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Bean dip, skirt steak, wedge salad: Hot weather entertaining made simple

Celebrity chef, cookbook author and restaurateur Alex Guarnaschelli joins TODAY Food to share a few of her favorite warm-weather entertaining recipes. She shows us how to make a garlic and curry white bean dip with pickled carrots, a cool iceberg wedge salad with creamy Russian dressing and peppery skirt steak with feta vinaigrette..

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Servings:
8-10
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This is a dip that I love just as much served at room temperature as I do chilled from the fridge. I have been known to use this just as frequently as a cool spread for a roasted pork sandwich and even as a thickener for a vegetable soup. Pickling carrots is like giving them a fabulous spa treatment. Serve them with this creamy dip to give your guests something that feels special and different.

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Servings:
4-6
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I really love ketchup and mayonnaise. Not only that, they are two condiments that I generally never make from scratch. Hellmann's mayonnaise and Heinz ketchup are classics and I haven't made a batch from scratch that has tasted as good to me. I like to amplify the flavors with really good pickles and fresh horseradish.

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A simple peppery steak with a super tasty vinaigrette and some feta cheese? Sign me up! Serve the sliced steak and vinaigrette over any lettuce or some sliced tomatoes too.

Strawberry Jam Bars
TODAY
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My mother never made these kinds of desserts when I was growing up because lemons and limes were always reserved for pies and cakes. I was swimming in a sea of lemon curd at all times, it seemed. I make these when I want a dessert that can go with any meal and double as an indulgent breakfast treat. You would be surprised how well hot coffee and these fruit notes go together. Like a lemon peel with an espresso.

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