Good strawberries—you know, those crimson, thimble-size gems currently perfuming the air at farm stands—are as ephemeral as spring itself. They can turn to mush in hours, a problem we often solve by tossing them back like popcorn while mosying home from the market. Cooks with more restraint, however, should keep strawberries fresh by storing them in the fridge, spread in a single layer on a paper towel in an airtight container.    

Strawberries make some of the world’s most heavenly sweets, from cool berry tarts to pretty pink cocktails and crowd-pleasing strawberry shortcakes. Rhubarb may be the strawberry’s most ubiquitous bedfellow, but the berry’s heady aromas play wonderfully with citrus, acid, booze, spices, and—yes—salt, as proven by dishes like strawberry-goat cheese hand pies and crackly strawberry focaccia. A dollop of dairy (mascarpone, yogurt, ice cream, what have you) turns them into something altogether ambrosial, as anyone who’s tucked into a bowl of fresh strawberries and cream can attest.

But we have a bone to pick with supermarket strawberries. While useful in a pinch for decorating desserts, they can be watery and tough. That’s because they’re a Chilean American hybrid bred for looks and durability as opposed to flavor. They pale in comparison to our favorite Tristars and Lilliputian fraises des bois, which you’re more likely to encounter at the farmers market—all the more reason to seek out (and, sigh, splurge on) the real deal during the berries’ fleeting season. With these recipes in your back pocket, you’ll be off to a running start.

Strawberry Bread

Swirled with jam and and divoted with whole cooked strawberries, this snacking cake is a brunch knockout. Get the recipe >

Grand Marnier Strawberry Sundaes

Strawberry milkshakes get the adult treatment in this boozy, orange-scented beverage that doubles as dessert. Get the recipe >

Strawberry Rhubarb Pâte de Fruit

These fragrant jelly candies call for a bounty of fresh fruit—which means they’re healthy, right? Right? Get the recipe >

Strawberry Shortcake for a Crowd

Baking a single oversize biscuit instead of laboring over individual ones makes for a marvelously over-the-top presentation of the classic American dessert. Because our favorite strawberry shortcake recipe hinges on peak-season berries, it’s best to hit up your local farm stand for Tristar and other heirloom strawberries (alternatively, fancy-schmancy Oishii berries are sweet all year round). Get the recipe >

Strawberry Rhubarb Hand Pies

It’s two sticky thumbs up to these flaky, fork-crimped beauties perfect for picnicking and potlucks. Get the recipe >

Almond Cheesecake with Macerated Strawberries and Mint

Swirled with jam and and divoted with whole cooked strawberries, this snacking cake is a brunch knockout. Get the recipe >

Strawberry Focaccia with Maple-Balsamic Onions

This sweet-and-salty focaccia that comes together with minimal effort is a welcome springtime twist on the original. Get the recipe >

Strawberry Spritz

Thickened with coconut milk and pepped up with fresh lime juice, the strawberry spritz created at Detroit’s Candy Bar drinks like a tropical vacation. Get the recipe >

Strawberry Ice Cream

It turns out that the secret to great strawberry ice cream is—you guessed it—sweet, overripe farmers-market berries. Get the recipe >

Strawberry-Beet Sorbet

Vibrant fuschia orbs of tart yet earthy sorbet are a refreshing finale to any summer cookout. Get the recipe >

Strawberry Rhubarb Cheesecake

Inspire oohs and aahs with this luxurious strawberry-topped cheesecake spread with smoky, tangy charred rhubarb jam. Get the recipe >

Goat Cheese and Strawberry Breakfast Tarts

This recipe goes out to all the readers who can’t think of a better bagel topping than cream cheese and jam. Get the recipe >

Pavlova

A crackly crown of meringue brimming with colorful berries is the kind of fresh, light dessert we crave when temperatures soar. Get the recipe >

Strawberry Rhubarb Yogurt Pops

Cool off with these homemade pink popsicles that are a hit with kids and adults alike. Get the recipe >

Strawberry Jam

Preserve the summery flavor of fresh berries with this simple preparation. Get the recipe >

Strawberries with Wine

This bright, citrusy dessert from chef José Andrés makes the perfect nightcap to wind down an evening of grilling. Get the recipe >

The post 16 Strawberry Recipes to Sweeten Your Spring and Summer appeared first on Saveur.

There are few things more American than grilling. And as it happens, there are few inventions more American (and ingenious) than the cocktail. So it’s only fitting that we, as headstrong and curious citizens of this great country, would think to marry the two. When juiced or muddled into the base of a drink, grilled fruits and vegetables weave in a layer of rich, smoky, summery flavor, not unlike the comforting scent of an early evening campfire.

How does one grill a cocktail, you ask? Situate anything and everything that isn’t booze, right onto the grill: whole citrus halves, sweet pineapple rounds, slices of serrano pepper, grapefruit wedges, and fat slices of stone fruit. And keep these tips in mind while grilling:

• Make sure your grill is hot, but the coals are lightly layered and not flaming, so ingredients don’t become too charred. If using a gas grill, turn the burners down to low. Check ingredients every 30 seconds or so, until they have distinct grill marks but are not ashy.
• Use long tongs and a heavy-duty grill glove to pick up and take off ingredients, which are smaller and trickier to handle than meat or fish.
• Instead of muddling fruit directly into a drink, you can use it to infuse simple syrups for a more subtle flavor.
• Using a mini-smoke box like this one from Weber, you can smoke herbs, berries, and even a cocktail glass by setting the woodchip-filled box atop your grill and letting your ingredients hang out while you flip burgers.

