los angeles / las vegas / sacramento 424-249-9094
All-purpose baking mix. (Noelle Carter)
I came up with this all-purpose baking mix to compliment my camp cooking, but it also works perfectly at home, whether cooking pancakes or waffles, scones, biscuits, dumplings and more. This recipe is simple and versatile, requires no refrigeration, and only needs a bit of water to activate, and a touch of oil for richness.
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Gin- and chive-cured salmon. (Noelle Carter)
This recipe is a riff on classic gravlax, but I substitute fresh chives for the dill and use gin instead of aquavit. Brush a salmon fillet with a light coating of the alcohol, then spread over a simple paste consisting of salt, honey, peppercorns and salt. Cover the fish tightly and leave it in the refrigerator to cure. In about 48 hours, it’s ready to go.
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Bell pepper and corn slaw. (Noelle Carter)
Think of the word “slaw,” and many of us probably picture the classic shredded cabbage dish, or perhaps variations based on broccoli or carrots. But there’s so much more potential to the dish, particularly with all the great produce available during the hot summer months.
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Dill and mint feta dip. (Dylan Simmons)
Move over hummus, there's more than one dip to serve at the table. Tyrosalata is a traditional Greek dip consisting of feta cheese, lemon juice, olive oil and fresh herbs. Within just a few minutes, the ingredients are blended together to form a smooth, creamy and mildly salty spread. Simple to execute, this is one recipe that will readily become a back-pocket dish for any occasion.
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Grilled stuffed pork chops. (Noelle Carter
As if grilled pork chops couldn’t get any better, try stuffing them with added goodness just to gild the lily. In this recipe, I stuff thick, center-cut bone-in chops with a blend of spinach, garlic, goat cheese and crumbled bacon, along with a touch of finely-chopped rosemary and thyme.
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Deviled egg salad sandwiches. (Noelle Carter)
Deviled egg fan? If you’re like me, you probably can’t get enough of them. This egg salad recipe combines the best elements of a deviled egg — creamy richness balanced with just the right amount of tang, along with a dash of paprika — and simplifies the process in an easy salad form. No piping or fancy assembly required.
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Homemade maraschino cherries and cherry Negroni cocktail. (Dylan Simmons)
A longtime maraschino cherry fan, I wanted to develop a traditional recipe that could be easy replicated at home. It’s a great way to preserve the sweetness and pucker of this summer highlight, and is the perfect base for a cherry Negroni cocktail.
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Fruit and yogurt with homemade granola. (Noelle Carter)
Granola fan? For so many of us, it’s a perfect go-to treat, whether we’re planning a simple breakfast, packing a snack for when we’re on the run, or looking for a fun dessert topping alternative (it’s great over ice cream, and lends crunch folded in with cobblers, muffins and other baked treats). I find myself baking up batches of the stuff, particularly during the summer months when I’m looking for recipes that are simple and versatile.
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No-bake peanut butter bars. (Noelle Carter)
Food pairings don’t get much better than peanut butter and chocolate. This recipe is a favorite of mine for a number of reasons. First, there’s no baking involved, which makes this a great treat to make on hot summer days. Second, it’s simple to execute — the bars use only a handful of ingredients. Additionally, it’s kid-friendly, if you’re looking for recipes to get the little ones involved in the kitchen. Most of all? The bars are delicious and fun, and I’m always asked for the recipe when I bring them to a gathering or function.
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Olive oil and roasted almond ice cream. (Noelle Carter)
Happy National Ice Cream Day! With much of the country suffering under record temperatures, this holiday couldn’t come at a better time. My solution to help cool things down: a rich batch of creamy olive oil ice cream.
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