Baked Orzo with Eggplant and Tomatoes

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This is a classic America’s Test Kitchen–style baked orzo — a Mediterranean, almost casserole-like dish built around three flavor bases (browned orzo, caramelized eggplant, and a garlicky tomato-anchovy sofrito) that all get baked together under a layer of fresh tomatoes and finished with feta.

The finished dish is savory, deeply umami, and slightly tangy, with a soft, almost risotto-like texture from the orzo (even though it’s baked, not stirred like risotto). Anchovies and Parmesan add a salty, savory backbone that you won’t distinctly taste as “fish” — they just make everything taste richer. (The Hubs snuck in an extra anchovy.)

The tomato paste and garlic bring sweetness and depth, capers add little pops of brine, and the fresh shingled tomatoes on top roast down into juicy, slightly caramelized coins. Eggplant, browned hard before baking, turns creamy and silky rather than mushy. Feta scattered on at the end adds sharp, salty, creamy contrast, and the final drizzle of olive oil ties it together. Overall: rich, cozy, savory-forward with bright acidic and briny accents — think a cross between baked ziti and a Greek vegetable bake.

Dry out the eggplant first (this is the key trick).
Salting and microwaving the eggplant on coffee filters pulls moisture out fast — much quicker than salting and waiting. This matters because wet eggplant steams instead of browning in the skillet; a head start drying it means it browns properly and doesn’t turn the final dish watery.

Shingling raw tomato slices over the top lets them roast gently while the orzo underneath finishes cooking and soaks up all the liquid. Feta (OK, so we doubled the amount) and the last bit of oregano go on after baking (not before), so the feta stays creamy and distinct rather than melting into the dish, and the oregano keeps its fresh aroma instead of turning bitter or muted from a full bake.

Instead of using 1 1/4 cups each of chicken (or vegetable) broth and water, you could include 2 1/2 cups of broth. Many of our ingredients had been picked very recently from local gardens, including our own, which amplified the taste factor; as did including chopped fresh basil along with the oregano.

Baked Orzo with Eggplant and Tomatoes

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 1 lb. eggplant, cut into ¼” pieces
  • Salt and pepper
  • 2 cups orzo
  • 3 Tbsp. extra-virgin olive oil, plus extra for serving
  • 1 onion, chopped fine
  • 3 garlic cloves, minced
  • 4 tsp. minced fresh oregano OR 1 Tbsp. dried
  • 2 tsp. tomato paste
  • 2 anchovy fillets, rinsed, patted dry and minced
  • 1 ¼ cups chicken OR vegetable broth
  • 1 ¼ cups water
  • 1 oz. Parmesan cheese, grated (1/2 cup)
  • 2 Tbsp. capers, rinsed and minced
  • 4-6 tomatoes, cored and sliced 1/4” thick
  • 3 oz. feta cheese, crumbled (3/4 cup)

Directions

  1. Adjust oven rack to upper-middle position and hear oven to 400 degrees. Line large plate with double layer of coffee filters and spray with vegetable oil spray. Toss eggplant with ½ teaspoon salt and spread evenly on coffee filters. Microwave eggplant, uncovered, until dry to touch and slightly shriveled, 7-10 minutes, tossing halfway through microwaving.
  2. Toast orzo in 12” nonstick skillet over medium-high heat until lightly browned, 3- 5 minutes: transfer to bowl. Heat 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add eggplant and cook, stirring occasionally, until well browned, 5-7 minutes; transfer to separate bowl.
  3. Heat remaining 2 tablespoons oil in again-empty skillet and cook over medium heat until shimmering. Add onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic, 1 tablespoon oregano, tomato paste, and anchovies and cook until fragrant, about 30 seconds. Off heat, stir in orzo, eggplant, broth, water, Parmesan, capers and ¼ teaspoon pepper. (We stirred everything together in a mixing bowl, fearing the skillet would not be large enough.) Transfer to greased 13×9” baking dish and spread into even layer.
  4. Shingle tomatoes attractively over top, then sprinkles with 1/4 teaspoon salt. Bake until all liquid has been absorbed and orzo is tender, 30-35 minutes. Let cool for 5 minutes.  Sprinkle feta and remaining 1 teaspoon oregano over tomatoes and drizzle with extra oil. Serve.

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Adapted from a recipe by America’s Test kitchen

Rice Bowls with Harissa, Beef, Chickpeas and Olives

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This North African-inspired chili keeps the usual beef, but trades the beans for chickpeas, tender carrots, and briny olives, all simmered in a rich, glossy sauce spiked with harissa—the smoky, fiery chile paste that gives the dish its deep warmth and complexity.

Unlike traditional chili, this version leans into the aromatic spice blends of North African and Middle Eastern cooking, balancing heat with savory depth. A final drizzle of extra harissa at the table lets everyone dial up the spice to their liking, making it as customizable as it is comforting.

Harissa paste runs the gamut from mild to spicy, so be sure to adjust your recipe to your preferred level of heat. *We used a spicy New York Shuk brand harissa paste, increasing the quantity to 1/4 cup, which satisfied our craving for bold.

One notable change, next time we would add the carrots in Step 1 along with the onion because adding them in Step 2 with the olives, did not give them enough time to soften properly.

To finish, serve over rice and top with sour cream and chopped fresh cilantro. We used a homemade yogurt raita instead of sour cream.

Rice Bowls with Harissa, Beef, Chickpeas and Olives

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 1 tsp. table salt, divided
  • 3 garlic cloves, chopped
  • 1 lb. 85 percent lean ground beef
  • 3 Tbsp. harissa*, plus extra for serving
  • 1 Tbsp. tomato paste
  • 2 15-oz. cans chickpeas, undrained
  • ½ cup pitted green olives, chopped coarse
  • ½ tsp. pepper
  • Steamed rice
  • Sour cream, dollops (optional)
  • Cilantro, chopped (optional)

Directions

  1. Heat oil in Dutch oven over medium-high heat until shimmering. Add onion, carrots and ½ teaspoon salt and cook until softened, 3 to 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add beef, breaking up large chunks with wooden spoon, and cook until lightly browned, 5 to 7 minutes. Stir in harissa and tomato paste and cook until pastes darken slightly, 1 to 2 minutes.
  2. Stir in chickpeas and their liquid, olives, pepper, and remaining ½ teaspoon salt and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until carrots are tender and liquid is thickened and glossy, 10 to 12 minutes. Season with salt and pepper to taste. Serve, passing extra harissa separately.

