Orzo Salad

Orzo Salad

This colorful, Mediterranean-inspired orzo salad is a crowd-pleasing side dish for a picnic or potluck, and can be a satisfying, vegetable-packed lunch. The trick to a flavorful pasta salad is adding the dressing while the pasta is hot, so it can soak up plenty of flavor as it cools. This recipe takes that method a step further by tossing the hot orzo and dressing with the chickpeas, tomatoes and olives, giving the ingredients ample time to marinate. If olives aren’t your thing, try adding diced roasted red peppers or marinated artichokes for a burst of briny flavor in each bite. If preparing for a larger gathering, this recipe doubles easily, and leftovers keep well in the refrigerator, making it a good choice for meal prepping. 

Yield: 8 servings

Salt

1 ½ cups orzo

½ cup extra-virgin olive oil

3 tablespoons red wine vinegar

¼ cup finely chopped red onion

1 medium garlic clove, grated or minced

1 teaspoon dried oregano

Black pepper

1 pint cherry or grape tomatoes, halved

1 (15-ounce) can chickpeas, rinsed

½ cup pitted Kalamata olives

6 ounces feta, crumbled or diced ½-inch (about 1 ½ cups)

½ English cucumber, diced ½-inch (about 1 ½ cups)

⅓ cup chopped fresh parsley, dill or mint (or a combination)

Bring a pot of salted water to a boil. Add the orzo and cook, stirring occasionally, until tender. Drain and transfer to a large serving bowl.

While the orzo cooks, make the dressing: In a medium bowl, combine the olive oil, vinegar, red onion, garlic, oregano, ¾ teaspoon salt and ½ teaspoon pepper; whisk vigorously until smooth.

Pour about half the dressing over the hot orzo, then add the tomatoes, chickpeas and olives; toss well. Set aside to bring to room temperature, about 20 minutes. Add the feta, cucumbers and herbs along with the remaining dressing. Toss, taste for seasoning and serve.

TIP: I make a variation of this often (weekly in the summer!) and it’s a crowd pleaser. To enhance the flavor, I either roast or burst the tomatoes with extra garlic than the recipe calls for. Mixing it in when the orzo is still hot infuses the flavor nicely. For a more Italian bend, I use fresh basil and mozzarella pearls (instead of feta). Yum!

Please don’t cook the orzo until it is soft. Make sure it is truly al dente, otherwise, adding the dressing to the hot pasta will just ensure that it is mushy with zero bite at all.

I sauté 1/2 C of the Orzo to a light brown color before cooking it with the rest of the Orzo. Gives a nice look and slightly nutty taste to the salad. I start out with 1/3 C of EVOO and add more as needed to the dressing. No other changes. Great other kind of pasta salad.

Frozen Strawberry Fluff

Frozen Strawberry Fluff

With a texture that lands somewhere between soft serve ice cream and freshly whipped mousse, this dairy-free, no-bake dessert is so much greater than the sum of its parts. Using three simple ingredients — egg whites, sugar and strawberries — frozen strawberry fluff is ideal for a hot summer day, an easy finish to a dinner party, or anytime you’re hankering for a sweet treat that’s free from gluten and dairy. Closely related to raspberry spuma, this recipe uses frozen berries to lower the egg whites’ temperature, making the consistency silkier and creating a perfectly cool and refreshing dessert.

Yield: 4 servings

3 large/100 grams egg whites

⅓ cup/70 grams granulated sugar

12 ounces/340 grams frozen strawberries  

Freeze-dried or fresh strawberries (or a combination), optional, for garnish

In a medium saucepan over high heat, bring 2 inches of water to a boil. Reduce to medium to maintain a vigorous simmer.

In a medium heatproof bowl that can rest on the saucepan without the bottom touching the water, combine the egg whites and sugar. Set the bowl over the saucepan and whisk vigorously and constantly until most of the sugar has dissolved and the mixture is foamy and reaches 160 degrees on an instant-read thermometer, about 2 minutes.

Transfer the foamy egg whites to a food processor and blend for 3 to 4 minutes, until white and velvety, like a pourable meringue. While blending, gradually add the frozen strawberries through the feed tube, blending for 1 to 2 minutes until the mixture is smooth. Its light, airy texture will land somewhere between soft serve and mousse. 

