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More food for thought
Ranch grilled chicken: For those brave enough to fire up the grill and maybe not living in a heat dome of your own right now, here’s Christian Reynoso’s smart new chicken recipe. Christian uses a homemade, yogurt-based ranch dressing as a marinade for boneless chicken thighs, and then drizzles it over the charred, grilled meat after it’s been tossed with radishes and a handful of the same herbs used in the dressing.
Skillet orzo with chorizo and dates: Sheela Prakash takes a panful of goat cheese-laced orzo and cleverly applies the same cooking method paella makers use to get a crisp crust called socarrat, which is arguably the best part. Cured Spanish chorizo adds smoky, porky notes, while sweet dates have a pleasing, soft chew. Serve it as is, or pile some on top of a bowl of greens for an impromptu salad.
Sheet-pan roasted salmon with Tuscan bread salad: How about one more from Sheela, this time cooked on a sheet pan? Using panzanella as her inspiration, she roasts salmon fillets on one side of the pan and olive oil-coated bread chunks on the other. She then tosses them together with an anchovy-Dijon vinaigrette and ripe tomatoes for a buoyant, summery salad.
Shrimp tacos: These speedy tacos from Yewande Komolafe are welcome at my table all year long, but they seem especially suited for steamy weather.
