hot dog bun, then layer in romaine and tomatoes. Top with bacon-wrapped hot dog and sprinkle with chives before serving. —LAUREN MIYASHIRO HOT TIP! To ensure the bacon stays wrapped while the dogs cook, secure ends with toothpicks. (Just remember…

Pimento Cheese ¾ c. shredded sharp cheddar + ¼ c. chopped pimentos + 1 tbsp. mayonnaise + 1 oz. softened cream cheese HOT TIP! Don’t limit yourself to beef. These fillings work great with ground chicken, turkey, or lamb. Jalapeño Popper 4 oz. softened cream cheese + ½ c. shredded sharp cheddar + ½ c. shredded mozzarella + 2 minced jalapeños + 4 slices cooked and chopped bacon Buffalo Blue Cheese 4 oz. softened cream cheese + ⅓ c. crumbled blue cheese + 2 tbsp. buffalo sauce + 1 tbsp. freshly chopped chives + ½ tsp. celery seed Garlicky Feta ½ c. crumbled feta + 4 minced cloves garlic + 2 tbsp. freshly chopped parsley French Onion ½ c. caramelized onions + ½ c. shredded Gruyère HOW TO STUFF 1.…

GOING TO NEW Mexico without eating a green chile cheeseburger is like going to New Orleans without eating a po’boy. It’s mandatory. At the heart of this regional specialty lies the bright green Hatch chile, a slightly sweet pepper ranging from mild to hot with an earthy, onion-like flavor, grown exclusively in the state’s Hatch Valley, the Chile Capital of the World. When roasted over an open flame, the peppers take on new life, going from crisp and verdant to velvety tender and seductively smoky. You end up with condiment gold, transforming the humble cheeseburger into a transcendent experience between two buns that must be tasted to be believed. The fondness for this culinary icon runs deep in my family. Growing up an hour south of Albuquerque, my mother and…

SERVES 4 TOTAL TIME 30 MIN 1 lb. gnocchi3 c. corn (from 4 ears or thawed frozen)2 c. cherry tomatoes¼ c. butter, cut into cubes2 cloves garlicKosher saltCrushed red pepper flakes¾ c. dry white wineFresh basilFreshly grated ParmesanFreshly ground black pepper 1 Heat grill to medium-high heat and cut 4 sheets of foil about 12" long. Divide gnocchi, corn, tomatoes, butter, and garlic evenly among foil sheets. Season each with ¼ teaspoon salt and a pinch of red pepper flakes. Drizzle with wine. 2 Fold foil packs over gnocchi mixture and seal closed. 3 Grill until tomatoes burst and gnocchi is cooked through, 15 to 20 minutes. 4 Sprinkle with basil, Parmesan, and black pepper before serving. HOT TIP! Unlike other pastas, gnocchi doesn't need to be boiled. The foil…

1. Form superdry twigs into a thick, tight tinder bundle. Hold it upright, light the bottom, and place on ground. 2. Lay two superdry sticks (1" max in diameter) parallel over the lit tinder. Feed in more sticks parallel as they burn to create surface area for flames to catch. 3. Once you have coals, set up two flat rocks (6"-ish tall) parallel near the fire. Use a stick to shuffle in some coals. 4. Suspend a grate across the rocks—you’re ready to cook! Control temp by adjusting grate's position to coals, or adding more.…

SERVES 12 TOTAL TIME 30 MIN Like baked Brie, but way more fun. Use the biggest wheel you can find, then top it with all the garlicky tomato goodness. 1½ c. halved cherry tomatoes3 cloves garlic, minced1⁄3 c. extra-virgin olive oilKosher saltFreshly ground black pepperPinch crushed red pepper flakes1 large wheel BrieBalsamic glaze, for drizzling¼ c. thinly sliced basil, for garnishToasted baguette slices, for serving 1 Place a grate and large cast-iron skillet over a campfire and preheat 10 minutes. Meanwhile, in a large bowl, combine tomatoes and garlic, then toss with oil. Season with salt, pepper, and red pepper flakes. 2 Place Brie in skillet and top with tomato mixture. 3 Cook over campfire until Brie is melty, about 20 minutes. (Just because the Brie isn’t oozing doesn’t mean…