Grilled Pineapple Margarita

The margarita is essential to America’s canon of summertime drinks, and adding a grilled element makes it that much more festive. Burnished pineapple adds a rich layer of fruitiness while mezcal lends a veil of smoke and spice. Get the recipe >

Seared Apricot-Ginger Cooler

Unlike other stone fruit, apricots stay resilient when ripe and stand up to a quick sear on the grill with aplomb. Once the flesh warms through and its juices bake a bit, the apricot takes on deeper flavors that pair nicely with a spicy bourbon or rye and an equally spicy ginger beer. Get the recipe >

Smoked Lemon-Lime-Ade

This lemonade is rendered smoky-sweet with the juice of grilled lemons and limes and toasted simple syrup, which has a mild caramel flavor that does a lot to complement the grilled fruit. Get the recipe >

Charred Chile Daiquiri

The daiquiri is an adaptable creature, and it welcomes new companions in the form of bitters, infused simple syrups, or salty-sweet rims. This version keeps the classic’s sour formula, but adds a veil of smoky spice lent from charred serrano- and jalapeño-infused sugar syrup. Get the recipe >

Smoky Grapefruit Gin and Tonic

Meant for long afternoons overlooking lakes, porches, and thick novels, gin and tonics are the balm of summer. Add a slice of salt-sprinkled grilled grapefruit, and cut the tonic with soda, and the highball grows not only more aromatically complex, but even more refreshing. Get the recipe >

The post The Case for Grilling Your Cocktails appeared first on Saveur.

Nothing screams summer like corn on the cob, simply buttered and salted. If you’re craving more flavor, there’s elote, Mexican street corn, charred on the grill, then smeared with mayo and creamy Cotija cheese and dusted with ancho chile powder. 

Maize was domesticated in south-central Mexico around 9,000 years ago and became essential to Aztec civilization. The corn god Centeōtl wore cobs in his headdress, and Mexicans have been “the people of corn” ever since. Aztecs also refined a preserving process called nixtamalization, which results in dried, nutrient-rich kernels for hominy, as well as masa, the doughy base of tortillas and tamales. And long before movie night was a thing, Mesoamericans apparently invented popcorn, too. 

Here are our sweetest corn recipes from the archives, from salads to chowders to fritters.

Mexican Braised Spare Ribs with Squash and Corn

This tender pork dish cooks low and slow in beef broth with tender corn and zucchini. Get the recipe >

Elote-Style Corn Chowder

Leftover grilled corn adds a smoky note to this cheesy, chile-infused soup. Get the recipe >

Summer Succotash Salad

Charred corn is tossed with ripe tomatoes and edamame in this updated take on the American classic that has roots in Indigenous cooking. Get the recipe >

Cucumber and Corn Salad

Pomegranate seeds add pops of tartness to this sautéed corn and crunchy cuke combo. Get the recipe >

Corn Chowder

Puréeing the corn makes for a creamier chowder in this starter or light main that’s garnished with crispy bacon and basil. Get the recipe >

Sweet Corn and Blueberry Trifles

Sweet corn pastry cream is layered with blueberry compote and buttery shortbread in this late-summer trifle. Get the recipe >

Shane Mitchell’s Southern Corn Fritters

Saveur’s editor at large Shane Mitchell shared these Southern-style pancakes, which get their subtle chew from fresh corn kernels. Get the recipe >

Romy Gill’s Sweet Corn Pakoras

Chickpea flour is the base for these crispy fritters that chef and author Romy Gill likes to pair with cool mint-cilantro chutney. Get the recipe >

Grilled Corn Bhel

A favorite street snack in India, this corn salad gets a tangy boost from lime-cilantro dressing. Get the recipe >

Grilled Corn Salad with Feta, Cucumber, and Red Onion

Our test kitchen director Fatima Khawaja recreates a childhood-favorite salad in this recipe that calls for feta and chaat masala. Get the recipe >

Cauliflower-Corn Tostadas with Salsa Macha

Roasted corn and cauliflower top these crunchy tostadas that get a drizzle of nutty-peppery chile sauce. Get the recipe >

The post How to Cook Corn in 11 Sweet and Summery Recipes appeared first on Saveur.

Watching flowers grow and elongate into the humble eggplant is one of the greatest joys of gardening. The old world nightshade is technically a fruit, sharing its family with tomatoes, and peppers. However, in the kitchen, it behaves most confidently as a vegetable: a culinary powerhouse with a versatility to match the likes of potatoes. From smoky Middle Eastern baba ganoush and Italian eggplant parmigiana to spicy Chinese stir-fries and stuffed Turkish dishes, eggplant recipes show up in cuisines from all over the globe.

What it lacks in raw nutrition, the aubergine makes up for in its ability to absorb flavors and oils. When cooked properly, the oils give the eggplant their characteristic, luscious, buttery texture. This, along with their flavor-flexibility, allows the eggplant to occupy a unique space in vegan and vegetarian recipes as a hearty, savory ingredient or as a meat substitute.

While most young, fresh eggplants are slightly sweet, older, raw eggplants have a naturally bitter flavor. Fear not, as there are a multitude of options available to the home chef to combat this. Salt eggplant halves for one hour and rinse them gently with water to leach out some of their bitterness. Steaming them, as opposed to deep-frying, offers a route to tenderness without massive amounts of oil. If you do find the sweeter kind this summer, roasting or grilling them intensifies their flavor with very little effort. Their flesh becomes gooey, charred, and soft over the fire. Here is how the world celebrates the creamy, purple-hued vegetable.

Smoky Baba Ghannouj with Oil-Cured Black Olives

Mayonnaise ensures a creamy, smooth texture in this Midwestern riff on the classic Mediterranean dip by cookbook author Amy Thielen. Chopped cumin seeds add spice and a little crunch to the smoky eggplant. Get the recipe for Smoky Baba Ghannouj with Oil-Cured Black Olives »

Eggplant Parmigiana

Fried eggplant is layered with homemade red sauce and two types of cheese—mozzarella and Pecorino Romano—in this family recipe from former SAVEUR editor-in-chief Stacy Adimando. Get the recipe for Eggplant Parmigiana »

Provençal Vegetable Tian

A tian is a type of gratin, typically vegetables baked in an earthenware dish. (The word “tian” can also refer to the earthenware dish itself.) This classic Provençal version is made with alternating rows of sliced zucchini, eggplant, and tomato. The flavors meld as the vegetables cook together, somewhat like ratatouille. Seasoned simply with thyme, garlic, and good, fruity olive oil, the dish is best served at room temperature. The “Cooking Queen of Provence,” Lulu Peyraud, insists it tastes even better made a day in advance. Get the recipe for Provençal Vegetable Tian »

