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.
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
Heat the broiler with a rack about 4 inches from the element. Set a wire rack in a rimmed baking sheet.
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.
Broil until the tops are well charred, 7 to 9 minutes, rotating the baking sheet about halfway through.
Meanwhile, in the reserved bowl, whisk together the gochujang, vinegar, sesame oil, ginger, garlic and scallions.
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.
Taste and season with salt and pepper, then transfer to a serving dish. Serve warm or at room temperature. Garnish with toasted sesame seeds.
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
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
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.
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.
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.)
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
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.
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).
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.
When the pasta is ready, reserve about 1 cup of the cooking water and drain.
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.
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.
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
Using a marble mortar and wooden pestle, pound the garlic to a paste.
Add pine nuts and continue to crush with pestle, smashing and grinding them, until a sticky, only slightly chunky, beige paste forms.
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.
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.
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.
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.
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’…
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
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.
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.
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.
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.
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.
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
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.)
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.)
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.)
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
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
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.
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.
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.
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
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.
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.
Grill the tuna: Place the tuna steaks on the hot grill. For medium-rare (recommended), grill without moving them for 3 minutes.
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.
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.
This Cantonese-style Eggplant Stir-Fry with Chicken lets the eggplant take center stage, its silky texture soaking up all the savory goodness of garlic, scallions, and ginger, while tender velveted chicken rounds out the dish into a satisfying, one-pan meal. It’s quickly become our favorite way to cook Chinese eggplant, and once you try it, I think it’ll become one of yours too.
If you’ve only ever cooked with the big, glossy globe eggplants from the grocery store, Chinese eggplant is worth seeking out. Slender and lavender-streaked, these eggplants have noticeably fewer seeds, thinner skins, and a more tender bite—which means they also cook faster and never turn bitter or spongy the way globe eggplant can. Summer is peak season for them, so farmers markets and Asian grocery stores alike tend to be overflowing with these beautiful eggplants right now, making it the perfect time to put them to good use.
The technique here follows classic Cantonese stir-fry logic: velvet the chicken first in a quick cornstarch-and-oyster-sauce marinade so it stays juicy and tender through the cook, then stir-fry the eggplant in batches so it browns and softens without turning greasy or waterlogged. A fragrant hit of ginger, garlic, and scallion whites builds the aromatic base, and a savory sauce of oyster sauce, soy sauce, and Shaoxing wine ties everything together into something deeply comforting yet simple enough for a weeknight.
A couple of issues we had with the original recipe from Woks of Life included the amount of sauce. We decided to double it and glad that we did. The ingredients list below is altered to reflect the increased amounts. Additionally, we barely got three servings from the dish. If you are counting on four portions, be prepared to serve another course along with it.
2 tsp. oil (any neutral oil, such as vegetable or canola oil)
2 tsp. oyster sauce
For the rest of the dish:
1 pound Chinese eggplant (2-3 eggplants)
4 Tbsp. neutral oil (such as canola, vegetable, or avocado oil, divided)
3 Tbsp. oyster sauce
2 Tbsp. light soy sauce
1⁄2 tsp. sesame oil
1⁄2 tsp. salt
1⁄2 tsp. white pepper
3 thin slices ginger
3 cloves garlic, chopped
3 scallions, whites cut into 1-inch lengths; green parts sliced thin on a diagonal, divided
4 Tbsp. Shaoxing wine
2 Tbsp. water
Directions
Thinly slice the chicken breast against the grain. Transfer to a small bowl and toss with the water, cornstarch, oil, and oyster sauce until the chicken has absorbed all the liquid. Set aside while you prepare the other ingredients.
Cut the Chinese eggplant on a sharp angle into chunks, turning the eggplant a quarter turn with each cut, so you end up with triangular shapes.
Premix the sauce: the oyster sauce, light soy sauce, sesame oil, salt, and white pepper. Set aside.
