Google / Social Description

A delicious treat made with apricots and raspberries. Make this recipe for a fresh summer dessert.

Google / Social Description

The Empire cookie goes by many names, but with the Cherry Negroni Jam and gin, it has never been this good.

Introduction

The Empire cookie goes by many names—Belgian biscuit, biscuit bun, German biscuit, double biscuit—and is apparently related to the Linzertorte, which I suppose it must be, in as much as any jam-filled pastry is. I do not think, however, that it has ever been quite this good. The Cherry Negroni Jam and the gin work perfectly here, but you could technically sub in any jam and flavor the glaze to match, creating your own perfect Empire cookie. Again, though, I’m not sure this version can be improved upon!
 

Google / Social Description

This recipe from Nadiya Hussain's cookbook, features one large scone topped with cream and blueberries, and served in slices.

Google / Social Description

Apricot and chocolate make a great pairing, especially in this recipe for apricot & cocoa nib jam.

Introduction

This may seem like a slightly strange pairing, but we’ve known at least since the Sachertorte was introduced (c. 1832) that apricot and chocolate can play well together. This is a particularly attractive jam, bright orange and dotted with black spots, like a cartoon cheetah. Anyone would be delighted to receive it as a gift.

Google / Social Description

Guri guri, is a creamy sherbet made famous by the legendary shop Tasaka Guri-Guri in Kahului.

Introduction

Given our tropical climate, it’s no surprise Hawai‘i has an affinity for icy desserts. The most famous one is shave ice, a fluffy style of snow cone descended from Japanese kakig–ori. But there’s also the humbler ice cake, a no-frills treat made with syrup and evaporated milk frozen in a paper cup. A slightly more luxurious version of ice cake is called guri guri, a creamy sherbet made famous by the legendary shop Tasaka Guri-Guri in Kahului. The Tasaka ‘ohana recipe is a closely guarded secret, but I feel I’ve done a serviceable job with my own version, which combines bubbly fruit soda with fruit nectar and two kinds of canned milk. Garnish with a handful of puffed rice for

Google / Social Description

A bit like a lemonade, a bit like a fruit daiquiri minus the rum, a bit like the best thing you can make when the sun is out.

Introduction

This drink is a summer staple, and I don’t think I’ve gone a season without it since learning how to use a blender. A bit like a lemonade, a bit like a fruit daiquiri minus the rum (although if you’re going to add liquor, go with rum), a bit like the best thing you can make when the sun is out.

Google / Social Description

These smoky wings are the perfect recipe for your summer grilling.

Introduction

I knew I wanted to have chicken wings on the menu and I knew I wanted to do something different from the fried wings that are on every sports bar menu from coast to coast. The obvious thing was to put them in our pits to get that flavor on them and then fry them for that wing-crispy crunch everybody loves. The first couple of times we tried it, we smoked the wings too long. They came out of the fryer dry. We finally found the sweet spot by smoking them for about 30 minutes and then chilling them until just before time to serve them. Then, after a quick fry, they’re just right. When you’re planning the timing of your meal, don’t forget that these wings need to be refrigerated for 1 hour before they are fried and served.
 

Google / Social Description

Spicy, smoky and packed with heat, these Fire-Roasted Jerk Chicken Skewers is inspired by Jamaican and Caribbean flavors.

Introduction

They say you are what you eat, and when it comes to this island-inspired recipe, we’re perfectly okay with that. Spicy, smoky and packed with heat, our take on Fire-Roasted Jerk Chicken Skewers is inspired by Jamaican and Caribbean flavors like allspice, Scotch bonnet peppers and dark rum. With a wet marinade of garlic, onion and ginger, and brown sugar, this fiery hot chicken gets an instant caramelization when it hits the heat. Grilled over the fire and served on a skewer, this explosive dish makes any summer meal that much more colorful.