Miso Eggplant Salad With Chickpeas

Miso Eggplant Salad With Chickpeas

The flawless flavor pairing found in the popular Japanese dish miso-glazed eggplant serves as inspiration for this bold and textural salad. For high-temperature roasting, cutting the eggplant into chunky pieces optimizes golden, crisp edges with a buttery and silky interior. The vinaigrette is a standout, punchy from the ginger, intensely savory from the miso, with a sweet hum from the mirin. The simplicity of a salad founded on just eggplant and chickpeas makes this an excellent weeknight option, but there are also many ways to add more heft: Incorporate a few handfuls of spinach, add some pan-fried or baked tofu, or toss with some cold soba noodles. 

Yield: 4 servings

For the Eggplant Salad

2 tablespoons vegetable oil

1 tablespoon toasted sesame oil

2 pounds eggplant (about 3 small or 2 medium), trimmed and cut into 1-inch chunks

Salt and pepper

2 (15-ounce) cans chickpeas, rinsed

2 scallions, sliced

Toasted white sesame seeds 

For the Miso Dressing

2 tablespoons white (shiro) miso paste

2 tablespoons mirin 

2 tablespoons toasted sesame oil

1 tablespoon rice vinegar 

1 garlic clove, finely grated 

1 (1-inch) piece fresh ginger, peeled and grated 

1 teaspoon sugar 

Heat the oven to 425 degrees.

Prepare the eggplant salad: In a small bowl, mix together the vegetable oil and sesame oil. Place the eggplant on a rimmed sheet pan and drizzle with the oil mixture. Season with salt and pepper and toss well to coat. Place in the oven and roast until the eggplant is tender, with golden edges, 20 to 25 minutes. 

Meanwhile, make the dressing: Place the miso, mirin, sesame oil, vinegar, garlic, ginger and sugar in a large bowl and whisk to combine. 

Add the eggplant to the bowl with the dressing, along with the chickpeas and scallions; toss to combine. Taste and season with salt and pepper. Top with sesame seeds and serve.

TIP: I made this as written and thought it was very good. I wanted more acid & heat so I added some lime juice and red pepper flakes. It needs quite a bit of salt and black pepper. I understand the recipe suggestion for soba noodles, but I decided to use short pasta (pipe) to conform to the size of the other ingredients. I also think adding the roasted eggplant at time of serving will keep its crisp roasted nature intact. I used both black and white sesame seeds for contrast. Mint or dill also.

Didn’t have enough eggplant so subbed in some oyster mushroom as it has a similar volume and texture. We liked the mushrooms much better than the eggplant…as per protocol. Dressing is a keeper! Drizzled some on the salmon filets too!

Brothy Tomato Rice Soup

Brothy Tomato Rice Soup

This quick and nourishing soup captures the concentrated umami, acidic-sweet brightness and floral aroma of fresh tomatoes. If you can buy the ones on the vine, you’ll end up with an even more intense scent. Fragrant jasmine rice lends body and thickens the broth just enough. The perfect lunch or light dinner, this comforting meal reheats beautifully, too, to a texture not dissimilar to congee or juk, and tastes like peak summer in soup form. A note on cooking with tomato vines: They lend a surprising tomatoey flavor to brothy curries and soups like this, accentuating the aroma of the fruit in a beautiful way, but they do contain plant defenses called glycoalkaloids, so don’t eat them.

Yield: 2 servings

Extra-virgin olive oil

1 ounce guanciale or bacon, diced

½ medium yellow onion, diced

Pinch of crushed red pepper

1 teaspoon dried oregano

12 ounces grape or cherry tomatoes, preferably on the vine

¼ cup jasmine rice

2 cups chicken stock, bone broth or dashi, preferably homemade

Salt

Fresh basil and toasted sesame oil, for serving (optional)

Heat a medium saucepan over medium, then add enough oil to lightly coat the bottom. Stir-fry the guanciale and onion until both start to brown at the edges, about 5 minutes, then scooch them to the side of the pan.

To the empty side of the pan, add a little more oil if dry, then stir in the crushed red pepper and oregano. Reduce the heat if the spices start to burn. Nestle in the tomatoes (with their vines still on) and cook them until fragrant, about 1 minute.

