This is a classic dessert, that needs no introduction. However, making it fresh adds a whole new dimension to the yummy factor. I know many stores have a version of this, but honestly you can’t compare them to the homemade version. My first encounter with this recipe, was at a friends house for dinner (thanks Betsy) and I’m not sure I had ever had a homemade version of key lime pie. It was so delicious and everyone was talking about it. I have now made it several times and the reactions are always the same, it just never disappoints. An added bonus, when entertaining, you can make it well ahead of time and just keep it chilled.

INGREDIENTS
Crust
11 graham crackers
1/3 cup sugar
6 Tbs. butter, melted

Pie Filling
2- 14oz. cans sweetened condensed milk
1/2 cup light sour cream
zest from 2 regular limes or 4 key limes
3/4 cup key lime juice

Topping
1 cup heavy whipping cream
1/2 cup powdered sugar
1 tsp. pure vanilla extract

DIRECTIONS
Preheat the oven to 375º.
Roughly crumble the graham crackers into the bowl of a food processor and pulse until finely crumbled. Then, add the sugar and melted butter and process until it starts to stick together. Press the mixture into a 10″ pie pan and bake for 7 minutes. Set aside to cool for 20-30 minutes.

Reduce the oven to 350º.
Meanwhile, in a medium bowl, whisk together the sweetened condensed milk, sour cream, lime zest and lime juice. Pour the mixture into the pie crust and bake for 10 minutes. Cool for a bit and then refrigerate for 2- 3 hours. When fully chilled, whip the heavy cream, sugar and vanilla together, until stiff peaks form. Finally, spread the whipped cream over the pie, garnish with lime zest and if you wish to get fancy, a couple of thin lime slices.

NOTES
I have tried this with both key limes and regular limes. I’m not going to lie, I could tell the difference. However, I would not hesitate to use the regular limes if that’s all that was available. Also, be forewarned when using key limes, it can be a bit tedious because they’re tiny, so you need a lot…I think I used 30, to get the 3/4 cup!

Additionally, make sure that you zest the limes before juicing them. It’s nearly impossible to zest it after you’ve extracted the juice.

You have just stumbled upon your next new favorite recipe and it couldn’t be easier. All you need is about 10-15 minutes and you’re ready to go with this one. Honestly, it is addictively tasty and is also pretty darn healthy. Although this is delicious with crackers, crostini or crudité, it also works as an incredibly flavorful condiment. I’ve used it in quesadillas, as a flavor booster in sandwiches and I’ve even been known to just swipe a spoonful, it’s that yummy. A definite bonus with this recipe is that all ingredients are pretty much pantry staples, making for a great last-minute appetizer.

INGREDIENTS
3 Tbs. olive oil
1/2 cup walnuts
1/2 panko bread crumbs
1 garlic clove, minced or grated
12 oz. jar roasted red peppers
1 Tbs. lemon juice
1/2 tsp. kosher salt
1/2 tsp. ground cumin
1/4 tsp. fresh ground black pepper
1/4 tsp. red pepper flakes

DIRECTIONS
In a small skillet, over medium-low heat, add the first 3 ingredients and toast until the panko is a nice golden brown. Then, take off the heat and immediately add the garlic to the warm ingredients. Stir to combine and set aside to briefly cool.

Next, drain the peppers and add to a food processor. Add the remaining ingredients, including the cooled walnut panko mixture. Finally, pulse the mixture, to your liking. I prefer a little texture with mine, but you may like it super smooth. The decision is yours.

This is a wonderfully flavored dish that I’ve adapted from a Milk Street recipe. Don’t be intimidated by the spatchcock chicken, most supermarkets now carry them, usually in the frozen meat section. However, if you can’t find it there, you can usually just ask the butcher to spatchcock it for you. Alternatively, you certainly could use chicken thighs or chicken pieces and keep it super simple and it is just as delicious. The choice is yours.