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Recipe by Kelly Song and Jessica Rudolph for America’s Test Kitchen

Charred Zucchini with Gochujang and Scallions

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This side dish from Milk Street is inspired by Korean hobak muchim. The zucchini is broiled until deeply charred, then tossed with a funky, fermented gochujang-based dressing. If bold flavors are your MO, then this recipe has your name on it!

Here is a boldly flavorful—yet ultra-simple—version where the charred bitter notes and subtle sweetness of the zucchini (or yellow summer squash) is a perfect match for the spicy, pungent, sesame-fragrant, salty-sweet dressing that coats the zucchini after broiling.

When shopping, look for medium-size zucchini (ones that weigh about 8 ounces each) so the slices aren’t too small and numerous, nor too large and few. Gochujang is an umami-packed Korean hot pepper paste; look for it in the international aisle of most supermarkets or in Asian grocery stores. Note that seasoned rice vinegar is used here, as it’s an easy one-ingredient way to incorporate acidity, sweetness and salt.

TIP: Don’t forget to rotate the baking sheet about halfway through broiling. This helps ensure that the zucchini browns evenly, especially if your oven has hot spots, as many do. Be sure to allow the zucchini to cool for 5 to 10 minutes after broiling. During this time, the slices release some liquid that would otherwise dilute the dressing.

Charred Zucchini with Gochujang and Scallions

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 medium (1½ pounds total) zucchini OR yellow summer squash OR a combination, sliced into ¼- to ½-inch-thick rounds
  • 1 Tbsp. grapeseed or other neutral oil
  • Kosher salt and ground black pepper
  • 2-3 Tbsp. gochujang
  • 3 Tbsp. seasoned rice vinegar
  • 2 Tbsp. toasted sesame oil
  • 2 tsp. finely grated fresh ginger
  • 1 medium garlic clove, finely grated
  • 4 scallions, thinly sliced on the diagonal

Directions

  1. Heat the broiler with a rack about 4 inches from the element. Set a wire rack in a rimmed baking sheet.
  2. In a large bowl, toss the zucchini with the neutral oil, ¼ teaspoon salt and ½ teaspoon pepper. Arrange the slices on the prepared rack in a single layer; reserve the bowl.
  3. Broil until the tops are well charred, 7 to 9 minutes, rotating the baking sheet about halfway through.
  4. Meanwhile, in the reserved bowl, whisk together the gochujang, vinegar, sesame oil, ginger, garlic and scallions.
  5. When the zucchini is done, let it cool on the rack for 5 to 10 minutes. Transfer the slices to the bowl and toss gently until evenly coated.
  6. Taste and season with salt and pepper, then transfer to a serving dish. Serve warm or at room temperature. Garnish with toasted sesame seeds.

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Recipe by Calvin Cox for Milk Street

Thai-Style Grilled Chicken (Gai Yang)

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Gai yang — Thailand’s iconic grilled chicken from the northeastern Isan region — is one of those dishes so irresistible it has swept across the entire country and well beyond. Butterflied, skewered, and slow-grilled over charcoal (or a gas grill), the chicken emerges with gloriously crisp, golden skin wrapped in a richly charred crust of toasted spices, cilantro, white pepper, and fish sauce — one of the tastiest things you’ll ever pull off your grill.

We paired ours with a Thai cucumber salad and coconut rice.

It’s extraordinary on its own. But dipped into a sweet and spicy chile sauce? Absolutely mind-blowing. That sauce is what we’re here for — the bright, punchy, perfectly balanced counterpart that takes every bite of that smoky, savory chicken to another level entirely.

A butterflied bird has all of its skin on one side, in more or less a single plane. This makes crisping it evenly much easier, and, with plenty of space for rendering fat to escape, it gets crisper than it ever could were the bird left whole. This flat shape also makes it easier to maneuver and flip as it cooks on the grill.

NOTES: Because we were unable to source a few of the ingredients, we made a few substitutions, specifically, red pepper flakes in lieu of Thai Chiles and lemon grass paste instead of the stalks.

Thai-Style Grilled Chicken (Gai Yang)

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 6 cloves garlic
  • 12 sprigs cilantro, including thick stalks
  • 3 Tbsp. palm or light brown sugar
  • 2 tsp. ground white pepper
  • 1 tsp. ground coriander
  • 2 Tbsp. fish sauce
  • 2 tsp. dark soy sauce
  • 2 3-inch segments lemongrass (see above note)
  • 1 whole chicken, spine removed, split in half along the breastbone
  • 1 recipe Thai-style sweet chile dipping sauce (see below)

Directions

  1. Combine garlic, cilantro, sugar, white pepper, coriander, fish sauce, dark soy sauce, and lemongrass (if using) in the bowl of a food processor. Process until a rough paste is formed. Set aside.
  2. Place chicken halves flat on a cutting board. Insert 2 metal skewers into each chicken half, running parallel through legs and breasts. Transfer chicken to a baking dish that just fits them. Rub on all surfaces with marinade. Cover, transfer to refrigerator, and allow to marinate for at least 2 hours and up to overnight.
  3. When ready to cook, light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
  4. Place chicken, skin side up, on cooler side of grill, with legs facing toward hotter side. Cover grill, with vents on lid open and aligned over chicken. Open bottom vents of grill. Cook until an instant-read thermometer inserted into thickest part of breast registers 140°F, about 45 minutes. Carefully flip chicken and place, skin side down, on hotter side of grill, with breasts pointed toward cooler side. Cover and cook until skin is crisp and an instant-read thermometer inserted into thickest part of breast registers 145 to 150°F, about 3 minutes longer. (Be careful, as the skin is very prone to burning.) If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Do not leave lid off for longer than it takes to check temperature, or chicken will burn.
  5. Transfer chicken to a cutting board and allow to rest for 5 minutes. Carve and serve with chile dipping sauce.

Thai-Style Sweet Chili Dipping Sauce Recipe

Ingredients

  • 10 to 12 red Thai bird chiles, finely minced, OR 1 tsp. Red Pepper Flakes
  • 4 cloves garlic, finely minced (about 4 tsp.)
  • 1/4 cup Asian fish sauce
  • 1/2 cup palm or light brown sugar
  • 3 Tbsp. distilled white vinegar
  • 2 Tbsp. fresh lime juice

Directions

  1. Combine all ingredients in a small sealable container. Shake well, set aside, and allow sugar to dissolve, shaking every 10 minutes or so. When sugar is fully dissolved, store in refrigerator until ready to use. Sauce will keep in the refrigerator for up to 3 weeks.