Heat your wok over medium-high heat until it’s lightly smoking. If you’re using a skillet, use a stainless steel skillet and preheat it until a drop of water beads on the surface.
Add 3 tablespoons of oil and the eggplant. Stir immediately to coat the eggplant (it absorbs oil quickly). Cook over medium heat for 5-6 minutes. Don’t turn the heat too high, as it can scorch the eggplant. When the eggplant is slightly softened but not so soft that you can mash it, transfer it to a dish.
Next, wash the wok/pan. (This step may not be necessary.) You can use water to cool it down before you scrub. The goal is to remove any eggplant residue and moisture from the wok that could burn or cause sticking when you sear the chicken next.
Place the wok over medium-high heat until all the water has evaporated and the wok is lightly smoking once again. Add the remaining tablespoon of oil to the wok and swirl to coat. Add the chicken in a single layer. Let it sear undisturbed for about 2 minutes. Flip and cook for another minute. Stir-fry until the chicken is about 80% cooked. Transfer back to the marinating bowl.
Add the ginger, garlic, and white parts of the scallions. Stir-fry until fragrant. Add the wine around the perimeter of the wok to deglaze. Then return the eggplant and chicken back to the pan, along with the premixed sauce and the green parts of the scallions. If the wok seems dry, add 2 tablespoons of water. Stir-fry to coat the chicken and eggplant in the sauce. Serve immediately with steamed rice garnished with scallion greens
This Strawberry Spinach Salad is the kind of dish that makes people stop mid-bite and ask for the recipe. Tender baby spinach and peppery arugula form the base, layered with juicy sliced strawberries, creamy crumbled goat cheese, and fresh torn basil for an herby brightness that ties everything together. A touch of red onion adds just enough bite to keep things interesting.
What really sets this salad apart is the balsamic poppy seed dressing — a simple blend of olive oil, balsamic vinegar, maple syrup, and a hint of vanilla that sounds unexpected but tastes absolutely right. It’s the kind of dressing you’ll want to drizzle on everything.
And then there’s the pecan brittle — maple-glazed pecans toasted with poppy seeds and a pinch of salt and pepper — which adds a satisfying crunch and a caramelized sweetness that makes this salad feel genuinely special.
Whether you’re serving it as a light lunch, bringing it to a summer gathering, or just looking for a reason to eat more strawberries, this salad delivers every single time.
NOTES: Strawberries – If using tender small, farmer’s market strawberries, halve or quarter them so they hold up better. White Balsamic vinegar – if using, reduce maple syrup to 1 tablespoon. Brittle can be made 3 days ahead and stored uncovered on the counter. Goat cheese is most easily crumbled when it is very cold- crumble it ahead (small crumbles) and store it in the fridge. Prep strawberries the same day as serving. Assemble and dress the salad right before serving.
1 lb. fresh strawberries, trimmed and sliced ( 1/4 inch thick)
1/4 cup fresh basil leaves, torn
1/4 cup up to 1/2 cup red onion, thinly sliced
2/3 cup goat cheese, crumbled, more for sprinkling
Salad Dressing:
1/4 cup extra virgin olive oil
3 Tbsp. balsamic vinegar (or use white balsamic for the best flavor- see notes)
1 1/2 Tbsp. maple syrup
1/2 tsp. vanilla extract
2 tsp. poppy seeds
1/2 tsp. salt
1/2 tsp. black pepper
1 clove garlic, finely minced (use a garlic press)
Pecan Brittle:
1 cup pecans
1 tsp. poppyseeds
2 Tbsp. maple syrup (enough to coat)
1 pinch each, salt and pepper
Directions
Make the pecan brittle (if using) and let it cool.
Whisk dressing ingredients together in a small bowl or small jar- or use a mini blender adding the poppy seeds after it is blended.
If sensitive to onions, soak the sliced onions in a bowl of cold salted water until ready to use. Drain before using.