Warm Eggplant Salad with Hemp Seed Sauce

For this comforting roasted eggplant salad, Russian chefs (and brothers) Sergey and Ivan Berezutskiy glaze the eggplant with kvass, a traditional Slavic drink made from fermented rye bread. Get the recipe Warm Eggplant Salad with Hemp Seed Sauce »

Grilled Eggplant With Basil Vinaigrette

Sliced, grilled vegetables served in a simple marinade or vinaigrette are a fixture at many Tuscan meals. Get the recipe for Grilled Eggplant With Basil Vinaigrette »

Greek Grilled Eggplant Spread (Melitzanosalata)

You can make the major components of this classic Greek casserole in advance, from the red sauce to the fried eggplant, or even assemble the whole dish ahead of time. Get the recipe for Greek Grilled Eggplant Spread (Melitzanosalata) »

Pasta Alla Norma (Pasta with Tomato Sauce and Eggplant)

Chef Sara Jenkins of New York City’s Porchetta gave us the recipe for this spicy, comforting pasta dish, inspired by a version made by Italian chef Salvatore Denaro. Get the recipe for Pasta Alla Norma (Pasta with Tomato Sauce and Eggplant) »

Eggplant Rolls (Nigvziani Badrijani)

This classic recipe is found throughout Georgia as part of the vegetable starters for a supra, but they’re great with drinks before dinner, too. Small eggplants are sliced lengthwise, salted, rinsed, and lightly fried, before being spread with garlicky walnut paste and rolled up. Get the recipe for Eggplant Rolls (Nigvziani Badrijani) »

Chinese Spicy Garlic Eggplant (Yu Xiang Qie Zi)

Steaming eggplant, as opposed to deep-frying it, lightens this fragrant stir-fry, adapted from a recipe in Grace Young and Alan Richardson’s The Breath of a Wok (Simon & Schuster, 2004). Get the recipe for Chinese Spicy Garlic Eggplant (Yu Xiang Qie Zi) »

Sicilian Caponata

The sweet and sour flavors—or agrodolce—of this caponata come from sugar and vinegar, which have historically been used to preserve Sicilian relishes and are typically included in the island’s traditional vegetable and seafood dishes. Get the recipe for Sicilian Caponata »

Chicken, Olive, and Eggplant Salad

Brighten up any day with this simple roast chicken and fresh eggplant and herb salad. Get the recipe for Chicken, Olive, and Eggplant Salad »

Escalivada Catalana

Akin to Puerto Rican escabeche, roasted, tender vegetables are marinated in a simple sherry vinegar dressing for an easy side dish to grilled fish, roast pork, or tender rib eye steak. Get the recipe for Escalivada Catalana »

Corkscrew Pasta with Eggplant and Tomato-Basil Pesto (Busiate con Pesto alla Trapanese)

The North African tradition of serving almonds in savory dishes is reflected in the pesto for this dish, in which the nuts are mixed with tomatoes and basil and tossed with busiate, the traditional corkscrew-shaped pasta from Trapani. Get the recipe for Corkscrew Pasta with Eggplant and Tomato-Basil Pesto (Busiate con Pesto alla Trapanese) »

Turkish Stuffed Eggplant (Imam Bayildi)

This recipe originated in the Ottoman palaces. Use small eggplants for a better eggplant-to-stuffing ratio, since the key is to bake as much vegetable and tomato flavor into the eggplant as possible. Get the recipe for Turkish Stuffed Eggplant (Imam Bayildi) »

Twice-Cooked Eggplant with Sherry Vinegar and Paprika

Charred until nearly burnt, then mashed with earthy paprika and sour sherry vinegar, we love this dish as a condiment on roast lamb or served as a dip with pita chips. Get the recipe for Twice-Cooked Eggplant with Sherry Vinegar and Paprika »

Ajvar

A smoky, sweet, and savory condiment as versatile as ketchup. This version is adapted from Tim Wiechmann of Boston’s Playska, a Balkan-style sandwich shop. Get the recipe for Ajvar »

Eggplant and Walnut Frittata (Badimjan Kükü)

This hearty Azeri egg dish—which can be served in small pieces as an appetizer or side, or cut into larger wedges as a main—is loaded with ground walnuts, onions, and eggplant, giving it a nutty, meaty consistency and color. Get the recipe for Eggplant and Walnut Frittata (Badimjan Kükü) »

Fried Eggplant with Tahini and Pomegranate Seeds

This eggplant dish from Michael Solomonov highlights classic Middle Eastern ingredients: carob molasses, tahini, and pomegranate. Get the recipe for Fried Eggplant with Tahini and Pomegranate Seeds »

Moussaka

A good moussaka—a baked casserole of eggplant, zucchini, tomatoes, and minced lamb or beef under a lush layer of béchamel sauce—is one of the most fabulous things you can eat. Get the recipe for Moussaka »

Lamb Shanks in Red Wine with Creamy Eggplant

A creamy eggplant purée, enriched with béchamel and Gruyère cheese serves as a bed for meltingly tender lamb shanks, slow-braised in red wine and aromatics. Get the recipe for Lamb Shanks in Red Wine with Creamy Eggplant »

Mashed Eggplant Dip (Baba Ghannouj)

Across the Levant, eggplants are grilled and mashed to make baba ghannouj, a silky, delicious dip for flatbreads and vegetables. Get the recipe for Mashed Eggplant Dip (Baba Ghannouj) »

Eggplant in Tomato Sauce

This simple but flavorful dish of fried eggplant and onions is served with a vinegar-spiked tomato sauce. Get the recipe for Eggplant in Tomato Sauce »

Burmese Eggplant Curry (Khayan Thee Hnut)

Eggplant is simmered to melting softness in a fantastically pungent curry fortified by shrimp paste. Get the recipe for Burmese Eggplant Curry (Khayan Thee Hnut) »

Pan-Fried Eggplant with Balsamic, Basil, and Capers

Creamy, mild eggplant pairs with briny capers, floral basil, and a drizzle of balsamic reduction for a knockout appetizer or side dish. Get the recipe for Pan-Fried Eggplant with Balsamic, Basil, and Capers »

Fried Eggplant

Crunchy on the outside, soft and creamy on the inside—this is eggplant at its best. Get the recipe for Fried Eggplant »

Red-Cooked Eggplant (Hongshao Qiezi)

With ingredients like dill, chiles de árbol, and anchovies, this dish is far from authentic Shanghainese, but it’s totally delicious. Get the recipe for Red-Cooked Eggplant (Hongshao Qiezi) »

The post Around the World in 26 Eggplant Recipes appeared first on Saveur.