Add the rice and stock and bring to a boil over high, then reduce the heat to medium-low. Simmer, stirring occasionally, until the rice is tender, 15 to 20 minutes. Taste and season with salt. If your tomatoes had stems and vines, remove and discard them.

Serve immediately with a topping of fresh basil and a dribble of sesame oil, if using.

Buttermilk Ranch Fried Chicken

Buttermilk Ranch Fried Chicken

Great fried chicken at home is much easier than you might think. This version celebrates the tangy, herbaceous complexity of ranch seasoning, which is whisked into buttermilk to create an easy brine that ensures a flavorful, juicy end result. A whole chicken works best: Cutting it into parts takes a bit of practice but saves money and yields a good variety of pieces. (If looking for a shortcut, a mixture of thighs and drumsticks works well too.) After the chicken is brined, it’s dredged in flour seasoned with onion powder and garlic powder, echoing ranch seasoning, and supplemented with cornstarch, which yields a delightfully crispy exterior that holds up very well to chilling, for those among us who love cold fried chicken. Don’t be afraid to fry at home! This chicken fries in a large, deep Dutch oven — and it fries mostly covered, which helps reduce any mess. Maintain the right oil temperature and follow the visual cues to determine doneness, and you’ll be fine.

Yield: 10 pieces

4 cups full-fat buttermilk

1 (1-ounce) packet ranch dressing seasoning 

3 tablespoons kosher salt, plus more for sprinkling

1 tablespoon cracked black pepper

1 small (3- to 3 ½-pound) chicken, cut into 10 parts, or a mixture of thighs and drumsticks (2 ½ pounds)

About 8 cups vegetable oil, peanut oil or other neutral oil

1 ½ cups/194 grams all-purpose flour 

½ cup/69 grams cornstarch 

2 teaspoons onion powder

2 teaspoons garlic powder

Any combination of fresh dill, hot sauce and ranch dressing, for garnishing

In a large bowl, whisk to combine the buttermilk, ranch seasoning, 2 tablespoons of salt and 2 teaspoons of black pepper. Place the chicken pieces in the buttermilk brine, ensuring they’re fully submerged, then cover and refrigerate for at least 4 hours and up to 24 hours.

When ready to fry, pour the oil into a large Dutch oven that has a tight-fitting lid, to a depth of 3 or 4 inches. (For safe frying, make sure the oil doesn’t go more than halfway up the sides.) Heat oil over medium-high heat to 350 degrees.

In a large bowl, combine the flour, cornstarch, onion powder, garlic powder and remaining 1 tablespoon salt and 1 teaspoon pepper. (You can also use a heavy paper bag that is large enough to fit the chicken pieces.) Working with a few pieces of chicken at a time, shake off excess brine and toss in the flour mixture to coat thoroughly on all sides. Gently press the mixture onto the chicken to ensure it fully adheres, shake off any excess flour and place the chicken on a rimmed baking sheet. Continue with the rest of the chicken until all the pieces are coated.

Working with a few pieces at a time, gently lower the chicken skin-side down into the pot and fry, covered, for 5 minutes. Carefully uncover, flip the chicken and continue to cook another 5 minutes, maintaining a medium to medium-high heat and an oil temperature of about 325 degrees. (Adding the cold chicken will cause the temperature of the oil to drop.) Fry until the pieces are a deep golden-brown on all sides, then remove from the oil and place on a paper towel-lined wire rack over a rimmed baking sheet. (Make sure your chicken is cooked through: When you pierce the meat, any juices that escape should run clear, not pink. If pink, simply cook a few minutes longer. If you have a meat thermometer, it should register 160 degrees when inserted into the thickest part of the chicken. After removing the pieces from the oil, the residual heat will continue to cook the chicken to 165 degrees.) Season with salt and repeat this step with the remaining pieces.

Serve warm or at room temperature, garnished with dill, alongside hot sauce and ranch dressing, if desired.

Yakitori-Style Salmon With Scallions and Zucchini

Yakitori-Style Salmon With Scallions and Zucchini

Yakitori is a Japanese dish in which boneless chicken pieces seasoned with salt (shio) and a soy basting sauce (tare) are threaded onto bamboo skewers and grilled over a charcoal fire. This weeknight meal borrows the flavors of traditional yakitori and applies it to salmon and vegetables. A salty-sweet sauce of soy sauce, sugar, vinegar, garlic and ginger doubles as a glaze and serving sauce. Tossed with greens, the leftover salmon and vegetables make a nice salad the next day, and the sauce keeps in the refrigerator for up to a week. Brush it onto chicken or pork chops before roasting, or use it to season your next clean-out-the-fridge fried rice.

