Sweet Potato Chips
The secret to crisp sweet potato chips is to fry them in small batches, in peanut oil, at a low temperature. This makes 6 servings when served as a side but will be plenty for 10 appetizer servings.
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NY Times Strawberry Shortcake
There's a kind of magic in a summer recipe that you can make wherever you are, provided that wherever you are has, say, flour, butter, an oven and whatever fruit is most glorious at that very moment. This is one such recipe, so simple that you can decide that you're having shortcake for dessert…
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Cilantro Vinaigrette
One of the most popular recipes that I ever put on my blog was my Basil Vinaigrette. People went nuts for how it added the perfect pop of acidity to just about anything. This is the same basic recipe but calls for cilantro instead of basil, which has the same all-purpose versatility but with more…
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Margherita Polenta Pizza Bites
The pizza "crust" in this recipe is ready-made polenta, typically found packaged in a tube. It's one of my favorite shortcuts in camp, since it beats stirring a pot of cornmeal on the stove until it turns into porridge. Unlike polenta made from scratch, prepared polenta starts out firm, which work to our advantage here….
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Garlicky Shrimp with Olive Oil, Tomatoes, and Orzo
There's a lot of garlic in this recipe, and rightly so for a recipe inspired by gambas al ajilo (garlic shrimp), one of my favorite Spanish tapas. It's bold in flavor but simple in preparation, making it a go-to for a great camp feast (especially because you'll have wine left over for the meal). The…
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Five-Alarm Three-Bean Chili
While some might argue that chili isn't chili without meat (or with beans, for that matter), this three-bean stew is far from lacking in flavor. Five types of peppers, ranging from sweet to smoky to spicy, give a complexity in flavor that you just can't get from chili powder along. I don't specify a particular…
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Thai Quinoa Salad with a Trio of Fresh Herbs
Hot. Sweet. Tart. Crunchy. This vibrant Thai-inspired salad has a lot of things going for it in the flavor and texture departments. Fresh raw vegetables keep it light and crisp, while tender quinoa makes it substantial enough to be a meal on its own. A generous handful of fresh herbs packs a taste bud-tingling punch…
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Antipasto Pasta
Great summertime side.
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Thomas Keller’s Parmigiano-Reggiano Crisps with Goat Cheese Mousse
Here, these easy Parmesan crisps form small cups for a creamy goat cheese mousse. It's best to bake only half the crisps at a time, because they may harden while you're working with them.
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Jen’s Tasty Garlicky Croutons
This is a merger of two crouton recipes. Bother were similar in their preparation but one had better texture and the other better flavors. So I decided to bring together the best of each recipe to create one amazing version. The key to great croutons is to cook them very, very slowly. When toasted over…