The last sprint of summer brings a glut of phenomenally flavorful peaches, the likes of which are elusive the rest of the year. Yellow varieties, which are best for baking, are sweet and tart in equal measure, while white types—and their smushed little cousins, doughnut (aka saturn) peaches—boast a floral, more honeyed flavor that sings in salads and all things savory. 

When shopping for peaches to cook with, seek out freestones—as opposed to clingstones—for their easy-to-remove pits. To soften under-ripe peaches, toss them in a closed paper bag with a banana for a day. (Bananas give off ethylene gas, a natural ripening agent.) Overripe peaches, on the other hand, are a delightful kitchen conundrum—as if we needed an excuse to whip up a batch of peach jam, chutney, or sauce for vanilla ice cream.

To those who think of peaches as a dessert-only ingredient: free yourselves! The fruit is rave-worthy in a range of savory dishes. Grilled until beginning to soften, then wrapped in prosciutto or topped with cheese, peaches become a stellar summer appetizer that’s oh-là-là elegant yet virtually effortless.

However you choose to use up the season’s bounty, keep these recipes in your back pocket for ideas and inspiration. 

Summer Peach Pie

Bourbon, cinnamon, and nutmeg add warmth to this summery peach pie enveloped in flaky, buttery crust. Get the recipe >

Grilled Pizza with Peaches, Prosciutto, and Arugula

We love the combination of late-summer peaches with prosciutto, pecorino, and peppery fresh arugula. Get the recipe >

Peach Sorbet

Go for the gold with ripe yellow peaches and aromatic lemon verbena in this velvety seasonal sorbet. Get the recipe >

Peach Cobbler

Chicago chef Barry Sorkin has a bold claim about peach cobbler: “It’s kind of like a fruit cup. You could almost argue it’s breakfast food.” No objection, Your Honor. Get the recipe > 

Roasted Peaches in Bourbon Syrup with Smoked Salt

A handful of pantry ingredients—brown sugar, smoked salt, cinnamon, vanilla, and bourbon—transforms simple roasted peaches into a sublime summer dessert. Get the recipe >

Pickled Stone Fruit and Burrata Flatbread

A light vegetarian lunch, or perhaps a savory summer starter, this sweet-and-salty flatbread is all about the caramelized peaches with grill marks. Get the recipe >

Peach Ice Cream

Creamy, pale orange ice cream flavored with overripe peaches is a heavenly summer treat. Get the recipe >

Green Bean and Peach Salad

Crisp, briny green beans are the perfect foil for peach slices and caramelized onions in this salad that comes to us from Kansas. Get the recipe >

Peach-Raspberry Pie

A warm, gooey pie of blushing peaches and raspberries makes a stunning centerpiece at any summer gathering. Get the recipe >

The post Make the Most of Peach Season with These 9 To-Die-For Recipes appeared first on Saveur.

Summer is great, but it makes us panic. It’s the culinary paradox of choice: There are just too many great seasonal ingredients to cook with. As our kitchens burst with tomatoes and blueberries and watermelon and zucchini—somehow, always way too much zucchini—we hem and haw over whether to grill this or fry that, whether to turn that bushel of cukes into salad or blitz it into soup. Happily, there are no wrong answers, as our most popular summer recipes go to show. So fire up the grill, queue up that summer playlist, and don’t overthink it. Just get cooking.

Adobo Chicken Wings

Crisped under the broiler as opposed to on the stove, these mess-free Filipino-inspired chicken wings are simultaneously crisp and sticky—and phenomenally flavorful. Get the recipe >

Sweet Corn Pakoras

Chickpea flour acts as a savory binder in these Indian corn fritters that go wonderfully with mint-cilantro chutney. Get the recipe >

Okroshka (Chilled Russian Buttermilk Soup with Fresh Herbs)

A quintessential Russian summer soup, okroshka is tangy and fresh with heaps of torn herbs. Grated horseradish and spicy mustard make it anything but bland. Get the recipe >

Gazpacho Andaluz

There are as many versions of gazpacho as there are abuelas in Spain, but this creamy tomato-based Andalusian rendition is the most famous of the lot for a reason. Get the recipe >

Paneer Tikka Kebabs

Not grilled cheese. We’re talking grilled cheese—spicy marinated char-grilled skewers redolent of cumin, ginger, garlic, and lime. Get the recipe >

Marinated Tomatoes with Mint

Cool off with this pitch-perfect salad that plays well alongside barbecued meats and fish. Get the recipe >

Summer Panzanella

Day-old country bread gets a second life in this garlicky tomato salad ribboned with torn fresh basil. Get the recipe >

Watermelon, Feta, and Jalapeno Salad

Watermelon-feta salad gets a Southeast Asian twist in this refreshing starter or side flavored with fish sauce, chiles, and Thai basil. Get the recipe > 

Char-Smoked Baby Back Ribs

Barbecue eminence Sean Brock has a grilling trick to share: You can turn your grill into a smoker. This knockout rib recipe will show you how. Get the recipe >

Shrimp Satay

Everything tastes better on a stick—especially coconut-marinated shrimp. Get the recipe >  

Blackberry Plum Lattice Pie

Turning up to the barbecue or summer potluck with a lattice-topped berry pie is a culinary flex that—trust us—virtually any baker can pull off, as proven by this minimal-fuss recipe. Get the recipe >

El Quijote Sangría

Upgrade your picnic punch with this recipe from Manhattan’s most iconic Spanish restaurant. Get the recipe >

Warm Red Potato Salad

Grilling the potatoes adds a smoky undertow to this vinegary potato salad that can be doubled or tripled for a crowd. Get the recipe >

Sweet Tea

This classic Southern sweet tea recipe comes to us from the founder of the Southern Sweet Tea Sip-Off, so yeah, you know it’s legit. Get the recipe >

Pasta Alla Norma (Pasta with Tomato Sauce and Eggplant)

What better way to use up a bumper crop of eggplant than to fry it into melty submission and stir it into bucatini? Get the recipe >

Pikliz 

All summer long, we pile this undressed version of the classic Haitian ­coleslaw on sandwiches and salads for extra crunch. Get the recipe >

Blueberry Pancakes

Our favorite blueberry pancake recipe incorporates seltzer for fluff and yogurt for tang. Get the recipe > 

Peach Cobbler

Toasted almond streusel, bubbling peach filling, a scoop of vanilla ice cream—peach cobbler is one of summer’s most heavenly treats. Get the recipe >

The post Our 18 Most Popular Summer Recipes appeared first on Saveur.