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Adapted from a recipe by J. Kenji Lopez-Alt for Serious Eats

Dumpling Tomato Salad with Chile Crisp Vinaigrette

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Dumplings meet summer produce in this hearty-but-light main course salad. Juicy tomatoes get a simple toss with salt, garlic and basil, turning them into a fragrant, saucy bed for crisp, pan-fried potstickers. That pinch of salt does double duty: it draws out the tomatoes’ tangy-sweet juices to form a light natural dressing, and it means even underwhelming, out-of-season tomatoes can be coaxed into tasting good — so this one’s a keeper year-round.

The real flavor driver here is the chile crisp, which stars in the vinaigrette, so reach for a brand you love. Since heat and saltiness vary widely between brands, taste as you go and adjust the seasoning to match.

We happened to have Pork Kimchi dumplings in our freezer, and they worked out perfectly!

Dumpling Tomato Salad With Chile Crisp Vinaigrette

  • Servings: 4
  • Difficulty: easy
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Ingredients

FOR THE SALAD

  • 2 ½ lbs. ripe tomatoes (any variety), cut into roughly 1- to 2-inch pieces (at room temperature)
  • 1 garlic clove, grated
  • ½ cup basil leaves, torn
  • Kosher salt (such as Diamond Crystal brand) and black pepper
  • 1 lb. frozen potsticker dumplings (not thawed)
  • Neutral oil, such as canola or vegetable
  • 1 to 2 Tbsp. store-bought crispy fried shallots (optional)

FOR THE CHILE CRISP VINAIGRETTE

  • 3 Tbsp. chile crisp (or chile oil)
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. soy sauce, or more to taste

Directions

  1. Place the tomatoes on a large serving plate or in a bowl. Add the garlic, half the basil leaves, 1 teaspoon of salt and a big pinch of black pepper. Toss to combine and set aside.
  2. To make the vinaigrette, combine the chile crisp, rice vinegar and soy sauce and whisk to combine. Taste and if it needs more saltiness, add ½ teaspoon more soy sauce.
  3. Heat a large (12-inch) nonstick or well-seasoned cast-iron skillet over medium high for 1 to 2 minutes until very hot. Add 1 to 2 tablespoons of oil and, working in batches, add the dumplings, flat-side down, and cook until the bottoms of the dumplings are lightly browned, 1 to 2 minutes. Immediately add about ¼ cup of water to the pan, just enough to cover the base of the dumplings, then cover and cook until the water has evaporated, 3 to 4 minutes. (If your dumplings contain meat, cook for an extra 1 to 2 minutes, or according to packet instructions). Transfer the cooked dumplings to a plate and continue cooking the remaining dumplings. (If you prefer to steam the dumplings, see Tip.)
  4. To serve, place the warm dumplings over the tomato salad and drizzle with the chile crisp vinaigrette. Toss very gently. Top with the crispy fried shallots (if using) and the remaining basil leaves. Serve either while the dumplings are still warm or at room temperature.

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Adapted from a recipe by Hetty Lui McKinnon for NYTimes Cooking

Stuffed Italian Zucchini Boats

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When zucchini season hits, these Stuffed Italian Zucchini Boats are a fan favorite. They’re hearty, versatile, and the perfect way to turn fresh zucchini into a full meal. Stuffed to the brim with seasoned Italian sausage, marinara sauce, Italian-inspired seasonings, they are topped with a layer of mozzarella cheese and then baked to bubbling perfection.

If the boats are too thin, they’ll collapse, so make sure to leave enough flesh in to support the filling, keeping a ¼-½ inch rim around each zucchini. Make sure to bake the zucchini halves first. This helps eliminate some of the moisture, so they firm up and don’t fall apart when you fill them.

TIP: If your scooped out zucchini flesh has lots of moisture, you can squeeze it in a paper towel before you chop it. Removing some of the moisture will ensure you get the best flavor, as excess moisture will dilute it. Or sauté the flesh in a bit of olive oil as mentioned below.

Italian sausage is pre-seasoned with herbs and spices, which adds lots of flavor to the filling. You can also use ground beef, ground turkey, or even Italian turkey sausage instead.

We made a few alterations, starting with using only two large zucchini, which is plenty for four servings, while the mozzarella was increased to two cups. To insure that all excess moisture was removed from the scooped out zucchini flesh, we sautéed it in a bit of olive oil for about 5 minutes and added the full amount to the meat mixture.

That being said, we did end up with about 1 1/2 cups worth of filling, but plan on eating that by itself with perhaps a bit of extra marinara.

Stuffed Italian Zucchini Boats

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 large zucchini
  • 1½ Tbsp. cooking oil, divided
  • 1 lb. Italian ground sausage
  • 1 small yellow onion
  • 2 garlic cloves
  • ½ tsp. Italian seasoning
  • ¾ tsp. salt, divided
  • ½ tsp. freshly cracked black pepper
  • ¼ tsp. garlic powder
  • ¾ cup marinara sauce
  • ¼ cup breadcrumbs
  • 2 cups shredded mozzarella
  • Fresh parsley, chopped, for garnish

Directions

  1. Preheat the oven to 375°F. Wash the zucchini well, trim off the top stem, then slice each one in half lengthwise. Use a spoon or a melon baller to remove the flesh from the center of the zucchini halves, leaving a ¼-½ inch rim around each. Roughly chop the scooped-out zucchini flesh into small pieces and set aside.
  2. Place the scooped out zucchini halves on a parchment-lined baking sheet. Brush the insides of the zucchini with ½ tablespoon of oil and season with ¼ teaspoon salt and ¼ teaspoon black pepper. Pre-bake the zucchini in the oven for 17-20 minutes, then remove from the oven and set aside.
  3. While the zucchini is baking, make the filling. Heat a large skillet over medium heat and add 1 tablespoon of oil. Brown the Italian sausage.
  4. Once the sausage has browned, add the diced onion and minced garlic to the skillet. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant, about 5 minutes.
  5. While the onion cooks with the sausage, sauté the chopped zucchini in a nonstick pan over medium heat for about 5 minutes to remove excess moisture.
  6. Next, add the Italian seasoning, ½ teaspoon salt, ¼ teaspoon black pepper, garlic powder, marinara sauce, breadcrumbs, and the sautéed zucchini flesh. Stir to combine. Simmer the mixture over medium-low heat for 5 minutes.
  7. Next, stuff the scooped-out zucchini boats with the sausage mixture. Top with the shredded mozzarella cheese. Place the zucchini boats back in the oven and bake for 15-17 minutes until the cheese is melted and the sausage mixture is bubbly around the sides. Garnish with fresh chopped parsley.

