Andrea Albin
Andrea Albin is Houston-based chef, recipe developer, tester and food stylist with over 15 years of experience in food media. She began her career cooking in some of New York City’s top restaurants and then, at the age of 26, took a coveted position in the test kitchens of Gourmet magazine, where she learned and practiced her craft with the best in the industry. After Gourmet, Andrea spent 4 years at the Food Network, developing innumerable recipes for Food Network Magazine.
Recipes
Peach Prosecco Spritzers
Effervescent and floral, this drink is ideal for afternoon sipping. Purée the fruit with the skin on to capture the color of September.
Recipes
Peppercorn Roasted Pork with Vermouth Pan Sauce
Infusing pork butt with pink peppercorns and garlic enhances its superb flavor. The vermouth in the pan sauce has a masterful synchronicity with the juniper-like aroma of pink peppercorns and gives you enormous complexity from just one ingredient.
Recipes
Pecan Praline Popcorn Treats
Though nuts plus popcorn is a classic, these treats are a far cry from Cracker Jack.
Recipes
Salted Caramel Ice Cream
It might seem odd to describe something cold—ice cream—as sultry, but there is no denying genuine come-hither appeal. Based on a traditional candy from Brittany (and a favorite flavor pairing among French and American chefs), the combination of salty and sweet exerts an almost primordial pull, and cream, milk, and eggs provide lush, luxurious texture.
Recipes
Tangy Frozen Greek Yogurt
Americans have learned to appreciate plain whole-milk "Greek-style" yogurt in all its thick, rich, creamy glory, and those attributes are played up here. Buttermilk and lemon juice bolster its pleasing tartness, and light corn syrup adds body.
Recipes
Perfect No-Cook Strawberry Ice Cream
This ice cream forgoes eggs, which can mask the flavor of fresh berries. The result is an intensely-flavored dessert, so make sure you're getting the best berries you can find. (Our strawberry buying guide can help.)
Recipes
Gianduia Gelato
The satiny hazelnut-flavored chocolate called gianduia—named for the masked character Gianduia of the centuries-old Italian commedia dell'arte—makes for a gelato that is suave and intense.
Recipes
Cantaloupe Grappa Semifreddo
A semifreddo is an Italian soft-frozen custard mousse. Grappa, which is floral and just a little edgy, bumps the musky, intoxicating sweetness of the melon up a notch.
Recipes
Minted Honey Mango Sauce
Recipes
Mozzarella Arrabiata Salsa
Recipes
Chipotle Pork Cheeseburgers
Unless you're shopping for "meatloaf mix," it's easy to overlook ground pork. Smoky pork burgers topped with melted Muenster and creamy avocado will broaden your horizons. Don't skip the sliced tomatillo—its crisp tartness really perks things up.
Recipes
Shrimp and "Pearls"
These pearls may not be from the sea—couscous is actually a type of pasta—but their firm texture makes them a natural partner for sautéed shrimp. The simple tomato and white-wine sauce adds spark.
Recipes
Summer Rolls With Baked Tofu and Sweet-and-Savory Dipping Sauce
Vietnamese-style rolls are a great addition to your summer repertoire: They require very little cooking and can be assembled at the kitchen table or out on the patio. Thanks to bean thread noodles and baked tofu, they make a substantial meal, but pickled vegetables and a trio of herbs keep each sauce-dipped bite light and cool.
Recipes
Dutch Baby with Lemon Sugar
A Dutch Baby—basically a cross between a pancake and a popover—is tremendously popular in Seattle; according to local lore, it originated at a restaurant there called Manca's. Serve it with fresh berries or nothing more than jam or a lavish sprinkling of lemon sugar.