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Laotian Grilled Chicken (Ping Gai)

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During grilling season (or all year for those in more temperate climates), it’s good to have several chicken recipes in waiting. This one bursts with flavor, and only takes about 40 minutes once the poultry has marinated for 4-12 hours.

“This particular ping gai (Laotian for ‘grilled chicken’) recipe seems to have originated from the Queen Mother Cafe in Toronto, so some North-Americanization may have occurred. But rest assured, this is at least twice as good as your average grilled chicken, North American or otherwise. Generous amounts of freshly ground pepper and chopped cilantro are the main players in the marinade, while a sweet, garlicky dipping sauce is the perfect accompaniment.”

We chose to cook just six chicken thighs for the two of us, but kept the amount of other ingredients the same. It would have fed three, with two breasts per diner. Feel free to increase the number up to ten, depending how many guests will be eating.

Fresh corn is king at this time of year, and our garden was bursting with string beans. They paired wonderfully with the grilled chicken.

Laotian Grilled Chicken (Ping Gai)

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

For the Marinade:

  • 1 Tbsp. whole black peppercorns, or more to taste
  • 1 large bunch fresh cilantro stems and leaves
  • 3 Tbsp. oyster sauce
  • 2 Tbsp. soy sauce
  • Tbsp. fish sauce
  • 2 Tbsp. vegetable oil
  • 2 pinches cayenne pepper
  • 6-10 boneless, skinless chicken thighs

For the Dipping Sauce:

  • ⅔ cup seasoned rice vinegar
  • 1 lime, juiced
  • 4 cloves garlic, crushed
  • 1 Tbsp. sambal oelek (chile paste)
  • 1 Tbsp. fish sauce
  • ¼ cup freshly chopped cilantro
  • 2 Tbsp. honey, or more to taste

Directions

  1. Grind peppercorns coarsely using a mortar and pestle, electric grinder, or spice mill.
  2. Chop cilantro finely and transfer to a mixing bowl. Stir in the freshly ground pepper, oyster sauce, soy sauce, fish sauce, oil, and cayenne. Add chicken thighs and toss by hand until completely coated. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.
  3. Combine rice vinegar, lime juice, garlic, sambal, fish sauce, cilantro, and honey to make the dipping sauce. Refrigerate until ready to use.
  4. Preheat grill for medium- to medium-high heat and lightly oil the grate.
  5. Place chicken thighs on the grill, discarding any excess marinade. Cover and grill until thighs spring back to the touch, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 155 degrees F (68 degrees C). Slice and serve with the dipping sauce.

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Recipe from Chef John for All Recipes

Heirloom Tomato Tart

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Got Tomatoes? When it is tomato season, heirlooms are front and center in our household. At first glance, some heirloom tomatoes may seem flawed, but it’s actually their uniformly red counterparts who are the genetic deviants of the tomato family.

According to NY Times Cooking, decades ago, many businesses decided to prioritize cookie-cutter-like hybrid tomatoes, which grow year-round and can survive a long, bumpy journey. It left heirloom tomatoes on the wrong side of the deal. The varieties that remain have a shorter shelf life and are relegated to just a few months of summer, but they’re sweeter with a more robust flavor. This tart celebrates juicy, vibrant tomatoes in a cheesy, herby, custard-filled, flaky crust, with each bite punctuated with pesto.

Due to the final results, we made numerous changes and made another tart. By roasting the tomato slices first, much of the moisture evaporates and the tomato flavor is more concentrated. We doubled the amount of shredded mozzarella and added it to the custard, layering the tomatoes on top of that.

The second pie was firmer, and these new instructions are noted below. The tart will feed 4 as a main course with a salad; 6-8 as a starter course.

Heirloom Tomato Tart

  • Servings: 4-8
  • Difficulty: easy
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Ingredients

  • Dough for a 9-inch single crust pie, or use store-bought, rolled into an 11-inch round
  • 1½ lbs. ripe heirloom tomatoes (about 4 medium), cored and sliced ¼” thick
  • ¼ cup store-bought pesto, such as Classico
  • 1½ cup shredded mozzarella (about 6 oz.)
  • 1 Tbsp. finely chopped fresh basil
  • 1 Tbsp. finely chopped fresh oregano
  • 3 large eggs
  • ⅓ cup heavy cream
  • ½ tsp. kosher salt
  • ½ tsp. freshly ground black pepper

Directions

  1. Heat oven to 375 degrees. Cut the tomatoes into 1/4-thick slices. Salt tomato slices, brush with olive oil, place on sheet pan lined with foil and roast in the oven for 30 minutes, turning pan once halfway through.
  2. While tomatoes roast, fit the rolled-out dough into a 9-inch tart pan, allowing the edges to rise about ¼ inch above the rim of the pan. Prick the dough all over with a fork.
  3. Line the dough with aluminum foil and fill with pie weights or dried beans. After the tomatoes have been roasting for 15 minutes, place the crust in the oven and bake for 15 minutes until beginning to brown at the edges. Remove from the oven to cool slightly. Remove tomatoes from the oven and allow them to cool slightly. Carefully remove the foil and weights from the crust.
  4. Spread ¼ cup pesto in an even layer over the par-baked tart crust. Sprinkle the fresh basil and oregano over the pesto.
  5. In a medium bowl, prepare the custard: Whisk together the eggs, cream, salt and pepper; add the shredded mozzarella and stir to combine.
  6. Pour most of the custard over the pesto and herbs then place the sliced tomatoes evenly over the custard in overlapping concentric circles. Spoon on remaining custard in spots on top of tomatoes.
  7. Swirl the pan to evenly distribute the liquid. Bake until the filling is set and won’t jiggle when shaken, about 35 minutes.
  8. Remove from the oven and let cool for 15-20 minutes to solidify. This tart can also be served at room temperature.