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Adapted from a recipe by Marsha McDougal

Chicken Pesto Pasta

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This chicken pesto pasta comes together with a handful of simple, flavorful ingredients in less than half an hour. If you are making your own pesto the amount of time will increase. Make it a day or two ahead and save time on dinner night. (A Classic Pesto recipe follows.)

Ridged pasta like penne works especially well, as the grooves help hold onto the creamy sauce, though any shape—even spaghetti or homemade pasta—can be used. (We used gemelli here.) Boneless, skinless chicken breast provides a lean counterpoint to the richness of the sauce, while kosher salt, black pepper, red pepper flakes, and Italian seasoning bring layers of savory, aromatic flavor with a bit of a kick. A good extra virgin olive oil is used to pan-sear the chicken, giving it a golden, flavorful crust.

The sauce gets its velvety texture from just a small amount of heavy cream, along with freshly grated Parmesan for deep umami flavor—block Parmesan is preferred over pre-grated for maximum taste. Sun-dried tomatoes add tangy, slightly sweet bursts of flavor and pleasant texture that balance the richness of the pesto and chicken, with halved cherry tomatoes serving as a suitable substitute if needed.

TIP: If you think you might have leftovers, save some of the pasta cooking water to add to the remains before you refrigerate. Leftovers were just as good, if not better!

Basil pesto, whether homemade or a high-quality store-bought version, ties the dish together, while a final garnish of fresh basil leaves adds brightness and helps balance the creaminess of the sauce.

Chicken Pesto Pasta

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 tsp. Italian seasoning
  • Kosher salt
  • Black pepper
  • 8 oz. penne pasta, preferably with ridges
  • 2 Tbsp. extra virgin olive oil
  • 1/2 cup heavy cream
  • 1/4 cup parmesan cheese, plus more for serving if you like
  • 1/4 cup sun dried tomatoes, drained if packed in oil
  • 1/2 cup basil pesto, homemade or quality store-bought, plus more if you like
  • 1/2 to 1 tsp. red pepper flakes
  • Handful of torn basil leaves, for garnish

Directions

  1. Add the chicken to a bowl and season with the Italian seasoning and a big pinch each of kosher salt and black pepper. Toss to coat.
  2. Bring a medium pot of water to a boil and salt it well with about 1 tablespoon of salt. Drop the pasta in the boiling water and cook until al dente according to package instructions (about 8 to 9 minutes).
  3. While the pasta is cooking, add the olive oil to a large non-stick skillet and heat over medium-high. Add the chicken and cook, tossing occasionally, until golden brown on the outside and cooked through, about 7 to 8 minutes.
  4. When the pasta is ready, reserve about 1 cup of the cooking water and drain.
  5. To the pan with the chicken, lower the heat and stir in the cooked pasta, heavy cream, parmesan, and sundried tomatoes. Stir until everything is well combined. If it looks a bit dry, add a splash of the pasta cooking water (a couple tablespoons at a time) until the pasta is glossy and coated in the creamy sauce.
  6. Turn off the heat and take the pan off the burner. Stir in the basil pesto and finish with a sprinkle of grated parmesan, red pepper flakes, and basil leaves. Serve.

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Adapted from a recipe from themediterraneandish.com

Pesto alla Genovese

  • Difficulty: easy
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Pesto alla Genovese (Classic Basil Pesto Sauce)

Ingredients

  • 2 medium cloves garlic
  • 2 Tbsp. pine nuts
  • 3 oz. fresh basil leaves, washed with water still clinging to the leaves (about 4 cups basil leaves)*
  • Coarse sea salt, as needed
  • 3/4 oz (about 2 Tbsp.) grated Parmigiano-Reggiano cheese
  • 3/4 ounce (about 2 Tbsp.) Pecorino Romano
  • 1/2 to 3/4 cup mildly flavored extra-virgin olive oil

*To preserve the bright green color, drop the basil leaves in boiling water and blanch just until they’re wilted, only 5 seconds. Immediately use tongs to transfer the basil leaves to a bowl of prepared ice water. This stops them from continuing to cook. Wrap the basil in paper towels. Squeeze to wring out all the water (or use a salad spinner) and transfer to the mortar along with the mashed garlic and pine nuts.

Directions

  1. Using a marble mortar and wooden pestle, pound the garlic to a paste.
  2. Add pine nuts and continue to crush with pestle, smashing and grinding them, until a sticky, only slightly chunky, beige paste forms.
  3. Add basil leaves a handful at a time and pound and grind against the walls of the mortar. Add pinch of salt with each handful to act as an abrasive. Continue until all basil leaves have been crushed to fine bits.
  4. Add both cheeses, then slowly drizzle in olive oil, working it into the pesto with the pestle until a fairly smooth, creamy, emulsified sauce forms. Add more oil, if desired.
  5. Pesto can be served with pasta right away or transferred to a jar or container, covered with a small layer of olive oil, and sealed and refrigerated overnight.

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One week later we made the same dish using the remaining pesto and half box of gemelli, but switching out the chicken breasts for sausage. Links were first browned in a little olive oil, then removed from the skillet, sliced diagonally, then returned to the pan and browned further.

Puerto Rican-Style Rice with Pigeon Peas and Ham

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Normally, “burnt rice” is a kitchen crime you cover up and never speak of again. Here, it’s the whole point. If your arroz con gandules comes out with pegao—that toasty, golden, slightly crackly crust stuck to the bottom of the pan—congratulations, you nailed it. Scorched rice has never been such an achievement.

This one-pot classic shows up at every Puerto Rican celebration worth attending, and no Christmas table is complete without it. Quick disclaimer on the name: pigeon peas aren’t peas, aren’t pigeons, and honestly seem to be hiding their true identity as shelling beans. We’re using the canned kind here because life is short and dried beans are a commitment.

Grab green pigeon peas if you can; brown works in a pinch, and black-eyed peas will cover for them in an emergency. The one rule you can’t bend: medium-grain rice only. Long-grain will give up and turn to mush before it ever earns its crust, and a mushy pot of rice with no pegao is just… sad rice. Serve it straight from the skillet, scraped-up crust and all—no fancy plating required.