Place the spinach, sliced strawberries, basil, drained onions, and pecans (save some for the top) in an extra-large bowl. Re-whisk the dressing and add enough to lightly coat the salad, tossing well. Toss in the crumbled goat cheese, saving a couple of tablespoons for the top.
Pour the salad onto a platter or large serving bowl. Sprinkle with the remaining goat cheese and pecans.
Pecan Brittle:
Toast pecans in a medium non-stick skillet, stirring over medium heat, until toasty and warmed through, about five minutes.
Season with salt and pepper. Pour in 1-2 tablespoons of maple syrup (enough to coat) and a teaspoon of poppy seeds if you like.
Let this bubble and cook for 30-60 seconds. Turn off heat.
Fluff it up a bit, place on a small plate, and let it cool. It will harden as it cools. Alternatively, you can use toasted pecans.
If gochujang isn’t already a permanent fixture in your fridge, this stir-fry is about to change that. The fermented Korean chili paste is the kind of ingredient that does everything at once — lending deep, complex heat, a rich umami backbone, and that signature rusty-red color that makes the whole dish look as good as it tastes. It is most definitely a staple in our fridge.
The best part? This is a stir-fry that doesn’t actually make you work like one. Once everything hits the pan, no split-second timing, no stress, just straightforward, high-heat cooking that comes together fast. Boneless country-style spareribs are the cut to reach for here, delivering the ideal ratio of tender meat to well-marbled fat.
One thing before you dive in: give that sauce a good re-whisk right before it goes in the pan. Cornstarch sinks fast, and a quick stir is all that stands between you and a silky, perfectly thickened sauce — versus a lumpy one. Serve over steamed rice if desired.
Word to the wise, it would be hard-pressed to get 4 decent-sized servings, especially if not served with rice. We even added some baby bell peppers for added color and volume.
3 medium celery stalks, thinly sliced on the diagonal
Thinly sliced scallions, for garnish
Toasted sesame seeds, to serve
Steamed rice (optional)
Directions
In a medium bowl, toss the pork with 1 tablespoon soy sauce, 1 tablespoon oil, 1 teaspoon cornstarch and ¼ teaspoon each salt and pepper. In a small bowl, whisk together ½ cup water, the remaining 2 tablespoons soy sauce, the remaining 1 tablespoon cornstarch, the sugar, gochujang and ½ teaspoon pepper.
In a 12- to 14-inch wok or a 12-inch skillet over medium-high, heat the remaining 1 tablespoon oil until barely smoking. Add the pork and cook, stirring, until no longer pink, about 2 minutes. Add the garlic and ginger, reduce to medium and stir until fragrant, about 30 seconds.
Add the celery and cook, stirring, until slightly wilted, about 1 minute. Whisk the sauce mixture to recombine, then add it to the pan. Bring to a simmer over medium-high and cook, stirring, until the sauce thickens, about 2 minutes. Off heat, taste and season with salt and pepper. Transfer to a serving dish, then sprinkle with scallions and sesame seeds.
Shrimp have a narrow window between perfectly cooked and overdone, but this Venetian-inspired dish has a clever solution. Rather than cooking them all the way through in the pan, the shrimp are quickly seared on just one side — golden on the bottom, still slightly translucent on top — before being set aside while a deeply flavored sauce comes together.
That final brief simmer in a tomato sauce spiked with dry vermouth and fennel seeds is all they need to finish cooking gently and evenly, staying plump and tender throughout. The sauce itself punches well above its weight. Vermouth adds a subtle herbal complexity, fennel seeds lend a gentle anise warmth, and shallots and garlic round everything out into something that tastes far more involved than the short time it takes to make.
Serve it with crusty bread to soak up every last drop, or spoon it over soft polenta, creamy white beans or a small pasta like orzo (our choice), and serve with a side salad for a more substantial meal. Garnish with a little fresh oregano for color and additional flavor.
Super easy. Super simple. Super tasty. It was so good, we got only 3 servings out of it!
