Spicy Red-Eye Baked Beans

The addition of the coffee, for which the recipe is named, deepens the other flavors in the beans.

• 
  
  1 lb. dried pinto beans
  
  


• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  1 medium onion, chopped
  
  


• 
  
  2 large cloves garlic, chopped
  
  


• 
  
  1 Tbs. ancho chile powder
  
  


• 
  
  1 tsp. chipotle chile powder
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1/4 tsp. ground allspice
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  6 cups lower-salt beef broth
  
  


• 
  
  1 meaty smoked ham hock
  
  


• 
  
  1 cup brewed coffee
  
  


• 
  
  1/3 cup mild molasses, such as Grandma's Original
  
  


• 
  
  1/3 cup ketchup
  
  


• 
  
  1 Tbs. Worcestershire sauce
  
  


• 
  
  2 sprigs fresh oregano
  
  


• 
  
  1 Tbs. bourbon (optional)
  
  


• 
  
  Kosher salt
  
  

Tip:

Don't have time to soak the beans overnight?
Put them in a 4-quart saucepan. Add enough cold water to cover by 2 inches and bring just to a boil. Remove from the heat and soak for 2 hours. Drain the beans and continue with the recipe.

Sort through the beans to make sure there are no little stones and then put them in a large bowl or pot. Add enough cold water to cover the beans by 2 inches and let soak overnight. Drain the beans well, tilting the colander instead of shaking it to gently extract the water and protect the beans' skins.

Position a rack in the center of the oven and heat the oven to 300°F.

Melt the butter in a 5- to 6-quart Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes.

Add the chile powders, cumin, allspice, and 1/2 tsp. pepper. Cook, stirring, until aromatic, about 30 seconds. Add the broth and ham hock. Stir to combine. Add the beans and bring just to a simmer. Cover and bake until the beans are easy to bite into but still a little mealy in texture, 45 to 60 minutes.

Stir in the coffee, molasses, ketchup, Worcestershire, and oregano. Bake, uncovered, until the beans are fully tender, 30 to 60 minutes more. Cool to room temperature. Discard the oregano stems and the skin from the ham hock. Cut the meat off the bone and chop. Add the meat to the beans and discard the bone. Cover and refrigerate overnight.

To finish, bring to a simmer, uncovered, over medium heat. Reduce the heat to low and continue to simmer until the sauce is reduced to the consistency of thin gravy, stirring occasionally so the bottom doesn't burn, 40 to 60 minutes. Stir in the bourbon (if using) and season the beans to taste with salt and pepper.

Grilled Corn on the Cob with Thyme & Roasted Red Pepper Butter

The butter in this dish is at once sweet and tangy, a bright addition to plain old grilled corn on the cob.

• 
  
  4 oz. (1/2 cup) unsalted butter, softened to room temperature
  
  


• 
  
  2 jarred roasted red peppers, drained well, patted dry, and fi nely chopped (1/2 to 2/3 cup)
  
  


• 
  
  1 large shallot, minced (1/4 cup)
  
  


• 
  
  1-1/2 Tbs. sherry vinegar
  
  


• 
  
  1 Tbs. chopped fresh thyme
  
  


• 
  
  2 tsp. kosher salt
  
  


• 
  
  1/2 tsp. freshly ground black pepper; more as needed
  
  


• 
  
  8 ears corn, shucked
  
  


• 
  
  2 Tbs. olive oil
  
  

Put the butter, red peppers, shallot, vinegar, 2 tsp. of the thyme, 1 tsp. of the salt, and the black pepper in a food processor and pulse until blended (it's fine if it's still slightly chunky and looks a little separated). Transfer to a large piece of plastic wrap and roll tightly, twisting the ends so the bundle acquires a sausage shape. (Store in the refrigerator for up to 1 week.) When ready to grill the corn, slice the butter into 1/3-inch-thick rounds.

Heat a gas grill to medium or prepare a low charcoal fire. If desired, cut each ear of corn in half. Toss the corn with the oil, the remaining 1 tsp. salt, and a few grinds of black pepper. Put the ears on the grill and if using gas, reduce the heat to medium low. Cover and grill the corn, turning every couple of minutes, until browned all over and tender, about 15 minutes. Transfer to a large platter, top with about half of the butter and the remaining 1 tsp. thyme. Serve, passing the remaining butter on the side.

