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.

Strawberry Soda

Strawberry Soda

This festive beverage uses real fruit for a bright flavor and gorgeous dark pink hue that store-bought soda could never match. Strawberries impart a refreshing taste that’s accented by a hint of lime. The lime juice also serves to balance out the sweetness of the syrup without overpowering the delicate strawberry. Much like bottled soda, this one is craveably sweet; feel free to adjust to your liking — add more syrup if you want it sweeter, or more lime juice or club soda for a lighter beverage (the melting ice will also dilute the soda). When cooking the strawberry purée, decrease the heat if it starts to foam up, to prevent it from boiling over. Club soda or seltzer will yield a fizzier homemade soda, but sparkling water works great too. For maximum carbonation, prepare the batch à la minute.  

Yield: 2 servings

FOR THE STRAWBERRY SYRUP

1 pound fresh strawberries, hulled and rinsed (or frozen strawberries)

1 cup sugar

FOR THE SODA

1 ¼ cups club soda or sparkling water

1 tablespoon fresh lime juice

Sliced fresh strawberries (optional)

Make the strawberry syrup using a blender (see next step if you do not plan to use a blender): Add the strawberries and 1 cup water to a blender and purée. Pour the purée into a medium saucepan over medium-high. Stir in the sugar and bring to a boil. When boiling, decrease heat to medium, and stir occasionally until reduced by half, about 15 minutes (further decrease the heat if it starts to foam up and boil over). Remove the saucepan from the heat. Store the syrup in an airtight container in the refrigerator until ready to use, or for up to one week. (Yields about 2 cups.)

Make the strawberry syrup without using a blender: Add the strawberries, sugar and 1 cup water to a medium saucepan over medium-high and bring to a boil. When boiling, decrease heat to medium and stir occasionally until the strawberries soften, about 10 minutes (further decrease the heat if it starts to foam up and boil over). While the saucepan is still on the heat, use a fruit masher to thoroughly mash the strawberries. Continue to cook, stirring occasionally, until the syrup is reduced by half, 5 minutes. Pour the mashed strawberry syrup through a strainer, pressing on the pulp to extract as much juice as possible. Remove the pulp and reserve for another purpose. Store the syrup in an airtight container in the refrigerator until ready to use, or for up to one week. (Yields about 1 ½ cups.)

Make the soda: Combine ½ cup strawberry syrup, the club soda and the lime juice in a large measuring cup or other vessel with a spout and stir well. Divide the soda evenly between two glasses filled with ice. Add sliced strawberries and serve immediately.

TIP: I freeze these syrups in an ice cube tray (order on Amazon w/lids) then you just take out as many cubes as you want and let them thaw in the glass-instant drinks. Works well with watermelon!

I made this for my wife with fresh strawberries from our garden. And she was pleased, which was all I was aiming for. Then she suggested we carbonate coconut water and use that with the strawberry syrup, it was delicious!

Prepare the strawberries without the sugar. Use a drop or two of simple syrup to sweeten to taste.

Strawberries have sugar. You don't need to add sugar unless you have trouble maintaining extra pounds and your diabetes medicine is annoyingly effective

IMO the amount of sweetener needed depends on the sweetness of the strawberries you have. Perhaps taste one first? I used 1/3 c. mixture of sugar and Stevia, with very sweet berries. I did steep the syrup with ~8 big mint leaves (to mask any potential cool flavor from the stevia), strained them at the end with a slotted spoon, and it was AMAZING! Still very sweet. Also, the higher sugar content perhaps lends to longer fridge storage if not using immediately-a difficult ask once sampled!

Broccoli Salad

Broccoli Salad

It is easy to understand why broccoli salad is a mainstay of potluck dinners and community gatherings. Not only is it a crowd-pleaser, but also raw broccoli is a clever make-ahead ingredient because, even when coated in dressing, it maintains its hardy texture and crunch over time. (This Southern-inspired recipe can be made up to 24 hours ahead, then stored in the fridge.) While most traditional Southern broccoli salads feature a creamy mayonnaise dressing and are finished with bacon bits and grated cheese, this vegan riff offers a punchy vinegar mixture that serves as a quick pickling liquid for the onions and raisins before it’s used as the final dressing. If you are making this salad in advance, leave the toasted almonds out until you are ready to eat.

Yield: 4 to 6 servings

FOR THE DRESSING

½ cup golden or black raisins (or dried cranberries)

½ red onion, finely sliced

¼ cup apple cider vinegar

4 teaspoons granulated sugar

Kosher salt (such as Diamond Crystal)

3 tablespoons extra-virgin olive oil

1 tablespoon sesame oil

FOR THE SALAD

1 ½ pounds broccoli (about 2 heads)

1 apple (any variety), cored and cut into ½-inch cubes

2 scallions, white and green parts, finely sliced

Kosher salt (such as Diamond Crystal) and black pepper

½ cup toasted sliced almonds, pepitas or sunflower seeds (see Tip)

1 cup red or green grapes (optional), halved crosswise

Make the dressing: Place raisins and red onion in a small bowl. Add vinegar, sugar, ¾ teaspoon salt and 2 tablespoons of water, and toss to combine. Leave to pickle for 10 minutes while you prepare the rest of the ingredients.

Peel the woody exterior from the broccoli stalks and discard. Chop the stalks into ½-inch pieces. Chop the broccoli florets into ½-inch pieces. (The pieces do not have to be uniform or the same shape.) Place all the broccoli into a large mixing bowl.