Yield: 4 servings

¼ cup canola oil, plus more for greasing

1 tablespoon minced garlic (from about 3 cloves)

1 tablespoon minced ginger (from a 1-inch piece)

⅔ cup low-sodium soy sauce

⅓ cup turbinado sugar

2 tablespoons unseasoned rice vinegar

2 tablespoons cornstarch

1 pound small zucchini (about 3), trimmed and sliced ⅛-inch-thick

8 scallions, trimmed, halved lengthwise, if large, and cut into 2-inch pieces

Kosher salt and black pepper

2 pounds boneless, skinless salmon fillets, cut into 1-inch pieces

Lemon wedges, for serving

In a small saucepan, heat 1 tablespoon oil over medium-low. Add garlic and ginger and cook, stirring, until fragrant, 1 minute. Add ⅔ cup water, plus the soy sauce, sugar and vinegar, and bring to a boil over high heat.

Reduce heat to low and simmer, stirring to dissolve the sugar, 1 to 2 minutes. Mix cornstarch with 2 tablespoons water and whisk into sauce. Simmer until thickened, about 2 minutes. Reserve 1 cup of sauce for basting, and transfer remaining sauce to a small bowl, for serving.

Heat a grill, or a lightly greased cast-iron griddle or grill pan over medium. Season zucchini and scallions with salt and pepper and toss with 2 tablespoons oil. Thread onto wooden skewers that have been soaked in water or metal ones. Season salmon with salt and pepper and toss with remaining 1 tablespoon oil. Thread onto skewers.

Grill, basting with sauce and turning every few minutes, until salmon and vegetables are caramelized and cooked through, about 10 to 12 minutes for salmon and 12 to 15 minutes for vegetables. Serve with lemon wedges and reserved sauce for dipping.

TIP: I make yakitori on my Weber a lot and I use a trick from Steven Raichlens Barbeque Bible. Use two flat bricks (like pavers) on the grill with a 4 or 5 inch space between them. Lay skewers on them and they'll get direct heat but won't touch the grate and sticking problems will be greatly reduced.

I made this for dinner tonight, and I think I'm usually a good cook, but this was shockingly good - I felt like I was eating a restaurant quality meal. I did use brown sugar, and I cooked under the broiler (~12 min for the veg, ~8 for the salmon) because I didn't feel like getting the grill going and I don't have a grill pan or cast iron skillet. Made everything else as directed. The sauce in particular is amazing. Served with rice. Will definitely make again.

We made this a few days ago - this is delicious. We BBQ'd the salmon and veggies. The next time we make this, we will change:

-With 2 tbsp Cornstarch, the sauce was quite thick (hard to baste with). Will cut down to 1.5 tbsp

-We used Coho salmon, and BBQ time was 8 mins.

-The green onions on the edges of the skewers charred quite a bit (if you don't want this much charring, sandwich them in between the zucchini).

Try using two flat pavers on the grill with a space between them - about 4 or 5 inches. Lay skewers on pavers with the meat over the gap between them and exposed to direct heat. They'll cook nicely, the skewers won't turn to ash and the meat won't stick to the grate. I learned this from Steven Raichlens BBQ Bible.

Connecticut-Style Lobster Rolls

Connecticut-Style Lobster Rolls

Connecticut-style lobster rolls celebrate the pure flavor of lobster, simply warming the cooked meat in melted butter to bring out its inherent sweetness and preserve its plump texture. (Maine-style typically serve chilled lobster meat tossed with mayonnaise.) The approach is simple: Toast your buns in butter until golden, then heat the cooked lobster in the same skillet just until warmed. The use of salted butter seasons the meat, so no extra salt is required (though seasoning to taste is never discouraged). Although the optional celery seed is not traditional, its herbal brightness nicely highlights the seafood flavor. Serve these lobster rolls with potato chips and tangy coleslaw for a classic summer meal.