Serve immediately in chilled glasses or bowls. If desired, add a handful of freeze-dried strawberries to a fine-mesh sieve and press them against the sieve to sprinkle the dust on top. Top with a whole or halved fresh strawberry or two if you like. To make this ahead, see Tip.

Tip: To make this ahead, refrigerate the cooked egg white mixture (from Step 2) for up to 2 days. Right before serving, continue with Steps 3 and 4.

I've made this for many years, but my recipe was with raspberries. It's a perfect easy, quick summer dessert that's delicious and fluffy, and always a hit. My recipe called for combining the egg whites, frozen raspberries and sugar to taste in a KitchenAid mixer with a whisk, or a food processor. I've never cooked anything, just throw it all in the mixer. You can use any frozen berries. You need to serve it asap. If there are leftovers which hardly ever happens you can freeze it and then whip it again.

No, you need to melt the sugar and heat the egg whites or they won’t fluff up enough and won’t be stable enough to hold the berries. You can’t skip the heating.

Smoky Red Devil Eggs

Smoky Red Devil Eggs

Standard deviled eggs are undeniably good, but adding a touch of tomato paste and a generous pinch of smoked paprika makes them a bit more sophisticated. The flavor is gently sweet, forcefully spicy and perfectly smoky.

Yield: 24 deviled eggs

12 large eggs

1 fat garlic clove, minced

¼ teaspoon kosher salt, more to taste\

½ cup mayonnaise

2 tablespoons tomato paste

2 teaspoons red wine vinegar, more to taste

¼ teaspoon freshly ground black pepper

¼ teaspoon hot smoked paprika, more to taste and for garnish

Place eggs in a medium saucepan and cover with cold water. Bring water to a full boil, let cook for 1 minute, then turn off heat and cover pan. Allow eggs to stand for at least 15 minutes.

Once eggs are cool enough to handle, peel and cut in half lengthwise. Scoop yolks into a bowl; place whites on a serving platter.

Using a sharp knife or mortar and pestle, chop or smash garlic with salt to make a paste. Add paste to yolks and mash together with a fork. Add mayonnaise, tomato paste, red wine vinegar, pepper and paprika and continue to mash until mixture is smooth. Taste and add more vinegar, salt and paprika if desired.

Spoon yolk mixture into whites and dust with paprika.

Pepperoncini Potato Salad

Pepperoncini Potato Salad

Classic mayonnaise-based potato salad is great, but sometimes it’s nice to switch it up. The whipped tahini in this recipe provides an equally tangy and creamy dressing that’s not only vegan but also more suitable for summer dining since it doesn’t spoil at the same rate as its mayonnaise-sauced counterparts. Tahini brands differ, so make sure to add water little by little, whisking thoroughly after each addition, to achieve the right texture. Pepperoncini does double duty here, with its brine adding acid to the sauce and the bits of tangy pickled pepper lending texture throughout. Baby Yukon Gold potatoes are optimal for their crunchy skin and creamy interior, but if you can’t find them, large Russets or Yukon Gold potatoes cut into bite-size pieces will work, too.

Yield: 10 servings

3 pounds baby Yukon Gold potatoes, halved or quartered into bite-size pieces

Kosher salt (such as Diamond Crystal)

2 garlic cloves, finely grated

1 tablespoon lemon juice, plus more to taste

½ cup tahini, well stirred

2 tablespoons olive oil

⅓ to ½ cup room-temperature water

½ cup pepperoncini, drained, then coarsely chopped, plus 1 tablespoon pepperoncini brine

2 celery stalks, thinly sliced (about 1 cup)

½ cup chopped fresh parsley, plus more if desired for serving

Freshly ground black pepper

Put the potatoes in a large pot and fill with enough cold water to cover the potatoes by 1 inch. Generously salt the water, gently stir and bring the pot to a boil over high heat. Boil the potatoes for 10 to 15 minutes, until they’re fork-tender; test one of the pieces with a paring knife, fork or cake tester — it should go through with no resistance.  

Drain potatoes in a colander, and set them aside to cool to room temperature while you prepare the dressing. (To speed up cooling, tip them out into an even layer on a baking sheet.)