After 10 minutes, finish the dressing by adding the olive oil and sesame oil to the bowl with the pickling raisins and red onion, and stir well to combine. Taste and season with more salt if needed. It should be tangy, slightly sweet and a little salty.

Add the raisin-and-onion dressing to the broccoli along with the apple and scallions. Using two large spoons, toss well so that everything is well coated. Season with ½ teaspoon salt and black pepper to taste. Taste to make sure you are happy with the seasonings, adding more if needed.

When you are ready to eat, add the almonds and grapes (if using), and gently toss. Serve at room temperature.

Tip: To toast almonds, lay them out in a single layer on a sheet pan lined with parchment, then roast at 300 degrees for 8 to 10 minutes until golden. Let cool completely before adding to the salad.

I have been making popular salad with unsweetened dried cranberries and chopped nuts or pepitas, apples, whatever. BUT I give brocolli a quick par boil, holding onto intact stems with a few seconds dipped in boiling water. Brightens and tenderizes but not cooked. Then chop up crowns only roughy. Save stems for future.

Masala Chickpeas With Tofu and Blistered Tomatoes

Masala Chickpeas With Tofu and Blistered Tomatoes

Like a warm and gentle nudge, masala spice gives onions and chickpeas a distinctively comforting heartiness. Glimmering with droplets of ghee, they become rich in this any-season dish. Tearing the tofu allows for ample crooks and crannies that cradle and accentuate the aromatic goodness of the spice. Cherry tomatoes, slightly and delicately blistered, are welcome as juicy bursts of acidity in every bite. Serve this over rice, or with a gently poached egg, along with a few slices of lime for squeezing.

Yield: 2 to 4 servings

1 (14-ounce) block firm or extra-firm tofu, drained

3 ½ tablespoons ghee or vegetable oil

Salt and black pepper

1 large red onion, finely chopped, some saved for garnish

1 (2-inch) piece fresh ginger, finely grated

2 garlic cloves, finely grated

1 teaspoon ground tandoori or garam masala (homemade or store-bought)

1 (15-ounce) can chickpeas, rinsed

1 pint cherry tomatoes

¼ cup fresh mint or dill leaves, chopped, plus more leaves for garnish

Lime wedges, for serving

Slice the tofu in half horizontally and place on a clean kitchen or paper towel to dry.

Set a 10-inch skillet over medium heat and add 1 tablespoon ghee. Once the ghee begins to shimmer, season both sides of the tofu with salt and pepper, place in the pan and sear without moving until the tofu is browned, about 4 minutes. Turn the pieces over and brown the other side, 4 to 5 minutes more. Transfer the tofu to a plate.

Add 2 tablespoons ghee to the same skillet and heat over medium until shimmering. Add the onion (saving some for garnish) and cook, stirring often, for 4 minutes, or until translucent. Add the ginger, garlic and masala spice and season generously with salt and pepper. Stir for 1 to 2 minutes, or until fragrant.

Stir in the chickpeas and cook for 3 minutes, or until the chickpeas begin to sizzle.

Turn the heat up to medium-high, add the remaining ½ tablespoon ghee, then add the tomatoes and 1 teaspoon salt. Cook without stirring until the tomatoes are just beginning to pop open and the chickpeas are warmed through, 4 to 5 minutes. Stir in the mint.

Break the tofu into 1-inch pieces and toss in the skillet to coat with chickpea-tomato mix. Cook for another 2 to 3 minutes, or until warmed through. Remove from heat, taste and adjust seasonings, if necessary. Garnish with remaining chopped raw onions and a few leaves of fresh mint. Serve with lime wedges for squeezing.

TIP: I made this as a sheet pan, tossing chickpeas, onions, pressed tofu pieces and some bell pepper slices with the spice mix, ginger garlic and some oil. Then baked at 450 for 15 minutes . After agitating the contents of the pan and tossing in the tomatoes I put it all back in for another 10 minutes. Finished with lime and dill. It was very easy and delicious.

Under seasoned as written—I ~doubled the masala, ginger, and garlic, plus added chili flakes and turmeric, after which it was much better!

In answer to Maria, who hates cooking tofu, I'm a fan of using my air fryer. We use our air fryer to cook tofu more than anything else. Cube one package of firm tofu after minimally drying it off. Mix 1 T corn starch, 1 T soy sauce, 1 T olive oil, and 1/2 tsp salt in a bowl. Stir in the tofu until everything is coated. Air fry at 400 degrees for 10 minutes. The cubes come out pillowy soft and browned on all six sides. You'll want to eat them straight out of the pan.

Homemade Tandoori Spice Mix: 1 teaspoon Ground Ginger 1 teaspoon Ground Coriander 1 teaspoon Paprika ½ teaspoon Ground Cumin ½ teaspoon Turmeric ½ teaspoon Salt ¼ teaspoon Garlic Powder ¼ teaspoon Cayenne Pepper ¼ teaspoon Ground Nutmeg ¼ teaspoon Ground Cloves

Oven roast it! Preheat to 425. Squeeze as much water out of the tofu as you can, cube it up into 1” pieces, and toss in a large mixing bowl. Drizzle with olive oil, kosher salt, and pepper. (You can also add a bit of corn starch, garlic powder and/or or paprika.) cover a baking sheet in parchment paper, spread tofu evenly across the paper. Cook, checking after about 10 to 15 minutes, and flip the cubes over with a spatula if necessary. Cook for another 5 to 7 minutes until golden brown.