Spiced Banana Pancakes

There’s so much banana in these pancakes that they’re incredibly moist and naturally sweet. A touch of freshly ground pepper and allspice elevates this homey breakfast treat to something truly special. Bet you can’t eat just one.

• 
  
  1 cup all-purpose flour
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  1-1/2 tsp. ground allspice
  
  


• 
  
  3/4 tsp. freshly ground black pepper
  
  


• 
  
  2 Tbs. packed brown sugar
  
  


• 
  
  1 large egg
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  4 medium ripe bananas, cut into 1/2-inch pieces
  
  


• 
  
  2 to 3 Tbs. unsalted butter for cooking pancakes, plus more for serving
  
  


• 
  
  Maple syrup for serving
  
  

Preheat the oven to 200°F, and place a rack in the center of the oven. Put a wire rack on the baking sheet and place it in the oven.

In a medium bowl, whisk together the flour, baking powder, salt, allspice, pepper, and brown sugar. In another medium bowl, whisk together the egg, milk, and vegetable oil until blended; add about 3 of the bananas (reserving the rest for serving). Make a well in the dry ingredients and pour in the wet ingredients. With a rubber spatula or wooden spoon, fold the wet ingredients into the dry ingredients just until combined. Don’t over-mix. It will be a thick, gloppy, lumpy batter. (Sounds delicious so far, doesn’t it?)

In the skillet, melt about 1 tsp. of the butter over medium heat. Sprinkle a few drops of water into the pan; if the water sizzles on contact, the pan is ready. Pour a scant 1⁄2 cup  of batter into the skillet and cook for about 3 minutes, or until the edges of the pancake start to brown and small bubbles begin forming along the edges and in the middle of the cake. With a flat metal or plastic spatula, carefully flip the pancake over; the first side should be golden brown. Cook slowly for another 2 to 3 minutes. Gently press the pancake in the middle with the spatula to flatten it out a bit and make sure the center is cooked through. Adjust the heat as needed so the pancake browns nicely but doesn’t burn on the second side. Remove the finished pancake from the skillet and place it on the wire rack in the oven to keep warm while you cook the remaining pancakes.

Cook the remaining pancakes the same way, adding another 1 tsp. or so of butter before adding the batter each time. For these pancakes, a slower and lower heat is better; once the pan has been seasoned by the first pancake, you should be able to cook the remaining pancakes on medium-low heat. Serve immediately with butter, maple syrup, and the remaining banana.

Coffee-Rubbed Grilled Pork Tenderloin with Watermelon Rind Relish

Think twice before you toss out your watermelon rinds; their neutral flavor readily absorbs the sweet-spicy seasonings in this relish. Ground coffee beans infuse the pork with rich, earthy notes.

For the relish

• 
  
  4 lb. watermelon
  
  


• 
  
  2 Valencia oranges
  
  


• 
  
  2/3 cup packed light brown sugar
  
  


• 
  
  1/2 cup apple cider vinegar
  
  


• 
  
  1 medium shallot, thinly sliced
  
  


• 
  
  1/2 medium jalapeño, finely chopped (with ribs and seeds)
  
  


• 
  
  Kosher salt
  
  

For the pork

• 
  
  1 T bs. very finely ground coffee beans (preferably French roast)
  
  


• 
  
  2 tsp. packed light brown sugar
  
  


• 
  
  1 tsp. chili powder
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 T bs. extra-virgin olive oil
  
  


• 
  
  2 1-lb. pork tenderloins, trimmed
  
  

Make the relish

Cut the flesh away from the watermelon rind. Cut enough of the flesh into 1/4-inch dice to yield 1/2 cup (reserve the rest for another use). Using a vegetable peeler, remove the dark-green skin from the rind and discard. Cut the rind into 1/4-inch dice; you should have about 3 cups.


Slice the ends off one of the oranges. Stand the orange on one cut end and cut off the peel and white pith to expose the flesh. Cut the orange segments from the membrane, cut each segment into 3 pieces, and put them in a small bowl. Squeeze the juice from the membrane into the bowl. Repeat with the remaining orange.

In a 3-quart saucepan, combine 2/3 cup water with the watermelon flesh and rind, orange segments and juice, brown sugar, vinegar, shallot, jalapeño, and 1/4 tsp. salt. Bring to a boil over medium-high heat, stirring occasionally, until the sugar dissolves, about 4 minutes. Reduce the heat to low and simmer, stirring occasionally, until the rind is translucent and the mixture thickens, about 40 minutes. Season to taste with salt, and let cool to room temperature.