Yield: 2 lobster rolls

4 tablespoons salted butter

2 top-split hot dog buns

6 to 8 ounces cooked lobster meat (see Boiled Lobster recipe), coarsely chopped

Chopped chives, for garnish

A few pinches of celery seeds (optional)

In a 10-inch nonstick skillet, melt 1 tablespoon of the butter over medium. Add buns and toast the two outer sides until lightly golden, 1 to 2 minutes per side. (Watch carefully, as the second side will toast faster than the first.) Transfer buns to two individual plates. Rinse skillet under cold water to cool off the pan.

Add the remaining 3 tablespoons butter to the skillet and melt over low. Add lobster meat and gently warm it, tilting the skillet as needed to frequently baste the lobster until just warmed through, about 2 minutes.

Divide lobster between the toasted buns and drizzle on the butter sauce. Garnish with chives and celery seeds, if using. Serve immediately.

Chez Panisse’s Blueberry Cobbler

Chez Panisse’s Blueberry Cobbler

This cobbler, which comes from the kitchens of Chez Panisse, prizes the berries above all, using only ⅓ cup of sugar. The dough rounds for the top are placed so they don’t cover all the berries, and the juice from the berries bubbles up around the dough. 

Yield: 4 to 6 servings

THE BERRIES

4 ½ cups fresh blueberries

⅓ cup sugar

1 tablespoon all-purpose flour

THE DOUGH

1 ½ cups all-purpose flour

½ teaspoon kosher salt

1 ½ tablespoons sugar

2 ¼ teaspoons baking powder

6 tablespoons cold unsalted butter, cut into ½-inch pieces

¾ cup heavy cream, plus additional for serving, if desired

Heat the oven to 375 degrees. To prepare the berries, place in a bowl and toss with the sugar and flour. Set aside.

To make the dough, mix the flour, salt, sugar and baking powder in a bowl. Cut in the butter until mixture resembles coarse meal. Add the cream and mix lightly, just until the dry ingredients are moistened.

Put the blueberries in a 1 ½-quart gratin or baking dish. Make patties out of the dough, 2 to 2 ½ inches in diameter and ½-inch thick. Arrange them over the top of the berries. Bake until the topping is brown and the juices bubble thickly around it, about 35 to 40 minutes.

Let cool slightly. Serve warm, with cream to pour on top, if desired.

TIP: Delicious and very easy! I added some lemon zest and lemon juice to the berry/sugar/flour mixture to bring out the taste of the blueberries and it was amazing!

4 1/2 cups = 27 oz = 765 grams fresh blueberries

About as easy as dessert gets, added a dash of cinnamon and replaced the cream with buttermilk because buttermilk makes everything better. Served it to my foodie pals with local vanilla ice cream, everyone loved it. I have about a dozen cobbler recipes, this one is now number one.

Jalapeño Grilled Pork Chops

Jalapeño Grilled Pork Chops 

Juicy jalapeños offer discernible heat, but they have a higher purpose beyond that: They provide welcome freshness with their distinct vegetal flavor. When blitzed with aromatic cilantro stems and plenty of garlic, jalapeños transform into a punchy marinade that flavors and tenderizes pork chops gloriously, and tinges them a bright Reptar-Bar green, too. That brilliant color, evidence of the chlorophyll in the peppers and herbs, stays vibrant even after a fiery kiss on the grill.

Yield: 4 servings

FOR THE PORK CHOPS

5 large jalapeños, stemmed

5 large garlic cloves, peeled

1 bunch cilantro stems, cut into 1-inch pieces (about 1 packed cup)

2 tablespoons rice vinegar

½ cup olive oil, plus more for cooking

1 tablespoon kosher salt (Diamond Crystal)

2 teaspoons granulated sugar

8 thin-cut, bone-in pork loin chops (½-inch thick)

FOR THE RELISH

1 large jalapeño, thinly sliced into rings

1 small red onion, thinly sliced into rings

⅓ cup rice vinegar

1 teaspoon kosher salt (Diamond Crystal)

2 tablespoons granulated sugar

Cilantro leaves and tender stems, for garnish

Cilantro rice or cooked white rice, for serving (optional)

Make the pork chops: In a food processor, blitz the jalapeños, garlic, cilantro stems, rice vinegar, olive oil, salt and sugar until smooth. Place the pork chops in a large bowl or resealable container and pour the marinade over them; turn the chops to evenly coat. Cover and refrigerate for at least 30 minutes and up to 24 hours.