INGREDIENTS
1 1/2 tsp. coriander seeds, toasted and ground (see notes below)
1/2 tsp. granulated garlic (or garlic powder)
1 1/2 tsp. kosher salt
1/2 tsp. fresh ground black pepper
3-4 lb. chicken, spatchcocked (see notes below)
1 Tbs. canola or vegetable oil
2 Tbs. butter
2-3 garlic cloves, grated
2 cups low-sodium chicken broth
1/4 tsp. cayenne pepper
2 Tbs. lemon juice
1/4 cup fresh cilantro, chopped

DIRECTIONS
First, toast the coriander seeds in a dry skillet for a few minutes or until lightly golden. Set aside to cool slightly and then put in a small ziplock bag and use a rolling pin to crush the seeds. In a small bowl, combine the crushed coriander, granulated garlic, salt and pepper. Next, pat dry the chicken with a paper towel and then season all over (mainly the top) and rub into the skin. Let sit at room temperature for about 45 minutes.

Preheat the oven to 450º, with the rack in the lowest position. Again pat the chicken dry (it will release some liquid after standing with the dry rub) with a paper towel, this ensures a crisper skin. Add the oil to a 12″ oven-proof skillet (cast iron works best) and heat to medium-high, until the oil is glistening and just smoking. Carefully place the chicken in the skillet, skin side down. Then, place a piece of tinfoil over the chicken and place another heavy (slightly smaller cast iron skillet is perfect) skillet on top of the foil. Reduce the heat to medium and cook until the skin is a deep golden color, usually 10-15 minutes. Half way through the searing, check to make sure the chicken is browning evenly.

Using tongs, carefully turn the chicken over, so the skin side is up and place in the preheated oven. If, when you turn the chicken, there is an excess of oil, wipe it out with a paper towel, before placing it in the oven. Cook the chicken for about 30-40 minutes or until the breast temperature reaches 160º. Carefully transfer the chicken to a platter (try not to tear the skin) and let it rest while you make the sauce.

Then, set the skillet (beware, the very hot handle!) over medium-high heat and briefly sauté the butter and garlic. Next, add the broth and simmer to reduce the liquid by about half, 10-15 minutes. Finally, remove from the heat and add the cayenne, lemon juice and cilantro. Transfer the sauce to a serving bowl, cut the chicken into pieces and serve with the sauce.

NOTES
The original recipe called for ground coriander, I only had the seeds and that’s why I toasted and then crushed them. However, feel free to use the ground coriander and keep it simpler. Also, if you only have garlic powder, by all means use it. However, if you have the granulated garlic, it is a bit courser than the powder and works a tad better with the high heat when searing the chicken. Regarding the “brick” versus a heavy cast iron skillet, the original recipes for brick chicken really did use a brick (wrapped in tin foil) and that is still a great alternative in a pinch. It really is just the weight of the object that you need to press the chicken into the pan, to create that wonderfully crispy skin.

My favorite sides, thus far, with this dish are just sautéed carrots, with butter and parsley and some basmati or jasmine rice. The sauce is a delightful addition to the rice and you really don’t need much more.

This is a tasty use of your farmer’s market produce. I had a little of this, a little of that, left over from my weekly farmer’s market trip and was trying to figure out how to use them. Then, I decided to put them all together, I added a simple dijon vinaigrette, a few herbs and voilá, an instant, beautiful and healthy side dish!

INGREDIENTS
2 ears of corn, blanched, cut off the cob
a handful of green beans, blanched and cut in 2″ pieces
4 small new potatoes, cooked and quartered
about a half pint of cherry tomatoes, halved
1⁄4 cup lemon juice
1 Tbs. Dijon mustard
1 cup extra-virgin olive oil
kosher salt and fresh ground pepper, to taste
handful of parsley, chopped
handful of basil, chopped

DIRECTIONS
First, combine the first four ingredients in a bowl and set them aside. Next, combine the next four ingredients in a small jar, shake well until completely emulsified. Then, pour a portion over the vegetable mixture and toss well to combine. I tend to have a good amount of dressing left over, because I prefer my salads on the dry side. Although I like it drier, use your best judgement when deciding how much dressing to add. Additionally, if you dress it earlier in the day, you may need to add a little more to moisten things up, just before serving.

Finally, add the chopped herbs, toss well to combine and serve. This tastes equally good whether served cold or at room temperature, therefore  making it a great choice for a picnic or big gathering.

NOTES
I have given you the recipe as I made it, you can adapt it and vary it, depending on your “leftovers”.