Make the pork

In a small bowl, combine the coffee, brown sugar, chili powder, and 2 tsp. salt. Add the olive oil and mix well. Rub the mixture evenly over the pork and set aside.


Prepare a medium-high gas or charcoal grill for indirect cooking.


Put the tenderloins on the hot side of the grill, cover, and cook, flipping once, until grill marks form on 2 sides, about 4 minutes per side. Move the tenderloins to the cooler side of the grill and continue to cook, covered, until the internal temperature of the pork reaches 140°F to 145°F, 7 to 9 minutes. Transfer to a cutting board, tent with foil, and let rest for about 10 minutes.


Slice the pork and serve with the watermelon rind relish.

Grilled Butter Lettuce with Buttermilk-Chive Dressing

This is so much better than your average green salad. The grilled lettuce has crisp, caramelized edges offset by a cool, tangy dressing.

• 
  
  1/2 cup buttermilk
  
  


• 
  
  1/4 cup crème fraîche
  
  


• 
  
  2 Tbs. mayonnaise
  
  


• 
  
  2 Tbs. thinly sliced fresh chives
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  Kosher salt
  
  


• 
  
  Vegetable oil for the grill
  
  


• 
  
  4 large heads butter lettuce, halved lengthwise
  
  

In a medium bowl, whisk the buttermilk, crème fraîche, mayonnaise, chives, and lemon juice. Season to taste with salt. (The dressing may be made up to 1 day ahead and kept refrigerated.)


Prepare a gas or charcoal grill fire for direct cooking over medium-high (500°F) heat. Lightly oil the grill grates.


Lightly season the lettuce with 1/4 tsp. salt. Grill cut side down until wilted, lightly charred, and the cores are crisp-tender, 2 to 3 minutes.


Transfer the grilled lettuce to a serving platter and drizzle with the dressing (you won’t need all the dressing; refrigerate leftovers for 2 to 3 days). Lightly sprinkle the lettuce with salt and serve.

Smoked Paprika Potato Chips

If you don’t already have a mandoline slicer, it is worth getting one just to be able to make these chips. Their deep potato flavor is a revelation and they make for a crunchy indulgence you can feel good about. The smoked paprika gives them a depth of flavor that elevates them to another level, but they are also delicious simply salted.

• 
  
  Nonstick cooking spray
  
  


• 
  
  2 large russet potatoes (about 1-1/4 lb. total), unpeeled
  
  


• 
  
  1 Tbs. olive oil
  
  


• 
  
  2 tsp. sweet Spanish smoked paprika
  
  


• 
  
  1/2 tsp. salt
  
  

Heat the oven to 400°F. Spray two baking sheets with cooking spray.

Slice the potatoes using a mandoline into very thin (1/16-inch) rounds. Rinse the potatoes well under cold water, then spread them on paper towels. Dry them completely using more paper towels.

In a large bowl, whisk together the oil, paprika, and salt. Add the potatoes and toss to coat evenly.

Spread the potatoes in a single layer onto the prepared baking sheets. Bake until the potatoes are crisp and browned and release easily from the baking tray, 12 to 30 minutes. Since small variations in slice thickness can make a big difference in cooking time, check the trays after 12 minutes and every 5 minutes thereafter to remove any chips that are already done, then return the rest to the oven if necessary. The chips will crisp further as they cool. Once cool, store in a paper bag for up to 3 days.
 

Grilled Corn with Spiced Tasso Butter

Smoked Cajun tasso ham lends and incredible spicy, smoky note to corn that's been grilled and scraped off the cob. If you can't find tasso ham, substitute another smoked ham.