Put the garlic and lemon juice in a large mixing bowl and let it sit for a few minutes to temper the bite of raw garlic. Add the tahini, olive oil and pepperoncini brine, and whisk with about a teaspoon of water. Keep adding water, a little at a time and whisking vigorously between each addition, until the tahini is the consistency of sour cream. It will start smooth, then get grainy and look separated. That’s OK; it will come back together once enough water is added. (Tahini brands vary, so it may take more or less water to get there.) 

Add the celery, parsley and pepperoncini. Season generously with salt and pepper, stir and taste it. Adjust for seasoning with more salt, pepper and lemon juice. 

Add the cooled potatoes and use the spatula to gently coat everything evenly in the dressing. Taste and adjust for seasoning once more, bearing in mind that the flavors will mellow a bit as it sits. Before serving, top with more parsley, if desired. 

Serve at room temperature or chilled, as preferred; if serving chilled, cover and refrigerate for up to a day before serving. The potato salad is at its peak after 1 day, but will keep for 3 days covered in the fridge.

Zesty Grilled Chicken With Citrus Slaw

Zesty Grilled Chicken With Citrus Slaw

This flavor-packed chicken draws inspiration from Sonoran-style charcoal-grilled chicken that’s marinated in a blend of orange juice and aromatic spices. Here, the chicken is served on top of a quick, tangy carrot and cabbage slaw that adds a refreshing pickle-like crunch and beautiful color to your plate. For deeper flavor, marinate the chicken overnight, then bring it to room temperature before cooking. Whether you prefer the smokiness of an outdoor grill or the convenience of a cast-iron skillet in your oven, the chicken emerges juicy and deeply flavored. Eat as-is, or serve alongside quinoa, rice or French fries.

Yield: 4 servings

1 orange, zested and juiced

½ cup lime juice, from about 4 limes, divided

4 garlic cloves, grated

3 tablespoons white vinegar, divided

3 tablespoons vegetable oil, divided

2 tablespoons brown sugar, divided

1½ teaspoons store-bought or homemade adobo seasoning, preferably salt-free (see Tip)

1 teaspoon ancho chile powder or any ground chile, or to taste (optional)

Kosher salt

1½ to 2 pounds bone-in, skin-on chicken thighs (about 4 thighs)

4 medium carrots

¼ medium red cabbage

1 bunch cilantro, leaves and tender stems roughly chopped

¼ cup pepitas

In a medium bowl, combine orange zest and juice, half of the lime juice, the garlic, 1 tablespoon vinegar, 1 tablespoon oil, 1 tablespoon brown sugar, the adobo seasoning, chile powder, if using, and 1 ½ teaspoons salt. Mix well and place the chicken in the marinade, tossing so that the chicken is fully coated. Let the chicken sit while your grill heats, or up to overnight. (If marinating the chicken overnight, cover with plastic wrap and refrigerate; bring to room temperature before cooking.)

If using a charcoal grill, heat your coals until white hot and move them to one side so that the grill has a cooler side and a hotter side. (If using a gas grill, heat to medium-high, then turn off one burner.)

Lift the chicken from the marinade, letting the excess drip off (discard the marinade) and place the skin-side up on the cooler side of the grill; grill for 15 to 18 minutes, uncovered, until deeply charred in spots but not burned. (If using a gas grill, cover the grill.) Flip the chicken and cook skin-side down until the skin is crispy and browned and the chicken’s juices run clear, 7 to 10 minutes more. If the skin starts browning too quickly, move the thighs further away from the hottest coals (or to a cooler part of the grill) and cover the grill (with vents half open.) Remove chicken from the grill and tent with foil. The chicken will continue to cook as it rests. Allow to rest for at least 5 minutes before serving.

While the chicken rests, make the slaw. In a large bowl, combine the remaining lime juice with the vinegar, oil, brown sugar and 1½ teaspoons salt. Whisk with a fork until well combined. Grate the carrots on a box grater and thinly slice the cabbage into shreds; add to the bowl with the dressing. Reserve a handful of cilantro to garnish and add the rest to the bowl. Add the pepitas and toss well, then taste and adjust for salt.

To serve, spoon the salad onto a serving platter and place the chicken on top, sprinkled with cilantro leaves.

Tips: If using an adobo seasoning blend with salt, omit the salt in the marinade.

