In 2014 Ernest Hemingway's hamburger recipe resurfaced at the John F. Kennedy Presidential Library and Museum in Boston. The maximalist patty calls for minced carrot and tomato, cheddar cheese, grated apple, capers, India relish, and a brace of spices, all mixed directly into the beef. The result is juicy and vibrant, its many constituent parts melding into a single, intensely savory whole. Get the recipe for Papa's Favorite Wild West Hamburger ». Helen Rosner
Our June/July 2014 issue was fairly bursting with great recipes for summer: Hemingway’s favorite hamburger, 9 variations on the classic gin and tonic, a gorgeous spread of dishes from a Swedish Midsummer celebration, and more. From Thai pandan-wrapped chicken to Swedish seeded buttermilk bread, here is every recipe from Issue #166.
Writer Isabel Gillies tosses together this summery dish with cod fresh from the Maine shoreline and seasonal garden greens. Rainbow chard, bibb lettuce, spring peas, and fresh herbs contrast with the richness of butter-basted pan-seared cod. Get the recipe for Pan-Seared Cod with Spring Vegetables »
[Soba Noodles with Shiitake and Mushrooms]](/article/recipes/soba-noodles-with-wasabi-and-shiitake-mushrooms)
In this simple noodle dish, crisp wasabi stalks add texture, while the tender, chewy leaves are a complex substitute for bitter greens.
After discovering that fresh whole wasabi plants were available in the United States, Adrian J.S. Hale found all kinds of innovative uses for them, such as this butter-rich sauce in which the pungent heat of the wasabi root, or rhizome, is balanced by the delicate earthiness of the leaves for a mild heat and slight bitterness that accentuate the sweet flavor of plump pan-seared scallops. Get the recipe for Seared Scallops with Wasabi-Ginger Butter »
The secret to Nashville’s famous hot chicken is in the layering: The bird is marinated in a spicy buttermilk brine, then dredged with more flour and spice, double-fried, and finally slathered with a fiery butter paste to create a crunchy, peppery coating. One bite into its burnished orange crust reveals first a tangy crunch, and then a deeper, complex spice that leaves a lingering fire behind. Adjust the heat by adding as much—or as little—cayenne as you like. Get the recipe for Nashville Hot Chicken »
This thick, spicy horseradish sauce enhances all kinds of smoked and cured fish. In Sweden it’s traditionally dolloped over pickled herring, where the creaminess of the sauce offsets the vinegary fish. The combination of sweet-tart fish and assertive sauce is a mainstay of the country’s Midsummer celebrations.
A bright, piquant mustard emulsion is one of several bold sauces that traditionally accompany pickled herring in Sweden. The sweet-tart fish is bathed in the piquant dressing, then heaped atop crunchy crispbread and devoured—ideally between shots of aquavit, especially at Swedish Midsummer celebrations.
This rustic whole wheat brown bread is sweetened with molasses and loaded with almonds and diverse seeds. Dense and nutty, it’s delicious smeared with sweet butter or as the basis for an open-face sandwich topped with sharp cheese, cucumber, and a juicy slice of tomato.
A salt and sugar cure flavored with fresh dill transforms salmon into gravadlax, silky ribbons of fish ready to be piled atop slices of rustic brown bread or crunchy rye crispbread for a Swedish Midsummer feast.
Inlagd Sill (Picked Herring)
Sweet-sour pickled herring, soaked in vinegar spiked with sugar, spices, and aromatics, is one of the crowning glories of the table at Midsummer celebrations in Sweden. Piled atop crispbread and garnished with minced red onion and chives, it’s the ideal foil for shots of aquavit. See the recipe for Inlagd Sill (Pickled Herring) »
With a drink as clear and straightforward as a traditional gin and tonic, the addition of bitters can transform the appearance, flavor, and aroma in delightful ways. Here, 10 dashes of Angostura bitters add bright spice to a version from Wingtip in San Francisco.
Succulent lamb entrecôte, a well-marbled boneless cut from the sirloin, is blanketed in a marinade of garlic, fresh marjoram, thyme, rosemary, and sage, which caramelize to form a flavorful crust as the lamb grills.