• 
  
  2 oz. (4 Tbs.) unsalted butter, softened
  
  


• 
  
  1 oz. tasso (smoked Cajun pork), minced (1/4 cup)
  
  


• 
  
  1/2 tsp. garlic powder
  
  


• 
  
  1/2 tsp. onion powder
  
  


• 
  
  1/2 tsp. sweet pimentón (smoked paprika)
  
  


• 
  
  1/2 tsp. honey
  
  


• 
  
  1/4 tsp. ground mace
  
  


• 
  
  1/4 tsp. dried sage
  
  


• 
  
  1/8 tsp. cayenne
  
  


• 
  
  1/8 tsp. dried thyme
  
  


• 
  
  8 medium ears corn, shucked
  
  


• 
  
  Kosher salt
  
  

In a small bowl, mix the butter, tasso, garlic powder, onion powder, paprika, honey, mace, sage, cayenne, and thyme until well combined. (The tasso butter can be stored in the refrigerator for up to 2 weeks or frozen for up to 2 months. Find more ways to use up the rest of the tasso at our Test Kitchen Blog.)


Prepare a gas or charcoal grill fire for direct cooking over medium (450°F) heat. Grill the corn, turning occasionally, until tender and browned in spots, about 10 minutes. (The corn can be grilled 1 day ahead.)


Cut the corn kernels from the cobs. In a 12-inch skillet over medium heat, melt 2 Tbs. of the tasso butter. Add the corn and toss until heated through, 2 to 3 minutes. Season to taste with salt. Transfer to a warm serving bowl, garnish with a dollop of the remaining butter, and serve immediately.

Blacker & Tanner

This cocktail takes the classic Black & Tan—stout and pale ale—and cranks it up, blacker and tanner, with a double IPA and an imperial stout. You won’t get the ‘layered’ effect, which comes from the nitrogenation of most dry stouts, but you’ll get the blending of the big hops of the IPA and the burnt bitterness of the imperial stout. This cocktail is about twice as strong as a standard beer.
For more beer and classic cocktail recipes, visit our Drinks & Entertaining Guide.

• 
  
  1 12-fl. oz. bottle double IPA, such as Dogfish Head 90 Minute or Stone Ruination IPA, chilled
  
  


• 
  
  1 12- fl. oz. bottle imperial stout, such as North Coast Old Rasputin or Brooklyn Black Chocolate Stout, chilled
  
  

Fill two chilled pint glasses with equal amounts of the IPA and the stout. Stir gently, and drink slowly.

Eve’s Black Heart

Similar to a Black Velvet, which is made with Guinness and Champagne, this beer cocktail has a double hit of apples from both hard cider and apple brandy. Hence, the name, derived from Eve’s penchant for the forbidden fruit.
Visit the Drinks & Entertaining page for more beer and classic cocktail recipes.

• 
  
  8 fl. oz. (1 cup) dry hard cider (such as Crispin brut or Farnum Hill semi-dry), chilled
  
  


• 
  
  1 14.9-fl.-oz. can Guinness draught, chilled
  
  


• 
  
  1 fl. oz. (2 Tbs.) Calvados
  
  

Divide the cider between two chilled pint glasses. To float the Guinness on top of the cider, pop the tab on the can, let it foam up, and then pour the beer slowly over the rounded back of a tablespoon measure held over each glass, stopping when almost full. Gently pour 1 Tbs. of the Calvados on top of each drink. Serve.

Blacker & Tanner

This cocktail takes the classic Black & Tan—stout and pale ale—and cranks it up, blacker and tanner, with a double IPA and an imperial stout. You won’t get the ‘layered’ effect, which comes from the nitrogenation of most dry stouts, but you’ll get the blending of the big hops of the IPA and the burnt bitterness of the imperial stout. This cocktail is about twice as strong as a standard beer.
For more beer and classic cocktail recipes, visit our Drinks & Entertaining Guide.

• 
  
  1 12-fl. oz. bottle double IPA, such as Dogfish Head 90 Minute or Stone Ruination IPA, chilled
  
  


• 
  
  1 12- fl. oz. bottle imperial stout, such as North Coast Old Rasputin or Brooklyn Black Chocolate Stout, chilled
  
  

Fill two chilled pint glasses with equal amounts of the IPA and the stout. Stir gently, and drink slowly.

Grilled Butter Lettuce with Buttermilk-Chive Dressing

This is so much better than your average green salad. The grilled lettuce has crisp, caramelized edges offset by a cool, tangy dressing.

• 
  
  1/2 cup buttermilk
  
  


• 
  
  1/4 cup crème fraîche
  
  


• 
  
  2 Tbs. mayonnaise
  
  


• 
  
  2 Tbs. thinly sliced fresh chives
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  Kosher salt
  
  


• 
  
  Vegetable oil for the grill
  
  


• 
  
  4 large heads butter lettuce, halved lengthwise
  
  

In a medium bowl, whisk the buttermilk, crème fraîche, mayonnaise, chives, and lemon juice. Season to taste with salt. (The dressing may be made up to 1 day ahead and kept refrigerated.)


