Ingredients

• 1/2 c (1 stick) unsalted butter, plus more for pan
• 2 large eggs, lightly beaten
• 1/2 c. buttermilk
• 1 lg. zuchini (10 oz.)
• 1 c. all-purpose flour
• 1/2 c. whole wheat flour
• 1/2 c. sugar
• 1 tsp. baking powder
• 3/4 tsp. fine sea salt
• 1/2 tsp. baking soda
• 3/4 c. medium-grind cornmeal

Preparation

Position a rack in the middle of oven and preheat to 350°. Butter a 9 x 5 x 3" loaf pan.

Melt 1/2 cup butter in a small saucepan over medium-high heat. Continue cooking until butter solids at bottom of pan turn golden brown, about 3 minutes. Scrape butter into a medium bowl. Set aside and let cool. Whisk in eggs and buttermilk.

Trim zucchini ends. Thinly slice five 1/8" rounds from 1 end of zucchini and reserve for garnish. Coarsely grate remaining zucchini. Add to bowl with butter mixture and stir until well blended.

Sift both flours, sugar, baking powder, salt, and baking soda into a large bowl. Whisk in cornmeal. Add zucchini mixture; fold just to blend (mixture will be very thick). Transfer batter to prepared pan and smooth top. Place reserved zucchini slices atop batter down center in a single layer.

Bake bread until golden and a tester inserted into center comes out clean, 55-65 minutes. Let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack.

Bon Appetit, 7/2011

Ingredients

• 8 oz. Shanghai-style noodles (cu mian) or udon
• 2 Tbsp. vegetable oil
• 12 oz. ground pork
• salt and pepper
• 2 Tbsp. chopped peeled ginger
• 3/4 c. chicken stock
• 2 Tbsp. (or less) chili oil [this is where to control the heat]
• 2 Tbsp. red wine vinegar
• 2 Tbsp. soy sauce
• 2 tsp. tahini
• 1 tsp. Szechuan peppercorns
• Pinch sugar
• 2 Tbsp. chopped roasted peanuts
• 2 Tbsp. thinly sliced scallions

Preparation

Cook noodles in a large pot of boiling water until just tender but still firm to the bite. Drain; transfer to a large bowl of ice water and let stand until cold. Drain well and divide between 2 bowls.

Heat vegetable oil in a medium skillet over medium heat. Add pork, season with salt and pepper, and stir, breaking up pork with a spoon, until halfway cooked, about 2 minutes. Add ginger; cook until pork is cooked through and lightly browned, about 2 minutes. Stir in chicken stock and next 6 ingredients; simmer until sauce thickens, about 7 minutes. Pour pork mixture over noodles; garnish with peanuts and scallions.

Serves 2.

Peter Chang’s Tasty 2, via Bon Appetit

Ingredients

• 1/3 cup red wine
• ¼ cup olive oil
• 1 tsp sugar
• pinch of allspice
• 2 cloves garlic, minced
• ½ small onion, chopped
• 1 tbsp Worcestershire sauce
• 1 tbsp Soy Sauce
• 1 tsp dried thyme
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp Dijon mustard
• 4 venison steaks

Preparation

Marinate for at least 6 hours. Place on very hot grill, cook each side 2-3 minutes, placing careful attention not to overcook.

Arkansas Outdoors Online

Ingredients

• 3 tablespoons olive oil
• 1 large red or white onion, quartered and thinly sliced crosswise
• 1 bunch chard, leaves only, chopped
• Salt and freshly milled pepper
• 1 garlic clove
• 6 to 8 eggs, lightly beaten
• 2 tablespoons chopped parsley
• 2 tablespoons chopped basil
• 2 teaspoons chopped thyme
• 1 cup grated Gruyère
• 2 tablespoons freshly grated Parmesan

Preparation

Heat 2 tablespoons of the oil in a 10-inch skillet, add the onion, and cook over low heat, stirring occasionally, until completely soft but not colored, about 15 minutes. Add the chard and continue cooking, stirring occasionally, until all the moisture has cooked off and the chard is tender, about 15 minutes. Season well with salt and pepper.

Meanwhile, mash the garlic in a mortar with a few pinches of salt (or chop them finely together), then stir it into the eggs along with the herbs. Combine the chard mixture with the eggs and stir in the Gruyère and half the Parmesan.

Preheat the broiler. Heat the remaining oil in the skillet and, when it’s hot, add the eggs. Give a stir and keep the heat at medium-high for about a minute, then turn it to low. Cook until the eggs are set but still a little moist on top, 10 to 15 minutes. Add the remaining Parmesan and broil 4 to 6 inches from the heat, until browned.

Serve trouchia in the pan or slide it onto a serving dish and cut it into wedges. The gratinéed top and the golden bottom are equally presentable.

Epicurious: Vegetarian Cooking for Everyone

Ingredients

• 1 cup heavy cream
• 1 cup whole milk
• 2 Tbsp. Earl Grey tea leaves (about 5 tea bags)
• 1/2 cup granulated sugar
• 4 egg yolks
• 1/2 tsp. grated lemon zest
• Pinch salt

Preparation

In a small saucepan, bring cream and milk just to a boil over medium heat. Turn off heat and stir in tea. Cover and let steep for at least 30 minutes or up to 2 hours.

Heat oven to 325 degrees. Arrange six 4-ounce oven-proof ramekins in a roasting pan and add water to come halfway up the sides of the ramekins.

In a medium bowl, whisk together sugar, egg yolks, lemon zest and salt. Strain infused cream into the egg yolks. Extract as much liquid as possible without pressing on tea leaves. Discard tea. Whisk thoroughly to combine.

