Hosting A Summer BBQ? Here Are Our Best Burgers & Flavor-Packed Sides
Over the years, H&H food editors and guest chefs have created signature summer recipes you’ll want to make over and over again.
Shrimp Ceviche Tostadas
The ceviche and avocado can be prepared in advance, but wait to assemble them just before serving.
Spiced Devils On Horseback
These sweet, crunchy morsels can be made ahead and reheated in the oven.
White Lentil Risotto
Rhubarb, Apple And Maple Pan Crumble
This is a crumble you can make any night of the week and it’s filled with good nutrient-packed stuff and natural coconut sugar, so you can eat it with a smile. Any orchard fruit or stone fruit would work well here. I like plums and pears in autumn and apricots…
Honey And White Miso Aubergines
This recipe is everything an aubergine should be, soft and buttery on the inside, and burnished and just crisp on the outside. The miso paste that is generously spread on top is a fanfare of flavour. I serve this with brown sushi rice, which I buy in a Japanese supermarket…
Roasted Coconut, Lime And Tamarind Curry
The squash, fennel seeds and tamarind in this recipe come together to make a vibrant curry, and the toasted maple and lime coconut is the crowning glory (and a great little treat for snacking on in its own right too). If you are in a real rush you could use pre-cooked…
Avocado, Tahini And Olive Smash Flatbreads
I often double this recipe and serve it in bowls with homemade tortilla chips, to make an amazing snack for a crowd.
Green Pea And Coconut Soup
For a really speedy soup the pan you use is important; a small deep saucepan will mean your soup won’t come to a simmer quickly, so I suggest a deep, wide saucepan. Cast iron is ideal as it conducts the heat evenly, so even though you are cooking quickly, it’s…
Tartine’s Peanut Butter Cookies Recipe
Rich, densely flavourful cookies.
Gumbo demands a firm, white-flesh ocean fish. Monkfish works particularly well as it can handle a little overcooking. If you are able to find wild white shrimp, they’re worth the extra money. …
Grilled Albacore Tuna with Fennel-Olive Relish
Albacore are small tuna with light pink flesh. You can substitute yellowfin tuna cut into 1 1⁄2″-thick steaks. A tuna “loin” is a larger cut of meat from a whole tuna.
Swordfish Baked on Saffron Peppers
Like tuna, swordfish dries out if cooked right through. It’s best served medium-rare to medium. To check for this, insert the tip of a paring knife into the middle of the fish. If it feels lukewarm, it’s done.
Best Scrambled Egg & Smoked Salmon Toasties
When making scramble, it’s worth splurging on organic eggs, especially if they come from chickens raised in a small flock.
Easy Lobster “Boil” on the Grill
You could serve cocktail sauce and aioli with this dish, but nothing beats dipping the seafood into the liquid it was cooked in, a heavenly emulsion of wine, butter and briny shellfish juices. If you don’t have a big enough pan, buy a large foil one.
Tahini Salmon with Zucchini “Noodles”
Lemony tahini sauce plays the perfect foil to rich salmon, while zucchini ribbons, quickly sautéed with garlic and chili, are a fun way to enjoy this verdant vegetable.