1½ lbs. extra-large (21/25 per lb.) shrimp, peeled, deveined and patted dry
Kosher salt and ground black pepper
3 Tbsp. extra-virgin olive oil, divided
2 medium shallots OR ½ medium yellow onion, finely chopped
6 medium garlic cloves, thinly sliced
1 tsp. fennel seeds, crushed, OR ¼ to ½ tsp. red pepper flakes OR both
½ cup dry vermouth OR dry white wine
28 oz. can whole peeled tomatoes, crushed by hand
Fresh oregano for garnish, optional
Directions
Lightly season the shrimp on all sides with salt and black pepper. In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon oil until shimmering. Add half the shrimp in an even layer and cook without disturbing until golden brown on the bottoms, 1 to 2 minutes; transfer to a large plate. Repeat with 1 tablespoon of the remaining oil and the remaining shrimp, transferring the shrimp to the plate.
In the now-empty skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the shallots, garlic and fennel seeds; cook, stirring, until the garlic is lightly golden, about 30 seconds. Add the vermouth and cook, stirring, until almost evaporated, about 2 minutes. Add the tomatoes with juices and ¼ teaspoon each salt and black pepper. Cook, stirring occasionally, until the sauce is slightly thickened, 6 to 7 minutes. Add the shrimp and accumulated juices; cook, stirring, until the shrimp are opaque throughout, 1 to 2 minutes. Taste and season with salt and black pepper.
Optional garnish: Fresh oregano OR finely chopped fresh dill, parsley OR tarragon
This is summer cooking at its most effortless and elegant. A generous fillet of salmon is draped in a luscious, aromatic dressing of silky coconut cream, bright lemon zest and juice, a touch of brown sugar and mustard, and a generous handful of feathery fresh dill — then sealed snugly in foil and laid directly on a screaming-hot grill. Inside that packet, the fish steams in its own juices, absorbing every bit of that fragrant, tropical-herbal sauce until it’s impossibly tender and flavorful.
While the salmon does its thing on the grill, green beans get their own foil treatment — a quick toss in oil, salt, and pepper before being wrapped up and charred alongside the fish. Once off the heat, they’re tumbled into a bright, no-fuss salad with sweet fresh corn, juicy cherry tomatoes, and another generous shower of dill, all brought together with the reserved coconut-dill dressing.
The result is a dish that feels special without demanding much of the cook. It’s equally at home served straight off the grill, still warm and fragrant, or made hours ahead and brought to the table at room temperature or straight from the fridge — making it an ideal centerpiece for a laid-back backyard gathering or an elegant dinner party where you’d rather be with your guests than stuck in the kitchen.
TIP: Alternatively, cook the fish and green beans in a 450-degree oven. Place the packets on a baking sheet and cook for 13 to 15 minutes.
Coarse kosher salt (such as Morton) and black pepper
1 cup unsweetened coconut cream or coconut milk
2 Tbsp. dark brown sugar
1 Tbsp. sherry vinegar
1 tsp. Dijon mustard
1 lemon
1 cup chopped fresh dill
8 oz. green beans, trimmed and halved crosswise
1 cup fresh corn kernels (from 1 to 2 ears corn)
1 pint cherry tomatoes, lightly crushed open or sliced into halves
Directions
Heat an outdoor grill to high (see Tip). Pat the fish dry with paper towels and place on a large strip of heavy-duty aluminum foil (or 2 stacked sheets of regular foil) on a sheet pan. Drizzle with 1 tablespoon oil and sprinkle lightly with salt.
In a small bowl, combine the coconut cream, brown sugar, vinegar, mustard, 1 tablespoon oil, 1 teaspoon salt and ½ teaspoon pepper. Zest the lemon right into the bowl and squeeze in 2 tablespoons juice. Stir in ½ cup dill. Pour half of the dressing over the fish and set the other half aside. Wrap the fish in the foil by turning up the sides and crimping them together to form a packet. Use another strip of foil if necessary to make a tight seal.