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Loosely adapted for a recipe by Vallery Lomas for NYTimes Cooking

Braised Cauliflower with Garlic and Scallions

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Looking for a unique and tasty side dish? Cauliflower tends to be quite bland on its own, but perks up when seasoned with any number of different flavorings. Known as the chameleon of the culinary world, cauliflower adapts well to everything from “rice” to pizza crusts. But no matter how you use it, the key is pairing it with high impact ingredients.

Here, salty, smoky bacon and lightly toasted garlic bring loads of flavor to cauliflower simmered in chicken broth. At the end of cooking, the broth is thickened with a cornstarch slurry to create a velvety sauce. A full bunch of scallions, thinly sliced and stirred in to finish, adds punchy allium flavor.

According to Milk Street, this method gently—and quickly—cooks the chopped veggie, ensuring the pieces are toothsomely tender. As the ingredients mingle, complex layers of savory, sweet and vegetal permeate all the nooks and crannies of the florets. To finish the dish, a smattering of chopped scallions rounds out the flavors, balancing the savory notes with oniony freshness.

In the end, while the flavor profile was spot on, we both thought that it was too liquidy, more soupy if you will. The ingredients list below is adjusted to reflect cutting back the amount of broth and corn starch by half. This should give the cauliflower more of a glaze than a broth.

Braised Cauliflower with Garlic and Scallions

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4-6 oz. thick-cut bacon, cut crosswise into ½-inch pieces
  • 3 medium garlic cloves, thinly sliced
  • 1 2- to 2½-lb. head cauliflower, trimmed and cut into 1-inch florets
  • 1 cups chicken broth, preferably homemade
  • 1 Tbsp. cornstarch
  • Kosher salt and ground black pepper
  • 1 bunch scallions, thinly sliced on the diagonal
  • Optional garnish: Chili oil OR hot sauce

Directions

  1. In a 12-inch skillet, cook the bacon, stirring occasionally, until browned and crisp. Add the garlic and cook, stirring, until lightly browned.
  2. Stir in the cauliflower and broth. Cover, bring to a simmer and cook until the florets are tender.
  3. In a small bowl, whisk together the cornstarch and 1 tablespoon water. Stir the cornstarch slurry into the cauliflower mixture and cook, stirring, until the sauce returns to a simmer and has thickened.
  4. Season with salt and pepper, then stir in the scallions.

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Recipe by Calvin Cox for Milk Street

Greek Tomato Salad

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This was a last minute decision after realizing our leaf lettuce had seen better days. Not in the mood to run to the food store, The Hubs did a quick online search to find a salad that would utilize on-hand ingredients. We were after a vibrant salad full of ripe, juicy tomatoes; crisp cucumbers; and lots of herbs. To prevent the cukes and tomatoes from getting soggy, the trick is to salt the vegetables in a colander, which helps draw out excess moisture and seasons them at the same time.

Sliced pepperoncini and shallot were briefly marinated in a pungent vinaigrette before tossing in the seasoned vegetables, torn fresh mint, and chopped fresh oregano. A sprinkling of salty, briny feta is the perfect finishing touch. 

Feeling that the finished salad was a bit too mint-forward, we reduced the amount of mint and increased the amount of oregano. Use your own judgement as to how much of each herb to use based on your family’s preferences.

Greek Tomato Salad

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 ½ lbs. ripe tomatoes, cored
  • ½ English cucumber, halved lengthwise and sliced crosswise ⅛ inch thick
  • 1 ½ tsp. table salt, divided
  • 5 Tbsp. extra-virgin olive oil
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. lemon juice
  • ½ tsp. pepper
  • ⅓ cup thinly sliced pepperoncini
  • 1 shallot, sliced into thin rings
  • 1 Tbsp. fresh mint leaves, torn
  • ¼ cup chopped fresh oregano
  • 4 oz. feta cheese, crumbled (1 cup)

Directions

  1. Cut tomatoes into ½-inch-thick wedges, then cut wedges in half crosswise. Toss tomatoes, cucumber, and 1 teaspoon salt together in bowl; transfer to colander and let drain for 30 minutes.
  2. While vegetables drain, whisk oil, vinegar, lemon juice, pepper, and remaining ½ teaspoon salt together in large bowl. Add pepperoncini and shallot and let sit until slightly softened, about 15 minutes.
  3. Add mint, oregano, and drained vegetables to bowl with dressing and toss to combine. Season with salt and pepper to taste. Transfer to platter and sprinkle with feta. Serve.

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Recipe by America’s Test Kitchen

Iraqi-Spice Crusted Chicken

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This just sounded delicious from the moment we started reading the recipe. To shorten the very long list of spices that typically make up the aromatic rub for traditional Iraqi grilled chicken, Milk Street reached for both curry powder and garam masala. These two Indian seasoning blends add up to about a dozen different spices at play in this recipe.

Ground sumac in the rub lends the chicken earthy, citrusy notes and, along with the paprika, a deep, brick-red hue. Spatchcocked and grilled, the bird cooks in under an hour and is rich and complexly flavored, with smokiness from the grill.

Well, ours started on the hot grill but within 15 minutes of placing the bird on the grates, Mother Nature came roaring in with a wicked storm. Plan B, of roasting the chicken in a 450° oven was the second method of choice. It still ended up super juicy and bursting with flavor. To complete the meal we served fresh corn on the cob and a tomato salad.

Many supermarkets now carry ready-to-cook spatchcocked chickens. So if you are a little hesitant to do it yourself, save yourself a bit of aggravation and buy one. We like to get the whole bird for the extra body parts (neck, back, hearts, etc.) to make homemade chicken stock.

One step not in the original recipe, but ensures juicy white meat, is brining the chicken in a mixture of water, salt and sugar in a ziploc bag for 2, or up to 4 hours. See instructions below.

BTW, don’t forget to open the grill vents, both on the bottom of the grill and on the lid, if you’re using charcoal. This is will allow airflow so the fire does not extinguish during the covered cooking time.

