The arrival of summer screams for the most classic of all backyard grillable foods – the burger! These buns are quick and easy (25 minutes) to make and keep well in the freezer. Golden brown on the outside, sweet and soft on the inside, these whole grain buns are the perfect base for a classic beef or bean burger, portabella mushroom or grilled chicken breast.
Once you master the simple and ancient process of nixtamalization, it’s easy to whip up your own tacos, memelas (see recipe below!) sopes, tamales, or pozole. Warning, once you have the real deal, there’s no going back to the industrialized imitations found all over!
Hot off the grilll, our duck pizza is bursting with fresh summer flavors, unctuous triple cream brie, peppery arugula and just the right touch of smokiness.
Almost any dish you can think of can be adapted for pizza, including the Greek national dish with its rich, creamy layers of lamb and eggplant. This pizza – and this moussaka – are far from traditional, but every tradition starts as a creative idea.
Our whole wheat pizza dough is the perfect canvas for pizza and calzones, from traditional favorites like pepperoni and cheese to creative combos like Pizza Mousakka and Duck with Brie and Seasonal Fruit.
Originating in northern Mexico and beloved throughout the world, flour tortillas are versatile, delicious and practical. Fill them with beans, cheese, vegetables and meat for a hearty burrito, or flatten them out on a griddle for a crispy quesadilla dripping with melted cheese.
This is my spin on the famous white clam pizza hailing from New Haven, Connecticut. The addition of grilled sweet onions, cherry tomatoes, and parsley on top of the crispy whole rye crust take things to a new level. While you can use any grateable cheese, like parmesan or romano, I prefer aged asiago. You can also add mushrooms or capers, and substitute with your choice of protein, such as shrimp, lobster, chicken, or pork belly.
This savory, slow-cooked Indian stew is perfect for sopping up with fresh naan. Serve over steaming aromatic rice (try Charleston Gold in place of BasmatiI) or mix it together, casserole style. Top off with Cucumber Riata for a refreshing contrast to the fiery spices.
Although traditionally baked in a tandoori oven, naan is easily baked in a pan or griddle. Slather in turmeric, ghee, or butter and enjoy with your favorite Indian meal!
Spring pancakes originated in northern China at least 1,500 years ago. Traditionally, they were eaten on the solstice to celebrate the beginning of spring. These chewy little wrappers are also filled and deep fried to make spring rolls.
Like spring pancakes, this dish originates from the Shandong province, but Chinese American chefs have adapted it to locally available ingredients. The Chinese version is made with pork, egg, bamboo shoots, day lily, wood ear mushrooms, and seasoned with soy sauce, rice wine, sesame oil, garlic, and ginger, while the Chinese American version replaces the cucumber and day lilies with cabbage and carrots.
High-quality beans, ideally navy beans, slow-simmered with molasses and bacon, are the foundation of this classic New England dish. Growing up outside of Boston it was a childhood favorite, and he never made it from scratch!
Gumbo combines uniquely southern flavors and textures, starting with the holy trinity of creole cooking: bell peppers, onions, and celery, and thickened with brown roux and sweet, viscous okra. Traditionally, gumbo features fresh seafood and andouille sausage, but as with most stews, it is meant to be a catch-all for the best of what’s around. You can even make it vegetarian. Serve over long grain rice (especially Carolina Gold!) with a sprinkle of filé powder, and Tabasco, of course!
Making ravioli is an easy way to maximize your pasta skills. It yields very “fancy” results with just a little practice and no special equipment. Fill your ravioli with ricotta or other cheeses, scallops, beef, mushrooms, squash, lobster, or crab.
Wide noodles are easy to make from scratch and taste delicious with seasonal vegetables, seared scallops, garlic and asiago cream.
This luxurious dish features succulent crab cakes in a delicate nest of angel hair pasta. The fine, delicate strands of angel hair have a delightful mouth feel, particularly when paired with other subtle flavors and textures.
The rich winter flavors of duck, chestnuts, mushrooms, squash and cider syrup perfection come together on a soft bed of sweet, fluffy heirloom rice.
This beloved Eastern European comfort food is fun and easy to make at home. You don’t need a pasta roller or other special equipment, just a mixing bowl and colander!
No matter where you come from, there is something innately comforting about the combination of creamy ground corn and savory seafood.
Inspired by a pizza I had on a road trip with my dad, this decadent, deep-dish pizza is loaded with steaming potato, creamy ricotta, sizzling bacon strips, broccoli and dripping mozzarella cheese.