Summer is a scoop of vanilla ice cream cloaked in warm blueberry sauce. It’s purple lips, caked with butter crust crumbs and sweet pie filling. It’s blueberries bursting through cold whipped cream—nothing more, nothing less—devoured greedily at the kitchen counter after everyone’s gone to sleep. Summer, in our utopian fantasy, is one long and languorous blueberry-filled fever dream.

Long after blueberry season (roughly May to September) wanes, we keep summer alive with frozen blueberries, which stud our cakes and muffins and pancakes year round—and sing in finger-licking sauces like blueberry barbecue and sweet-and-sour ketchup. An aside: Frozen berries must be folded into batters while still frozen, lest they melt into an unwieldy goo, discoloring your dessert and throwing the moisture content out of whack.

 Whether you’re shopping for fresh or frozen blueberries, keep an eye out for the tiny low-bush variety (sometimes marketed as wild Maine blueberries) native to New England and Canada. Their tart, intensely fruity flavor trumps that of their plastic-container counterparts. But if the little guys are nowhere to be found, don’t sweat it: Unlike, say, supermarket tomatoes, blueberries almost always taste terrific, no matter their type or origin.

Saggio Cocktail

Muddled sage adds woodsy freshness to this blueberry vodka and white cranberry elixir. Get the recipe >

Nell Huffman’s Blueberry Pie

Our go-to blueberry pie recipe hails from the Alaskan wilderness, where the berries (locally known as kyäni) are picked at their sweet-and-sour prime. Get the recipe >

Blueberry Pancakes

Our favorite blueberry pancake recipe incorporates seltzer for fluff and yogurt for tang. Get the recipe >

Classic Blueberry Muffins

Fresh blueberries, lemon zest, and plenty of butter make these muffins far superior than anything you can buy at the store. Get the recipe >

Blueberry Quinoa Pancakes with Lemon Crema

Granola and quinoa make these giant, fluffy pancakes from Chicago’s Dove’s Luncheonette unequivocally healthy. Or at least that’s what we tell ourselves as we go back for seconds and thirds. Get the recipe >

Blueberry Barbecue Chicken

This zippy blueberry sauce makes a refreshing drink when mixed with club soda or booze, but you can also slather it onto roast meats or use it as the base for a fruity vinaigrette. Get the recipe >

Spiced Cabbage with Blueberries (Kryddað Rauðkál með Bláberjum)

Braised ruby red cabbage with warm spices, fruit, and jam is an Icelandic Christmas side dish that we like cozying up with when the temperature dips. Get the recipe >

Carolina Blues Blueberry Cocktail

The Carolina Blues follows the classic Tom Collins blueprint but swaps simple syrup for shrub, soda for prosecco, and lemon juice for lime. Get the recipe >

Blueberry Chipotle Ketchup

Sweet and smoky blueberry chipotle ketchup is a terrific sidekick to all things grilled; try painting it like barbecue sauce onto chicken legs and portobello mushrooms as they cook. Get the recipe >

Black and Blue Berry Pie

We’ll never knock a soupy blueberry filling—the more sauce for our vanilla ice cream, the merrier—but there’s something to be said for the photo-ready slices of this summery pie, which relies on instant tapioca as a thickener. 

The post 10 Wonderful Ways to Cook with Blueberries appeared first on Saveur.

“Girded for battle, burnished as a grenade” is how poet Pablo Neruda described the artichoke in his famous ode to the vegetable, but don’t be intimidated by its spiky appearance—with a few strategic snips and slices, this edible thistle is ready for the skillet, stockpot, grill, or oven in no time. And on nights when we don’t feel like busting out the chef’s knife and rubber gloves (lest the natural pigment blacken our fingers), we invariably reach for a bag of frozen hearts, which add texture and pizzazz to risottos, braises, and dips. Trust us, none of your kin will be the wiser.

Artichokes were prized in Ancient Rome, where nobles devoured them with gusto, and they have long thrived in the Mediterranean basin. Generations-old artichoke dishes run the gamut from scraggly carciofi alla giudia (fried Jewish-style artichokes from Italy) to soupy Spanish menestra (spring vegetable medley) and fried baby artichoke hearts dunked in Middle Eastern taratur sauce. 

Today some 50 types of artichoke grow worldwide, the most prolific of which is the globe, a hardy, mellow-tasting variety whose peak season runs from March to May.  Globes are available year round in many sizes—choose small ones for salads and frying and large ones for stuffing and steaming—but you can have even more fun with heirloom artichokes like chianti, poivrade, or fiesole. Whichever is available to you, seek out buds with tight, compact leaves and as little browning as possible. 

The artichoke recipes that follow—our favorites, hailing from near and far—celebrate spring, the perfect time, according to Neruda, to “undress this delight [and] munch the peaceful paste of its green heart.”

