This month, our Pinterest fans were all about hearty meals that still scream summer. That includes grilled lobster, a crazy-delicious Guatemalan stew, Mexican-style corn, and then some. Follow us on Pinterest to see what else we have cooking, and add these recipes to your grub board.
Hot coals char the lobster shells and impart a subtle smokiness to the sweet meat. You can upgrade the classic sides, too, by blackening the corn a bit and adding tangy grilled tomatillos and briny raw oysters. Squeeze seared lemons or limes over everything. This feast can be prepared quickly and is meant to be casual—eaten with fingers and the occasional fork (bib optional). Get the recipe for Coal-Grilled Lobsters with Charred Corn, Tomatillos, and Blue Potatoes »
New Orleans chef Donald Link was born and raised in the Cajun town of Lake Charles, Louisiana, and this rustic gumbo, which is often served at his St. Charles Avenue restaurant Herbsaint, always reminds him of home. To give the gumbo added flavor, Link makes his roux with the same oil he uses to fry the chicken, which he later shreds and adds to the pot, along with his homemade andouille sausage. The result is a dark, thick, rustic stew with just the right amount of heat. Get the recipe for Fried Chicken and Andouille Gumbo »
At San Diego's Campfire restaurant, head barman Brian Pugalidad slings a refreshing, honey-whispered cocktail fortified with a split base of rye and Jägermeister. Reminiscent of a spiced Gold Rush, this cocktail sneaks Jäger in to play a supporting role, amping up the rye while sweetening the citrus. Get the recipe for the Ours is the Fury Cocktail »
This obscure regional dish can be tracked down only in the agricultural valley town of Almolonga in Guatemala. Adapted from a village native, Francisca Siquaná de Cotoc (who insists that a food processor could never achieve the same texture as grinding seeds by hand), this recipe is meat-focused, but its creamy, nutty sauce would pair well with any cooked vegetable. Get the recipe for Braised Pork with Sesame and Pumpkin Seed Sauce (Choc'a) »
The leafy, grassy-tasting green molokhia (also known as jute or Jew's mallow) is a vegetable widely used in its fresh or frozen state across North Africa and the Middle East, however Tunisians use a dried and finely ground version of the leaves to make this rich, hearty green stew. The powder has a mucilaginous thickening quality similar to okra or filé powder, giving the finished dish a silky consistency. Get the recipe for Tunisian Braised Veal With Dried Greens (Tunisian Molokhia) »
For this comforting roasted eggplant salad, Sergey and Ivan glaze the eggplant with kvass, a traditional Slavic drink made from fermented rye bread. Get the recipe for Warm Eggplant Salas with Hemp Seed Sauce »
Tomato water, a delicate pink broth made by draining lightly cooking tomatoes in cheesecloth, acts as a summery base for warm scallops and feta-stuffed zucchini–ingredients. Get the recipe for Seared Scallops with Zucchini "Ravioli" and Tomato »
Chef Chris Shepherd's take on Mexican-style street corn is served off the cob and comes together easily for a side dish that is especially great for summer entertaining, when corn is in season. Get the recipe for Grilled Mexican-Style Street Corn »
For a Southeast Asian spin, chef Chris Shepherd of Underbelly and One/Fifth in Houston creates a Vietnamese Peanut Pesto which is spread liberally over grilled whole fish. Get the recipe for Whole Grilled Fish with Vietnamese Peanut Pesto »
Endlessly variable, the nuts and herbs in this pesto can be switched up based on whatever's in your pantry (try raw pistachios or hazelnuts for the almonds, and cilantro or basil for the parsley). Get the recipe for Kombu Pesto »
Buy the finest peak-season raspberries you can find and leave them raw to preserve their fresh, ripe flavor. Don't shy away from salt either, which will help keep the raspberry essence from being lost in the cream. An equal weight of blueberries or strawberries works just as well. Get the recipe for Raspberry Ice Cream »
Compared to American and French ice creams, Italian-style gelato is made with less cream. Surprisingly, this translates to a denser, richer texture, since cream traps more air bubbles than milk when churned. Gelato also melts faster on the tongue, and the neutral base intensifies added flavors—in this case, pistachio. [Get the recipe for Pistachio Gelato Ice Cream »
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