TIP: Don’t forget to rinse and drain the rice. Removing excess starch prevents the rice from cooking up heavy and gloppy. Also, don’t hand-chop the aromatics. The point of using a food processor is to really break them down so they integrate like a sauce into the rice and peas.

We increased a few of the ingredients starting with the ham steak, which typically comes in 8 ounce packages, so we decided to use the entire steak instead of just 4 ounces. Next, who uses just half of a bell pepper? Not us, so we included the entire thing; same with the onion. Finally, we may have snuck in more pimento stuffed olives than called for… just sayin’…

Puerto Rican-Style Rice with Pigeon Peas and Ham

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1/2 small yellow onion, very roughly chopped
  • 1/2 medium green or red bell pepper, stemmed, seeded and very roughly chopped
  • 4 medium garlic cloves, smashed and peeled
  • 1 cup lightly packed fresh cilantro, plus roughly chopped cilantro to serve
  • 2 Tbsp. tomato paste
  • 2 tsp. sweet paprika
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • Kosher salt and ground black pepper
  • 2 Tbsp. extra-virgin olive oil
  • 4 oz. boneless ham steak, cut into ½-inch cubes
  • 15½ oz. can green or brown pigeon peas (see headnote), rinsed and drained
  • 1½ cups medium-grain white rice, rinsed and drained
  • 1 cup low-sodium chicken broth
  • 1/2 cup pimento-stuffed green olives, chopped

Directions

  1. In a food processor, combine the onion, bell pepper, garlic, cilantro, tomato paste, paprika, cumin, oregano and ½ teaspoon each salt and pepper. Process to a pulpy, slushy puree, about 1 minute, scraping the bowl as needed.
  2. In a 12-inch skillet over medium, heat the oil until shimmering. Add the ham and cook, stirring occasionally, until browned on all sides, about 5 minutes. Add the puree and cook, stirring often, until fragrant and most of the moisture has evaporated, 2 to 3 minutes.
  3. Add the pigeon peas and rice; cook, stirring often, until the mixture begins to stick to the pan bottom, about 2 minutes. Stir in the broth and 1¼ cups water, then bring to a simmer over medium-high. Cover, reduce to low and cook, undisturbed, until the liquid is absorbed, 23 to 25 minutes.
  4. Remove the skillet from the heat. Scatter on the olives, then re-cover and let rest for 10 minutes. Using a fork, fluff the rice, stirring in the olives without disturbing the bottom crust. Taste and season with salt and pepper. Sprinkle with chopped cilantro and serve from the skillet, using a spatula to scrape up the crust.

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Adapted from a recipe by Hisham Ali Hassan for Milk Street

Turkish Chicken Kebabs with Onion, Parsley Sumac Salad

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Smoky, tangy, and just the right amount of spicy, these Turkish-style chicken kebabs get their deep color and flavor from a marinade built on roasted red peppers, tomato paste, and a warm blend of Aleppo pepper, paprika, cumin, and oregano — with some whole milk yogurt to keep the chicken thighs tender as they char.

Piled alongside is a bright, crunchy onion and parsley salad, sharpened with lemon juice and dusted with tart sumac, which cuts right through the richness of the kebabs. It’s a simple weeknight dinner that eats like something special, especially with warm flatbread and a dollop of extra yogurt on the side.

If Aleppo pepper is not available, substitute 1 tablespoon sweet paprika plus ¼ teaspoon cayenne pepper or red pepper flakes. Chicken thighs are preferred over breasts for their richer flavor. Plus, dark meat is more forgiving when it comes to doneness.

TIP: Don’t forget to scrape excess marinade off the chicken as you thread the pieces onto skewers. This prevents a sticky buildup on the grill grates.

The simple Onion, Parsley and Sumac Salad, called sogan piyazi in Turkish, is perfect as a bright, fresh counterpoint to the rich grilled kebabs.

Turkish Chicken Kebabs with Onion, Parsley Sumac Salad

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • ½ cup drained roasted red bell peppers, patted dry
  • ¼ cup plain Greek or regular whole milk yogurt
  • 2 Tbsp. tomato paste
  • 2 Tbsp. extra-virgin olive oil
  • 2 tsp. Aleppo pepper (or ½ tsp. red pepper flakes)
  • 2 tsp. sweet paprika
  • 1 tsp. cumin
  • 1 tsp. dried oregano
  • Kosher salt and ground black pepper
  • 2 lbs. boneless, skinless chicken thighs, trimmed and cut crosswise into 1- to 2-inch pieces

Directions

  1. To prepare the kebabs, in a blender, combine the roasted red peppers, yogurt, tomato paste, oil, Aleppo pepper, paprika, cumin, oregano 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 tablespoons water. Puree until smooth, about 1 minute, scraping the jar as needed. (Alternatively, combine the ingredients in a 2-cup liquid measuring cup and, using an immersion blender, purée until smooth.) Transfer to a medium bowl. Add the chicken and stir until thoroughly coated. Cover and refrigerate for at least 3 hours or up to 24 hours.
  2. Meanwhile, make the Sumac Onion Salad (see recipe below).
  3. Thread the chicken onto six to eight 8- to 10-inch metal skewers, scrunching it together and packing it tightly. If some pieces are too wide, to wispy or awkwardly shaped, fold the meat or tuck in the edges as you skewer.
  4. Remove the sumac onion from the refrigerator and let stand at room temperature while you prepare the grill and cook the kebabs.
  5. Prepare a gas grill. Turn all the burners to high. Heat the grill, covered, for 15 minutes, then clean an oil the grate.
  6. Place the skewers on the grill and cook, without disturbing, until lightly charred o teh bottom and the meat releases easily from the grate, 4 to 5 minutes. Flip the kebabs and cook, turning every few minutes, until charred all over and the chicken is no longer pink when cut into, another 4 to 5 minutes.
  7. Transfer to a platter and serve with the sumac onion.

Onion, Parsley Sumac Salad

Don’t add the lemon juice and sumac to the onion until after you’ve massaged the slices with salt for about 1 minute. The salt softens the onion so that their crunch isn’t quite so raw. After that, allowing the salt-rubbed onion to stand with the lemon and sumac mellows any harsh, pungent flavors.