Artichoke Risotto with Capocollo and Pecorino

At Masseria Moroseta in Puglia, rice bubbles away in a purée of vegetable stock and braised artichokes before getting crowned with capocollo, pecorino, and more artichoke hearts. Get the recipe >

Grilled Artichokes

Don’t be fooled by the singed edges—these artichokes are tender, and beguilingly smoky, through and through. Get the recipe >

Raw Artichoke Salad with Parmesan and Mint

Faintly bitter baby artichoke hearts, thinly sliced with a mandoline, are tossed with mint and nutty Parmesan in this delicate salad. Get the recipe >

Artichokes with Lemon Za’atar Dipping Sauce

Refreshingly tart and herbaceous, this recipe can be a DIY (dip it yourself) appetizer or elegant plated first course—whichever suits your mood. Get the recipe >

Roasted Artichokes

It doesn’t get more classic than these pull-apart artichokes braised with white wine and a dozen cloves of garlic. Get the recipe >

Fried Artichoke Hearts with Taratur Sauce

We fell in love with these artichokes blanketed in taratur (garlicky tahini sauce) at a mom-and-pop restaurant in Damascus, and have been whipping them up on the regular ever since. Get the recipe >

Pasta Shells with Artichoke-Clam Sauce

In this aromatic dish, based on one from Marseille restaurant Le Grain de Sel, shell-shape pasta is dressed in a light tomato and clam sauce with artichoke hearts. Get the recipe >

Spring Vegetable Stew

Any gently simmered mixture of vegetables is truly greater than the sum of its parts. It’s important to cut the ingredients to the proper size and cook them sequentially, starting with the ones that need longer cooking. Get the recipe >

Menestra de Verduras

Spanish menestra is not your grandmother’s peas-and-carrots vegetable medley—it’s studded with crisp nubbins of jamón and stars breaded and fried artichoke hearts. Get the recipe >

Seared Halibut with Artichokes à la Barigoule

Soft, gently braised artichokes pepped up with fresh lemon juice round out this restaurant-worthy (yet low-effort) French main. Get the recipe >

The post Artichoke Recipes That Get to the Heart of Spring appeared first on Saveur.

Whether they’re the stars of a dish or the unexpected secret ingredient, anchovies lend their savory je ne sais quoi to just about everything that they touch. But for some reason, this sustainable little fish gets a bad wrap. 

For the anchovy-shy, try experimenting with a tube of anchovy paste or a bottle of fish sauce: Whisk just a bit to salad dressings, pasta sauces, or soups and in no time, you and yours will learn to love that indefinable salty tang. 

If you can get your hands on fresh anchovies, try deep-frying, marinating, or grilling them either butterflied or whole. Out of season, seek out marinated white anchovies, such as Spanish boquerones, from your local specialty grocer for an elegant, no-fuss tapa or salad topping. Or slip the standard, oil-packed supermarket variety into anything that could benefit from a hit of umami—from pasta to pizza to steak. 

Whichever form you choose, this diminutive fish is an easy way to upgrade just about any meal. Here are some of the best anchovy recipes from our archives.

Hamsi Bugulama (Turkish Steamed Anchovies and Tomatoes)

Turken’s anchovy bugulama layers whole fish (cleaned, head and tail removed, spine left in; you could also use butterflied fillets) with thinly sliced tomatoes and green chiles. A splash of white verjus or apple vinegar (do not substitute wine vinegar) lightens the dish while bringing out the sweetness of the tomatoes. Get the recipe >

Marinated Anchovies with Candied Citrus, Pickled Raisins, and Chile

Chef Giorgia Goggi, a self-­proclaimed anchovy lover, marinates her own fillets and sun-dries raisins from local grapes to make this delicate sweet-sour dish. Store-bought marinated anchovies work perfectly well, and when they’re soaked in the dish’s pickling liquid, even grocery-store raisins will take on a juicy plumpness. Get the recipe >

Italian Pecorino, Parsley, and Anchovy Sandwiches

This crusty sandwich only calls for a handful of ingredients—pecorino, parsley, and anchovy—but has big flavors. Get the recipe >

Pissaladière

The layer of onions on a proper pissaladière should be half as thick as the crust. The sweetness contrast nicely with the briny anchovy fillets and niçoise olives on top. Get the recipe >

Classic Spaghetti Puttanesca

Rumor has it that pasta puttanesca–literally “whore’s pasta”–was a quick and easy dinner of choice among Neapolitan working ladies, but the dish’s salacious history is unlikely. Get the recipe >

Crab Gratin with Anchovies and Västerbotten Cheese

This Swedish gratin of shredded crabmeat is traditionally made using Västerbotten, a salty aged cows’ milk cheese, but parmesan works well as a substitute. This recipe first appeared in our December 2013 issue along with Corey Arnold’s article Polar Harvest. Get the recipe >

Pan Bagnat (Provençal Tuna Sandwich)

Packed with tomatoes, local bell peppers, black niçoise olives, anchovies and tuna, pan bagnat is basically a salade niçoise on crusty bread. Get the recipe >

Bistecca alla Fiorentina with Watercress and Pistachio Salad

Modeled after the famed Tuscan porterhouse, which in Italy is most often served in hefty cuts for sharing, this slightly more petite version comes together quickly, easily, and affordably for dinner at home. Get the recipe >

Schnitzel à la Holstein

The crisp-fried veal topped with luscious egg, salty anchovies, and capers is a brilliant study in contrasting flavors and textures. Get the recipe >

Grilled-Cabbage Caesar Salad

Fire-roasted savoy cabbage is tossed with garlicky bread crumbs and a caper-anchovy vinaigrette in Andrew Carmellini‘s summery, modern take on a Caesar salad. Get the recipe >

Spaghetti with Anchovy Garlic Sauce

Anchovy paste adds an umami flavor to a simple garlic and butter sauce, perfect tossed with a thin pasta such as spaghetti. Get the recipe >

Orecchiette with Cauliflower

Tender cauliflower meets umami-rich anchovies and fruity olive oil in this easy pasta recipe from The Best of Bugialli (Stewart, Tabori & Chang, 1994) by Giuliano Bugialli. Get the recipe >

White Bean Anchoiade

Salty anchovies and capers, and creamy white beans are the base for this craveable spread based on a classic French dish. Get the recipe >

The post When That Anchovy Craving Hits, Break Out These Umami-Packed Recipes appeared first on Saveur.

In the late 1400s, pursuing their desire for South Asian spices, Spanish and Portuguese explorers found the inhabitants of the Greater Antilles growing and cooking with red peppers. The fruit had a similar piquancy to the black pepper native to India, so the traders brought the ingredient back home to the Iberian Peninsula. From there, the pepper so thoroughly spread across the lands—from Europe to the Arabian Peninsula to Asia—that by the end of the 15th century, India had become one of the world’s largest producers of capsicums. Now, the end of summer brings an explosion of different colors, types, and varieties to market everywhere—a vibrant dream for the spice devotee. 