Prepare a gas or charcoal grill fire for direct cooking over medium-high (500°F) heat. Lightly oil the grill grates.


Lightly season the lettuce with 1/4 tsp. salt. Grill cut side down until wilted, lightly charred, and the cores are crisp-tender, 2 to 3 minutes.


Transfer the grilled lettuce to a serving platter and drizzle with the dressing (you won’t need all the dressing; refrigerate leftovers for 2 to 3 days). Lightly sprinkle the lettuce with salt and serve.

Rib-Eye Steaks Rubbed with Coffee and Cocoa

To match the steaks’ rich, beefy flavor, they're rubbed with a cocoa-espresso spice mix. It adds depth and a subtle bitter undertone that’s downright addictive.

• 
  
  1 Tbs. finely ground espresso coffee beans
  
  


• 
  
  1 Tbs. pure ancho or New Mexico chile powder
  
  


• 
  
  1 tsp. natural cocoa powder
  
  


• 
  
  1 tsp. granulated garlic
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  1/2 tsp. turbinado sugar or brown sugar
  
  


• 
  
  1/2 tsp. ground fennel seed
  
  


• 
  
  1/8 tsp. ground allspice
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 boneless rib-eye steaks, 1-1/4 to 1-1/2 inches thick (about 2 lb. total)
  
  

In a small bowl, combine the espresso, chile powder, cocoa, garlic, cumin, sugar, fennel, allspice, 4 tsp. kosher salt, and 2 tsp. pepper. Rub 1-1/2 Tbs. of the mixture all over each steak. Cover and let rest for 1 hour at room temperature.

Tip:

Let the steaks rest before and after grilling—before so the steak isn’t refrigerator-cold when it hits the grill, and after so the juice redistributes for moist, tender steaks.

Prepare a gas or charcoal grill fire for indirect cooking over medium-high heat (400°F to 450°F).

Grill the steaks over direct heat until grill marks form on one side, about 2 minutes. Flip and grill the other side for 2 minutes more. Move the steaks to indirect heat, cover, and continue to cook until the internal temperature registers 125°F degrees on an instant-read thermometer (for medium rare), 1 to 3 minutes more per side. Transfer the steaks to a cutting board and tent loosely with foil. Let rest for 10 minutes and then cut each steak in half and serve.

Margarita

Margaritas are often made with an orange liqueur like Cointreau, which can make them very sweet. In this version, though, freshly squeezed lime juice—never bottled—has plenty of citrus flavor, and agave syrup sweetens and complements the agave flavors in the tequila. A salted rim is not necessary, but many people like it because it takes the burn out of the alcohol.

• 
  
  1 lime wheel, with a slit cut at the center
  
  


• 
  
  Kosher salt (optional)
  
  


• 
  
  1-1/2 fl. oz. (3 Tbs.) 100% agave tequila blanco (silver), such as Patrón or Milagro
  
  


• 
  
  1-1/2 fl. oz. (3 Tbs.) fresh lime juice
  
  


• 
  
  3/4 fl. oz. (1-1/2 Tbs.) light agave nectar
  
  

For a salted rim (optional), run the slit of the lime wheel around the rim of a chilled rocks glass (or a chilled martini glass if you prefer no ice) to moisten, then dip the rim into a small dish of kosher salt.

Fill a cocktail shaker with ice and add the tequila, lime juice, agave nectar, and 3/4 fl. oz (1-1/2 Tbs.) water. Put the lid on the shaker and make sure it has a good seal.

Shake vigorously until the outside of the shaker is frosty, 10 to 15 seconds. Strain into the prepared glass over fresh ice (if desired). Garnish with the lime wheel and serve.

Sweet Chili and Root Beer Baby Back Ribs

A sticky, sweet, and spicy root beer glaze makes these grilled baby backs finger-licking-good. You can find kecap manis and the two chili sauces called for here at an Asian market or in a well-stocked supermarket.

