Treat yourself to these spicy, mini burgers. Little hands will love mashing and stirring the slider mix! Load with Sweetcorn salsa and pickled gherkins.
This is what I make for dinner practically every single night, tossing it with my hands so I can get a feel for the moment when the leaves are nicely coated with the dressing (though use utensils if you want to avoid olive oil on your fingers). You can use any salad greens you like; I tend to go for the dark, slightly bitter ones of the arugula/spinach variety, but this recipe will work with whatever you have in your fridge.
Summer brings long days of sunshine and with it a great excuse to concoct frozen treats. This month’s sweet recipe does just that, with a focus on the ice cream fanatics among us. It comes from Salt & Straw Ice Cream Cookbook by the folks from the eponymously named ice cream shop. Their flavors are amazing, and this recipe for Strawberry Honey Balsamic Ice Cream with Black Pepper blends into wonderful layers of rich sweetness with a touch of acidic tang and peppery spice.
When removing the chicken from the marinade, let the marinade drip off the meat for a few seconds; raw chicken that is too wet will steam rather than grill over the fire. Boil the leftover marinade (for food safety) and use it to baste and to sauce this winning Filipino-inspired dish.
We think fried chicken is something that few people dislike (and if you hate it, we don’t want to know you anyway). Even when it’s bad, it’s still pretty good. Out in Cleveland, koji master Jeremy Umansky is working on a game-changing koji-cultured fried chicken that uses the mold as a crust. We're not nearly as crazy (or as cool), but we still wanted to take advantage of the amazing tenderizing and flavor-boosting properties of shio koji, a mixture of rice koji, water, and salt. So we marinated a bunch of chicken in the stuff and even incorporated some dried granular rice koji into the coating itself to produce juicy, meaty, deep golden-brown, crunchtastic chicken.
This recipe starts with the funny act of putting whole apples in the freezer and ends with one of the most electric desserts you’ve ever had. In the middle, when you rip the thawed apples in half with your bare hands, you get to feel like a bodybuilder on Muscle Beach or a very strong raccoon.
Flex your cold pack preserving skills with a batch of Spicy Pickled Green Beans. They’re good alongside a sandwich and even better pressed into stirring service in a Bloody Mary.
Twenty years ago, no one in the States thought of throwing watermelon into anything other than a fruit salad. But in the past two decades, Americans have come to accept it underneath salty cheeses, amplified by spicy chilies, or grilled alongside shrimp. I’m going a step further to recommend you throw some anchovy into the mix. This snack is healthy, addictive, and startlingly refreshing. Spoon it into the endive spears for a more formal presentation, or serve the spears piled high next to a bowl of the relish to evoke chips and dip.
We can’t think of anything more versatile and delicious than these tomatoes. Eat them by themselves, over rice, tossed with pasta, as a friend for fish, underneath steak, baked with eggs, and spooned next to squash.
Like cucumber, watermelon loses much of its spirit when subjected to heat, so I almost never recommend it any way other than cold and raw. I’ve made an exception here because more people need to know about the wizardry that happens when watermelon and pork cook slowly together. Everybody who eats this will think the watermelon is tomato. Everybody.