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We love the rich, salty flavor of anchovies, especially with lamb, but we don’t really want to bite into one. Chop until they’re practically a paste.
Quick
Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.
4.0
(3.88)
Quick
This will work with any nut you want to use.
5.0
(4.8)
Easy
Not your ordinary side of rice. Two types means more textures to layer with crunchy nuts and tender beans.
4.0
(4.22)
Easy
Eggplant is like a sponge. Salting it draws out moisture and firms up the flesh, and deep-frying ensures it cooks evenly until creamy throughout. Worth your time.
4.0
(4)
Easy
No ice cream maker? Use store-bought frozen yogurt, or serve this over lightly sweetened Greek yogurt.
4.0
(4)
Quick
Delicate squash blossoms are a farmers' market treasure. Look for flowers with perky, intact petals and a generous length of stem still attached.
4.0
(3.77)
Quick
The peppers will go from softened to mushy if they sit too long; you want to serve them with some bite left.
5.0
(5)
Quick
If you can’t find flat runner beans, use any color snap, wax, or French beans and reduce the cooking time.
4.0
(4)
Quick
The sweetness of nectarines makes for some fascinating bites. (This recipe was developed with IBM's Chef Watson.)
4.0
(3.97)
Quick
Easy
Summer evenings in Maine can be chilly, especially early and late in the season. When it’s sweater weather, it’s time for this creamy fish chowder recipe.
4.5
(4.47)
Easy
Lobster will get tough if overcooked, so be gentle with it during the last step.
4.0
(4.2)
Quick
Any seasonal vegetables can replace the zucchini and onion; at Chase’s, they change it up frequently.
5.0
(5)
Quick
Buy perky, energetic lobsters; they should be active and extend their claws upwards when lifted.
3.0
(3.19)
Quick
We think fat spears of asparagus have the best texture. White ones take a little longer to cook, so boil them separately.
3.7
(3.7)
Easy
With lamb rib chops, we insist you leave the fat on the bone.
4.0
(3.94)
While this cooking project requires effort and some special equipment, even a novice can achieve pro results.
3.7
(3.71)
Quick
Let the steaks rest on top of the tomatoes. Their juices will commingle and make the dressing that much better.
4.0
(4.05)
Quick
Remove the tomatillo’s papery husk and rinse off any sticky coating before using.
3.6
(3.56)
Quick
When we say high heat, we mean it: You want the tomatoes to char, but not cook so much that they collapse.
2.3
(2.33)
Quick
For the best char, preheat your pan for at least five minutes. (And you might want to open a window—it’s going to be smoky.)
4.0
(4)
You know when steak is so good that you don’t bother with a knife and fork and just eat it with your hands? Yeah.
4.0
(4.18)
You can also use radishes or golden beets (red beets will turn everything pink!) in place of the turnips.
4.0
(4)