• 
  
  2 racks baby back pork ribs (about 5 lb. total), silverskin removed
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup plus 2 Tbs. kecap manis (sweet soy sauce)
  
  


• 
  
  1/4 cup root beer
  
  


• 
  
  1/4 cup sweet chili sauce, preferably Mae Ploy brand
  
  


• 
  
  2 Tbs. hot chili sauce, preferably Sriracha
  
  

Let the ribs sit at room temperature for about 1 hour.


Meanwhile, prepare a gas or charcoal grill fire for indirect cooking over low (300°F) heat. Lightly oil the grill grates.


Sprinkle the meat side of the ribs with 2 tsp. salt. Arrange the ribs bone side down in a single layer over the cool zone of the grill. Close the lid and cook the ribs until tender, about 2 hours. To test if they’re done, insert a knife into the rib meat—if it slides out without pulling at the meat, they’re ready. The meat should be tender but not falling off the bone. Remove the ribs from the grill and transfer to a large rimmed baking sheet lined with foil.


Increase the temperature of the indirect grill fire to 350°F. In a medium bowl, mix the kecap manis, root beer, and both chili sauces. Set aside 1/2 cup of the sauce for serving. Brush the ribs on all sides with the remaining sauce. Return the ribs to the cool zone of the grill and cook, turning once, until nicely lacquered, about 15 minutes total.


Let the ribs rest, tented with foil, for about 10 minutes before cutting and serving with the reserved sauce for dipping or for drizzling over the ribs.

Grilled Corn with Spiced Tasso Butter

Smoked Cajun tasso ham lends and incredible spicy, smoky note to corn that's been grilled and scraped off the cob. If you can't find tasso ham, substitute another smoked ham.

• 
  
  2 oz. (4 Tbs.) unsalted butter, softened
  
  


• 
  
  1 oz. tasso (smoked Cajun pork), minced (1/4 cup)
  
  


• 
  
  1/2 tsp. garlic powder
  
  


• 
  
  1/2 tsp. onion powder
  
  


• 
  
  1/2 tsp. sweet pimentón (smoked paprika)
  
  


• 
  
  1/2 tsp. honey
  
  


• 
  
  1/4 tsp. ground mace
  
  


• 
  
  1/4 tsp. dried sage
  
  


• 
  
  1/8 tsp. cayenne
  
  


• 
  
  1/8 tsp. dried thyme
  
  


• 
  
  8 medium ears corn, shucked
  
  


• 
  
  Kosher salt
  
  

In a small bowl, mix the butter, tasso, garlic powder, onion powder, paprika, honey, mace, sage, cayenne, and thyme until well combined. (The tasso butter can be stored in the refrigerator for up to 2 weeks or frozen for up to 2 months. Find more ways to use up the rest of the tasso at our Test Kitchen Blog.)


Prepare a gas or charcoal grill fire for direct cooking over medium (450°F) heat. Grill the corn, turning occasionally, until tender and browned in spots, about 10 minutes. (The corn can be grilled 1 day ahead.)


Cut the corn kernels from the cobs. In a 12-inch skillet over medium heat, melt 2 Tbs. of the tasso butter. Add the corn and toss until heated through, 2 to 3 minutes. Season to taste with salt. Transfer to a warm serving bowl, garnish with a dollop of the remaining butter, and serve immediately.

Orzo with Cherry Tomatoes, Gorgonzola, and Chives

The sweet tomatoes in this simple pasta salad are juxtaposed against pungent Gorgonzola cheese. Make it extra gorgeous by mixing several colors and shapes of cherry tomatoes.

• 
  
  Kosher salt
  
  


• 
  
   2-1/4 cups orzo
  
  


• 
  
  1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
  
  


• 
  
  1/3 cup sherry vinegar, more as needed
  
  


• 
  
  freshly ground pepper
  
  


• 
  
  3 cups halved cherry tomatoes (preferably a mix of colors and shapes)
  
  


• 
  
  1 cup crumbled Gorgonzola
  
  


• 
  
  3/4 cup pine nuts, toasted
  
  


• 
  
  1/4 cup thinly sliced fresh chives
  
  

• 
  
  
  
  
  

Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, about 8 minutes. Drain the pasta and toss it immediately with 1 Tbs. of the olive oil. Let the pasta cool completely in the refrigerator.

Put the sherry vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Taste and season with salt, pepper, and additional sherry vinegar or olive oil as needed.