While the chops marinate, prepare a charcoal grill for direct high-heat cooking, or heat a gas grill to medium-high.

Make the relish: In a small bowl, toss the jalapeño, red onion, rice vinegar, salt, sugar and 2 tablespoons water. Set aside to quick-pickle until ready to serve, or refrigerate for up to 24 hours.

Carefully grease the grill grate: Use tongs to grip a wadded paper towel dipped in oil and then rub the grates with the oiled towel. With the marinade clinging to them, place the pork chops on the hot greased grate. Grill until the chops are charred at the edges and no longer pink in the middle, 2 to 3 minutes per side. The meat is ready to flip when it releases easily from the grates. (If using a gas grill, close the lid between flips.) Alternatively, cook the chops on the stovetop in batches. Heat a large skillet or grill pan over medium-high. Add enough oil to lightly coat the bottom of the pan, and heat until shimmering. Add the chops, with the marinade clinging to them, to the pan. Sear until browned and caramelized at the edges and no longer pink in the middle, 3 to 4 minutes per side. Discard any remaining marinade.

Serve the chops with the relish and cilantro on top. If you’d like, serve rice alongside.

TIP: Best pork chop recipe on NYT recipes! Did scrap seeds from a few jalapenos but after cooking this, there is no need. Marinated for 7 hours. Relish is absolutely essential to this and just crazy good. Suggest fixing relish several hours ahead and refrigerating. Grilling thin chops is notorious for typically tuff meat. Not here. Used 1/2" as suggested but next time will probably up the chops to 3/4, but that's not a given. Fixed cilantro rice recipe also. Fabulous meal! Thanks Mr. Kim

I loved this recipe! The cilantro rice was addictive, with the juice of 5 limes, rather than what the recipe called for. With all the jalapenos, one would think the chops would be wildly spicy, but it was flavorful with practically no heat. (Not that I don't love heat!) The relish was refreshing and superb!

Despite the thinness of the chops, they were tender and far from dry. Another bonus--speedy cooking time!

Saladu Nebbe (Black-Eyed Pea Salad With Tomatoes and Cucumbers)

Saladu Nebbe (Black-Eyed Pea Salad With Tomatoes and Cucumbers)

Black-eyed peas are a common sight in West African cooking, stewed long until tender or turned into fritters like àkàrà. They’re also a staple ingredient in the American South, where they’re commonly eaten on New Year’s Day as a symbol of good luck for the year to come. The chef Isaiah Screetch’s saladu nebbe, based on the Senegalese dish of the same name, highlights the nuttiness of the beans in a fresh salad that has a bit of spice thanks to serrano chiles. Studded with juicy tomatoes, cucumbers and red bell pepper, the recipe calls for letting the salad meld its flavors together in a lime dressing for two hours, but it can also sit overnight, making it the perfect side dish for a barbecue or cookout.

Yield: 8 cups

1 cup finely chopped curly parsley

½ cup extra-virgin olive oil 

¼ cup fresh lime juice (from 2 or 3 limes) 

2 (15-ounce) cans black-eyed peas, rinsed (about 3 cups) 

5 scallions, trimmed and roughly chopped

1 red bell pepper, seeded and finely chopped

1 cup cherry or Roma tomatoes, chopped

1 English cucumber, halved, seeded and finely chopped

1 medium shallot, finely chopped

2 serrano chiles, seeded and minced

Kosher salt and freshly ground black pepper

In a large bowl, combine parsley, olive oil and lime juice; whisk until emulsified.

Add the black-eyed peas, scallions, bell pepper, tomatoes, cucumber, shallot and serrano chiles to the bowl. Toss to thoroughly combine and coat in the dressing. Season to taste with salt and pepper.

Cover and refrigerate for at least 2 hours, or overnight. Stir the salad to ensure the dressing is evenly incorporated before serving.

TIP: When I prepare this again I will reverse the olive oil and lime juice measurements to 1/4 cup olive oil and 1/2 cup lime juice. Olive oil at 1/2 cup thickly coats everything and pools in the bottom of the bowl and lime juice is nearly imperceptible at the original measures.

You could also start with boiling dried black-eyed peas, since black-eyed peas cook really fast (no soaking required). A good way to control the amount of salt.

