Tested recipes for every meal, skill level, and craving
The Brazilian fitness-crowd breakfast – frozen acai pulp blended with banana to a soft-serve thickness, topped with granola, fresh banana, strawberries, and honey. Rio surfers eat it after morning training.
The rustic French pie that requires no pan – all-butter crust rolled out, strawberries piled in the center, edges folded loosely, baked until the crust is golden and the berry juices have caramelized.
The Texas barbecue centerpiece – whole packer brisket rubbed with salt and pepper, smoked low and slow over post oak for 14 hours until the bark is mahogany and the smoke ring is clear pink.
The Greek summer salad – cold ripe watermelon cubed and salted, tossed with crumbled block feta, torn mint, red onion, lime, and good olive oil. The salty-sweet plate that defines Mediterranean July.
The Appalachian Sunday breakfast: tall flaky buttermilk biscuits split open and smothered in peppery sage-and-pork sausage cream gravy. The frugal regional dish that became American breakfast royalty.
The North African and Levantine dish with red peppers, cumin, smoked paprika, and yogurt. Eggs poached in thick spiced tomato sauce, served from the cast iron with crusty bread.