Put the cooked, cooled orzo in a large serving bowl. Add the cherry tomatoes, Gorgonzola, pine nuts, chives, and the vinaigrette and toss. Taste and season as needed with more salt and pepper. Serve within an hour or two of making.

Strawberries and Cream Semifreddo

Semifreddo means “half-cold” in Italian and refers to a chilled or half-frozen dessert containing whipped cream or meringue. This creamy version is like a frozen strawberry mousse.

For the semifreddo

• 
  
  1/2 lb. fresh strawberries, hulled and sliced 1/4 inch thick (1-1/2 cups)
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  3 large egg yolks plus 1 large egg
  
  


• 
  
  1-3/4 cups heavy cream, chilled
  
  

For serving

• 
  
  1-1/2 lb. fresh strawberries, hulled and quartered (4 cups)
  
  


• 
  
  2 to 3 Tbs. granulated sugar
  
  


• 
  
  2 to 3 tsp. Grand Marnier (optional)
  
  

Make the semifreddo

Line an 8-1/2x4-1/2-inch loaf pan with plastic wrap. In a 2-quart saucepan over medium heat, cook the sliced strawberries with 1/4 cup of the sugar, stirring occasionally, until the berries soften and begin to break apart, 5 to 7 minutes. Set aside.


Choose a medium stainless-steel bowl that can rest just inside a medium saucepan. Pour about 1 inch of water in the saucepan and bring to a boil. Reduce the temperature to maintain a gentle simmer. Choose another bowl large enough to hold the medium bowl. Fill the large bowl with about 2 inches of ice water; set aside. Put the egg yolks, whole egg, and the remaining 1/4 cup sugar in the medium bowl and whisk until well combined and pale yellow, about 2 minutes. Add the reserved strawberry mixture and whisk to combine. Set the bowl over the saucepan without letting it touch the water and whisk constantly until the mixture is thick and leaves a trail when you lift the whisk, 3 to 4 minutes. Set the bowl in the ice water and whisk occasionally until cool, about 5 minutes.


Meanwhile, in a large chilled metal mixing bowl with a hand mixer on medium-high speed (or in a stand mixer fitted with the whisk attachment), beat the cream to medium peaks, 2 to 3 minutes.


Gently fold the whipped cream into the strawberry mixture until just combined. Pour the mixture into the loaf pan, smooth the surface, cover with plastic, and freeze for at least 6 hours and up to overnight.

Serve

Toss the quartered strawberries with the sugar and Grand Marnier (if using) to taste. Let sit until the berries release some of their juices, 5 to 10 minutes.


Meanwhile, remove the semifreddo from the freezer and let it sit at room temperature for 5 to 10 minutes to soften slightly. Invert onto a cutting board, remove the plastic, and slice. Serve topped with the quartered berries.

The Michelada

This beer cocktail is simple and delicious. For an even simpler version—the Chelada—salt the rim of an ice-filled pint glass, add light lager and fresh lime juice, and enjoy.
For more beer and classic cocktail recipes, visit our Drinks & Entertaining Guide.

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  Kosher salt
  
  


• 
  
  1/2 small lime
  
  


• 
  
  1 12-fl.-oz. bottle light lager, such as Corona or Modelo Especial, chilled  
  
  


• 
  
  2 dashes Worchestershire sauce
  
  


• 
  
  2 dashes soy sauce
  
  


• 
  
  2 dashes hot pepper sauce, such as Cholula or Tabasco
  
  


• 
  
  Freshly cracked black pepper
  
  

Pour 2 Tbs. salt into a small, wide dish. Wet the rim of a chilled pint glass with the lime. Dip the rim into the salt, margarita-style. Fill the glass with ice and squeeze the lime over the ice. Fill the glass with beer and then add the Worchestershire, soy, and hot sauce. Give a pepper mill a single twist over the ice. Stir gently until the drink takes on a uniform color. Serve immediately, with the remaining beer on the side for adding to the glass as you empty it. By the time you’ve finished, the heat of the drink will have subsided and you’ll be ready for another.

Rib-Eye Steaks Rubbed with Coffee and Cocoa

To match the steaks’ rich, beefy flavor, they're rubbed with a cocoa-espresso spice mix. It adds depth and a subtle bitter undertone that’s downright addictive.

