For a 4-to-6-cup soufflé mold or straight-sided baking dish 8 inches across, serving 4. You can bake this in a 4-cup mold with a paper collar, into which the soufflé will puff 2 to 3 inches over the rim and hold its puff when the collar is removed. Or bake it in a 6-cup mold, which will give you a more stable soufflé but less puff.
In Italy, whenever you walk into a store that sells salumi or prepared foods, you will inevitably see some kind of rice salad. It's as ubiquitous as coleslaw is in delis here, and these rice salads can be just as unimpressive—often a half-hearted mix of canned corn, sliced olives, lackluster ham, vegetables, and rice. Still, we've always liked the idea of a rice salad and so decided to come up with a fresher, livelier version, using summer vegetables at their peak—sweet corn, ripe cherry tomatoes, spice radishes, cucumbers, and scallions, with herbs and caciocavallo cheese for complexity. But the biggest departure from the Italian standard is that instead of using the traditional white rice, we toss the vegetables with red rice from the Piedmont region. Red has a much deeper, earthier flavor than white rice and a firmer texture. If you can't find it, try using faro rather than substitution white or brown rice.
This is a classic Provençal gratin, one of my favorite dishes from the region. It's bound with rice and egg, it's great cold or hot, and if you have more summer squash than you know what to do with, look no further.
This is such a wonderfully fresh salad, full of different tastes and textures: charred, spicy, herbal, naturally acidic, and crisp. I love to serve this as a palate-cleansing salad course.
The smaller fennel bulbs at our farmers markets tend to have a more pronounced licorice flavor that pairs nicely with the tang of good tomatoes.
A round of “Kumbaya,” anyone? Even when campfire is swapped for grill, these iconic outdoor sweet treats are still the ultimate, undefeated crowd pleaser, intoning young hearts, be free tonight with every ooey-gooey mouthful!
Nothing puts a smile on people’s faces faster while at the same time setting their tongues ablaze, like these grilled jalapeño poppers. Sans cheese, and debuting with a snazzy new look, these Shiny Happy Poppers are every bit a modern twist on what still remains a classic firebrand when it comes to pregame appetizers. However, a word to the wise: Having an ice-cold beer nearby is highly recommended, should this blaze get out of control.
This slaw takes off on a cabbage-onion-chile salad dressed with Mexican crema and lime that a Mexican neighbor used to make. It is delicious alongside anything grilled or frankly, tucked into a soft corn tortilla all on its own.
Life doesn’t get much sweeter than a grill surrounded by good friends and laughter, and topped with these Italian inspired focaccia burgers. Here, fresh mushrooms, red onion, bell pepper, garlic, basil, oregano, parsley, sundried tomatoes, and other ingredients belt out an opera of flavors we can all sink our teeth into.
This is the real thing, straight from Spain and translated for us by the ever-diligent David Rosengarten . For the best results, puree the vegetables in a Vita-Mix and strain through an Anolon cone strainer. If a Vita-Mix and Anolon strainer are not in your cupboard, it is delicious simply whirred in a food processor or blender.