This Swedish snack of warm toasted cashews, almonds, and pumpkin and sunflower seeds tossed in a chile-spiked balsamic emulsion is addictive and easy to make. Great eaten out of hand or served on a cheese board alongside sharp Swedish Västerbotten cheese as part of a Midsummer feast. Get the recipe for Balsamic-Spiced Nuts and Seeds (Heta Nötter) »
Ground almonds add body and flavor to this creamy Swedish cheesecake. For the Midsummer holiday in late June, Asa Johanson, a gardener and chef on the island of Oland off of Sweden’s southeast coast, serves the cake with clouds of whipped cream and ripe strawberries macerated with fresh mint.
Dill-and-new-potato salad is an iconic summer food in Sweden. In this version, sautéed kohlrabi, fresh dill, and boiled potatoes are warmed in melted butter to make a simple side dish that’s perfect for picnics and backyard barbecues.
Milder than their cousin the onion, shallots are ideal for grilling. For a midsummer cookout in Sweden, home cook Asa Johanson tosses shallots in butter and olive oil, wraps them in foil with dill, and cooks the package slowly on the grill until the shallots soften and caramelize, taking on a deep, sweet flavor.
Pandan, the aromatic leaves of a perennial grass, are wrapped around chunks of coconut-milk-marinated chicken, steamed, and finally deep-fried in this sweet-savory Thai recipe. Steaming the chicken in pandan leaves imparts a floral fragrance, while deep-frying caramelizes the sugary marinade and browns the leaves, imbuing the meat with a nutty flavor. See the recipe for Gai Hor Bai Toey (Thai Pandan-Wrapped Chicken) »
Emerald green, fluffy pandan chiffon cake, beloved from Indonesia to Singapore, is a curious manifestation of America’s culinary influence on Southeast Asia. In 1948 Better Homes and Gardens published a General Mills recipe for chiffon cake. Years later the recipe made its way to Southeast Asia—most likely on boxes of imported cake flour—where home cooks made a version flavored with the juice from pandan, an aromatic grass with a floral, vanilla-like flavor. By the 1970s, viridian chiffon cake was all the rage, and it’s just as popular today as it was 30 years ago. See the recipe for Pandan Chiffon Cake »
Tonic water derives its bitterness from quinine, a purified substance derived from the bark of the cinchona tree. Paired with gin, tonic water makes for one of summer’s most refreshing cocktails. At Bar Code in Bellevue, Washington, the gin and tonic is made in a unique manner: The gin itself is infused with cinchona bark, citrus, and other aromatics. Then, rather than tonic, soda water is added to make the drink.
Brisk and aromatic, celery flavors this savory gin and tonic variation in three ways: in a salt rim, in the bitters, and in the garnish. A fennel frond adds an extra layer of perfume to the drink. Get the recipe for Mother-of-Pearl »
Orange bitters balance out the sweet sherry, which, in turn, complements the nuttiness of the walnut-based nocino in this souped-up variation on a Manhattan from Lincoln Restaurant in Portland, Oregon. See the recipe for the Riccioni Cocktail »
This simple recipe for boiled handpicked crab, from writer Isabel Gillies’ mother, welcomes visitors on their first night at the family’s Maine summer house. Warmed in thick cream and served over rice with peas on the side—no salt needed, just a grind of black pepper—it lets the fresh flavor of summer crab really shine. Get the recipe for First Night Crab »
This popular Indonesian salad lends itself to creativity; nearly any combination of raw and cooked vegetables, along with rice or thin noodles, can be used. An addictive, aromatic peanut sauce ties it all together.
At Spanish-born chef José Andrés’ U.S. restaurants, including the Washington, D.C.– and Las Vegas–based tapas bars called Jaleo, at least ten different variations on the gin and tonic are served. One of our favorites is this pretty version that’s dressed with whole pink peppercorns, citrus, and rosemary. A dry gin lets the aromatic garnishes shine. Get the recipe for Hierba Gin and Tonic »
Vermouth adds character to this Stateside riff on the elaborate Spanish-style gin tonic, while a tonic water flavored with bitter lemon balances the aromatized wine’s sweetness. Navy-strength gin stands up to them both. Get the recipe for Los Gintonic »
In addition to using caraway and dill—the most traditional flavors for aquavit—in Sweden, home cooks make the spirit with an infinite variety of spices, herbs, and other flavorful botanicals. Get the recipe for Swedish Mint Julep
Restaurant Aquavit in New York City makes their signature aquavit with white cranberry and caraway. Its fruity, faintly herbal flavor makes a wonderful accent to sweet cocktails like this refreshing take on a Cosmopolitan.