Matching Recipes

Strawberry Cheesecake Ice Cream Pie

crust

1 1/2 cups (155 grams) finely ground graham cracker crumbs (from about 10 crackers)

3 tablespoons (40 grams) granulated sugar

2 pinches sea salt

7 tablespoons (100 grams) unsalted butter, melted

Strawberry Graham Icebox Cake

1 3/4 cups plus 2 tablespoons (230 grams) all-purpose flour

1/2 teaspoon fine sea or table salt

1/2 teaspoon baking powder

1/4 teaspoon ground cinnamon

pinch of ground cloves

1/3 cup (65 grams) granulated sugar

2/3 cup (125 grams) dark brown sugar

1 tablespoon (15 ml) honey

1/2 cup (115 grams) unsalted butter, cold is fine if using a food processor, softened otherwise

1 large egg

6 tablespoons (75 grams) granulated sugar

finely grated zest of half a lemon

8 ounces cream cheese, very soft

1 teaspoon (5 ml) vanilla

1/8 teaspoon fine salt

1 1/2 cups (355 ml) heavy or whipping cream

3 1/2 to 4 cups (to be safe) fresh strawberries, hulled

Summer Berry Buckle

½ cup/114 grams (1 stick) butter, at room temperature, plus more for greasing pan

½ cup/100 grams granulated sugar, more for sprinkling

¼ cup/55 grams light brown sugar

3 large eggs, at room temperature

1 tablespoon/5 grams finely grated lemon zest

1 teaspoon/5 milliliters vanilla extract

1 ¼ cups/156 grams all-purpose flour

½ teaspoon fine sea salt

½ teaspoon grated nutmeg

¼ teaspoon baking powder

4 ½ cups summer berries (a mix of blueberries, raspberries, blackberries or use any one kind)

cinnamon, for dusting (optional)

Summer Goddess Chicken Salad

8 oz. green beans, trimmed, halved crosswise

kosher salt

1 ear of corn, kernels removed (about 1 cup)

2 skin-on, bone-in chicken breasts (about 1½ lb.), split, or 2 skinless, boneless chicken breasts

1 oil-packed anchovy fillet

¼ avocado

¼ cup extra-virgin olive oil

2 tbsp. sour cream

1 tsp. finely grated lemon zest

2 tbsp. (or more) fresh lemon juice

1½ tsp. red wine vinegar

¾ cup finely chopped mixed tender herbs (such as basil, chives, parsley, mint, and/or chervil), divided, plus more for serving

freshly ground black pepper

¾ cup store-bought fried shallots, divided

Sun-Dried-Tomato Romesco Pasta

½ cup plus 2 tbsp. olive oil

4 garlic cloves, smashed

⅓ cup pine nuts

1 tbsp. drained capers

2 cups drained oil-packed sun-dried tomatoes

2 tbsp. balsamic vinegar

¼ tsp. smoked paprika

freshly ground black pepper

1 lb. medium pasta (such as campanelle or cavatelli)

kosher salt

1 cup panko

Tall, Fluffy Buttermilk Pancakes

2 tablespoons (30 grams) unsalted butter, plus more for pan

2 tablespoons (25 grams) granulated sugar

1 large egg

1/4 teaspoon vanilla extract

1/2 cup plus 2 to 4 tablespoons buttermilk

1/4 teaspoon fine sea or table salt

1/2 teaspoon baking soda

Tequila Sour

2 ounces reposado tequila

1 ounce fresh-squeezed lemon juice

1 scant teaspoon simple syrup

dash of angostura orange bitters

1 teaspoon egg white (optional)

The Southern Slope

2 oz. Basil Hayden’s bourbon

¾ oz. Punt e Mes Italian vermouth

½ oz. Apricot liqueur

2 dashes Angostura bitters

1 Luxardo cherry

Tomato Caesar

3 oil-packed anchovy fillets

1 small garlic clove

⅓ cup extra-virgin olive oil

3 tbsp. fresh lemon juice

1 tbsp. mayonnaise

1 tsp. dijon mustard

2 tbsp. finely grated parmesan, plus shaved for serving

kosher salt, freshly ground pepper

1½ lb. mixed tomatoes, sliced, quartered, or halved

Tomatoes With Creamy Feta

4 oz. feta, crumbled

½ cup plain whole-milk greek yogurt

zest of 1 lemon

1 tbsp. fresh lemon juice

3 tbsp. extra-virgin olive oil, divided

1 tbsp. chopped mint, plus leaves for serving

freshly ground black pepper

½ tsp. diamond crystal or ¼ tsp. morton kosher salt

¼ tsp. smoked paprika

1½ lb. mixed heirloom tomatoes, sliced, quartered, or halved