More food for thought
Swordfish with tomatoes: Here’s another way to show off your summer tomato haul. Brett Anderson takes inspiration from Italy, where garlic, tomatoes, olives and anchovies habitually share a pan with any number of sea creatures. Searing the swordfish only briefly, and then simmering it slowly in a winy sauce, ensures that it stays juicy. Serve it with bread, pasta or rice to catch the tangy sauce.
Roasted eggplant salad: Use either the broiler or the grill to make David Tanis’s smoky, peppery, cumin-scented salad. For the silkiest texture, make sure to let the eggplant skin get black and wrinkly so the flesh has a chance to turn soft and spoonable. Don’t forget a pita to scoop it all up.
Pasta with green bean ragù: Splashing a little pasta cooking water into the pan is an age-old technique for adding body to pasta dishes. Eric “Going Green” Kim adds even more oomph by cooking green beans in the salted water before adding the pasta to the pot. The resulting green-bean broth gives a sweet, fresh vegetable flavor to the sauce here, which features pork sausage, Parmesan and lemon.
Broccoli soba salad: Hetty Lui McKinnon strikes again with a hot take on cold noodles. For this one, she borrowed from yamitsuki, a.k.a. “addictive cabbage,” made by scrunching up raw cabbage leaves with salt, pepper, garlic and sesame oil. Hetty gives broccoli that same salty-scrunchy treatment, and then adds bouillon powder for an umami blast and tosses it with nutty soba noodles for a cooling dish that’s hard to stop eating.
Vegan banana bread: The intense, almost caramel-like flavor of Genevieve Ko’s easy loaf bread comes from the overripe bananas that supplant the eggs. Ultra-moist on the inside, with a crunchy, nutty topping, it’s one of those not-too-sweet treats that shine as breakfast or dessert.,