Iraqi-Spice Crusted Chicken

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2½ Tbsp. extra-virgin olive oil, divided
  • 3 medium garlic cloves, grated
  • 1 Tbsp. ground sumac
  • 2 tsp. ground coriander
  • 2 tsp. curry powder
  • 1 tsp. garam masala
  • 1 tsp. sweet or hot paprika
  • ¾ tsp. ground cumin
  • ½ tsp. ground cardamom
  • Kosher salt and ground black pepper
  • 1 whole chicken, about 4 lbs.
  • Lemon wedges, to serve

For Brine

  • 1 qt. cold water
  • 6 Tbsp. table salt
  • 6 Tbsp. white sugar

Directions

  1. In a small skillet over low, combine 1½ tablespoons of oil and the garlic. Cook, stirring frequently, until fragrant and sizzling, but not browned, about 2 minutes. Transfer to a small bowl and set aside. In another small bowl, stir together the sumac, coriander, curry powder, garam masala, paprika, cumin, cardamom, 1 tablespoon salt and 1 teaspoon pepper. Add 2 tablespoons of the spice mixture to the garlic oil and stir to form a paste.
  2. To Spatchcock: Place the chicken breast down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone, from top to bottom; remove and discard the backbone (or save to make broth).
  3. To Brine: Stir sugar and salt into water until dissolved. Brine spatchcocked chicken in mixture for 2-4 hours. Drain, rinse, and dry chicken with paper towels before cooking.
  4. Open up the chicken, then turn it skin up. Use the heel of your hands to press down firmly on the thickest part of the breast until the wishbone snaps. Loosen the skin over the chicken’s breasts and thighs by gently working your fingers between the skin and the flesh. Using your fingers, evenly distribute the garlic-spice paste under the skin and rub it into the flesh. Sprinkle the remaining spice mixture evenly on both sides of the chicken, patting gently to help it adhere. Let stand uncovered at room temperature for about 45 minutes.
  5. Prepare a grill for indirect, high-heat 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. For a gas grill, turn all burners to high. Heat the grill, covered, for 5 to 10 minutes, then clean and oil the cooking grate.
  6. Insert an 8-inch metal or wooden skewer laterally through one of the chicken’s drumsticks and into the other to hold the legs in place. Tuck the wing tips to the back. If using a gas grill, leave the primary burner on high and turn off the other burners. Set the chicken skin up on the cooler side of the grill, legs facing the heat. Cover and cook for 25 minutes.
  7. Using tongs, rotate the chicken to bring the breast side closest to the heat. Cover and cook until the thickest part of the breast reaches 160°F and the thighs reach 175°F, another 25 to 35 minutes.

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Recipe by Milk Street

Jerk Shrimp with Pineapple Salad

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If you have ever been to the Caribbean islands, then you must have had an encounter with jerk seasoning. Commonly recognized as a hallmark of Caribbean cuisine, jerk shrimp stands alongside jerk chicken as one of Jamaica’s signature dishes.

According to the Bon Appétit article, many recipes for this bright, summery grilled shrimp dinner start with a homemade jerk seasoning marinade (a mixture of puréed Scotch bonnet peppers, allspice, ginger, and a host of other aromatics that might include bell peppers, habaneros, soy sauce, jalapeños, brown sugar, fresh thyme, and more).

Others may rely on a premade spice blend with an equally long list, including cayenne pepper, garlic powder, and paprika. This Jamaican jerk shrimp recipe, however, comes together quickly thanks to a scoop of store-bought jerk seasoning paste, which acts as an instant flavor enhancer for the seafood. Not able to source the paste easily, we bought a liquid jerk marinade, and reduced it down to a thicker consistency.

You can use fresh (highly recommended) or frozen shrimp for this dish; if buying fresh, look for large or jumbo deveined shrimp, and if using frozen, thaw the shrimp in the refrigerator overnight. Marinate the raw shrimp for at least 30 minutes (and up to 8 hours; any longer and the shrimp will start to get mushy).

To balance the heat, pair the jerk shrimp with a citrusy, herbaceous pineapple salad. No fresh pineapples to be found? Opt for a mango salsa. Serve as is, or tuck everything into tortillas for shrimp tacos, or pile onto a plate with grilled vegetables. Add a colorful salad to round out the meal, and you have one fancy, flavorful, nutritious healthy dinner!

OK, let’s talk about the elephant in the room. That would be cilantro in this case, and the recipe calls for a full cup. According to recent statistics, a whopping 10% of the population can’t stand and/or tolerate cilantro. So the obvious switch out is fresh basil.

And while it is visually more attractive to leave the shrimp tails on, they are a bit of mess to remove once they are grilled and on your plate. So we say, just get rid of them before you throw the shrimp in with the jerk seasoning.

Jerk Shrimp with Pineapple Salad

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • ¼ cup mild jerk seasoning paste
  • 1 Tbsp. vegetable oil, plus more for grill
  • 2 lb. large shrimp, peeled, deveined
  • 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
  • Freshly ground pepper
  • 1 medium pineapple, peeled, cored, sliced into ½”-thick rounds
  • ½ medium red onion, thinly sliced
  • 1 Persian cucumber, halved, thinly sliced
  • 1 cup finely chopped cilantro; or fresh basil
  • ⅓ cup fresh lime juice, about 3 limes

Directions

  1. Whisk ¼ cup mild jerk seasoning paste and 1 Tbsp. vegetable oil in a medium bowl. Add 2 lb. large shrimp, peeled, deveined, and lightly season with kosher salt and freshly ground pepper; toss to coat. Cover and chill at least 30 minutes and up to 8 hours.
  2. Meanwhile, prepare a grill for medium heat; oil grate. Grill 1 medium pineapple, peeled, cored, sliced into ½”-thick rounds, turning halfway through, until tender and there are deep brown marks on both sides, about 4 minutes. Transfer to a cutting board and let cool slightly.
  3. Cut pineapple into ¼” pieces; place in a large bowl. Add ½ medium red onion, thinly sliced, 1 Persian cucumber, halved, thinly sliced, 1 cup finely chopped cilantro, ⅓ cup fresh lime juice, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; toss well.
  4. Thread shrimp onto skewers. Cook shrimp on grill until opaque and lightly charred, 3–4 minutes per side.
  5. Spoon pineapple salad onto plates with a slotted spoon, then top with shrimp. Spoon any juices left in bowl over shrimp.