All things considered, this is a great dish for a crowd. You can just increase the quantities of vegetables and herbs (dill is a nice addition as well). Also, no worries if you have leftovers because each of these vegetables holds up well and is equally good the next day.

If you’re looking for a delicious, crowd-pleasing dessert, then you’ve just found it. Summertime desserts should be easy, feed many and be pretty quick to pull together. Other than the fruit, these ingredients are mostly pantry staples, that take no time to measure out and assemble. So, please don’t be deterred by the list of ingredients and give it a try.

First, regarding the fruit, you can do innumerable combinations of your favorites. Here, I have used blueberries, peaches and nectarines. However, if you look closely at the pictures, I also threw in a few strawberries that I had. So, a great way to use up some random, leftover items. The one thing I would caution against, is just using one fruit…a combination of two or more is definitely preferred and is just more flavorful.

Additionally, feel free to mix up the amounts of each fruit to your preference or availability. If you like, try just blueberries and nectarines, a terrific combo and the nectarines don’t have to be peeled. So, that’s a big plus in my world. Additionally, add in some raspberries or mango, either would be wonderful. Finally, just don’t be afraid to be creative or practical with this.

INGREDIENTS
24 oz. blueberries
2 peaches, peeled and sliced
2 nectarines, sliced
2/3 cup sugar
2 1/2 Tbs. cornstarch
3 Tbs. lemon juice
1/8 tsp. kosher salt

TOPPING INGREDIENTS
1 cup flour
1/4 cup sugar
2 Tbs. cornstarch
1/2 tsp. baking powder
1/8 tsp. kosher salt
6 Tbs. cold butter, diced
1/2 cup half and half
1/3 cup sliced almonds
3 Tbs. turbinado sugar (raw sugar)
1 Tbs. egg white

DIRECTIONS
Preheat oven to 350º
Combine fruit in a 13×9 baking dish coated with cooking spray. Mix the 2/3 cup sugar, 2 1/2 Tbs. cornstarch, lemon juice and 1/8 tsp. kosher salt and then, sprinkle over the fruit and gently toss to combine.

For the topping, combine the flour, 1/4 cup of sugar, 2 Tbs. cornstarch, baking powder and 1/8 teaspoon of salt and stir to combine well. Cut the butter into the flour mixture until the mixture looks like coarse cornmeal. Then, add the half and half, gently mix with a fork, just until combined and moist. Next, drop by spoonfuls, evenly over the fruit mixture.

Finally, for the topping, combine the almonds, turbinado sugar and egg white. Toss to mix well and evenly sprinkle over the top and bake for about 50 minutes or until the topping is nicely browned. Serve with vanilla ice cream. This makes enough for about 10 people.

Need to bring potatoes to a gathering? You have just found your new, go to dish for “fancy” potatoes. I usually reserve making them for the holidays, bringing to a gathering or a very special dinner because they are a bit decadent. Irresistibly delicious and always a big hit, but definitely rich.

Finally, melt the remaining 2 Tbs. of butter, pour over the bread crumbs, season with salt and pepper, and mix well. Sprinkle the bread crumbs over the potatoes. Either bake immediately in a preheated oven for about 20-30 minutes or until it is bubbly and browned. Or, you could refrigerate until ready to bake and there is no problem doing that a day ahead. However, if you do refrigerate the dish, then make sure to bring it to room temperature, before baking.

NOTES
Although you can use russet or Yukon gold potatoes, I think the Yukons hold up a bit better. They are definitely my new favorite, as they keep there shape better, even if overcooked a bit. The russets, when overcooked a bit, can breakdown and tend to get a bit mushy. They still taste delicious, they’re just not as firm.

I highly recommend getting a block of cheese and grating it, rather than buying a bag of grated. The pre-grated versions have additives to lengthen the shelf life and it doesn’t melt as well.

Yes, yes, I know pasta salad has been done a million times, however this is a different take on the boring, generic pasta salad that we’ve come to loathe. I use a basil, mint pesto as the base for this dish and once you have some on hand (and I definitely recommend that you do, especially in the summer), you can pull this together in no time. There is wonderful flavor and texture in every bite and it’s even better the next day.