If you don’t have a grill, place a heavy cast-iron skillet in the oven and heat the oven to 425 degrees. Carefully place the chicken in the hot cast-iron skillet skin-side down, making sure the chicken is not crowded and each thigh has full contact with the hot skillet. Roast for 20 minutes, flip the chicken, then roast for 5 more minutes, until cooked through. Remove from the oven and allow to cool for 5 minutes before serving.

I haven’t made the chicken but I have made the slaw at least four times this summer. I think it deserves to be in a separate recipe, it’s so good. It’s a forgiving recipe - my measurements are approximate and it’s always delicious. I lean heavier on the lime juice because I like food that bites back, and lighter on the sugar and salt. It’s also good with mint instead of cilantro if you’re cooking for a cilantro-phobe. I make a much larger batch than the recipe calls for because I’m so sad when it’s gone.

Used boneless skinless thighs because it’s what we had, and the marinade worked just fine. The slaw is excellent and easy—my favorite combo. I do wish the slaw ingredients and marinade ingredients were more clearly separated in the recipe, though. I kept turning into the math meme while I was cooking.

Agree with @Lisa that the recipe wants a sauce to really push it over the edge. Maybe a quick crema?

I took the marinade and reduced it to a nice sauce while the chicken was cooking. Very delicious, and gave the chicken a little extra oomph.

Used two small but juice-filled oranges to rave reviews.

Chive Pesto Potato Salad

Chive Pesto Potato Salad

This vibrant homemade pesto is made with fresh chives and parsley in place of basil. It’s a bright sauce with savory, onion notes, making it a great dressing for mild, creamy potatoes. Green beans or asparagus are added to the potatoes during the last few minutes of cooking, for an easy one-pot approach. Once drained, the potatoes and veggies are returned to the hot pot to dry out in the residual heat, which means your potato salad won’t end up watery. Toss the potatoes with the pesto while warm so they readily absorb all of the flavors. Make this highly adaptable recipe with any vegetable on hand; peas, corn and broccoli florets are all great alternatives.

Yield: 6 to 8 servings

2 pounds baby potatoes, halved

Kosher salt (such as Diamond Crystal) and black pepper

8 ounces green beans or asparagus, cut into 1-inch pieces

¼ cup pine nuts

2 garlic cloves, peeled

1 cup packed parsley leaves

¾ cup extra-virgin olive oil

½ cup freshly grated Parmesan

½ cup chopped chives

2 tablespoons lemon juice

In a large pot, combine potatoes with enough salted water to cover by 2 inches; bring to a boil over high. Reduce heat to a brisk simmer and cook until potatoes are completely tender in the center, 8 to 12 minutes, adding the green beans or asparagus during the last 1 to 2 minutes of cooking. Drain, then return the mixture to the hot pot and let rest until very dry, about 2 minutes.

Meanwhile, in a food processor, pulse pine nuts and garlic until finely chopped. Add the parsley and pulse, scraping down the sides and bottom of the bowl, until well combined. With the machine running, drizzle in oil and purée until smooth. Transfer the pesto to a large bowl. Season with salt and pepper and add the cheese, chives and lemon juice; mix well.

Add warm potato mixture to the pesto and season with salt and pepper. Mix well. The salad can be made 3 hours ahead and kept refrigerated. Bring to room temperature and toss well before serving.

TIP: A phenomenal pairing with salmon. I added a little more garlic and a little less parsley—no chives. It came out delicious. Love the idea of adding green beans at the end of boiling potatoes. It was also very easy to prepare.

Delicious. Made as directed with asparagus and served with seared tuna. Might omit the Parm next time and add an extra squeeze of lemon for something slightly brighter with a bit more zing.

I made this for dinner last night with green beans and we enjoyed it. I made early in afternoon and then set it out before dinner to come to room temperature. Unlike other commentators I would use less garlic next time. Also, next time I will add some grape tomatoes to mix in with it as I think that would have been good. It's a keeper for me.

Vanilla Bundt Cake

Vanilla Bundt Cake

This classic Bundt cake is sturdy enough to hold the shape of your finest decorative pan and has a fine, buttery, tender crumb packed with lots of vanilla flavor. The thin, crackly glaze adds texture and intensifies the vanilla factor, but the cake is just as tasty with a dusting of powdered sugar instead. Either way, you’ll find yourself slicing off a tiny bit of cake every time you walk by the plate. Serve slices with a dollop of cream and some macerated berries for a dessert that is as delicious as it is simple. 