To make without a grill: Heat broiler. Spread marinated shrimp out on one side of a rimmed baking sheet (do not skewer); arrange pineapple on other side. Broil, turning halfway through, until shrimp are opaque and pineapple is blistered in spots, about 5 minutes.

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Recipe by Inés Anguiano for Bon Appétit

Steak with Preserved-Lemon-Marinated Tomatoes

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Toss peak heirloom tomatoes in a simple preserved lemon, soy sauce, and chile marinade while you sear off a nice, well-marbled steak for a dinner for two in no time. The rich, fatty meat is just the right counterpoint to the punchy salad. Returning to this recipe off-season? Opt for cherry tomatoes instead of heirloom.

The Hubs used ghee instead of olive oil in the cast iron pan. Toward the end of searing the steak, he spooned the juices over the meat numerous times. An optional flavor booster was including one large smashed garlic glove and a sprig of fresh rosemary to the scalding skillet, discarding them when steak is ready.

OK, most home cooks are not going to have preserved lemons on hand. We pretty much always do. Preserved lemons are one of those ingredients that sound exotic and hard-to-find but are actually really easy to make. However they do take a few weeks, so if you don’t have the time, there are some good preserved lemon substitutes.

If you have a few hours, you can make a quick, substitute. Just squeeze the juice from a lemon, keeping it for another use. Then finely slice the lemon skins and toss in plenty of fine salt. The finer you slice, the quicker they will ‘preserve’. Stand for at least an hour (preferably longer) then use as per your recipe.

A little lemon zest will add a different type of lemony fragrance to your dish. It will be much milder but better than nothing. But plan ahead, and do try to have the real McCoy preserved lemons for the best results.

Steak with Preserved-Lemon-Marinated Tomatoes

  • Servings: 2-3
  • Difficulty: easy
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Ingredients

  • 1, 1-lb. New York strip steak (1″–1¼” thick)
  • Kosher salt, freshly ground pepper
  • 2 red Thai chiles or 1 red Fresno or jalapeño chile, halved
  • 2 Tbsp. soy sauce
  • 2 Tbsp. thinly sliced preserved lemon, plus 2 tsp. brine
  • 2 Tbsp. extra-virgin olive oil, divided
  • 2 lb. assorted heirloom tomatoes, halved, cut into wedges if large

Directions

  1. Season one 1-lb. New York strip steak (1”–1¼” thick) all over with kosher salt and freshly ground pepper and let sit 15 minutes.
  2. Meanwhile, whisk 2 red Thai chiles or 1 red Fresno or jalapeño chile, halved, 2 Tbsp. soy sauce, 2 Tbsp. thinly sliced preserved lemon, 2 tsp. lemon brine, and 1 Tbsp. extra-virgin olive oil in a large bowl to combine. Add 2 lb. assorted heirloom tomatoes, halved, quartered if large, and toss to coat. Chill tomato mixture until ready to use.
  3. Heat a dry large cast-iron skillet over medium-high until very hot. Drizzle remaining 1 Tbsp. extra-virgin olive oil over steak; rub all over to coat evenly. Cook, turning every 2 minutes or so, until deeply browned and an instant-read thermometer inserted into the thickest part registers 120°, 8–10 minutes for medium-rare. Transfer to a cutting board, tent with foil, and let rest 10 minutes.
  4. Slice steak against the grain ¼” thick. Add steak to marinated tomato mixture and toss to coat. Using a slotted spoon, transfer steak and tomatoes to a platter and drizzle some of the marinade remaining in bowl over (discard the rest). Season with pepper.

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Recipe by Zaynab Issa for Bon Appétit

Mustardy Grilled Cabbage and Kielbasa

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Mustard and sausage lovers, this one’s for you. Smoky kielbasa and charred-but-still-crisp cabbage, all drizzled with a bright mustardy dressing, become a full, bulked-up meal thanks to seasoned small potatoes.

When wrapped in a foil packet, the potatoes become perfectly tender in just under half an hour on the grill, making them a simple addition to any dinner you’re already lighting a fire for. Don’t be shy about showering on dill at the end—the herb brings some welcome freshness to the plate.

In place of kielbasa, we used Butifarra which we had on hand. In order not to burn items to a crisp, if you have a hot grill like we do, keep it at medium heat. We also increased mayo-mustard mixture by 50%, and flipped the potato package halfway through grilling.

*In the end, the cabbage was still a bit tough. For a softer experience, quarter the head of cabbage thru core. Put the quarters in a bowl with some water, cover and microwave on high for 3-4 minutes to soften. Then, cut into wedges…

Mustardy Grilled Cabbage and Kielbasa

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • Vegetable oil (for grill)
  • 1 lb. small red potatoes, halved, quartered if larger
  • 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
  • ½ tsp. garlic powder
  • ½ tsp. smoked paprika
  • 4 Tbsp. plus 1 tsp. extra-virgin olive oil, divided
  • Freshly ground pepper
  • 1 Tbsp. mayonnaise
  • 1 Tbsp. Dijon mustard
  • 3 Tbsp. whole grain mustard, divided
  • 1 small head of savoy cabbage, cut through core into 2”–3”-thick wedges (*see above head note)
  • 12-oz. kielbasa links, halved lengthwise
  • 3 Tbsp. apple cider vinegar
  • Torn dill (for serving)

