Tag Archives | Summer 2015 Recipes




Serves 8

Adapted from Vanessa Jerolmack’s recipe

1 boneless pork butt, about 5 pounds, cut into 2-inch chunks
1 teaspoon salt
½ cup fresh-squeezed orange juice
Preheat the oven to 350°.

Arrange the meat in a large baking dish, and sprinkle with the salt. Add the orange juice and just enough water to barely cover the meat. Cover the baking dish tightly with foil, and braise until the meat can easily be shredded with a fork, about 2 hours.

Preheat the oven to 425°. Remove the foil and return the baking dish to the oven. Roast until the tips of the pork pieces begin to brown, about 15 minutes. Let rest for 10 minutes before coarsely shredding the pork.

Serve with soft corn tortillas, salsa and Curtido.

CURTIDO (Salvadoran slaw)

Serves 8

½ head of cabbage, shredded
½ carrot, grated
2 tablespoons minced red onion
1½ cups apple cider vinegar
1½ cups water
1½ teaspoons dried oregano
1 teaspoon dried red pepper flakes
1½ teaspoons salt

Combine all ingredients in a large bowl and mix well. Transfer to a large, sealable jar and let marinade in a refrigerator for at least 24 hours before serving.

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Saffron Frozen Yogurt


Adapted from The New Persian Kitchen by Louisa Shafia

Makes 4 cups

1½ cups organic cane sugar
¼ teaspoon saffron
Grated zest of 2 large oranges
4 cups thick Greek-style yogurt
¼ teaspoon sea salt
4 pizzelles, crushed
¼ teaspoon ground cardamom

Grind the sugar and saffron to a fine powder in an electric spice grinder, and transfer to a large bowl. Add the orange zest, yogurt, and salt, and stir well. Freeze in an ice cream maker according to the manufacturer’s instructions.

Combine the pizzelles and ground cardamom and sprinkle over bowls of the frozen yogurt.

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Adapted by Carrie Havranek | Makes 1 cobbler

½ cup unsalted butter
¾ cup fl our
2 teaspoons baking powder
¼ teaspoon salt
1 cup sugar
¾ cup milk
½ teaspoon vanilla
2 to 2½ cups fresh sliced peaches, skin on if desired (about 3–4 baseball-sized peaches)
¼ teaspoon nutmeg
1 tablespoon lemon juice

Preheat oven to 350°. Place the butter in an 8” x 8” square pan and put it in the oven to melt as the oven preheats. In a medium bowl, sift the fl our, baking powder and salt, and then mix in ¾ cup sugar. Fold in the milk and vanilla, stirring just until everything’s moistened.

Slice the peaches and toss gently with the remaining ¼ cup sugar (or more, depending on sweetness), nutmeg and lemon juice in a second, larger bowl.

Remove the pan with the melted butter from the oven and pour the batter mixture over the melted butter. Do not mix. Carefully place the peaches on top of the batter; do not stir. Bake until golden brown and puffy, about 45–55 minutes.

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Illustration: Heather Diane Hardison


Make a simple sandwich: Spread a slice of white bread with mayonnaise and top with thick tomato slices. Season well with salt, top with another slice of bread and dig in.


Combine chopped tomatoes with a generous pour of extra-virgin olive oil, salt and torn basil leaves. Let stand for one hour and toss with just-cooked pasta.


A twist on caprese: Toss small balls of fresh mozzarella (labeled as ciliegine or bocconcini) with halved Sungold tomatoes and torn tarragon leaves. Drizzle with olive oil and vinegar.


Summer salsa: Chop a few tomatoes, a red onion, a jalapeño, and some cilantro and toss together in a bowl. Squeeze lime juice over the top and serve with chips.

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