30 Apr

RECIPES! The secret to cold-brew coffee at home; spirited pitcher punches for summer; Cathy Barrow’s Irresistible Wings, chef Cindy Wolf’s elegant Asparagus Soup, Ellie Krieger’s healthful clafoutis, middle-schoolers’ winning fruit salsa and more!

Costa Rican Natural Cold-Brew Coffee; Lemon Poppy Seed Bread; Sumatran Cold-Brew Coffee; Bramble On Punch; Broiled Berries and Cream; Fluffy Scrambled Eggs; Ruby’s Arms; Stir-Fried Shanghai Noodles; Summer Garden Punch; Swamp Water Punch; This Little Figgy Went to Kashmir; Fruit Salsa; Irresistible Wings; Asparagus Soup; Coffee-Cardamom Bitters; Glazed Parsnips With Toasted Hazelnuts; Hummus, Pepper and Gorgonzola Flatbread; Pasteurized Eggs; Fig Bars;
Featured Recipes
Deb Lindsey for The Washington Post
Costa Rican Natural Cold-Brew Coffee
This recipe calls for an OXO Good Grips cold brewer, which is available online or at retail stores such as Bed, Bath and Beyond.
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Deb Lindsey for The Washington Post
Lemon Poppy Seed Bread
This moist, brightly lemon-y quick bread lets you satisfy your cake cravings in a better-for-you way because it is made with olive oil and has much less refined sugar than typically used.
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Deb Lindsey for The Washington Post
Sumatran Cold-Brew Coffee
This recipe requires a Toddy cold brew system, which you can find online or at retail stores such as Williams-Sonoma.
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Deb Lindsey for The Washington Post
Bramble On Punch
A mezcal punch mutation of Dick Bradsell’s gin-based modern classic cocktail, the Bramble, this recipe uses summer blackberries for both flavor and show.
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Broiled Berries and Cream
You can make this easy and flexible dessert in individual 6-ounce ramekins or in a single 10-inch ovenproof skillet.
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Fluffy Scrambled Eggs
A few tweaks improve this easy anytime meal: using soy sauce instead of salt ensures even flavor throughout the eggs, and the squeeze of lime juice at the end – brilliant.
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Ruby’s Arms
Here, pink grapefruit juice pairs beautifully with multiple spirits.
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Stir-Fried Shanghai Noodles
Cabbage is the only vegetable featured in the classic dish, but feel free to toss in some crisp vegetables you like.
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Summer Garden Punch
Here, turning fresh cherry tomatoes into a sweet-and-savory shrub intensifies their flavors.
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Swamp Water Punch
This is a delicious and intriguing fusion of sweet, summery pineapple and funky, herbal Chartreuse.
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This Little Figgy Went to Kashmir
In this pitcher drink, sweet fig preserves mix with the spice of chai tea and citrus for a bright, lightly spicy punch.
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Fruit Salsa
The addition of bright yellow bell pepper and chia seeds makes this fresh salsa a standout.
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Irresistible Wings
This recipe began as an experiment, emptying the last bits from jars and bottles languishing in the refrigerator, and ended a family favorite.
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Asparagus Soup
Silky smooth and a lovely pale shade of green, this is the soup to serve in starter-size portions at an elegant dinner party.
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Coffee-Cardamom Bitters
The precise temperatures of sous-vide cooking produce consistently good results in less time than it usually takes to infuse bitters.
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Glazed Parsnips With Toasted Hazelnuts
Chefs know how to glaze vegetables, a technique that calls for perfect timing and a careful eye.
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Hummus, Pepper and Gorgonzola Flatbread
The hummus works here because even though it’s spread thin, as a toppings base, it acts as a kind of barrier in protecting the crisp crust.
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Pasteurized Eggs
You can eliminate the risk of salmonella in recipes that call for raw eggs — mousses, Caesar salad dressings, frothy whiskey sours — by using pasteurized eggs, but they can be difficult to come by.
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Fig Bars
These vegan and gluten-free cookies are not quite as soft as the famous fig cookies made by Nabisco, and we think that’s a good thing.
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