Directions

  1. Prepare a grill for medium-high heat; oil grate with vegetable oil. Combine 1 lb. small red potatoes, halved, quartered if larger, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. garlic powder, ½ tsp. smoked paprika, and 3 Tbsp. extra-virgin olive oil in a medium bowl, season generously with freshly ground pepper, and toss to combine. Scrape out onto a large sheet of foil; reserve bowl. Bring foil edges together to make a packet; crimp to seal tightly. Place on grate; cook potatoes until tender, 25–28 minutes, turning halfway through.
  2. Whisk 1 Tbsp. mayonnaise, 1 Tbsp. Dijon mustard, 1 Tbsp. whole grain mustard, and 1 Tbsp. extra-virgin olive oil in reserved bowl to combine. (We suggest you increase this mixture by 50%) Rub mayonnaise mixture over 1 small head of savoy cabbage, cut through core into 2″–3″-thick wedges, working between leaves; reserve bowl. Grill cabbage, turning halfway through, until tender and both cut sides have deep brown marks, 7–9 minutes. Transfer to a platter.
  3. Grill kielbasa, turning halfway through, until charred in spots, about 10 minutes. Transfer to same platter.
  4. Whisk 3 Tbsp. apple cider vinegar, remaining 2 Tbsp. whole grain mustard, and remaining 1 tsp. extra-virgin olive oil in reserved bowl. Set dressing aside.
  5. Arrange potatoes on top of kielbasa and cabbage. Drizzle reserved dressing over. Scatter torn dill on top and season with more pepper.

To make without a grill: Preheat oven to 400°. Spread seasoned potatoes out on a foil-lined rimmed baking sheet; roast until just tender enough to pierce with a knife, 25–30 minutes. Remove from oven. Heat broiler. Add dressed cabbage and kielbasa to baking sheet with potatoes; broil, turning halfway through, until cabbage is tender and charred in spots and kielbasa is browned, 10–14 minutes.

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Adapted from a recipe by Kendra Vaculin for Bon Appétit

Sweet-and-Tangy Chicken Thighs and Couscous

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The perfect dinner, using the freshest garden ingredients, with a real WOW factor! We are talking the ultimate summer on a platter meal. We all could use a back-pocket chicken recipe, and this pantry-friendly version lives up to its name. The vinegary marinade leans on spice-cabinet stalwarts to make a quick brine that delivers juicy meat with a sweet-and-tangy finish in just 15 minutes (even better if you have time for an overnight soak).

You can get started on a simple seasonal Israeli couscous salad while the marinade does its thing. The grill takes care of both the corn and chicken here, but Bon Appétit says if you don’t have access to a grill (or would like to enjoy this year-round), your trusty broiler can achieve the same char for both ingredients. However you cook the chicken, be sure to give the thighs some time to rest before slicing.

As several reviewers claimed that the couscous was too bland, we added flavor by using homemade chicken stock in place of water. And a time saver during dinner prep, make marinade the night before and add the chicken to the marinade the morning of.

Sweet-and-Tangy Chicken Thighs and Couscous

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. sugar
  • ¼ cup plus 1 Tbsp. apple cider vinegar or red wine vinegar
  • 1 Tbsp. plus ½ tsp. Diamond Crystal or 2 tsp. Morton kosher salt, divided, plus more
  • 1 Tbsp. onion powder
  • 2 tsp. garlic powder
  • 2 tsp. paprika
  • 3 Tbsp. extra-virgin olive oil, divided, plus more for brushing
  • 1½ lb. skinless, boneless chicken thighs (about 6)
  • 1 cup Israeli couscous
  • 1 1⁄4 cups chicken or vegetable stock, preferably homemade
  • Vegetable oil (for grill)
  • 2-3 medium ears of corn, shucked
  • 12-15 oz. cherry tomatoes, halved
  • Freshly ground pepper
  • 1 lemon
  • Basil leaves, for serving

Directions

  1. Whisk 3 Tbsp. sugar, ¼ cup apple cider vinegar or red wine vinegar, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a small bowl until sugar and salt are mostly dissolved. Whisk in 1 Tbsp. onion powder, 2 tsp. garlic powder, 2 tsp. paprika, and 1 Tbsp. extra-virgin olive oil.
  2. Pour marinade into a large resealable plastic bag. Add 1½ lb. skinless, boneless chicken thighs (about 6), close bag, and turn to coat. Let sit at room temperature 15 minutes, or chill, turning occasionally, up to 12 hours.
  3. Meanwhile, heat 1 Tbsp. extra-virgin olive oil in a medium saucepan over medium-high. Add 1 cup Israeli couscous and cook, stirring to coat, until golden brown, 1–2 minutes. Carefully pour in 1¼ cups water (or preferably homemade chicken or vegetable stock) and add ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; stir well. Bring to a boil; immediately reduce heat to low and cover. Simmer until tender, 8–10 minutes. Remove lid, gently fluff, and let sit to allow excess moisture to evaporate.
  4. Meanwhile, prepare grill for medium-high heat; oil grate with vegetable oil. Brush 2 or 3 medium ears of corn, shucked, with olive oil; grill, turning often, until tender and charred in spots, 3 minutes per side turning 4 times total. Transfer to a cutting board and let cool. Cut kernels from corn cobs in a small rimmed baking sheet.
  5. Remove chicken from marinade, letting excess drip back into bag. Grill, reducing heat or moving to a cooler spot if charring too quickly, until cooked through and well browned, about 5 minutes per side. Each time you turn the chicken, brush with leftover marinade. Transfer to cutting board and let rest 10 minutes.
  6. Add cherry tomatoes, halved, and corn to pot with Israeli couscous and toss to combine. Drizzle in remaining 1 Tbsp. apple cider vinegar or red wine vinegar and 1 Tbsp. extra-virgin olive oil, season with salt and freshly ground pepper, and toss again. Transfer couscous salad to a platter. Finely grate zest from 1 lemon over, then cut lemon into wedges. Season salad with more pepper.
  7. Slice chicken and arrange over salad. Top with basil leaves and serve with lemon wedges.
  8. To make without a grill: Heat broiler. Place a wire rack inside a foil-lined rimmed baking sheet. Brush rack with vegetable oil. Place corn on rack; broil until tender and charred in spots, 8–10 minutes. Transfer to cutting board; let rest. Remove chicken from marinade, letting excess drip back into bag, and arrange, smoother side up, on same rack. Broil, turning once, until golden brown, 12–14 minutes.