Ingredients

  • 1 medium red onion, halved and thinly sliced
  • Kosher salt and ground black pepper
  • 1/4 cup lemon juice
  • 4 tsp. ground sumac (see note)
  • 1 1/2 cups lightly packed fresh flat-leaf parsley leaves, roughly chopped
  • 2 Tbsp. extra-virgin olive oil

NOTE: If you can’t find sumac, add a mix of 1 teaspoon ground coriander, ¼ teaspoon ground cumin and ¾ teaspoon sweet paprika.

Directions

  1. In a medium bowl, combine the onion and ½ teaspoon salt. Using your fingers, massage the salt into the onion until the slices soften and wilt, about 1 minute.
  2. Stir in the lemon juice and sumac, then let stand for about 10 minutes.
  3. Stir in the parsley, olive oil and ¼ teaspoon pepper, then and taste and season with salt.

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Adapted from a recipe for Milk Street

Three Bean Salad

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Classic three-bean salad often suffers from a few common pitfalls: raw onion and garlic that overpower every bite, mushy canned beans with no textural contrast, and a sweetness that never quite melds with the tang.

This version fixes all three. Crisp, fresh green and yellow beans replace the usual soft, straight-from-the-can varieties, giving the salad a welcome brightness and snap—though when fresh yellow wax beans proved impossible to track down, garbanzo beans stepped in as a hearty substitute. Canned kidney beans remain, sparing the hours-long process of soaking and simmering dried beans from scratch.

And rather than tossing raw onion and garlic straight into the bowl, both are warmed briefly in the saucepan while the dressing comes together, mellowing the garlic’s bite and giving the vinegar time to gently pickle the onions. The result is a familiar picnic staple with a fresher crunch and a more balanced flavor throughout.

NOTES: This salad improves if you have time to refrigerate it for a few hours to let the flavors meld. A garlic press makes quick work of mincing the cloves. If using yellow wax beans, use 8 ounces of both fresh yellow and green beans.

Three Bean Salad

  • Servings: 8
  • Difficulty: easy
  • Print

Ingredients

  • ½ cup red wine vinegar
  • ¼ cup sugar
  • 3 Tbsp. vegetable oil
  • 1 small red onion, halved and sliced thin
  • 2 garlic cloves, minced
  • Salt and pepper
  • 16-oz. green beans, trimmed and cut into 1-inch pieces
  • 1 16-oz. can garbanzo beans, drained and rinsed
  • 1 16-oz. can kidney beans, drained and rinsed
  • 2 Tbsp. chopped fresh parsley

Directions

  1. MAKE DRESSING Bring vinegar, sugar, oil, onion, garlic, ¼ teaspoon salt, and ¼ teaspoon pepper to boil in small saucepan over medium heat. Reduce heat to low and simmer until sugar dissolves and onion softens, about 5 minutes. (Dressing can be cooled and stored in an airtight container for 3 days.)
  2. COOK BEANS Fill large bowl with ice water. Bring 4 quarts water to boil in large saucepan over high heat. Add 1 tablespoon salt, green beans, (and wax beans, if using), and cook until just tender, about 3 minutes. Drain beans in colander and immediately transfer to ice water to cool, about 2 minutes. Drain again and dry thoroughly with paper towels. (Beans can be refrigerated in zipper-lock bag for 24 hours.)
  3. MIX SALAD Combine cooled beans, kidney beans, garbanzo beans, dressing, and parsley in large bowl and toss to coat. Cover and refrigerate until chilled, about 30 minutes. Season with salt and pepper. Serve. (Salad can be refrigerated in airtight container for 2 days.)

Sautéed Corn with Bacon and Leeks

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To create this corn side dish with rich, toasted flavor, strip the corn from the cobs when they are raw and then cook the kernels in a nearly smoking skillet. It is important not to stir the corn for a few minutes to give it a chance to brown. Once the corn is cooked, mix in plenty of salty, savory ingredients to balance the sweetness. Finally, an acidic component rounds out the dish. Because fresh corn can vary in sweetness, the seasoning allows for a range of cider vinegar.

The recipe is easily doubled. If doing so, make sure to use a larger skillet.

Sautéed Corn with Bacon and Leeks

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 6 slices bacon, cut into ½-inch pieces
  • 1 lb. leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
  • Salt
  • 4 ears corn, kernels cut from cobs (4 cups)
  • ¼ cup minced fresh chives
  • 1-2 Tbsp. cider vinegar
  • Pinch cayenne pepper

Directions

  1. Add leeks and 1/4 teaspoon salt to fat in skillet and cook over medium heat, stirring occasionally, until softened, 7 to 10 minutes. Transfer leeks to large bowl and wipe out skillet.
  2. Heat 1 tablespoon reserved fat in now-empty skillet over medium-high heat until shimmering. Add corn and sprinkle with ¼ teaspoon salt. Cook, without stirring, until corn is browned on bottom and beginning to pop, about 3 minutes. Stir and continue to cook, stirring once or twice, until corn is spotty brown all over, 2 to 3 minutes longer. Transfer corn to bowl with leeks.
  3. Stir in chives, 1 tablespoon vinegar, cayenne, and bacon. Season with salt and remaining vinegar to taste. Serve.

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Recipe from Sandra Wu for America’s Test Kitchen

Cilantro Lime Shrimp

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This cilantro lime shrimp is the kind of dish that disappears fast — plump shrimp tossed in a bright, garlicky herb sauce that does all the heavy lifting. It’s quick enough for a weeknight but impressive enough for guests, and endlessly adaptable: no cilantro on hand? Swap in basil, parsley, or mint without missing a beat.

Serve it as a crowd-pleasing appetizer, skewered with toothpicks and a bowl of extra sauce for dipping, or turn it into a full meal spooned over Greek lemon rice or couscous. Craving pasta night? Double the sauce and toss it with a pound of spaghetti or orzo for a dinner that comes together in minutes.

NOTE: You have two options to thaw shrimp: 

  • Put the frozen bag of shrimp into a bowl and leave it in the fridge overnight. 
  • Place the (sealed) bag of frozen shrimp in a bowl of water in your sink. Stir every 5 or so minutes to break up any ice. The shrimp should be thawed in about 20 minutes. Be sure to pat it dry thoroughly before cooking.

We opted to serve ours with 10 ounces of angel hair pasta which provided three servings as an entrée, and necessitated doubling the sauce.