Yield: 10 to 12 servings 

FOR THE VANILLA BUNDT CAKE

1 cup/226 grams unsalted butter (2 sticks), at room temperature, plus more for the pan 

2 ¼ cups/290 grams all-purpose flour, plus more for the pan

1 teaspoon baking powder

1 ¼ teaspoons kosher salt (such as Diamond Crystal)

1 ¾ cups/350 grams granulated sugar

4 large eggs, at room temperature

¾ cup/180 milliliters whole milk, at room temperature

1 tablespoon vanilla extract

½ teaspoon almond extract (optional)

FOR THE VANILLA GLAZE

1 ½ cups/185 grams powdered sugar

2 tablespoons whole milk, plus more as needed

1 tablespoon vanilla extract

½ teaspoon kosher salt (such as Diamond Crystal)

Heat oven to 325 degrees. Butter and flour a 10- to 12-cup Bundt pan, making sure to get in every nook and cranny.

In a medium bowl, whisk together the flour, baking powder and salt; set aside.

To the bowl of a stand mixer fitted with the paddle attachment (or to a large bowl, if using an electric hand-mixer), add butter and granulated sugar. Mix on medium-high until light and fluffy, 5 minutes. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.

Combine the milk, vanilla extract and almond extract (if using) in a measuring cup with a spout. Turn the mixer to low and alternately add half the flour mixture, then all the milk mixture, then the remaining flour mixture. Transfer the batter to the prepared pan and tap firmly on the counter a few times to release any large air bubbles.

Bake the cake until puffed and golden and a tester inserted into the center comes out clean, 60 to 70 minutes. Set the cake in the pan on a sheet tray lined with a rack to cool for 15 minutes, then turn the cake out onto the rack for the first glazing.

While the cake is baking, make the glaze: Whisk together the powdered sugar, milk, vanilla and salt. The glaze should be thick but runny, like honey. Add more milk, 1 tablespoon at a time, as needed. You should have about ¾ cup of glaze.

Right after the cake is turned out of the pan, carefully brush the warm cake with about ¼ cup of the glaze, creating a thin layer. Let the glaze set for about 15 minutes, then brush the cake with the remaining glaze. Let the cake cool to room temperature before serving.

TIP: Perfect cake. A half recipe makes a small 8x4 loaf cake.

Prepared two of these cakes: the first exactly followed the recipe. It was very good flavor with perfect texture, moist -- but too sweet for my taste (though others thought it fine).

With the second edition, I put 1/2 cup less sugar in the batter and used about one half of the amount of glaze, yielding still an excellent cake, not quite as sweet. Paired better with ice cream or fruit.

Delicious as is. If you’re worried about sugar skip this recipe. For those of us who enjoy cake at a party this is very nice.

Experienced baker here. Changed the vanilla in the cake to 2 tsp, the almond to 1/4 tsp, used 1 1/4 cup sugar. Fantastic, but then I don’t like desserts that are overly sweet.

Harissa Chickpeas With Turmeric Rice

Harissa Chickpeas With Turmeric Rice

This colorful, pantry-friendly dish can serve as a hearty side or a vegetarian main. The base of long-grain rice is toasted with turmeric and garlic before simmering in broth until tender.  While the rice cooks, chickpeas roast in a harissa spice blend (to simplify, you  can also use 2 tablespoons of store-bought harissa seasoning instead). To finish, stir a big handful of spinach into the warm rice until it gently wilts, and squeeze a lemon over to brighten everything up. Serve with plain yogurt or labne on the side for a warm and cozy dinner.

Yield: 6 to 8 servings

For the Chickpeas

2 (15-ounce) cans chickpeas, drained, rinsed and patted dry

2 tablespoons olive oil

1 teaspoon sweet paprika

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garlic powder

½ teaspoon cayenne, or to taste

Kosher salt and pepper

For the Turmeric Rice

1 tablespoon unsalted butter

1 tablespoon olive oil

1 ½ cups long-grain rice

3 garlic cloves, minced

1 tablespoon turmeric 

2 ½ cups broth or water 

1 teaspoon kosher salt (such as Diamond Crystal)

1 (5-ounce) container baby spinach

1 lemon, halved

Olive oil, to serve

Plain yogurt or labne, to serve

Heat oven to 400 degrees.

