Quick meals - quick and easy recipes - page 141

Gooey enough to satisfy kids, architectural enough to appeal to adults, this ice-cream-sundae take on classic campfire s’mores is literally over-the-top. Broken-up graham crackers, scoops of ice cream, hot fudge sauce, marshmallow topping, almonds, and a charred marshmallow add up to a tower of indulgence. For a fruity variation on the s’mores sundae theme, check out our Strawberry S’mores Sundaes.

Fresh, bright, and easy, this mango salsa recipe gets both crunch and a little kick from diced red onion and tomato. It’s great sprinkled on a salad, spooned over grilled fish or chicken, or as a topping for tacos, nachos, or salmon burgers.

You hear pizza, you think cheese that flows like roof tar; pepperoni slices cupping in the oven, filling with grease; and a crust so overladen with toppings it droops like sorrow when you try to lift a slice. It is both elegant and summery, full of flavor from good-quality cheeses and produce—so flavorful, in fact, that you won’t even notice it’s vegetarian.

Rémoulade is a classic mayo-based accompaniment for Creole-style fried seafood. We gave the Louisiana standby a touch of Asian character via soy sauce and a little chopped cilantro. Serve it with grilled or fried shrimp, or on grilled salmon burgers.

Christopher Longoria of restaurant 1760 in San Francisco devised this beautifully colored, wonderfully aromatic cocktail to highlight mezcal in a way that smooths out its rustic edges. It’s bright and sophisticated, not to mention wickedly strong. What to buy: You’ll need a bottle of Hangar 1 Kaffir Lime Vodka and a moderately smoky mezcal, such as Del Maguey’s Vida. Special equipment: A wooden muddler is best for crushing the basil, and a four-prong bar strainer is a handy tool.

Add a strip of bacon to your s’more to kick it up a notch and make your fellow campers jealous. Other variations include using dark chocolate instead of milk, sprinkling toasted coconut, sea salt … the possibilities are endless for these campfire treats.

This salsa is a classic with a twist of sweetness thanks to mango. It’s an easy, go-to recipe that’s perfect for a party, or as an afternoon snack staple—try it with our easy crab cake recipe. This salsa is a little on the hot side, so don’t be shy about adjusting accordingly. Happy chip dipping and taco topping!

Trick Dog is a bar in the Mission District of San Francisco that’s known for its expertly crafted cocktails. The Lombard Street cocktail was named after one of the city’s most famous, and windiest, landmarks. The smokiness of the mezcal, paired with the sweet and sour flavors of the pineapple syrup, sherry, and lime juice, makes this a well-balanced drink that’ll give you a much-needed taste of the tropics on a chilly evening.

Crispy on the outside, chewy on the inside, the waffles for this bacon, cheese, and fried egg breakfast sandwich are a cool transformation of ramen noodles. Just boil the noodles, drain, and incorporate them into a straight-up waffle batter (chicken flavoring packet added for a savory boost).

Ah, the fried egg taco, favorite of the early-morning protein seeker and the late-night fridge raider. In this healthy twist, you start by sautéing shallots and quickly wilting some arugula. Then fry your eggs, transfer to warm corn tortillas, add your favorite red salsa, and you’re done.

Fish offers a wide canvas for tacos: grilled, battered and fried, ceviche-cured. Here, boneless fillets are seasoned, floured, and pan-fried so they’re crisp at the edges, moist and tender inside. A simple fresh pineapple salsa spiked with lime and jalapeños gives the tacos brightness and a little bite. What to buy: Tilapia is a fish that’s affordable and readily available, but check to make sure the fillets you buy are from a source that practices sustainable aquaculture.

A five-minute turn in a stovetop smoker gives instant ramen noodles a depth of flavor that tastes like it took hours. You start by steaming eggs in the shell, before placing them in the smoker with the noodles. Then make the instant ramen in the usual way, and serve the smoked egg on top. It’s simple, comfortingly complex, and satisfying all at once. Special equipment: You’ll need a stovetop smoker for this recipe—our favorite is the compact and affordable model from Camerons.

In German, the language of beer, radler means “cyclist.” In beverage terms, a radler is a kind of beer-based “sports drink”—lager mixed with a soft drink, similar to an English shandy—a refreshing pick-me-up for guzzling when you stop at a kneipe, a countryside tavern. It’s simple and cooling, even when you’re not cycling the Alps. What to buy: You’ll need a pale lager with hoppy bitterness, like Weihenstephaner.

The calzone—pizza dough lavished with a handful of cheese and other toppings, folded over, sealed, and baked—is the perfect self-contained meal. Here we fill ours with cheese, ham, and sliced jalapeños, and because we start with store-bought pizza dough, it all comes together in a flash. What to buy: Premade pizza dough is available bagged in 14- or 16-ounce portions at well-stocked groceries. If you’d like to make your own, you’ll need two-thirds of our Basic Pizza Dough recipe.

We got the idea for these impromptu gnocchi from our Home Cooking community discussion board. All you need is half a pound of pizza dough, a pot of boiling salted water, and a sauce (marinara is perfect). Enlist your kids to help with the shaping, then let them watch you poaching the dough and tossing it in the sauce. What to buy: Premade pizza dough is available bagged in 14- or 16-ounce portions at well-stocked groceries.