No-cook couscous salad is a perfect summer party side dish and can even double as a vegetarian entrée.
A few summers ago, I discovered what I consider to be one of the greatest things that has ever been placed over oiled grill grates on a beachy summer evening, preferably while a glass of rose trickles condensation down your hand: grilled haloumi cheese. Maybe you’re Greek Cypriot or better versed in the world of grill-able cheeses than me and are nodding silently right now, lucky enough that this is old news. Or maybe you’re confused because I just said grilled cheese and really? There is nothing new about two slices of white bread fried in butter until the gooey orange runs over the crusts and your freak-of-a-toddler won’t touch it. But, of course, this is an entirely different kind, no bread, no butter and absolutely better in summer than any other time.
It’s been 29 weeks since I first made this avocado and cucumber salad, which means two things: it predates this news, meaning that all of my theories about this kid making me crave avocado, grapefruit, and chocolate are perhaps completely bogus, elaborate projections on my part. Two, I’ve probably made it 29 times since then and never shared it with you, which is a huge shame. I’m clearly addicted to it, but every time I went to take a few photos and write it out in recipe format, I convinced myself it was too simple to make a big deal of. You know, as if what anyone has ever asked for in their life is more complicated recipes and fewer 5-minute salads worth obsessing over.
We’ve all been lying to you about crispy chickpeas. I’m sorry. It wasn’t very cool of us. I include myself; I’ve been telling you for years that you can crisp chickpeas in the oven and you can, you really can. But it’s not the whole story. The whole story is that you can get them crunchy in the oven but they also dry out a bit and the texture isn’t half as good as the more lightweight, nuanced crisp you get from frying them on the stove. I’ve always known this. But, who wants to deep fry? Not most of us, and certainly on a random Tuesday. It sounds like a project. It must use a ton of oil. It feels a bit heavy… for lunch.
Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings).
Spicy Garlic Lemon Butter Shrimp with parmesan corn polenta...topped with fresh basil and served with crusty bread and a big arugula salad!
This is pretty much October on a parchment-lined baking sheet. They want to be packed in a basket so they can go apple picking with you and to sneak in the car to join you for a leaf-peeping drive. They want to come to brunch with you and deserve to be served with warm apple cider, whether getting lost in a corn maze or searching for the best pumpkin to carve.
Creamy Roasted Garlic Butternut Squash Pasta...best for nights when you’re craving Italian, but also craving fall flavors.