On a sheet pan, combine the chickpeas, olive oil, sweet paprika, smoked paprika, cumin, coriander, garlic powder, cayenne, ¼ teaspoon kosher salt and ¼ teaspoon pepper. Toss to combine, then spread the chickpeas in an even layer on a large rimmed baking sheet. Bake the chickpeas while the rice cooks, about 30 minutes, tossing halfway through the baking time.

While the chickpeas roast, prepare the rice. In a large heavy bottomed pot, melt the butter and olive oil over medium-high heat. Add the rice and toast the rice, stirring occasionally until light golden brown, 3 to 5 minutes. Add the garlic and turmeric and cook for 30 seconds. Add 2 ½ cups broth and the salt, stir, and bring the mixture to a simmer. Cover with the lid and cook for 15 minutes, then remove from the heat and let the rice steam for 15 minutes more. 

When you are ready to serve, add the spinach to the pot of rice and stir gently to combine and wilt the spinach. Squeeze the lemon over the top, taste and add more salt and pepper, if desired. Top the rice with the roasted chickpeas and a drizzle of olive oil and serve warm with yogurt or labne on the side.

TIP: Might roast the chickpeas just slightly less than 30 minutes. Also, start the chickpeas at the same time the rice starts to simmer, both need about the same time to cook.

This is delicious and easy. Substituted collards for the spinach and added a tomato for some extra veg. Worked well. Served with cucumber yogurt: grated half a cucumber into Greek yogurt with a pinch of salt.

 Just made this dish. as far a the rice cooker, the rice has to be toasted first via pan. yes , you can continue to cook it in a rice cooker after its toasted but its easier to just do the who operation in the pan .

Oh so delicious! Made with basmati, so aromatic with the turmeric. Forgot to add salt to the water and added after while folding in the spinach. Used a bunch of spinach roughly chopped rather than baby spinach. The leaves held up and did not wilt as much as baby spinach would. The chickpeas added a punch of spice and crunch. A+ dish

Roasted Zucchini and Shrimp With Za’atar Yogurt

Roasted Zucchini and Shrimp With Za’atar Yogurt

This simple, colorful sheet-pan meal combines caramelized chunks of zucchini and tender shrimp. The zucchini is given a head start in the oven so it can turn deeply brown, while the shrimp marinate in a mix of za’atar and lemon zest, absorbing the flavors. Then, the shrimp is added to the sheet pan, and everything is quickly broiled before being dolloped with an herby, garlicky yogurt sauce. Don’t slice the zucchini too thin: This dish benefits from the texture of thick, meaty pieces.

Yield: 4 servings

1 ½ pounds zucchini, halved and sliced into ½-inch-thick half-moons

4 tablespoons extra-virgin olive oil

1 ¼ teaspoons fine sea or table salt, more to taste

½ teaspoon red-pepper flakes, more as needed

1 ½ pounds shelled extra-large shrimp

4 teaspoons za’atar

1 lemon, finely zested and juiced

⅔ cup plain whole-milk yogurt

1 garlic clove, finely grated or minced

Chopped mint, cilantro or dill, for serving

Place rack 6 inches from broiler, and heat oven to 425 degrees. In a large bowl, toss together zucchini, 2 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon red-pepper flakes. Spread evenly on a rimmed sheet pan. Roast until the zucchini is nicely browned all over, about 25 minutes, tossing halfway through.

While the zucchini roasts, pat shrimp dry and add to the same bowl used for the zucchini (no need to wash it). Toss shrimp with the remaining 2 tablespoons olive oil, ½ teaspoon salt, remaining ¼ teaspoon red-pepper flakes, 2 teaspoons za’atar and all of the lemon zest. Let sit at room temperature while the zucchini roasts.

Remove zucchini from oven and turn the broiler to high. Add shrimp to the sheet pan with the zucchini, spreading it out evenly. Broil for 2 to 5 minutes, or until the shrimp just cooks through (watch it carefully so the shrimp don’t overcook).

