Summer Recipes Inspired by Our Favorite Artisans
Blueberry Pie with Rye Crust
This sensational blueberry pie has small circles cut out of the rye crust, which not only looks dramatic but also allows moisture to evaporate from the fruit filling as it cooks, deepening the flavor.
Weave a Lattice
Roll out the top crust dough and cut it into strips of even width. Weave a lattice over the blueberry filling and seal at the edge.
Swap the Fruit
Blackberries, plums, sweet or tart cherries, apricots, apples and pears would all be delicious in this buttery rye crust.
Roll out the rye dough and cut it into shapes. Press in chocolate chunks or chips and sprinkle with flaky sea salt, then bake.
Chilled Beet and Green Apple Bisque
Shredding the beets and apples for this deep fuchsia soup cuts down on the cooking time and keeps the sweet-tart flavors fresh.
Make a Salad
For a side salad, toss grated raw beets and apples with vinaigrette. Or mix them with horseradish and sour cream to have with roast beef.
Switch the Swirl
Instead of sour cream, use yogurt, buttermilk, coconut milk or tahini mixed with apple cider vinegar.
Swap the Beets
Instead of the sliced Chioggia beets here, top the bisque with store-bought beet chips or sticks, or crispy rings of red or green apple.
Cockles with Beans and Cherry Tomatoes in Garlic Broth
Cockles are some of the smallest bivalves, but they deliver an enormous amount of flavor. Just a few simple ingredients turn them into a rich, hearty stew.
In place of cockles, which sometimes can be hard to find, use scrubbed and debearded mussels or littleneck clams.
Finely shredded spinach, kale, Swiss chard, escarole or mustard greens would be delicious in this luscious stew.
Serve Over Pasta
The broth here is superflavorful, so you could ladle the stew over hot spaghetti for a heartier meal.
Garlic Knots with Frizzled Herbs
These tender pull-apart rolls are made from prepared pizza dough, which makes them easy to assemble. They’re brushed with garlic-infused butter as soon as they come out of the oven.
Try New Shapes
Form the dough into rings or twists instead of knots and bake them on a sheet for a few minutes less.
Dip balls of dough into melted butter and grated Parmesan or pecorino; sprinkle with more cheese before baking.
Roll out the dough 1/4 inch thick and brush with the garlic oil. Sprinkle with the herbs and bake quickly until crisp.
Glazed Agrodolce Ribs
These tender, juicy ribs are seasoned with Tuscan flavors—garlic, fennel seeds and fresh herbs—and quickly glazed under the broiler with a sweet and tangy balsamic-laced barbecue sauce.
Use the Spice Mix
It would also be great on other cuts of pork, as well as on beef, lamb, duck and chicken.
Use the BBQ Sauce
Mix the balsamic sauce with mayo to spread on burgers or turkey sandwiches, or mix it into coleslaw.
Use the Glaze
Brush the BBQ sauce on burgers, hot dogs, portobellos and sweet potato wedges on the grill for a sweet-tangy burnished sheen.
Grilled Snapper with Pink Chile Salt
Once you make the pink chile salt that seasons both the fish and the salad here, you’ll want to have it on everything from raw and cooked summer vegetables to grilled bread, melons, mangoes and margaritas.
Add a Topping
Grill tomatoes until charred. Peel, then puree with olive oil and vinegar and season with the chile salt and pepper.
Try a New Side
Serve the snapper with lightly sautéed fava beans, English peas and snap peas with mint and grated lemon zest.
Make a Sauce
Mix prepared mayonnaise with the chile salt (or minced red chile) plus minced fresh basil and fresh lemon juice.
Jeweled Rice Pilaf with Carrots
The dried fruits that traditionally dot this golden and aromatic Persian rice dish are replaced here with roasted multihued carrots. Toasted angel hair pasta adds fantastic texture.
For a paella hack, fold in steamed mussels, sautéed shrimp and diced chorizo during the last five minutes of cooking.
Top the cooked rice with sunny-side-up eggs, drizzle with harissa olive oil and serve with grilled lamb merguez.
Add golden raisins and diced dried fruit. Fold in sautéed lamb or chicken and serve with yogurt and harissa.
Riesling-Poached Peaches with Tarragon and Salted Sour Cream
This five-ingredient dessert is an elegant way to serve peaches. Present the fruit halves skin-on or peel them while they’re still warm. For the rosiest color, look for peaches that have a lot of blush to the skin.
Grill leftover poached peaches and serve with grilled chicken, pork or shrimp, or with fresh ricotta.
Reduce extra syrup to drizzle over cake, melon or ice cream; mix with sparkling wine or water; or stir into fruit salad.
Spoon leftover cream onto strawberries or grapes, or serve with beets, roasted carrots or baked potatoes.
Summer Salad with Herbs Pita Crisps
This baby romaine salad is amazing thanks to generous amounts of fresh green herbs, Kirby cucumber, green beans and oil-crisped pita shards.
Pappardelle with Squash and Arugula-Walnut Pesto
This recipe is a fantastic showcase for superfresh summer squash. F&W’s Kay Chun cuts zucchini and yellow squash lengthwise into ribbons on a mandoline, then tosses them with hot pasta so they just barely cook.
Tri-Tip Steak with Grilled Scallion, Ginger and Cilantro Relish
A bold relish made with spicy charred scallions and just-grated ginger transfoms an inexpensive but very flavorful steak.
Fennel, Apple and Avocado Crudo
Pink peppercorns (no relation to the black or white variety) are slightly spicy but fruity, with a mild citrus taste. Here, they flavor the salt sprinkled on a supereasy vegetable crudo.