Given food restrictions, omitted lime juice and chiles but with a very light EVOO this was great with the other ingredients, a bit of juice from a few tomatoes and diced raw zucchini instead of red peppers (also restricted). For us, no need for s/p. Next time might throw in a second herb and red onion and would then let it sit longer. A great use of b.e.p., home cooked or canned, as a light supper with cornbread, corn or the cob or, to mix things up, grilled pita or a traditional flatbread.

Blueberry-Cinnamon Coffee Cake

Blueberry-Cinnamon Coffee Cake

Studded with bright, juicy blueberries, this spiced coffee cake has a hefty dose of cinnamon in the cake and the crumble, and a cinnamon ribbon running through the center. You can use blackberries or raspberries in place of the blueberries, or even chocolate chips for an extra-sweet treat. Serve warm slices of cake with a cup of coffee for the perfect weekend brunch or afternoon pick-me-up.

Yield: 1 (8-inch-square) cake

FOR THE CRUMB TOPPING

½ cup/65 grams all-purpose flour

¼ packed cup/50 grams light brown sugar

¼ cup/26 grams rolled oats

1 ¼ teaspoons ground cinnamon

½ teaspoon kosher salt

¼ cup/57 grams unsalted butter, softened

FOR THE CINNAMON SWIRL

¼ cup/50 grams granulated sugar

2 teaspoons ground cinnamon

FOR THE CAKE

Nonstick cooking spray

¾ cup/150 grams granulated sugar

½ cup/115 grams unsalted butter, softened

2 large eggs, at room temperature

½ cup/120 grams sour cream

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

¾ teaspoon kosher salt

1 ½ cups plus 1 tablespoon/203 grams all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon baking soda

1 cup/140 grams fresh blueberries (or blackberries or raspberries)

Heat oven to 350 degrees and set a rack in the center. Spray an 8-by-8-inch square pan with cooking spray and line the pan with a strip of parchment paper that hangs over two sides.

Make the crumb topping: In a medium bowl, combine the flour, light brown sugar, oats, cinnamon and salt. Add the butter and squish it together with your fingertips until it’s evenly moistened, and pebble-size crumbs form.

Make the cinnamon swirl: In a small bowl, combine the granulated sugar and ground cinnamon; set aside.

Make the cake: In a large bowl, beat the sugar and butter together with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs one at a time, mixing in one egg completely before adding the next. Add the sour cream, cinnamon, vanilla and salt, and beat to combine.

Stop the mixer and add the 1 ½ cups/195 grams flour, the baking powder and baking soda; mix on low speed until just combined. Toss the blueberries with the remaining 1 tablespoon flour, then gently fold them into the batter.

Assemble the cake: Spoon half the batter into the pan and smooth it to cover the bottom of the pan in an even layer. Sprinkle the cinnamon sugar evenly over the top of the batter. Spoon the remaining cake batter over the top and gently smooth it to cover the cinnamon sugar. Sprinkle the crumb topping over the top.

Bake the cake for 45 to 55 minutes until puffed and golden, and a tester inserted into the center comes out clean. Serve warm or at room temperature. Store the cake loosely wrapped at room temperature for up to 3 days.

TIP: Lovely recipe! Made it with peaches and blueberries and substituted whole-wheat flour and 2% Greek yogurt for the all-purpose and the sour cream. Fantastic with coffee this morning!

Chile Oil Dumplings With Noodles

Chile Oil Dumplings With Noodles

Inspired by the Sichuan dish red oil wontons, which features bite size dumplings smothered in a numbing, spicy sauce, this weeknight-friendly take uses easy freezer and pantry staples. Frozen dumplings (for best results, use a brand you know and love), dried noodles and baby bok choy are all perfect carriers for a fiery crimson chile oil that’s sweet, sour and savory. Since chile crisp is the foundation of the sauce, choose one that you love. There’s room to adapt, too: baby bok choy can be replaced with broccoli or spinach and any noodles are fine to use, even instant ones. If you don’t like a lot of spice, you can replace some of the chile crisp with sesame or neutral oil, or simply use a brand of chile crisp that’s less spicy.