Cilantro Lime Shrimp

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 small head garlic
  • 1 cup chopped fresh cilantro leaves
  • 1 lime, juiced
  • 1 Tbsp. dry white wine, OR dry white vermouth
  • 3 to 4 Tbsp. extra virgin olive oil, plus more for coating the shrimp
  • 2 Tbsp. harissa (or your favorite chili paste)
  • 1 1/2 lbs. peeled and deveined large shrimp (pre-peeled thawed frozen shrimp work well, see above note)
  • Kosher salt
  • Black pepper

Directions

  1. Preheat your oven to 400°F.
  2. Use a serrated knife to trim the top off the whole head of garlic, exposing the cloves but keeping the bunch intact. Set on a large sheet of foil, drizzle generously with olive oil, and close the foil to wrap. Roast in the heated oven for about 20 minutes or until slightly tender and fragrant, then remove from the oven and let cool briefly. (I roasted the garlic the night prior.)
  3. Once cool enough to handle, peel and crush or chop the roasted garlic as finely as possible.
  4. In a small bowl, combine the roasted garlic, cilantro, lime juice, white wine, extra virgin olive oil and harissa. Whisk together and set aside.
  5. Heat a cast iron skillet, grill, or indoor griddle over high heat. Pat shrimp dry and season with salt and pepper, drizzle a little extra virgin olive oil and toss. Arrange on the preheated surface and cook for about 2 minutes per side, or until the shrimp turns just pink. Even the largest shrimp will be ready within about 5 minutes, so be careful not to overcook it. Remove skillet from heat.
  6. Immediately toss the delicious roasted garlic sauce with the grilled shrimp and serve immediately either as an appetizer, or over pasta, rice or couscous.

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Adapted from a recipe for TheMediterraneandish.com

Niçoise Salad with Basil and Anchovy-Lemon Vinaigrette

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Here is a riff on a classic French salade niçoise. Traditionalists drape anchovy filets across the finished salad, but here, they’re minced and used only in the dressing. Anchovy admirers can certainly add more for garnish — and anchovy avoiders can simply leave them out.

The only cooking is boiling the potatoes and haricots verts, which can be done together in the same pot. Add a jammy egg or two if you like. Dressing the vegetables while warm helps them absorb all the good flavors more deeply, making this a salad that manages to be intense and light at the same time.

Niçoise Salad with Basil and Anchovy-Lemon Vinaigrette

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 large garlic clove, minced
  • 2 anchovy fillets, chopped
  • ¼ tsp. salt, more as needed
  • 2 Tbsp. lemon juice
  • ¾ tsp. grated lemon zest
  • ½ tsp. Dijon mustard
  • ⅓ cup olive oil, more as needed
  • ¼ lb. baby red potatoes
  • ½ lb. haricots verts or green beans
  • 1 Tbsp. finely chopped basil
  • 8 radishes, cut into wedges, or 1 slender cucumber, peeled and sliced
  • 2 large, ripe tomatoes, cut into wedges, or 1 pint cherry tomatoes, halved
  • 2 (6 or 7-oz.) cans tuna packed in olive oil, drained
  • 4 hard-boiled eggs
  • ½ cup pitted kalamata olives, sliced
  • Black pepper, for serving
  • Flaky sea salt, for serving
  • Torn basil leaves, for serving

Directions

  1. Make the vinaigrette: Using the flat side of a knife, smash garlic clove, anchovy fillets and salt into a paste. Transfer to a small bowl and stir in lemon juice, zest and mustard. Using a whisk, slowly pour in olive oil while stirring constantly. Adjust seasoning as needed.
  2. Place potatoes in a medium pot and cover them with 2 or 3 inches of cold water. Salt the water and bring to a boil. When water comes to a boil, continue cooking potatoes until fork tender, 10 to 15 minutes more. Add haricots verts during the last 1 minute of cooking (if using regular green beans, add them during the last 2 to 3 minutes of cooking depending on how thin they are). Drain vegetables and let sit until cool enough to handle but still quite warm. Halve potatoes, transfer to a small bowl along with the haricots verts and dress everything to coat with some (but not all) of the vinaigrette. When completely cool, toss in chopped basil.
  3. On a large platter or four individual plates, arrange potatoes and haricots verts, radishes or cucumbers, tomatoes and tuna, and hard-boiled eggs, if using. Scatter olives over the top and drizzle with remaining vinaigrette. Serve garnished with black pepper, flaky sea salt and torn basil leaves.

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Original recipe from Melissa Clark for NYTimes Cooking

Lemon-Lime Lacquered Grilled Chicken

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Filipino chicken barbecue, “inihaw na manok” (which translates simply as “grilled chicken”) is one of the most beloved street foods and backyard staples across the Philippines. Unlike its American counterpart, which leans smoky and savory, this version is distinctly sweet-savory, with a glossy, caramelized char that makes it instantly recognizable.

The magic is in a marinade that sounds unusual but works beautifully together. Lemon-lime soda (Sprite or 7Up) is the secret weapon — the carbonation helps tenderize the meat while the sugar contributes to deep caramelization on the grill. It also brightens the overall flavor.

With sweetness tempered by tangy vinegar, salty soy sauce and savory garlic and black pepper, the marinade infuses bone-in, skin-on chicken parts and produces nicely lacquered skin. Together, these create a marinade that hits sweet, salty, tangy, savory, and aromatic all at once.

Bone-in, skin-on pieces are essential — thighs and drumsticks are most common, though whole spatchcocked chicken appears at larger gatherings. The bones keep the meat moist over the long, slow cook, and the skin is the canvas for that prized lacquered crust. The chicken typically marinates for a few hours, so the flavors penetrate deeply. The finished chicken should have deep mahogany, almost burgundy skin, visibly sticky, caramelized exterior and juicy, fully cooked meat that pulls cleanly from the bone.

NOTE: Gas grills vary in heat output; check the browning on the chicken when you uncover the grill for the first basting—if the bottoms threaten to scorch, shut off the burners under the chicken. If you cook both breasts and legs, make sure to take the internal temperatures of the different parts and remove the pieces as they are done cooking, as white meat is done at about 160°F and dark meat at about 175°F. 

TIP: Don’t flip the chicken or place the pieces directly over the fire until the final minutes of cooking. The basting sauce contains a good dose of sugar and will burn if it gets too much direct heat.

It has been six years since we made this dish up in Cape Cod while on vacation, and can’t figure out why it took us so long to make it again! Pretty much anyone who’s ever had it says “That is damn good chicken!” This recipe can easily be doubled for larger gatherings (which is what we did all three times).