Meanwhile, in a small bowl, whisk together yogurt, remaining ¼ teaspoon salt, half of the lemon juice, the remaining 2 teaspoons za’atar and the grated garlic. Taste and add more salt or lemon juice, if needed. If the mixture is very thick, stir in a little water to loosen it, then spoon it on top of the shrimp and zucchini, and sprinkle with chopped herbs. Serve, making sure to scoop up the pan juices.

TIP: I made this yesterday for a potluck and followed the suggestions here. Cut way back on the salt (a pinch here, a pinch there and none in the yogurt sauce). Added onions with the zucchini, and basically made no other changes. My "go to" red pepper is Aleppo. Drizzled with sauce and dotted with dill fronds, rather than chopping. One guest called it "spectacular." 

Slice zucchini in half lengthwise and scoop out all the seeds. You will NEVER end up with zucchini mush.

The key to roasting zucchini or other summer squash is to PREHEAT the sheet pan (as per Saimin Nosrat). It then sizzles & cooks well.

Great flavors, but I agree with other comments that the oven seems like a good way to get zucchini mush. I cooked everything in a hot wok instead. Added half an onion with the zucchini too. Took the veggies out when browned but not too floppy, then cooked shell on shrimp in the wok and added veggies back at the end to mix. Yogurt sauce is critical to bring it together.

This is gonna become a standby! I had only a pound of shrimp so scaled down the whole recipe by a third, which made a generous dinner for two. I was a little worried about the zucchini turning to mush as other commenters experienced, but they were fantastic. (It may have helped that scaling down left plenty of room on the pan.) Shrimp were perfect at 3 minutes. Excellent with crusty sourdough to mop up the pan juices and yogurt sauce. FYI: High-quality, not-ancient za'atar is crucial here.

Holy moly this is phenomenal

-use more zuccs, 2-2.5lb. large slices

-added two shallots w/zuccs that were nearing their end of life, will do this every time going forward. The caramelization was fantastic

-OMG THE SAUCE. Added extra zaatar (try to find w/o salt added, we like BADIA)

-only had small shrimp which led to a roughly 1:1 ratio of shrimp:veggies. Would’ve worked well over a grain but used warmed naan and slathered the yogurt sauce on for a roll up. Delish!

I make my own:

2 Tbs thyme

2 Tbs cumin

2 Tbs coriander

2 Tbs sesame seeds (I use a combination of white and black, but it's not necessary)

2 Tbs sumac

1 tsp salt (just regular)

1/2 tsp crushed red pepper flakes (if you have Aleppo Chili flakes use those instead)

Sticky Pineapple Ribs

Sticky Pineapple Ribs

These pork ribs are braised low and slow in a sweet-savory mix of pineapple juice, soy sauce, garlic and onion until the meat surrenders, then finished under high heat with a glossy ketchup-honey glaze that caramelizes into something sticky and a little smoky. Because the ribs are cut apart instead of being cooked as a rack, each one gets perfectly seasoned and completely glazed all over. The braise does most of the work of building deep flavor and the finishing glaze handles the rest. Serve with white rice or cornbread and a sharp slaw to cut the richness.

Yield: 6 to 8 servings

For the Ribs

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon smoked paprika

1 teaspoon kosher salt (such as Diamond Crystal)

½ teaspoon black pepper

3 to 4 pounds St. Louis- or country-style pork ribs, cut into individual ribs (see Tips)

2 tablespoons vegetable or canola oil for searing, plus more if necessary 

1 medium onion, sliced

4 cloves garlic, smashed

1 cup pure pineapple juice

⅓ cup soy sauce

2 tablespoons apple cider vinegar

1 tablespoon Worcestershire sauce

For the Glaze

½ cup ketchup

¼ cup honey

2 to 3 tablespoons (light or dark) brown sugar

1 tablespoon unsalted butter

For serving

Cooked white rice, cornbread or coleslaw, optional

Prepare the ribs: Heat the oven to 300 degrees. In a small bowl, stir together the garlic powder, onion powder, smoked paprika, salt and pepper. Pat the ribs dry with paper towels and rub the seasoning evenly over every side.

Heat the oil in a large Dutch oven over medium-high until shimmering. Working in batches so the pot is not crowded and lowering the heat as necessary to avoid scorching, sear the ribs on all sides until deeply browned, 2 to 3 minutes per side. Transfer to a plate as they finish. 

