Still planning your 4th of July menu? Wow your guests with this hickory-smoked brisket recipe.
Read morePlanning your 4th of July menu: Hickory-smoked brisket
Hickory-smoked brisket. (Noelle Carter)
Planning your 4th of July menu: Triple chocolate brownies
Triple chocolate brownies. (Noelle Carter)
This brownie recipe is one that I developed after testing dozens of recipes and consulting with some of the biggest names in baking. Believe it or not, a lot of science goes into the making of a great brownie (baking is chemistry, after all), from the type of ingredients and their ratio to each other, to the method in which they are combined and baked. The results? A brownie that is rich and dense — almost fudge-like — and unapologetically messy. Enjoy.
Read morePlanning your 4th of July menu: Crisp and creamy coleslaw recipe
Crisp and creamy coleslaw. (Noelle Carter)
Is it really a summer party if there’s no slaw? For many of us, no. Whether you prefer classic cabbage-based — or any one of the imaginative takes incorporating broccoli, carrots or other fresh vegetables — slaw is a staple of summer celebrations, bookended between the main course (always grilled or barbecued) and a sweet treat for dessert. Still, slaw doesn’t get the same love from guests, or the cook — all too often, it’s a store-bought side thought on a table of otherwise homemade specialties. (I’ve done this myself — guilty as charged.) But if you’ve ever tried homemade, you probably know it’s light years better than anything you will find at the store. And do you know how easy it is to make?
Read moreKitchen hacks: Make your own sriracha sauce
Homemade sriracha-style hot sauce. (Noelle Carter)
Love sriracha sauce? If you’re a fan like me, you probably put the stuff on everything (I even add it to salads). Spicy but sweet, with just the right amount of tang, just a small drizzle of the bright red sauce jolts even the most mundane dishes with a little extra personality.
Read moreMake this now: Salted caramel shortbread bars
Salted caramel shortbread bars. (Noelle Carter)
I made these shortbread bars again just a couple of weeks ago for a family gathering. It’s a relatively simple recipe, and is a great dish when you’re looking for something that can be made ahead of time. And it’s a great combination of flavors: the shortbread is rich and buttery, with just the right light and flaky texture, topped with a dark and nutty caramel glaze. A dusting of coarse sea salt gives the bars a nice, savory crunch. The bars will keep, refrigerated, for one week.
Read moreCelebrate National Doughnut Day with this buttermilk doughnut recipe
Buttermilk doughnuts with chocolate and maple brown butter glazes. (Noelle Carter)
Happy National Doughnut Day! Some mornings, there’s nothing better than biting into a freshly-made doughnut, still warm with a glaze that hasn’t yet set. Messy? Yes, but deliciously so.
Read moreMake this now: Strawberry pie
Strawberry pie. (Noelle Carter)
When the season hands you amazing fruit, sometimes the best way to show it off is also one of the most simple — a fresh fruit pie. At least that’s how I’ve always felt, particularly during the summer months when the markets and produce aisles are a veritable rainbow of tender berries and fragrant stone fruits.
Read moreMake this now: Bacon-wrapped meatloaf
Bacon-wrapped meatloaf. (Noelle Carter)
Done right, meatloaf is a meat lover’s dream come true. Like so many of our favorite comfort foods, the dish is borne of humble beginnings. It started out as a way to stretch various leftovers — ground meats, stale bread crumbs, a blend of spices and flavorings — into supplemental meals. And like so many iconic dishes, meatloaf variations can be found the world over, from French pâté to Middle Eastern kibbe, Vietnamese gio to South African bobotie — even Swedish and Italian meatballs. And while it may be hard to find a “bad” meatloaf, there are ways to improve upon an already great dish.
Read moreMake this now: Grilled avocado with marinated tomato salad for Meatless Monday
Grilled avocado with marinated tomato salad. (Noelle Carter)
It’s on days like these that I like to plan the whole meal around the grill, keeping it simple as the family and I enjoy the evening outdoors. This avocado and marinated tomato dish is a favorite fallback of mine — it’s easy to fix and comes together quickly, perfect for a weeknight meal but also dramatic enough when planning for company.
Read moreMake this now: Weeknight chicken stew
Weeknight chicken stew. (Noelle Carter)
You can never have too many good recipes for chicken. This chicken stew is one of my favorites. It’s a relatively simple recipe: Sear chicken thighs in a Dutch oven or pot until they’re nicely browned, then sauté a blend of onions, mushrooms and garlic. Add canned tomatoes and a few other flavorings, and finish the stew in the oven until the chicken is tender and the flavors are all happy together. Voila. Dinner is ready.
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