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Adapted from a recipe by Hana Asbrink for Bon Appétit

Classic Pork Fried Rice

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Pork Fried Rice is usually a dish we make with leftovers from a pork loin (or tenderloin) dinner. Here, we changed things up a tad by trying this restaurant-quality version from The Woks of Life. The rendition, in contrast to our typical Pork Fried Rice uses only half the amount of eggs, two versus four.

The intended pork meat is supposed to be Chinese BBQ pork (char siu). Char siu originally comes from Cantonese cuisine, and it means “fork roasted”, which is a nod to the traditional cooking method of skewering seasoned pork with long forks, and placing them in an oven or over a fire. It is known for its vibrant red exterior.

If you’ve never had Char Siu before, it’s one of the most tender and juicy balances of savory, sweet pork you might ever have. It’s got umami from various ingredients (like fermented bean curd, hoisin, oyster sauce), a bit of zest from wines, and sweetness from brown sugar and honey. Five spice powder, a popular Chinese ingredient, ties it all together with a distinctive blend of spices. It’s absolutely delicious.

Alas, we did not have any Char Siu, but plan to either make some or buy it at our local Asian foodmart for the next go-around.

Classic Pork Fried Rice

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. hot water
  • 1 tsp. honey
  • 1 tsp. sesame oil
  • 1 tsp. Shaoxing wine (or dry cooking sherry)
  • 1 Tbsp. soy sauce
  • 1 tsp. dark soy sauce
  • 1/4 tsp. white pepper
  • 5 cups cooked Jasmine rice, (add 1 tsp. oil to rice when cooking)
  • 1 Tbsp. oil
  • 1 medium onion, diced
  • 1 Lb. Chinese BBQ pork (char siu), cut into 1/2 inch chunks
  • 1 tsp. salt
  • 1/2 cup bean sprouts
  • 2 eggs, scrambled
  • 2 scallions, sliced

Directions

  1. Start by combining the hot water, honey, sesame oil, shaoxing wine (if using), soy sauce, dark soy sauce, and white pepper in a small bowl. This is the sauce that you’ll be adding to the rice, and it’s much easier to have it combined and ready to go before you start cooking.
  2. Take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). There shouldn’t be any big clumps!
  3. With the wok over medium heat, add a tablespoon of oil and sauté the onions until translucent and then stir in the roast pork. Add the rice and mix well. If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take about 5 minutes. If the rice was made fresh, then you just need to mix until everything is incorporated.
  4. Add the sauce mixture and salt and mix with a scooping motion until the rice is evenly coated with sauce. You will have to break up any remaining clumps of rice with the spatula as best as possible, but no need to be obsessive. The rice should be hot by this time.
  5. Toss in your mung bean sprouts, scrambled eggs, and scallions. Mix thoroughly for another minute or two and serve!

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Recipe compliments of Bill from The Woks of Life

Grilled Tandoori Lamb with Cilantro Chutney

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Here, ‘tandoori’ refers to the yogurt-based, aromatically spiced marinade that can be used on grilled, broiled, or baked meat. You can adjust the spices to your own personal preferences. Serve with flatbread or rice and cilantro chutney (recipe below).

It becomes an easy weeknight meal if you prep the lamb in the marinade the night before.

As a side, you may want to pair the lamb with steamed rice, red onion slices, and or grape tomatoes for a pop of color. Since fresh corn was available, we opted for that as our starch. Although optional, the cilantro chutney also adds additional color and a welcome fresh, citrusy taste.

Grilled Tandoori Lamb with Cilantro Chutney

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 cup plain yogurt
  • ½ cup lemon juice
  • ¼ cup finely minced onion
  • 2 cloves crushed garlic
  • 1 Tbsp. freshly grated ginger
  • 2 tsp. garam masala
  • 2 tsp. paprika
  • 1 tsp. ground cumin
  • ½ tsp. turmeric powder
  • ½ tsp. cayenne pepper
  • 2 lbs. boneless lamb shoulder, cut into 2 inch pieces
  • 2 tsp. kosher salt, divided
  • 1 Tbsp. vegetable oil
  • ½ cup chopped cilantro
  • 4 small fresh lemon wedges

Directions

  1. Whisk yogurt, lemon juice, onion, garlic, ginger, garam masala, paprika, cumin, turmeric, and cayenne pepper together in a bowl until combined.
  2. Toss lamb and salt into marinade; mix until lamb pieces are coated evenly. Cover mixture with plastic wrap and refrigerate overnight, or at least 4 hours.
  3. Skewer lamb pieces so they barely touch. Wipe off excess marinade with a paper towel. Brush with vegetable oil and sprinkle with salt.
  4. Preheat grill for medium heat and lightly oil the grate.
  5. Grill skewers on medium heat until lamb springs back to the touch, about 5 to 7 minutes on each side.
  6. Garnish with red onions, lemon wedges, and chopped cilantro as desired.

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Recipe courtesy of allrecipes.com

Spicy Cilantro Chutney

Spicy Cilantro Chutney

  • Servings: 2 cups
  • Difficulty: easy
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Ingredients

  • 1 bunch cilantro (about 2 cups), thick stems removed
  • 1 jalapeño, seeded, coarsely chopped
  • 1 garlic clove, smashed
  • 1 tablespoon fresh lime juice
  • 1 tablespoon vegetable oil
  • Kosher salt

Directions

Pulse cilantro, jalapeño, garlic, lime juice, and oil in a food processor until very finely chopped; season with salt. Chutney can be made 2 days ahead.