Lemon-Lime Lacquered Grilled Chicken

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 3/4 cup cider vinegar
  • 1/2 cup ketchup
  • 1/3 cup soy sauce
  • 6 Tbsp. packed light or dark brown sugar
  • 6 medium garlic cloves peeled
  • 4 bay leaves
  • 1 Tbsp. black peppercorn
  • Kosher salt
  • 1 cup lemon-lime soda such as Sprite or 7Up
  • 3 lbs. bone-in skin-on chicken breasts, thighs and/or drumsticks, trimmed and patted dry
  • 1 Tbsp. lime juice

Directions

  1. In a blender, combine the vinegar, ketchup, soy sauce, sugar, garlic, bay, peppercorns and 1 1/2 teaspoons salt. Blend until well combined and the bay leaves are broken into tiny bits, 15 to 30 seconds. Pour the mixture into a large bowl, then stir in the soda.
  2. If using chicken breasts, use a sharp chef’s knife to cut each in half crosswise. Cut 2 or 3 diagonal slashes about 1/2 inch deep through the skin and meat of each piece of chicken. Add the chicken to the marinade and turn to coat. Cover and refrigerate for 1 hour or up to 2 hours.
  3. Prepare a charcoal or gas grill for indirect cooking. For a charcoal grill, spread a large chimney of hot coals evenly over one side of the grill bed; open the bottom grill vents and the lid vent. Heat the grill, covered, for 5 to 10 minutes, then clean and oil the grate. For a gas grill, turn all burners to high and heat, covered, for 15 minutes, then clean and oil the cooking grate; leave the primary burner on high and turn the remaining burner(s) to low.
  4. While the grill heats, transfer the chicken to a large plate, allowing the marinade to drip off. Pour the marinade into a medium saucepan, bring to a simmer over medium and cook, stirring occasionally, until reduced to 1 cup, about 20 minutes. Stir in the lime juice and set aside. Set aside 1/3 cup for serving; use the remainder as a basting sauce.
  5. Place the chicken skin side up on the cooler side of the grill. Cover and cook for 15 minutes. Generously brush the pieces with basting sauce, then re-cover and cook until the thickest part of the breast, if using, reaches 160°F or the thickest part of the thighs and drumsticks, if using, reach 175°F, another 15 to 20 minutes. Brush the chicken with the reduced sauce, thenflip the chicken skin side down onto the hot side of the grill. Cook until deeply browned, about 1 minute. Brush the bone side with basting sauce, then flip a final time and cook until deeply browned, about 1 minute. Transfer skin side up to a platter and let rest for about 5 minutes. Serve with the reserved sauce.

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Adapted from a recipe by Laura Russell for Milk Street

Soy-Ginger Grilled Ahi Tuna Steaks

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A perfectly grilled tuna steak is one of the ocean’s most refined offerings. The exterior yields a gloriously caramelized crust — faintly smoky, kissed with the umami depth of soy and the warm whisper of ginger — while the interior remains luxuriously silky, almost buttery in its tenderness. It is meaty without being heavy, rich without being indulgent.

The marinade weaves its magic throughout: the brightness of lemon cuts through the steak’s natural richness, garlic adds an earthy warmth, and sesame oil lends a toasted, nutty undertone that lingers pleasantly on the palate. Each bite delivers a layered experience — first the satisfying sear of the crust, then the yielding, almost velvety pink center that melts rather than chews. It is the rare fish that eats like a fine steak, commanding the plate with confidence and elegance.

Beyond its extraordinary flavor, tuna is among the most nutritionally distinguished fish in the sea:

  • Exceptional protein source — A single steak delivers around 40g of lean, complete protein, supporting muscle repair, satiety, and sustained energy.
  • Rich in Omega-3 fatty acids — These essential fats actively support cardiovascular health, reduce inflammation, and promote brain function and cognitive clarity.
  • Loaded with B vitamins — Particularly B12 and niacin (B3), which are vital for nerve function, energy metabolism, and red blood cell production.
  • High in selenium — A powerful antioxidant mineral that protects cells from oxidative stress and supports thyroid health.
  • Excellent source of potassium and magnesium — Both essential for healthy blood pressure regulation and muscle function.
  • Low in saturated fat — Making it a heart-friendly alternative to red meat, without any sacrifice in satisfaction or substance.

In short, grilled tuna is that rare culinary treasure: a dish that feels like a treat, yet nourishes the body as thoroughly as it delights the senses.

NOTES: Tuna doneness: Medium-rare (120-125°F) is ideal — the center should be deep pink. Fully cooked tuna can become dry and chalky. If you prefer it more done, add 30–45 seconds per side. Grill alternative: A cast-iron skillet works beautifully if you don’t have a grill. Get it very hot before adding the fish.

Our sides were as simple, pairing the fish with steamed fresh corn on the cob and a side salad.

2-4, 20 min + marinating time

Ingredients

  • 2 tuna steaks (about 1 inch thick)
  • 3 Tbsp. olive oil
  • 2 Tbsp. soy sauce
  • 1 lemon, juiced
  • 2 garlic cloves, minced
  • 1 tsp. fresh ginger, grated
  • 1 tsp. sesame oil
  • 1/2 tsp. black pepper
  • 1 Tbsp. sesame seeds (optional)
  • 1 scallion, sliced thinly on a diagonal, for garnish

Directions

  1. Marinate the tuna: Whisk together 3 tablespoons olive oil, 2 tablespoons soy sauce, 1 lemon, juiced, 2 garlic cloves, minced, 1 teaspoons fresh ginger, grated, 1 teaspoons sesame oil, and 1/2 teaspoons black pepper. Place the 2 tuna steaks (about 1 inch thick) in the marinade, turning after 20 minutes. Let rest at room temperature for another 10 to 20 minutes.
  2. Preheat the grill: Heat your grill or grill pan over very high heat until smoking hot. Brush the grates with a little oil. Remove tuna from marinade and pat lightly dry.
  3. Grill the tuna: Place the tuna steaks on the hot grill. For medium-rare (recommended), grill without moving them for 3 minutes.
  4. Flip & finish: Flip the tuna steaks and grill the second side for an additional 3 minutes. The center should still be pink and slightly translucent — tuna dries out quickly, so don’t overcook! Internal temperature should register 120-125°F.
  5. Rest & serve: Let the tuna rest for 1 minute. Squeeze a little fresh lemon over everything, sprinkle with sesame seeds, garnish with sliced scallions and serve immediately.

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