But as any pepper lover will tell you, chiles are so much more than their signature blazing heat. Beneath many capsicums’, mouth-scorching fire, you’ll find an aromatic base of floral, fruity, and sometimes even sweet flavors. Generally, the smaller the pepper, the hotter it is. Slender jawla, which are popular in India and Southeast Asia, have a peppery accent that intensifies curries and chutneys. It’s easy to see why New Mexico is hooked on Hatch chiles; in the Southwestern state, the fire-roasted fleshy peppers can be found atop enchiladas, tucked into burritos, and everywhere in between. Mastering Jamaican Jerk requires taming the Caribbean Scotch Bonnet: a fruity and floral powerhouse of Scoville heat. Entire walls are dedicated to dried chiles in Mexican markets, where the flavors run the gamut from smoky to spicy, to chocolaty, earthy, and mushroomy. Citrusy bird’s eyes—popular throughout South and Southeast Asia—make sauces and dips like Thai nam phrik brighter. Sichuan mala would not be possible without equal contributions from numbing peppercorns and raisiny er jing tiao peppers. And sweeter Korean peppers used in dried form called gochugaru are ubiquitous across Korean cuisine. 

Whether you’re picking your own hard-earned harvest or exploring all your grocer has to offer, here’s how to take advantage of all the chiles’ unique flavors in every recipe.

Sichuan Chile Oil

A toasty, subtly fiery chile oil to drizzle over soup or dip with dumplings. It’s worth making a large batch; the oil will keep at room temperature for a year. Get the recipe for Sichuan Chile Oil »

Chile-Pomegranate Paloma

While the margarita is far better known, the grapefruit-, tequila-, and soda-based Paloma is an equally refreshing Mexican classic. Using árbol chile-spiked grenadine as a sweetener—rather than agave nectar or simple syrup—adds smokiness and a touch of heat. Get the recipe for Chile-Pomegranate Paloma »

Ancho Chile Soup with Avocado, Crema, and Chile Pasilla (Sopa de Chile Ancho)

The heat of this deep-red ancho chile soup and its pasilla chile garnish is balanced by the addition of cooling crema and thinly sliced avocado. Get the recipe for Ancho Chile Soup with Avocado, Crema, and Chile Pasilla (Sopa de Chile Ancho) »

Chimayó Chile Rub

The key ingredient to this rub is Chimayó chile, an heirloom variety, harvested in the town of Chimayó, New Mexico. Use it to help tenderize meat and give grilled flavors a jolt of spice. Get the recipe for Chimayó Chile Rub »

Black-Eyed Pea Hummus with West African Chile Paste

Black-eyed peas are puréed smooth and brightened with lots of lemon juice and served with a tiny dollop of intensely aromatic shito, a Ghanian chile paste, made sweet and spicy from caramelized onions, dried seafood, and smoky chile flakes. Get the recipe for Black-Eyed Pea Hummus With West African Chile Paste »

Sesame and Chile Ramen (Tantanmen)

Toasted sesame oil and hot chile oil spice up this porky ramen. Get the recipe for Sesame and Chile Ramen (Tantanmen) »

Red Chile Enchiladas

The Gonzalez family in Las Cruces, near El Paso, makes enchiladas similar to these using an old family recipe. Get the recipe for Red Chile Enchiladas »

Chile de Arbol Salsa

This salsa is spicy—use it sparingly!—as any serious salsa should be. Its flavor is all chile and garlic, and does well atop nachos, burritos, and eggs. If you’re feeling daring, go for big scoops with your favorite bag of tortilla chips. Get the recipe for Chile de Arbol Salsa »

Chile and Cumin Lamb Kebabs (Yángròu chuàn)

The staple meats of Western China, lamb and mutton can be found folded into everything from pilafs to buns to noodles. Of course, they’re also the focal point of the region’s iconic kebabs. Seasoned with freshly ground cumin (zira in Farsi and zīrán in Chinese), which was probably introduced to Xinjiang from Persia, the kebabs get an extra kick from minced garlic cloves and ground chile powder. Get the recipe for Chile and Cumin Lamb Kebabs (Yángròu chuàn) »

Ikan Balado (Padang-Style Grilled Mackerel with Sambal)

In Padang, restaurants grill and fry small whole mackerel before smearing them with sambal, a spicy chile-based condiment commonly used in all kinds of chile recipes. We find that the skin-on fillets of larger fish work just as well. Get the recipe for Ikan Balado (Padang-Style Grilled Mackerel with Sambal) »

Green Chile Grits

For soft, creamy, and flavorful grits, chef Harold Marmulstein of Austin’s Salty Sow cooks his low and slow, then adds a rich, spicy, bright-green purée of chiles and cilantro. Get the recipe for Green Chile Grits »

Spice-Rubbed Chicken with Duck Sauce

The fiery chile-based rub on this chicken is balanced by a basting of sweet-sour duck sauce. Get the recipe for Spice-Rubbed Chicken with Duck Sauce »

Lobster Linguine with Chiles

This classic pasta, from award-winning chef Fulvio Pierangelini at his restaurant, Irene, in Florence, Italy, is enriched with the lobsters’ coral, or roe sac. It adds a pop of briny flavor to the pasta, but can be omitted if the lobsters you buy don’t contain it. Get the recipe for Lobster Linguine with Chiles »

Hatch Green Chile Chicken Enchiladas

These are rolled enchiladas—soft corn tortillas stuffed with shredded chicken and smothered with green chile sauce and cheese. If you prefer, make “stacked” enchiladas by layering tortillas, chicken, sauce, and cheese, as if making lasagna. Get the recipe for Hatch Green Chile Chicken Enchiladas »

General Tso’s Chicken

In this American Chinese classic, lightly battered chicken is tossed in a sweet, slightly spicy sauce. Though not traditional, apricot jam adds a welcome note of acidity and pop of color. Get the recipe for General Tso’s Chicken »