Divide custard mixture among cups. Cover pan tightly with foil, poking a few holes to let steam escape. Carefully transfer pan to oven. Bake until custards are set but still slightly wobbly in centers, about 3o minutes. Transfer ramekins to a wire rack to cool, then refrigerate for at least two hours before serving.

Martha Stewart, via Austin American Statesman

Ingredients

• 1/2 cup olive oil
• 3/4 lb. Spanish chorizo, sliced into 1/2"-thick rounds
• 6 stalks green garlic, thinly sliced
• 2 leeks, chopped white and light-green parts
• 1 tbsp. smoked paprika
• 2 1/2 c. short-grain rice (bomba, Valencia, calasparra)
• 1/4 tsp. saffron threads
• 7 c. hot seafood or chicken stock
• kosher salt
• 3 1-1 1/4 lb. lobsters, halved lengthwise, claws cracked
• 2 c. shelled peas or frozen peas, thawed
• 1/2 c. parsley lemons

Preparation

Prepare a hot fire in a charcoal grill. Let burn down to red-hot coals; rake to edge of grill. (For backup, start a second round of coals in a charcoal chimney on pavement nearby.) Put a 16"-18" paella pan on grill grate; heat olive oil. Add chorizo, green garlic, and leeks; cook until golden, 3-4 minutes.

Add smoked paprika and rice; cook, stirring often, until rice is coated, 2 minutes. Add saffron to the stock, and add the stock to the pan and season to taste with salt; stir to distribute ingredients. Let cook, undisturbed, until stock simmers and rice beings to absorb liquid, about 10 minutes. Rotate pan every 2-3 minutes to cook evenly.

Arrange lobsters over the rice. Continue cooking, rotating the pan often, as the rice swells and absorbs the stock. Add more coals from the chimney to maintain even heat under the pan. Cook until the rice is almost tender and the lobster is cooked through, about 10 more minutes.

Scatter peas on top. (If the liquid evaporates before the rice is tender, add more hot stock.) Cook without stirring, allowing the rice to absorb all of the liquid, so that a crust develops on the bottom and the edges begin to dry out and get crusty, 5-10 minutes, for a total cooking time of about 40 minutes.

Remove pan from grill. Cover with large clean kitchen towels and let rest for 5 minutes. Garnish with parsley and serve with halved lemons, making sure to scrape some of the crust from the bottom of the pan onto each plate.

Bon Appetit, July 2011

Ingredients

• 2 large tomatoes
• 1/2 large red onion
• 1 ear of corn
• 3 firm peaches
• 1 minced jalapeño
• 1/2 cup chopped cilantro
• 1 lime, zest and juice
• 1 tsp. olive oil
• Salt and pepper, to taste

Preparation

Lightly oil, salt and pepper corn and peaches. Grill on all sides. Cut corn kernels off of the corn cob. De-seed and dice tomatoes. Dice peaches and red onion. Mix all ingredients together with lime juice, cilantro, and jalapeño. Let sit at least 15 minutes to marry flavors.

Rachel Mabb

Ingredients

• 3 lb. pork butt, cut into 1- to 2-inch cubes
• 1/2 cup olive oil
• 1/2 tsp. paprika
• 1/2 tsp. kosher salt
• 1/2 tsp. pepper
• 1/2 tsp. garlic powder
• 1/2 tsp. chili powder
• 8 ounces cola, plus more for cooking
• 1/8 cup soy sauce or teriyaki
• 1/4 cup pineapple juice
• Juice and zest of 1 lime
• Juice and zest of 2 oranges
• 1/4 cup minced garlic
• 2 Tbsp. cumin
• 1 dried habanero or ancho chile
• 4 flour tortillas
• 1 avocado, sliced
• 1 recipe Grilled Peach and Corn Salsa

Preparation

Combine paprika, salt, pepper, garlic powder and chili powder and rub into pork cubes.

Mix cola, soy sauce, pineapple juice, lime juice and zest, orange juice and zest, garlic and cumin and cover pork. Marinate pork in the refrigerator 2 to 6 hours.

Remove pork from marinade (reserve liquid), and sear meat in olive oil on all sides in a heavy-bottom pot. Add reserved marinating liquid and dried chili and simmer for approximately 2 hours. Liquid should reduce to a glaze by the 1 1/2 to 2-hour mark. To keep meat moist during earlier cooking time, add additional cola as needed. Meat should be falling apart tender. Can keep up to 5 days in the refrigerator. Saute to reheat.

Serve in flour tortillas with slices of avocado and grilled peach and corn salsa. Serves 4.

Rachel Mabb

Ingredients

• 1 Tbsp. grated peeled fresh ginger
• 1 Tbsp. unseasoned rice vinegar
• 1 Tbsp. vinegar oil
• 2 tsp. (packed) light brown sugar
• 1/4 tsp. curry powder
• 1/8 tsp. crushed red pepper flakes
• 1 1/2 lb. assorted firm stone fruid (about 5; such as plums, nectarines, peaches, or apricots), julienned
• 2 scallions, thinly sliced diagonally
• Kosher salt and freshly ground black pepper

Preparation

Whisk first 6 ingredients in a medium bowl. Add fruit and scallions; toss gently to coat. Season to taste with salt and pepper.

Bon Appetit, July 2011

Ingredients

• 1 pound seedless watermelon chunks, cut into small slabs
• 6 ounces fresh goat cheese, cut into 12 rounds
• 1/4 teaspoon finely grated orange zest
• 1 teaspoon nigella seeds
• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper

Preparation

Arrange the watermelon slabs on 6 plates and top with the fresh goat cheese rounds. Sprinkle all over with the orange zest and nigella seeds.

In a small bowl, whisk the orange juice and lemon juice with the olive oil and season with salt and pepper. Drizzle the dressing over the watermelon and goat cheese and serve right away.

This doesn’t keep well, so you want to eat it all on the first day!

Food & Wine