Herbal Gin Fizz
It just isn’t summer (or spring!) without a bright and bubbly gin cocktail. Try this Herbal Gin Fizz with a triple crème made goat’s milk cheese
Strawberry & French Goat Cheese Grilled Sandwich with Basil
This summery twist on a classic grilled cheese sandwich combines the sweetness of strawberries, the herbalness of basil, and the tang of brique de chèvre
Fontina & Rapini Grilled Cheese Sandwiches
Chef Duskie Estes earned the title “Queen of Porc” at Grand Cochon 2011, but she says this meatless Fontina & Rapini Grilled Cheese is still “one of my all-time favorites”
Oil-Preserved Red Bell Peppers
One of the most classic vegetables to preserve in oil is the bell pepper. This recipe, adapted from Eugenia Bone’s Well Preserved, takes time, but preserves the simple and delicious flavor and texture of the peppers.
Marinated Baby Artichokes
These marinated artichokes, inspired by the America’s Test Kitchen DIY Cookbook, are incredibly luscious and versatile. You can use them as an accompaniment for a cheese plate, an addition to a pasta dish, a topping for pizza, or simply eat them straight from the jar.
Grilled Asparagus Preserved in Olive Oil
Grilled asparagus have a subtle flavor that pairs well with the fruitiness of olive oil. This recipes doesn’t dress up the asparagus in a lot of flavors, but lets its natural early-summer green flavor shine through.
Beer-Baked White Beans
Who doesn’t love baked beans? In summer, though, they can seem a bit heavy and out of place. To lighten this classic New England dish, here’s a variation made with white beans and white beer.
Walk-Around Caprese
It’s hard to improve on the classic Caprese salad, but as this recipe shows, it’s easily remodeled into finger food perfect for a party.
Smoked Duck Salad with Grana Padano
Salty Grana Padano works wonders with smoked duck in a apricot-mint vinaigrette.
Melon, Arugula, Goat Cheese, and Pistachio Salad
This gorgeous summer salad has it all: sweet, spicy, tangy, and textured.