On another large strip of foil, toss the green beans with the remaining teaspoon of oil and a pinch each of salt and pepper. Wrap the beans in the foil to form a packet.
Place both the salmon and green bean packets on the grill and cover if using a gas grill. Grill until the green beans and salmon are cooked through, about 10 minutes. To test the fish for doneness, remove the packet from heat, cut a slit in the top with a knife and slide the knife into the fish. It should be tender. Using two tongs or wearing oven mitts, carefully transfer the fish packet to a large serving platter and open the top.
Open the green bean packet, transfer the beans to a large bowl and add the corn, tomatoes, remaining ½ cup dill, half of the reserved dressing and a pinch of salt. Toss to coat.
To serve, top the fish with some of the vegetables and remaining dressing. Serve immediately with the remaining vegetables and dressing or refrigerate until ready to serve.
There’s a brief, restless stretch between winter and spring — that in-between moment where you’re not quite ready to let go of comfort food, but you’re already craving something fresher and lighter. This pasta was made for exactly that feeling. And yet, the dish is good anytime of year!
It marries the richness of a wintry pasta with the verdant vibrance of spring. It is built on the bones of a rich, cold-weather pasta: savory sausage, butter, and a glossy, silky sauce that coats every strand. But then spring shows up — bright asparagus, sweet frozen peas, a generous hit of lemon, and a full cup of basil that perfumes the whole dish. The result is something that feels simultaneously cozy and alive.
And despite how indulgent it tastes, the vegetables are actually the main event here. There’s more asparagus and peas than there is sausage or pasta — the sausage plays a supporting role, lending depth and richness without taking over. Think of it less as a meat pasta with vegetables, and more as a vegetable dish that happens to have pasta and sausage in it.
The shallot anchors the base with a gentle, slightly sweet bite, but this is a great recipe to riff on as the season progresses. Leeks, spring onions, or ramps all work beautifully in its place — coarsely chopped so they hold their own in the pan. Use whatever looks best at the market, and let the season lead.
We realized too late that we did not have any frozen peas on hand. Our substitute was frozen edamame, and we both agreed it was quite good as an alternate. Two changes we would make in the future is cut the pasta back to 12 ounces, and add some grated parmesan along with the water in Step 3.
1 lb. fusilli, or a similar style such as cavatappi
2 Tbsp. extra-virgin olive oil
1 lb. hot or sweet Italian sausage, casings removed
2 large shallots, coarsely chopped
5 garlic cloves, coarsely chopped
1 bunch asparagus, trimmed, cut into 1-inch pieces
1½ cups frozen peas, not thawed
1 lemon
2 Tbsp. unsalted butter
1 cup basil leaves, torn if large
Pinch of red pepper flakes, optional
Grated Parmesan, for serving
Directions
Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente. Reserve 2 cups of the pasta cooking water, then drain the pasta.
Meanwhile, in a large Dutch oven, heat the oil over medium-high. Add the sausage and cook, breaking into smaller pieces and stirring occasionally, until browned and crisp, 6 to 8 minutes. Add the shallot and garlic and stir until fragrant and softened, 2 to 3 minutes. Add the asparagus and peas, season with salt, and stir until bright green and crisp-tender, 2 to 4 minutes. Use the moisture from the vegetables to scrape the browned bits off the bottom of the pot. Turn off the heat and finely grate the zest of half the lemon over the sausage and vegetables. Set aside until the pasta is ready.
Add 1 cup pasta water, the pasta, and the butter to the Dutch oven. Set over medium and stir vigorously until the pasta is coated. Add more pasta water as needed until glossy.
Off the heat, add the juice from half the lemon and stir to combine. Stir in the basil and red pepper flakes, if using, then taste for salt and lemon and season as desired. Top servings with Parmesan, if desired.