Spicy Haitian Cabbage Slaw

The key to great pikliz, a spicy slaw made with cabbage and other vegetables, is time. The longer the sturdy, crunchy vegetables soak up the vinegar and citrus, the better. Serve it for breakfast, lunch, and dinner on everything from eggs to steak. Get the recipe for Spicy Haitian Cabbage Slaw »

Grilled-Chile Dip with Shallots and Garlic (Nam Phrik Num)

A mortar and pestle is key to getting the right texture for this beloved northern Thai chile dip. Reprinted from The Food of Northern Thailand. Get the recipe for Grilled-Chile Dip with Shallots and Garlic (Nam Phrik Num) »

Watercress with Spicy Chile and Sesame Vinaigrette

Peppery watercress, nutty sesame seeds, and earthy Korean chile flakes are brought together by an easy lemon vinaigrette in this simple cold-weather salad. Get the recipe for Watercress with Spicy Chile and Sesame Vinaigrette »

Four Pepper Jelly

Jalapeños, red bell peppers, poblanos, and serrano chiles come together in this spicy-sweet jelly from Elizabeth Stark, the blogger behind Brooklyn Supper. It’s perfect paired with rich meats, spread on sandwiches, or served on a cheese-and-cracker spread. Get the recipe for Four Pepper Jelly »

Korean Spicy Clam Soup

A simple, light soup not short on heat or spice. Get the recipe for Korean Spicy Clam Soup »

Charred Chile Daiquiri

The Daiquiri is an adaptable creature, and it welcomes new companions in the form of bitters, infused simple syrups, or salty-sweet rims. This version keeps the classic’s sour formula, but adds a veil of spice lent from serrano- and jalapeño-infused sugar syrup. Get the recipe for Charred Chile Daiquiri »

Shrimp and Chile Oil

At Hart’s in Brooklyn, the chefs use urfa biber and aleppo chile to lend a smoky-spicy flavor to succulent shrimp. Get the recipe for Shrimp and Chile Oil »

Caribbean-Style Scotch Bonnet Pepper Sauce

Harness fiery Scotch bonnet chiles, along with sweet mango and honey, into a DIY hot sauce. Get the recipe for Caribbean-Style Scotch Bonnet Pepper Sauce »

Potato Jalapeño Latkes

These are classic latkes, grated potatoes bound with matzo meal and egg, but the simple addition of jalapeño adds a new kick to an old Jewish classic. Get the recipe for Potato Jalapeño Latkes »

Hawaiian Chile Pepper Water with Soy and Fish Sauce

Hawaiian chiles are traditional in this tangy, piquant condiment—hence the name—but Thai chiles also work well. Get the recipe for Hawaiian Chile Pepper Water with Soy and Fish Sauce »

Hawaiian Chile Pepper Water with Garlic and Vinegar

A batch of this spicy, tangy condiment in the fridge is money in the bank for Hawaiian home cooks. Get the recipe for Hawaiian Chile Pepper Water with Garlic and Vinegar »

Pommes Tapées with Jalapeño Vinaigrette

Lightly smashed and crisped potatoes soak up a jalaleno-anchovy dressing. Get the recipe for Pommes Tapées with Jalapeño Vinaigrette »

Roasted Mushrooms with Chile-Lemon Oil

Mixed mushrooms are tossed with chile-lemon oil and roasted, resulting in a flavorful, umami-packed dish. Get the recipe for Roasted Mushrooms with Chile-Lemon Oil »

Puerto Rican Spicy Vinegar (Pique)

Puerto Rican pique is a seasoned vinegar, a simple blend of chiles, garlic, and spices (with pineapple usually added for sweetness) that gets better the longer it sits. Get the recipe for Puerto Rican Spicy Vinegar (Pique) »

Cilantro Salad with Olives, Avocado, and Limes

Rawia Bishara, the Galilee-born chef behind Brooklyn’s Tanoreen, uses this crisp, bright salad as a side dish or as a fresh and herbal condiment atop fried fish or grilled meat. Get the recipe for Cilantro Salad with Olives, Avocado, and Limes »

Pepper Pot Soup

This vegetarian soup, a Jamaican classic, is made with callaloo, a spinach-like green that can be found canned or fresh in Caribbean groceries. Serve with minced fresh Scotch bonnet chiles sprinkled on top for extra heat. Get the recipe for Pepper Pot Soup »

Chilean Tomato and Pepper Sauce (Pebre)

Distantly related to Mexican salsa, pebre is an emulsified blend of tomatoes, peppers, and vinegar traditionally served with bread rolls in Santiago. Get the recipe for Chilean Tomato and Pepper Sauce (Pebre) »

Steamed Grouper in Chile Oil

Calabrian chiles and chile paste produce a fiery, brick-red oil that is spooned over delicate steamed fish, crunchy spring vegetables, and fregola, a Sardinian pasta similar to Israeli couscous. Get the recipe for Steamed Grouper in Chile Oil »

Oxtail and Guajillo Chile Stew (Caldo de Res)

Infused with guajillo chiles, this nourishing, slow-cooked stew is usually made with various tough cuts of beef, but we found oxtails to be the most flavorful choice. Get the recipe for Oxtail and Guajillo Chile Stew (Caldo de Res) »

“Creamed”Collard Greens with Peanut Butter and Chile

Greens laced with freshly ground peanut butter and fermented seafood for a funky kick is a common one-pot dish in West Africa. Get the recipe for “Creamed”Collard Greens with Peanut Butter and Chile »

Cilantro, Chile, and Pineapple Sangrita

Chile recipes aren’t limited to just dinner. This flavor-packed sipper is served alongside a neat glass of tequila at La Mezcaleria in Ajijic, Mexico. Do as many Mexicans do: A sip of tequila, a sip of sangrita—repeat, for the best experience. Get the recipe for Cilantro, Chile, and Pineapple Sangrita »

Spicy Hot Chocolate with Fermented Chile Paste

This mix goes way beyond the typical flavors with Chinese fermented black bean chile paste and chile powder for a spicy, savory hot cocoa that delivers a kick of heat to the back of your throat. This is one hot cocoa that doesn’t taste like anything else you’ve ever tried. Get the recipe for Spicy Hot Chocolate With Fermented Chile Paste »

The post So Much More Than Spice appeared first on Saveur.