Feel free to vary the ingredients to your liking and use what you have on hand. Given that it has mint, tomatoes, kalamata olive, pine nuts and feta, I would say that it’s a loose adaption of a greek pasta salad. I have not given specific amounts here, because you can be very flexible with this. Personal preference and availability of ingredients definitely play a big part in pulling this together. Don’t be afraid to add more of those things you love or have an abundance of. Alternatively, if you don’t like a certain ingredient, then just leave that out.

INGREDIENTS
basil mint pesto
extra virgin olive oil
1 lb. mini farfalle pasta or other small pasta, see note below
cherry tomatoes, halved
kalamata olives, pitted, sliced in half
toasted pine nuts
kosher salt & fresh ground pepper
feta cheese, crumbled or cubed
fresh basil & mint, julienned

DIRECTIONS
First, cook the pasta, according to the package directions and be careful not to overcook it. No one likes a mushy pasta. Meanwhile, if you don’t already have some on hand, make the basil mint pesto, which should only take about 8-10 minutes.

Next, drain the pasta and while still warm, add some of the pesto and stir to combine. Again, no specific amount; if you like a stronger flavor, add more, but taste as you go. I often add a drizzle of olive oil and a bit of the olive brine for additional flavor. Then, add the tomatoes, olives, pine nuts, stir to combine and season with salt and pepper. Remember, the feta is a bit salty, so be careful with your salt.

Finally, add the feta cheese, the julienned basil and the mint. If too dry, add another drizzle of the olive oil and/or another drizzle of the olive brine.

NOTES
I add the feta cheese at the very end, because I don’t want it to break down and get mushy. I also reserve some of the fresh herbs for sprinkling on top, just before serving. It’s not essential, but just makes for a prettier presentation.

A few great additions to this are, julienned red bell peppers, sliced scallions or sliced shallots. Another tasty option is a few sliced pepperoncini, and definitely feel free to add some of the brine from these as well, it all just adds up to more flavor.

Also, you can certainly vary the pasta shape to your liking or what you have on hand. Orecchiette is a definite favorite of mine because it has little pockets and they grab some of the ingredients, making for an even tastier bite. Another point, although I don’t give specific amounts here (other than the pasta), you do not need to buy multiples or large amounts of any one ingredient.

Just in time for your next barbecue. Although this is not a traditional pesto, it is simple, delicious, and versatile. That’s a great combination, it’s a snap to make and a great reason to always have it on hand. Given it’s versatility, it can help you put a meal together in no time. Think grilled cheese, think pizza, think flavor booster for a good soup or a wonderful pasta salad (shown below). You can definitely freeze this, but I dare say that you won’t need to.

INGREDIENTS
1/2 cup walnuts
1/2 cup fresh basil, 
1/2 cup fresh mint 
1/2 cup freshly grated Parmesan, plus more for garnish 
1 tablespoon red wine vinegar
small garlic clove, grated 
Pinch of crushed red pepper
1/2 cup extra virgin olive oil
kosher salt and fresh ground pepper  

DIRECTIONS
First, lightly toast the walnuts in a dry skillet for a few minutes, until fragrant and let cool slightly. Next, put the walnuts, basil, mint, parmesan, vinegar and crushed red pepper into your food processor. Pulse until the ingredients are combined but still chunky. Then add in the olive oil and pulse briefly to combine. Finally, taste and season as needed, with kosher salt and fresh ground pepper. The parmesan is a bit salty on its own, so be careful with how much salt you add. That’s it, your done!

NOTES
The options for using this are too numerous to list. Although the most obvious one is as a sauce over pasta, don’t stop there. Try it over grilled fish, drizzled over a tomato salad or as a spread on a sandwich or grilled cheese. Store in an airtight container. Also, take note, that this doesn’t make a huge quantity, so double it if you wish. Personally, `I find this a more manageable quantity.

This is a dangerous dish to have around. Between the intoxicating aroma filling the house and the mouthwatering flavor, this is a tough one to stop eating. Yes, I think I may have a problem, but this is so delicious! Although this takes about 4-5 hours (depending on the size and your oven) and may seem overwhelming, it is actually quite simple. So few ingredients, very little tending or fussing and the oven does all the work.