Reduce the heat to medium. Add the onion and garlic to the pot and cook, stirring occasionally, until softened and just beginning to color, 2 to 3 minutes. Pour in the pineapple juice, soy sauce, vinegar and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.

Return the ribs and any accumulated juices to the pot, nestling them into the liquid — it should come about halfway up the ribs. Cover and transfer to the oven. Bake for 1 hour, remove the ribs from the oven and gently toss and rearrange. Return to oven and cook another 45 minutes to 1 hour, until very tender but not falling off the bone. Remove the Dutch oven from the oven and uncover it. Raise the oven temperature to 400 degrees. 

While the oven heats, prepare the glaze: Combine the ketchup, honey, brown sugar and butter in a small saucepan. Bring to a simmer over medium heat, reduce heat to medium-low and cook, stirring occasionally, for about 5 minutes, until the glaze is thick enough to coat the back of a spoon.

Transfer the ribs to a rack set on a baking sheet. Pour or brush the glaze over the ribs, turning each piece to coat. Return the ribs to the oven and cook for 5 to 7 minutes, until caramelized. If you’d like, skim the fat from the braising liquid in the pot. Serve the ribs hot, with the braising liquid spooned over rice or reduced into a sauce on the side.

Tips: Country-style ribs or a St. Louis cut both work. Baby backs cook a touch faster — start checking at the 1 hour 30 minute mark.

Ask the butcher to cut the rack into individual ribs, or do it yourself with a sharp chef's knife between the bones before seasoning.

Delicious and absolutely falling off the bone tender. We used the instapot so the kitchen didn’t heat up for the 1 1/2 hr -2 hr low roast part of the recipe. 13 min in the instapot so really sped up the process. Gave 4 stars because it’s pretty sweet. I’ll lower sugar next time I make. Or if you like sweet, than Sweet Baby Rays sauce will do the trick if you don’t want to make the sauce.

Glaze: Decreased brown sugar to 1 Tbls and added 1/4 tsp of cayenne.

On the other hand my family and I have made an Asian style marinade for what we call “Grandma’s Chicken” either these ingredients for years and years. Sometimes using pineapple juice, sometimes lemon juice, sometimes Asian vinegar. Depends on how the cook feels that day. Marinate overnight and roast in the oven at 350. Easy and very tasty.Go for it!

Braise: Removed fat from braising liquid, strained, and reduced a little on stove to pour over rice (super flavorful - worth it!)

Browning the meat makes a huge difference in the flavor and texture of the final dish. If you skip this step, then it will not be nearly as good. It's not just extra, unnecessary work. Browning truly matters. Good question.

Hibiscus Punch

Hibiscus Punch

This bright beverage, inspired by Caribbean sorrel drink and Mexican agua de Jamaica, is made by steeping hibiscus flowers to extract flavor — and color. It is then lightly sweetened and served chilled, like iced tea. Add cinnamon, ginger and allspice if you wish. It makes a great ruby-colored cocktail mixer as well.

Yield: 6 to 8 servings

2 cups dried hibiscus (see Tip)

1 cinnamon stick (optional)

1 (2-inch) chunk of ginger, peeled and chopped (optional)

1 teaspoon allspice berries (optional)

½ cup agave syrup or granulated sugar, or to taste

Ice

Lime wedges, for serving

Bring 2 quarts water to a boil in a medium stainless-steel pot.

Add hibiscus flowers, and cinnamon, ginger and allspice berries, if using. Turn off heat and steep for at least 30 minutes.

Strain mixture into a pitcher or bowl and cool to room temperature. Sweeten to taste. Serve chilled over ice, with lime wedges.

Tip: You can use whole hibiscus flowers or pieces, but if using pieces, steep for less time, tasting as you go, until it is your desired strength. If you wish, you can also dilute the drink with water to taste.

Instead of adding sugar or agave syrup, I serve my iced teas with frozen mango chunks - which serves both to cool the tea and adds sweetness to the mix.

In a tall champagne flute, pour 2 parts hibiscus tea, 1 part Grand Marnier, then top with Prosecco. Garnish with lime wedge. You can substitute seltzer water for a non-alcoholic version. You can also mix in a punch bowl for a holiday party.