• 
  
  1 Tbs. finely ground espresso coffee beans
  
  


• 
  
  1 Tbs. pure ancho or New Mexico chile powder
  
  


• 
  
  1 tsp. natural cocoa powder
  
  


• 
  
  1 tsp. granulated garlic
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  1/2 tsp. turbinado sugar or brown sugar
  
  


• 
  
  1/2 tsp. ground fennel seed
  
  


• 
  
  1/8 tsp. ground allspice
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 boneless rib-eye steaks, 1-1/4 to 1-1/2 inches thick (about 2 lb. total)
  
  

In a small bowl, combine the espresso, chile powder, cocoa, garlic, cumin, sugar, fennel, allspice, 4 tsp. kosher salt, and 2 tsp. pepper. Rub 1-1/2 Tbs. of the mixture all over each steak. Cover and let rest for 1 hour at room temperature.

Tip:

Let the steaks rest before and after grilling—before so the steak isn’t refrigerator-cold when it hits the grill, and after so the juice redistributes for moist, tender steaks.

Prepare a gas or charcoal grill fire for indirect cooking over medium-high heat (400°F to 450°F).

Grill the steaks over direct heat until grill marks form on one side, about 2 minutes. Flip and grill the other side for 2 minutes more. Move the steaks to indirect heat, cover, and continue to cook until the internal temperature registers 125°F degrees on an instant-read thermometer (for medium rare), 1 to 3 minutes more per side. Transfer the steaks to a cutting board and tent loosely with foil. Let rest for 10 minutes and then cut each steak in half and serve.

Bacon Burgers with Bacon-Onion-Balsamic Jam

We all know bacon on a burger is great; this recipe goes a step further and put the bacon in the burger. As if that's not bacon-y enough, the burgers are topped with a savory-sweet bacon-onion jam. Use the best bacon you can find to make these burgers; we especially like dry-cured, applewood-smoked bacon.

For the jam

• 
  
  4 thick slices applewood-smoked bacon, cut crosswise into 1/2-inch strips
  
  


• 
  
  1 large red onion, halved and thinly sliced
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/3 cup balsamic vinegar
  
  


• 
  
  1/2 tsp. Dijon mustard
  
  

For the burgers

• 
  
  2 thick slices applewood-smoked bacon
  
  


• 
  
  1-1/2 lb. ground beef (85% lean)
  
  


• 
  
  1/2 tsp. Worcestershire sauce
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 hamburger buns, split
  
  

Make the Jam

In a heavy-duty 12-inch skillet, cook the bacon over medium heat until lightly browned but not yet crisp, about 8 minutes. Transfer the bacon to paper towels to drain. Pour off all but 2 to 3 Tbs. of bacon fat from the skillet.

Add the onion to the skillet, season with a little salt and pepper, cover the pan, and cook for 2 minutes. Uncover, add a splash of water, and scrape up any browned bits from the bottom of the skillet. Cover, and continue to cook, stirring occasionally, until the onions are soft and beginning to color, about 10 minutes.

Add the vinegar, mustard, and 1/3 cup water. Return the bacon to the skillet and bring the mixture to a simmer. Simmer, uncovered, until the liquid has thickened and most of it has been absorbed, 2 to 4 minutes. Transfer to a small bowl and let cool slightly. Cover with plastic wrap and leave at room temperature for up to 2 hours, or refrigerate for up to 2 days and gently reheat before serving.

Make the burgers

With a sharp knife or food processor, mince the bacon. Transfer to a large mixing bowl, and add the ground beef, Worcestershire, 1 tsp. salt, and 1/2 tsp. pepper. Using a fork, gently toss until well mixed but not overworked. Form into 4 equal patties, each 3/4 to 1 inch thick. Press your thumb in the center of each patty to create a deep depression.

Tip:

Making an indentation in the center of each burger keeps them from swelling up into mini basketballs on the grill.

Prepare a gas or charcoal grill fire for indirect cooking over medium-high heat (400°F to 450°F). Grill the burgers over direct heat until grill marks form, 4 to 5 minutes (move them to indirect heat if any flare-ups occur). Flip the burgers and cook for 4 to 5 minutes more for medium (a faintly pink center). For more well done, cook an additional minute.

Transfer the burgers to a plate and tent them with aluminum foil. Toast the cut sides of the buns on the grill until golden grill marks form,about 1 minute. Serve the burgers on the buns, topped with a rounded 1/4 cup of the jam.