INGREDIENTS
3-5 lb. boneless pork shoulder (sometimes called Boston Butt)
1-2 large sweet onions, thickly sliced
1/2 cup spice rub, I use Bad Byron’s Butt Rub or my homemade rub
2/3 cup apple cider vinegar

DIRECTIONS
The night before or early on the day of cooking, prepare the roast. First, if your pork shoulder has one side with a heavy layer of fat, you want to score that before cooking. Just make shallow cuts, first in one direction and then again in the opposite direction, forming a diamond pattern. No need to be fuzzy here, you are just allowing the fat to render out, without curling the meat. Next, sprinkle the spice rub on all sides of the pork, using your hands to rub it in and coat it completely with the rub. It will seem like a lot, but that’s okay, it should be, it needs to be quite heavily coated. Place the roast on a large plate and cover it with plastic wrap and refrigerate, hopefully for a solid 3-4 hours, preferably overnight.

Preheat the oven to 300º
Remove the roast from the refrigerator about 30 minutes before cooking. Put the onions in your roasting pan, in one close layer. This will be the “bed” that the roast sits on and it adds great flavor to the pan juices. Place the roast on top of the onions and pour the cider vinegar into the pan around the onions. Cook the pork for 4 – 5 hours or until it shreds easily with a fork. After the first hour, baste the roast with the pan juices. If the pan juices dry up, add a small amount of water, to ensure the onions don’t burn. Continue to baste, about once an hour.

When the meat is cooked, use two forks, pulling apart the meat and shredding it into bite-sized pieces, discard any large pieces of fat and add some of the pan juices, to keep it moist until serving.

NOTES
Serve the pulled pork with buns of your choice, a drizzle of pan juices, and some Lime Cilantro Slaw. If you’re feeling energetic, you could try these, no-fail, delicious buns from King Arthur’s website. You won’t be disappointed! Alternatively, I have added potatoes, carrots and parsnips to the pan and served it more as a roast. That is a great cold weather, comfort food meal, that also never disappoints.

In need of a quick lunch, snack, or an appetizer? You will love the simplicity of this and the options are endless. Pantry raiding recipes are some of my favorites and this one is as easy as it gets.

First, several of the ingredients are shelf-stable and once you’ve made this, make sure you keep these items (or other favorites) on hand. Most of us have some leftover cheese on hand, so feel free to swap out what you already have. An Italian cheese mixture is great, gruyere, fontina, most any combination works well. I do think using more than one type of cheese gives you more depth of flavor.

INGREDIENTS
1 Tbs. olive oil
1 medium sweet onion, chopped
1 roasted bell pepper, red, yellow, or orange
5-6 kalamata olives, pitted, roughly chopped
1 Tbs. capers
3 sprigs fresh thyme, stripped
manchego cheese, grated
mozzarella, shredded
kosher salt, fresh ground pepper, to taste
6-8 flour tortillas

DIRECTIONS
First, preheat a 10″ or 12″ skillet over medium heat. Then, add the chopped onion and sauté until soft, but with a bit of browning. Meanwhile, slice the peppers into strips, add to the onions, and season to taste. Next, add the olives, capers, thyme, and briefly sauté long enough to warm through and to fully combine. Transfer the mixture to a small bowl and set aside.

Next, spray the same skillet with nonstick spray or use a teaspoon of butter. Don’t worry about any leftover bits, they will just add more flavor. Add one of the tortillas to the skillet and sprinkle a bit of the cheese over the whole tortilla. By lightly covering the whole tortilla, the cheese, once melted, acts like glue and helps keep all the contents from falling out.

Then, take a small portion of the pepper, onion mixture, add to just one half of the tortilla, and then top that with your second cheese. Place a cover over the pan for a very short period of time, to help warm everything and ensure all the cheese melts. Finally, when fully melted, fold over the tortilla, press down to bind and transfer to a platter, and slice into wedges.

NOTES
The beauty here is that you don’t need a lot of any one ingredient to make this work. If you have some leftover steak, chicken, ribs, just shred it and add to the peppers and onions. Have a few mushrooms left over, add them too. You like a spicy kick, add some hot sauce, banana peppers, or pepperoncini.