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Don't Put Your Grill Away Until You've Made These Clams

Katie Sweeney — Thu, 15 Sep 2011 15:42:34 PDT

Quick, hurry now: before grilling season is over, you must make these scrumptious grilled clams! I've enjoyed them several times in the past few months, but kept forgetting to snap a photo. Luckily, I finally remembered, because with these clams, you're in for a real treat. Even a self-proclaimed clam-hater (my mother) expressed her genuine love for these breadcrumb-filled, finger-licking good, garlicky clams. If you want to serve them to a crowd, I recommend combining the breadcrumb stuffing ingredients ahead of time, then after you've put the clams on the grill, toss the opened ones with the mixture and serve piping hot. What are you waiting for?! Get the recipe now.

10 Things to Make With Fresh Basil

Susannah Chen — Fri, 19 Aug 2011 03:53:47 PDT

One of the undeniable perks of Summer is basil's abundant availability, and its tendency to have a sweeter flavor and more tender leaves when it's in season. Although it'd be easy to spend all Summer using it in classic preparations like tricolor Caprese salad and fresh pesto, there are plenty of other uses for the herb, too. Our picks for best basil dishes when you keep reading.

6 Unusual Uses For Basil

Katie Sweeney — Mon, 25 Jul 2011 12:11:04 PDT

Basil is the Summer's most beloved herb, and when it's in season, I simply can not get enough of it. While classic preparations like pesto and pizza margherita are great ways to use basil, there are plenty of other methods that highlight the fragrant herb's wonderful flavor. Here are six suggestions for making the most of that basil bounty.

Drinks. Unlike some herbs, such as rosemary, basil has a subtle earthy quality that's not overpowering. Think of it like mint and use the delicate leaves in a beverage or cocktail. Add muddled basil to lemonade, bellinis, or gimlets.
Salads. Basil is an essential ingredient to Caprese salad, but it also adds freshness to any mixed green salad. Simply toss torn basil leaves with greens and you've got a sophisticated take on the mixed green salad.

Get the rest of my ideas after the break.

Happy Hour: Herb-Infused Bellini

Katie Sweeney — Fri, 08 Jul 2011 15:15:40 PDT

The next time you've got a handful of ripe peaches that need to be consumed, use them to make bellinis. The Italian cocktail that originated in Harry's Bar in Venice combines sparkling wine with peach puree. Traditionally the peaches are white peaches, but it works well with any in-season variety.

Although I love the classic bellini, it's fun to jazz it up. One way I like to do that is with the addition of herbs. Muddle fresh aromatic herbs, like basil, cilantro, or thyme, with the pureed peaches. Add ice, shake, and strain the mixture into a Champagne flute. Top with bubbly and you've got a refreshing, earthy take on the bellini. Keep reading for the recipe.

Fast & Easy Dinner: Grilled Peach and Pancetta Sandwiches

Katie Sweeney — Wed, 06 Jul 2011 04:13:33 PDT

Savory peach dishes are a Summer favorite, and if peaches can pair well with pancetta and basil as an appetizer, why not throw them all into a grilled cheese sandwich? I did just that on a recent warm evening. The resulting sandwich was absolutely scrumptious! It's a great combination of flavors (salty and sweet) and textures (crispy and gooey). Putting peaches in a grilled cheese sandwich may sound crazy, but trust me, it really works! To give this quick and easy recipe a try, read on for the technique.

Beyond Spaghetti: 8 Things to Do With Pesto

Katie Sweeney — Mon, 27 Jun 2011 14:16:53 PDT

During the Summer, I love to use the bounty of in-season basil to make fresh pesto. The combination of basil, pine nuts, parmesan cheese, and olive oil is always delicious. If you don't have time to blitz your own pesto but want to cook with the sauce, simply pick up some from the local market. Although pesto is wonderful tossed with al dente pasta, there are plenty of other ways to make use of the Italian condiment. To see my suggestions, read on.

Happy Hour: Strawberry-Basil Smash

Katie Sweeney — Fri, 17 Jun 2011 10:41:08 PDT

If you've never made a cocktail with herbs before, start with this recipe. It's a simple smash that results in a refreshing concoction with a beautiful color. Since basil is a mild and somewhat floral herb, it doesn't overpower the drink. The sweetness comes from juicy strawberries while fresh, naturally acidic lemons add a nice tartness. The recipe calls for gin, but if you're not a fan of the botanical spirit, use vodka instead. This libation is an ideal Summer sipper, so get the method now.

Spring Panzanella Is Perfect For Your Next Picnic

Katie Sweeney — Wed, 25 May 2011 12:50:03 PDT

Panzanella is an Italian bread salad that's traditionally made in the Summer with day old bread, tomatoes, and basil. However, I love this salad and I make it year-round. So does Michael Chiarello, apparently, because he's got recipes for Spring and Winter panzanellas that incorporate seasonal ingredients.

Over the weekend I was invited to a picnic and decided it was the ideal time to experiment with his Spring version. It combines fresh peas, asparagus, basil, and green beans with croutons, radicchio, spinach, and ricotta cheese. This salad is spectacular!

It's full of interesting textures, from the crunch of the croutons to the crumble of the cheese. It's packed with tons of different flavors: earthy asparagus, aromatic basil, salty cheese. Spring panzanella is not only awesome at a picnic, but it's a welcome addition to a Memorial Day barbecue menu. Check out the method now.

Happy Hour: The Eden 1500º

Susannah Chen — Wed, 09 Mar 2011 12:59:16 PST

It's been raining incessantly in San Francisco, quite the departure from our stay in Florida, where we were in town for the South Beach Wine & Food Festival.

As a San Franciscan who'd never seen the staggering good looks of Miami Beach, I was more than happy to head back home to Fog City and be in my element.

However, now more than a week later, I'm longing to be back there. The image that keeps playing in my mind? The serenity of lying in the sun poolside at the classic Eden Roc, where I stayed, with a riveting book in one hand and an even more compelling cocktail in the other.
I can't replicate the sun, sand, and surf, but sipping on one of these warmer-weather libations puts me at least halfway there. I love the combination of strawberries and basil; it's a little earthier than mint. Gin, too, adds a bit of complexity that's not there with vodka. For a cheerful drink recipe to remind you of sunnier climes, keep reading.

This Thanksgiving, Make Way For Potato Basil Puree

Susannah Chen — Tue, 16 Nov 2010 16:15:56 PST

I herald the potato in every form, but when it comes to Thanksgiving dinner, mashed potatoes are a must. But as someone who's enjoyed basic mashed potatoes for the past several years, I'm ready to try something new. Enter a puree of potatoes, basil, and parmesan, courtesy of Barefoot Contessa: How Easy Is That?, Ina Garten's new book.

If you're a pestophile, you won't be able to get enough of its intoxicating anise-like flavor and its impossibly airy texture, which is achieved not through one of those expensive potato ricers or food mills but rather a good ol' mixer - something most home cooks actually have. For an exceptionally flavorful twist on Thanksgiving's most nostalgic side dish, read on.