Yield: 4 servings

Salt 

8 ounces dried wheat or egg noodles 

3 medium baby bok choy (about 9 ounces), trimmed and halved 

4 tablespoons neutral oil, such as vegetable 

1 pound frozen potstickers (not thawed)

1 small handful cilantro leaves, to serve

For the chile oil sauce

2 garlic cloves, finely grated 

⅓ cup chile crisp (stirred well before measuring) or chile oil, preferably a brand 

containing Sichuan peppercorns 

¼ cup soy sauce 

4 teaspoons rice or black vinegar 

2 tablespoons water, plus more as needed

1 teaspoon sugar

Bring a large saucepan of salted water to a boil. Add noodles and cook according to package instructions, stirring occasionally to prevent sticking. Just before the noodles are tender, add the baby bok choy. Blanch until bright green and crisp tender, 1 to 2 minutes. Drain the noodles and greens and refresh them under cold water. 

Meanwhile, make the sauce: To a medium bowl, add the garlic, chile crisp, soy sauce, rice vinegar, water and sugar and whisk to combine. Taste and if the sauce is too spicy, you can add another 1 to 2 tablespoons of water or oil to tame the heat. 

Heat a large (12-inch) nonstick or well-seasoned cast-iron skillet over medium-high heat until very hot, 1 to 2 minutes. Add 2 tablespoons 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 package instructions.) Transfer the cooked dumplings to a plate and repeat with the remaining dumplings, making sure the pan is dry before adding additional oil. (If you prefer to steam the dumplings, see Tip.)

Divide the noodles, bok choy and dumplings among four bowls. Drizzle the chile oil sauce over the top and gently toss to coat. Top with cilantro and serve.

Tip: To steam, arrange the dumplings in a steaming basket lined with baking paper or cabbage leaves, place over a pan of boiling water and steam for 10 to 15 minutes.

Dijonnaise Grilled Chicken Breasts

Dijonnaise Grilled Chicken Breasts

The grilled chicken we dream of — juicy meat, bronzed crust, a hint of smoke — can be a reality when slathered with mayonnaise and Dijon mustard before cooking. While you won’t necessarily taste the condiments, they work in tandem to ensure that the boneless chicken has an easier time on the grill: The mayonnaise insulates and prevents sticking, and the mustard tenderizes and caramelizes. Serve with a spoonful of the Dijonnaise any way you like simply grilled chicken: atop a Caesar salad, alongside grilled corn or tucked into a sandwich with pickles, shredded lettuce and the Dijonnaise.

Yield: 4 servings

½ cup mayonnaise

½ cup Dijon mustard

2 garlic cloves, finely grated

Salt and black pepper

1 teaspoon thyme leaves or dried thyme

1½ to 2 pounds boneless, skinless chicken breasts or thighs, patted dry

Heat a grill to medium-high. (You can also cook the chicken on the stovetop over medium-high heat, following the same timing.) Meanwhile, in a medium bowl, stir together the mayonnaise, mustard and garlic, and season to taste with salt and pepper. Transfer half to a small bowl and refrigerate until serving.

To the medium bowl with the reserved Dijonnaise, stir in the thyme leaves. Season the chicken all over with salt and pepper, then transfer to the medium bowl and toss to coat. Let sit at least 15 minutes, or refrigerate up to overnight. (Let it come to room temperature before cooking.)

Clean the grill grates. (No need to grease; the mayonnaise keeps the chicken from sticking.) Scrape excess marinade off the chicken, then grill over direct heat until the chicken unsticks from the grates and is deep golden and cooked through, 4 to 6 minutes per side. If using a gas grill, cover grill between flips. Discard the chicken marinade. Serve with the small bowl of reserved Dijonnaise alongside.

TIP: This is the first part of an old recipe...slather the chicken breasts in the mayonnaise and mustard , then roll in seasoned breadcrumbs or Panko. Put them on a cookie rack or something similar and then put the rack on another sheet pan, and cook in the oven at 350 degrees for about 25 minutes or until golden brown. It's been a go-to recipe of mine for 40 years.

This is a superb and simple recipe. I just made it in an indoor grill pan because it was just me and my husband and I didn't feel like going downstairs and outside--and it worked fine. I've grilled boneless skinless chicken breasts for years with olive oil, lots of lemon, herbs, and garlic. This goes together twice as fast and I think it tastes and works better. Going into solid rotation.

This is one of the best shortcut recipes ever! A perfect marinade. My husband won’t eat dark meat chicken (sigh) so I’m always on them prowl for this sort of thing. Works well with thin-cut chicken and a grill pan if it gets late and you don’t want to crash around in the darkness.

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.