{Food Dish} Recipes We Recommend: June 2012

We love food, and we love a good recipe. So starting this month, we're going to share our successful cooking ventures with you in a monthly column dedicated to "Recipes We Recommend." Check out our first four recommendations. (Click on the hyperlinked recipe names to get the full recipes.)

Photo from Williams-Sonoma.

Jamie Lawson, Managing Editor

This is one of my favorite things to cook on the grill in the summertime. The lime juice and Asian sauces in the marinade make the sirloin tangy and flavorful. And the freshly grated ginger and lime zest make this dish vibrant and memorable.

Photo by Kate Ensign-Lewis.

Kate Ensign-Lewis, Online Editor

I've made this dish several times, and it doesn't disappoint. What I love about it:

(1) It's easy. It takes about 30 minutes, start to finish.
(2) It really is fresh. It's a light but satisfying summer meal that makes you feel like you're doing something good for your body and your tastebuds.

Tip: Don't substitute oil (or anything else) for the butter. The recipe is simple and the butter is essential because it really adds to the flavor. Of course, you can always ignore my tip, but I can't guarantee the results.

Photo by Pip & Ebby.

Kaela Worthen Gardner, Associate Editor
So, basically, these are the most unbelievably delicious dessert you could ever eat. I’ve made them three times now, each with slight variations. I recommend subbing out the milk chocolate chips for semi-sweet, because otherwise the flavor is a little too rich for my liking (though my husband, who is a die-hard milk chocolate fan, thinks they are the best in this form). If you’re a dark chocolate fan like me, I’ve also made them using dark chocolate chips and dark chocolate Reese’s and had them turn out great. But no matter which way you choose to make them, you’re guaranteed lots of pleasure in the form of chocolate and peanut butter, and—if you take them to the office like I did—lots of popularity, too.

Photo by Ashley Evanson.

Ashley Evanson, Online Editor

I call this the "holy grail" of cookie recipes. It comes from the new Cook's Illustrated Cookbook, and it produces the best cookies of your life.
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