SERVES 3 TOTAL TIME 30 MIN FOR THE CHILI OIL ½ c. canola oil1" piece fresh ginger, minced3 cloves garlic, minced3 tbsp. ground chilies2 tsp. ground Szechuan peppercorns1 tbsp. white sesame seeds½ tsp. MSG¼ tsp. kosher salt FOR THE CUCUMBERS 6 Persian cucumbers3 cloves garlic, grated1 tbsp. toasted sesame oil½ tsp. MSGKosher salt Make chili oil: In a small pot, heat oil until starting to smoke, then remove from heat. Meanwhile, in a medium heatproof bowl or jar, stir together all other chili oil ingredients. Slowly pour hot oil over the spices, letting it sizzle through evenly, streaming gradually and carefully to control the overflow. Whisk to incorporate fully and let cool completely. Prepare cucumbers: Cut each cucumber into three pieces, then use the flat size of a knife to…

JELL-O SHOTS HAVE become somewhat of a punch line; something you make every few years when you and your friends want a night you all can look back on and think, That was the best, and I never want to do it again. I’m here to tell you this pigeonholing of a timeless alcoholic beverage (?) is a tired way of thinking. Not only should we stop labeling JELL-O shots as juvenile, we should also champion how seamlessly they fit into adulthood: They’re single-serve (hello, pandemic!) delights that can be made in bulk. Meal-prepping, but make it alcohol! The dream! First, name another drink that allows you to mix and match flavors with such ease. And now that sharing drinks and straws is no longer an option? IDEAL. Plus, if…

SOME FOOD COMBOS are so obviously delicious we don’t stop to wonder why (I see you with your ranch-soaked pizza), but…cold chocolate with hot potatoes?! The mash-up comes as no surprise to Peter Coucquyt, chef and co-author of The Art & Science of Foodpairing. “A dish without any contrasting textures or flavors gets boring after a few bites,” says Coucquyt, who broke down the three elements that make the beloved pairing so perfect: the crunch of the fry with the cream of the soft serve, the drastically different temperatures, the balance of salty vs. sweet. As if you need more proof: Both foods have caramellic molecules—which give off the smell of caramelized sugar—making ice cream the ultimate condiment. Happy dunking!…

Ice Cream Stuffed Cupcakes MAKES 18 TOTAL TIME 2 HR 30 MIN Summer birthday party? These surprise-inside treats are a must. 1 box chocolate cake mix, plus ingredients called for on box1½ qt. vanilla ice cream2 (8-oz.) tubs Cool Whip Confetti sprinkles 1 Preheat oven to 350º and line two 12-cup muffin tins with cupcake liners. Prepare cake batter according to package directions and divide evenly among cupcake liners. 2 Bake until a toothpick inserted into the center of a cupcake comes out clean, 20 minutes. Let cool completely. 3 Using a tablespoon or melon baller, scoop out middle of each cupcake to create a well. Trim bottoms of scooped cupcake pieces so they’re flat. 4 Fill each well with a small scoop of ice cream, then top with reserved…

SERVES 8 TOTAL TIME 4 HR 30 MIN A slice of this six-ingredient pie is mandatory on a warm summer day. 1 pre-made graham cracker crust¾ c. heavy cream1½ blocks (12 oz.) cream cheese, softened1 c. powdered sugar½ c. strawberry preserves½ c. chopped strawberries, plus more for garnish 1 In a medium bowl using a hand mixer or in the bowl of a stand mixer, beat heavy cream until stiff peaks form. 2 In a large bowl, beat cream cheese and powdered sugar until smooth. Add strawberry preserves and beat until combined. Fold in strawberries, then fold in whipped cream until just incorporated. 3 Pour filling into crust and refrigerate until well chilled, at least 4 hours. 4 Garnish pie with more strawberries when ready to serve.…