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Recipe courtesy of Bon Apétit

Flank Steak with Tomato-Eggplant Ragù

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Seared flank steak is finished with a rustic sauce-like side of eggplant, tomatoes, garlic and herbs. Crumbled feta cheese adds briny notes that contrast nicely with the sweetness of the vegetables and the richness of the beef. Milk Street borrowed some of the flavors of Greek moussaka for this quick-one pan meal.

In Italian cuisine, the word “ragù” refers to a whole category of meat sauces. However, this recipe is a veggie-forward version as an accompaniment to the steak. The original directions instructs you to divide the flank steak into 4 sections and cook it in a pan. *We decided to grill it, about 9-10 minutes total for a medium-rare finish. The meat then sits, covered with foil, for another 10 minutes before slicing.

FYI, don’t drain the juices from the tomatoes. The liquid helps form the sauce and prevents the eggplant from drying out so that the pieces become silky-soft. When slicing the flank steak for serving, make sure to slice it against the grain for the tenderest texture.

Paired with the first white sweet corn of the season, it was a fabulous meal!

Flank Steak with Tomato-Eggplant Ragù

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1½ lbs. flank steak, trimmed, halved lengthwise, then crosswise
  • Kosher salt and ground black pepper
  • 4 Tbsp. extra-virgin olive oil, divided
  • 1 lb. eggplant, cut into 1-inch chunks
  • 14½ oz. can diced tomatoes
  • 4 medium garlic cloves, minced
  • 2 tsp. dried oregano
  • ¾ tsp. ground cinnamon
  • ½ cup lightly packed fresh mint, chopped
  • 1½ oz. feta cheese, crumbled (about ⅓ cup)

Directions

  1. Season the steak with salt and pepper. *(See above to grill.) In a nonstick 12-inch skillet over medium-high, heat 2 tablespoons of oil until shimmering. Add the steak and brown on both sides, 6 to 8 minutes total, flipping the pieces once. Transfer to a plate.
  2. In the same pan over medium-high, combine the remaining 2 tablespoons oil, the eggplant and 1 teaspoon salt. Cook, stirring occasionally, until browned and softened, 5 to 6 minutes.
  3. Reduce to medium and add the tomatoes with juices, the garlic, oregano and cinnamon. Cook, stirring occasionally, until thickened and the eggplant has begun to break down, about 5 minutes.
  4. Off heat, stir in any accumulated beef juices and half the mint. Taste and season with salt and pepper. Thinly slice the steak against the grain and place on a platter. Spoon the eggplant mixture on and around the steak, then sprinkle with feta and the remaining mint.

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Recipe adapted from Julia Rackow for Milk Street

Spicy Sesame Noodles with Ground Pork and Peanuts

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In this quick and spicy weeknight noodle dish, sizzling hot oil is poured over red-pepper flakes, orange peel, crunchy peanuts, soy sauce and sesame oil. While you brown the ground pork, the mixture sits, and the flavors become more pronounced and fiery.

Tossed with soft noodles and browned pork, the bright chile-peanut oil shines. For something green, throw in a quick-cooking green vegetable like baby spinach when you break up the pork in Step 3. You can also swap the pork with ground chicken, turkey, or beef, or crumbled tofu.

It is suggested not to use the entire amount of chili oil. Therefore, I found it easier to strain the peanut chili oil over a bowl. This way you can toss the peanuts, noodles and ground meat together, adding additional oil to taste. And it was easier to toss it all in the larger pot as opposed to the skillet.

Spicy Sesame Noodles with Ground Pork and Peanuts

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1½ Tbsp. red-pepper flakes
  • 1½ Tbsp. low-sodium soy sauce
  • 1½ tsp. toasted sesame oil, plus more as needed
  • 4 garlic cloves, peeled and minced
  • 1″ piece of fresh ginger, peeled and minced
  • Kosher salt and black pepper
  • ½ cup plus 1 Tbsp. neutral oil, like grapeseed or vegetable
  • 6 Tbsp. roasted, salted peanuts, coarsely chopped
  • Rind of ½ orange, peeled into 2- to 3-inch strips
  • 1 lb. ground chicken
  • 5 oz. baby spinach
  • 10 to 12 oz. ramen or udon noodles, preferably fresh
  • 3 Tbsp. finely chopped chives

Directions

  1. In a medium heatproof bowl, stir together the red-pepper flakes, soy sauce and sesame oil. Set next to the stovetop.
  2. Bring a large pot of salted water to boil. Meanwhile, in a large (12-inch) skillet over medium heat, cook the ½ cup oil, peanuts and orange rind, shaking the pan occasionally, until the peanuts are golden and bubbling, 3 to 5 minutes. Immediately pour the contents of the skillet over the red-pepper mixture (be careful of splattering!) and set aside.
  3. Meanwhile, in the same skillet, heat the remaining tablespoon oil over medium-high. Add the pork and press it down with a wooden spoon into a thin layer. Season with salt and a generous amount of black pepper and cook, without stirring, occasionally pressing the layer of meat down, until the bottom is browned, 5 to 7 minutes. Drain excess oil from pan.
  4. Add minced ginger and garlic to the pan with browned meat. Cook until fragrant, about 1 minute. Break the pork up into small pieces, add the spinach, and cook, stirring occasionally, until cooked through, 1 to 2 minutes more.
  5. While the pork cooks, cook the noodles according to package directions, until chewy but not soft. Drain and toss with a bit of sesame oil; return to pot.
  6. Remove and discard the orange rind from the chile oil. Strain the peanut-chili oil over a small bowl.
  7. Off the heat, add enough chile oil to coat the pork and stir, scraping up any browned bits from the pan. Add the meat mixture and peanuts to the pot with noodles and toss, adding more chile oil to fully coat the noodles and pork. (If you don’t use all of the chile oil, you can store it in the refrigerator for 2 weeks in an airtight container.) Top with chives and serve at once.

