Vegetarian food - quick and easy recipes - page 23

This hot sauce gets its heat from hot paprika and cayenne pepper rather than chile peppers. To make it, throw boiled carrots, roasted red peppers, lemon juice, red wine vinegar, smoked and hot paprika, and cayenne into a blender. Serve this tangy, smoky sauce over grilled steak or stir it into hummus for an easy dip. Game plan: The hot sauce is ready to be served after 1 day, but the flavors will continue to meld for 2 to 3 days.

Add sweet cherry heat to your favorite recipes with this easy hot sauce. Just blend boiled carrots, roasted red peppers, and habanero chiles with cherry juice, vinegar, ginger, and a touch of sugar and salt. This sweet and spicy sauce is an awesome complement to pork dishes like cochinita pibil or Cuban-style rotisserie pork loin. Game plan: Habaneros are particularly spicy chile peppers, so we suggest wearing a pair of latex gloves when removing the seeds.

Two summer veggies combine for a light, healthy summer salad. Mix up a simple vinaigrette made with fresh lemon juice, olive oil, and shallots. Pour it over crisp blanched green beans and sweet halved cherry tomatoes, stir in some parsley, and serve with Grilled Rib Steaks, Grilled Salmon, a Leg of Lamb, or a Whole Grilled Bass. Game plan: This salad can be made up to 2 hours ahead, covered, and refrigerated. Toss briefly to recombine the flavors just prior to serving.

This classic cocktail sauce is a tangy, slightly spicy mixture of ketchup, prepared horseradish, lemon juice, and Tabasco sauce. Serve it with poached shrimp for a traditional shrimp cocktail or on briny oysters on the half shell. Game plan: This recipe can be made up to 1 day ahead, covered, and refrigerated.

With a flavor somewhere between cocktail sauce and Thousand Island dressing, this tangy, versatile recipe starts with ketchup and mayonnaise as the base and is flavored with brandy, Worcestershire sauce, hot sauce, and lemon juice. Use it as a dip for chilled seafood or french fries, or smear it on a toasted bun and proclaim it your secret house sauce for a bacon cheeseburger.

If you’re hankering for a great steak but don’t have access to a grill, try this soy-sauce-marinated rib-eye recipe from Le Pigeon (nicknamed the Dirty Bird) in Portland, Oregon. Throw the steaks in a smoking-hot cast-iron skillet, sear on one side, flip them over, and top with butter. Finish the steaks in the oven, then serve with a seemingly odd but tasty Hawaiian-inspired relish made with pineapple and blue cheese. A pile of crispy semolina-coated onion rings makes the perfect side.

The combination of coffee, cream, and booze is as good in a cocktail as it is in a milk shake, but we also like it mixed with puffed rice cereal and marshmallows—similar to a Rice Krispie Treat recipe. Add instant espresso powder to the crispy base, then glaze the top with a mixture of white chocolate, Kahlúa, and cream, for a sweet, coffee-infused treat.

This chocolate cake recipe is delicious. We love a buttery and dense pound cake, but we thought a chocolate version would be even better so we folded lots of dark cocoa into the batter to give it a deep chocolate flavor. After the cake is baked and cooled, it’s drizzled with a chocolate glaze made from semisweet chocolate, cream, and a bit of corn syrup to keep the glaze gooey and shiny.

To get cheese to stick to popcorn, you need melted butter. The problem is, the melted butter makes the popcorn soggy. To solve this, we drizzle popcorn with some spicy butter, coat it with lots of finely grated Pecorino Romano cheese, then bake it in the oven for half an hour. The cheese melts and the popcorn gets crispy again. Serve this savory snack for happy hour with a mezcal–apple cider cocktail to wash it down.

A tangy, slightly sweet marinade of lemon, soy sauce, brown sugar, and ginger adds sparkle to salmon, and asparagus balances the richness. Pack up these kebabs for a summer cookout, or grill them on the back deck for a casual but stepped-up dinner party. Wild salmon in season is leaner than the farmed variety, and friendlier to the oceans.

Salt and pepper are classic corn toppings, but with the simple addition of nori (dried seaweed), dried orange peel, ground red chile pepper, black and white sesame seeds, and garlic, this common seasoning combination turns into the ultimate umami mix. Togarashi is a small Japanese red chile that can be found in both dried and fresh forms ranging from flakes to powder, and it is often associated with packaged chile-related Japanese spices.

Basic butter gets upgraded thanks to fresh basil and flaky sea salt. Generously spread this butter on corn for a simple yet sophisticated dish that truly epitomizes summer. Make a double batch and store it in the fridge for up to 2 weeks—it’s great spread on toast or tossed with farro.

Inspired by a recipe Chef David Chang created for Momofuku, this simple mixture takes rich butter and umami-laden white miso and combines them for a savory topping perfect for corn on the cob. Miso replaces the need for salt here, and is a great balance to the sweet corn. If you have any left over, try sautéing scallops in this versatile butter.

Aioli goes great on a burger, a sandwich, or even dolloped on a baked potato, so why not slather it over corn on the cob? This dairy-free recipe is full of flavor thanks to the addition of roasted garlic and Dijon mustard. Lime adds a nice kick of acidity to balance out the rich mayo-based aioli, and smoky paprika gives the creamy topping a bit of bite. Vegan? Replace the egg, vegetable oil and olive oil with Vegenaise and mix it with the garlic purée and Dijon mustard.

This umeboshi paste combines the saltiness from salt-pickled Japanese plums with the sweetness from mirin (a low-alcohol wine made from rice) to create the perfect topping for summertime’s sweet corn. If the umeboshi are too tart and salty for your liking, just add more mirin to balance out the brined plums. Umeboshi can be found in cans and jars in Asian supermarkets and gourmet grocery stores.

Indian spiced tea—masala chai—has a lovely delicacy and a fortifying strength. We harnessed both qualities for these refreshing milkshakes that should help you get through the muggiest summer afternoon. Chai tea bags are handy, but we suggest making your own sachet, using cheesecloth and a good-quality masala chai, a blend of loose-leaf black tea with whole spices such as cardamom pods, cloves, fennel seeds, black peppercorns, cinnamon, and dried ginger.