Four heads of garlic sounds like a lot — until you taste it. Slow-cooked until sweet, nutty, and pleasantly caramelized, garlic confit loses all its sharpness and transforms into something rich and almost buttery. Mashed with olive oil and fresh parsley, it becomes the kind of sauce that makes people ask what your secret is.
Boneless chicken thighs are seared until golden, then finished in the oven — simple technique, serious results. The whole dish is bold but never harsh, savory but never heavy.
A few things worth knowing before you start: The garlic confit comes together fastest in the microwave at 50% power, which gives you the same gentle, even cooking as a long stovetop simmer — in a fraction of the time. And when it comes to the skillet, a well-seasoned cast iron or nonstick pan isn’t optional — the garlic mixture will stick and scorch in a conventional pan, so don’t skip this one.
Finish the plate with warm flatbread or a crusty loaf to catch every bit of sauce, and a crisp, leafy salad to keep things bright. We paired ours with a cucumber, dill and sour cream salad.
NOTES: Don’t microwave the garlic heads in oil on high. Use 50 percent power so the oil doesn’t overheat and scorch the garlic. Also, don’t crank up the burner when browning the garlic-coated chicken in the skillet. Use moderate heat so the garlic does not burn. And when flipping the chicken, use a spatula to scrape them up so the garlic stays with the chicken rather than sticks to the pan.
Pour the oil into a large microwave-safe bowl. Place the garlic heads cut side down in the oil. Cover tightly and microwave on 50 percent power until the garlic heads feel soft and yielding when pressed on the sides with the back of a fork, 13 to 15 minutes. Cool, covered, until barely warm to the touch.
Measure 2 tablespoons of the oil into a small bowl and reserve for browning the chicken. Squeeze the garlic cloves out of their skins and into the oil remaining in the bowl in which the garlic was cooked. To the bowl, add the parsley, lemon zest and juice, 1 teaspoon salt and ½ teaspoon pepper. Mash with the fork to a coarse paste. (Alternatively, use a mini food processor.)
Add the chicken thighs and garlic confit to a large bowl, and mix until thoroughly coated. Let stand at room temperature while you heat the oven to 425°F with a rack in the middle position.
Set a rimmed baking sheet near the stovetop. In a 12-inch cast-iron or nonstick skillet over medium, heat 1 tablespoon of the reserved garlic oil until shimmering. Place half of the chicken in a single layer; do not scrape the garlic mixture off the thighs, but do not slather on any more, either. Cook, without disturbing, until spottily browned on the bottom and the chicken releases easily from the pan, 5 to 7 minutes. With a thin metal spatula (if using a cast-iron pan) or a silicone spatula (if using nonstick), scrape up each thigh, along with any garlic mixture under it that clings to the skillet, and flip. Cook until spottily browned on the second sides, 3 to 4 minutes. Using the spatula, transfer the thighs to the baking sheet. Using the remaining 1 tablespoon reserved garlic oil, brown the remaining thighs in the same way and transfer to the baking sheet.
Slather any garlic mixture remaining in the bowl onto the thighs, distributing it evenly. Place in the oven and cook until well browned and the thickest part of the largest thighs reach 175°F, 10 to 13 minutes. Transfer the chicken to a platter, then drizzle on any juices from the baking sheet. Sprinkle with additional chopped parsley and serve with lemon wedges.
Microwave Garlic Confit
Start to finish: 20 minutes Makes 3 or 4 heads garlic
Pour ½ cup extra-virgin olive oil into a large microwave-safe bowl. Remove the outer papery skins from 3 large or 4 medium heads garlic (9 to 10 ounces total weight), then cut off the top one-third of each head to expose the cloves. Place the garlic heads cut side down in the oil.
Cover tightly and microwave on 50 percent power until the garlic heads feel soft and yielding when pressed on the sides with the back of a fork, 13 to 15 minutes. Let the garlic cool, covered, in the oil.