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Loosely adapted from recipe by Ali Slagle for NYTimes

Sheet-Pan Chicken with Zucchini and Basil

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Some nights you just don’t feel like putting a whole lot of effort into a dinner, especially if it is for just 1 or 2 people. That’s where these one-pan wonder meals come in handy. In less than an hour, with a minimum of ingredients, you are enjoying juicy chicken with ultra-crispy skin full of flavor, accompanied by caramelized zucchini.

For this simple weeknight recipe, chicken thighs are seasoned with garlic, herbs and red-pepper flakes, and roasted alongside tender chunks of zucchini that caramelize in the oven’s heat. Torn basil leaves and a squeeze of lemon give the dish sharp and tangy notes just before serving, while the optional coriander seeds tossed into the pan lend depth.

This recipe comfortably serves two, but if you’re feeding more people, feel free to double the ingredients. Divide the ingredients between two sheet-pans, and bear in mind that you might need to add a few minutes to the cooking time. Add some crusty bread or rice to soak up the savory juices, and you’ve got a summery meal that’s fresh, full of flavor and an absolute snap to make.

Our changes included amping up the amount of chicken from 1 3⁄4 to just over 2 pounds (4 bone-in thighs). The original recipe indicates there is no need to turn anything once in the oven. However, we found that the zucchini slices, especially those around the edges, became too charred on the one side, therefore we suggest you turn after 20 minutes. The 1⁄2 cup of fresh basil was overkill, and even though we love the herb, 1⁄4 cup seemed like plenty.

Sheet-Pan Chicken with Zucchini and Basil

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 2 lbs. bone-in, skin-on chicken thighs
  • Salt and freshly ground black pepper
  • 1¼ lbs. zucchini, sliced into 1-inch chunks
  • 2 fat garlic cloves, finely grated, passed through a press or minced
  • 2 tsp. dried mint or oregano
  • 1 tsp. coriander seeds, cracked with a mortar and pestle or the flat side of a chef’s knife (optional)
  • ¼ tsp. red-pepper flakes, plus more for serving
  • 3 Tbsp. extra-virgin olive oil, plus more as needed
  • Lemon wedges, for serving
  • ¼-½ cup torn fresh basil leaves, for serving

Directions

  1. Heat oven to 425 degrees. Pat chicken dry with paper towels, and season all over with 1 teaspoon salt and ½ teaspoon black pepper.
  2. In a large bowl, combine garlic, mint or oregano, coriander (if using) and red-pepper flakes. Whisk in oil. Add chicken and zucchini to the same bowl and toss until well coated.
  3. Spread chicken, skin-side up and zucchini in a single layer onto a rimmed baking sheet, and roast until chicken is cooked through and zucchini is browned and caramelized, 35 to 40 minutes. Turn the zucchini slices after 20 minutes.
  4. Once the pan is out of the oven, squeeze a lemon wedge over everything. Garnish with basil and serve with more lemon wedges and red-pepper flakes on the side.

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Adapted from a recipe by Melissa Clark for NYTimes

Shrimp with Ouzo, Orange and Oregano Over Orzo

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Here’s a lovely, bright, citrusy shrimp dinner that can be on your weeknight table in under an hour. This recipe borrows an ouzo-orange combination to make a delicious sauce for plump, briny-sweet shrimp, and finishes the dish with a little butter to round out the flavors.

If you don’t have ouzo, substitute ½ teaspoon aniseed, lightly crushed, stirred into ⅓ cup vodka. Serve the shrimp with orzo.

Warning: Don’t add the ouzo while the skillet is on the burner (if cooking with gas), as the alcohol may ignite. Either turn off the burner or slide the pan off the stovetop before pouring in the ouzo.

Shrimp with Ouzo, Orange and Oregano Over Orzo

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1½ lbs. extra-large (21/25 per pound) shrimp, peeled (tails removed), deveined and patted dry
  • Kosher salt and ground black pepper
  • 5 Tbsp. extra-virgin olive oil, divided
  • 2 medium shallots, halved and thinly sliced
  • 1 pint grape tomatoes, halved
  • ½ yellow, orange or red bell pepper, stemmed, seeded and chopped
  • ⅓ cup ouzo
  • 1 tsp. grated orange zest, plus ⅔ cup orange juice
  • 2 Tbsp. salted butter, cut into 2 pieces
  • 3 Tbsp. fresh oregano, chopped

Directions

  1. Season the shrimp with salt and pepper. In a 12-inch skillet over medium-high, heat 2 tablespoons of oil until shimmering. Add half the shrimp in an even layer and cook until well browned on the bottoms, about 3 minutes, then transfer to a large plate. Repeat, using 2 tablespoons of the remaining oil and the remaining shrimp.
  2. In the same skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the shallots, tomatoes and bell pepper, then cook, stirring occasionally, until the shallots and tomatoes soften, 4 to 5 minutes.
  3. Remove the pan from the heat and add the ouzo. Return to medium-high and cook, scraping up any browned bits, until the liquid is reduced and syrupy, 1 to 2 minutes.
  4. Add the orange juice, bring to a simmer and cook, stirring, until once again reduced and syrupy, 4 to 5 minutes.
  5. Reduce to medium-low and return the shrimp with any accumulated juices to the pan. Cover and cook until the shrimp are opaque throughout, 3 to 4 minutes.
  6. Off heat, add the butter and stir until melted, then stir in the orange zest and oregano. Taste and season with salt and pepper, then transfer to a serving dish.

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Recipe taken from Milk Street’s Tuesday Night Mediterranean cookbook