No one asks for perpetual winter. Few yearn for infinite fall or eternal spring. But how many songs, movies, books are dedicated to the idea of endless summer? (Answer: A lot.) Itap only human to anticipate those long, languid days, when itap OK to be a bit idle, to channel your innermost desire to be a lizard sunning itself on a rock.
While summer technically lasts a little more than a quarter of the year, the time to grill outside, indulge in perfect peaches and dreamy heirloom tomatoes, or just eat a hot dog, sand in your hair, feels fleeting. You want to make every bite count. You can think of the recipes, assembled by New York Times Cooking editors, as ways to capture the season. We consider them our summer bucket list, our must-makes, full of bright produce and opportunities to be outside. Make as many you can, at your own leisurely pace, before the sun sets on the season.
Recipe: Grilled Steak With Sauce Rof
By Yewande Komolafe
A combination of onion, parsley, scallions and chile, this classic Senegalese sauce adds complexity to dishes. Typically used to stuff fish as a marinade and top it as a bold relish, it is also great for tempering the smoky char of grilled chicken or steak. In this recipe, some sauce rof is used as a marinade and served as a topping. Thinned with a dash of olive oil, the relish also gets lemon juice to add a lovely sparkle. Go for a nice marbled cut of meat — the fat intensifies the flavor of the grilled meat and the sauce rof cuts through the richness. This condiment can be made up to 24 hours in advance and refrigerated in an airtight jar.
Yield: 4 servings
Total time: 45 minutes
Ingredients:
- 1 1/2 pounds skirt steak or boneless short ribs
- Coarse kosher salt (such as Morton) and black pepper
- 1 medium white or yellow onion, diced
- 1 serrano chile or jalapeño, stemmed
- 2 garlic cloves, peeled
- 4 scallions, trimmed and thinly sliced
- 1 small bunch parsley, leaves and tender stems only (about 2 ounces)
- 1 lemon
- 1/4 cup extra-virgin olive oil
Preparation:
1. Pat the steak dry and season lightly with salt.
2. Roughly chop the onion in a food processor by pulsing repeatedly. Add the serrano and garlic and pulse to combine. Add the scallions and parsley and pulse until chopped into a coarse paste. Transfer the paste to a large bowl and zest the lemon directly into it. Stir in 2 tablespoons oil, 1 teaspoon salt and 1/2 teaspoon pepper. (Alternatively, finely chop the onion, serrano, garlic, scallions and parsley into a coarse paste by hand. Transfer to a large bowl and stir in the lemon zest, oil, salt and pepper.)
3. Transfer about 3/4 cup of the paste to a small bowl. Place the meat in the large bowl and turn to coat. Marinate for at least 15 minutes at room temperature, or refrigerate, covered if needed, for up to 12 hours.
4. Combine the reserved marinade with the remaining 2 tablespoons olive oil and squeeze in about 2 tablespoons fresh lemon juice. Season with 1/4 teaspoon salt and a pinch of black pepper, stir to combine and set aside.
5. Heat a charcoal or gas grill to medium-high.
6. Scrape any excess marinade off the steak and discard. Grill the steak until the contact side is seared, 4 to 5 minutes. Flip and cook for an additional 3 minutes for medium-rare. Cook for an additional minute on each side for medium.
7. Transfer the steak to a board to rest for at least 5 minutes. Slice and transfer to a serving platter. Spoon the marinade dressing over the steak and serve immediately.
Recipe: Lemon Potato Salad With Mint
By Melissa Clark
This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long. Or refrigerate for longer storage but be sure to bring it to room temperature before serving. Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint; adjust the quantity to taste.
Yield: 8 servings
Total time: 45 minutes
Ingredients:
- 2 pounds small waxy white or yellow potatoes, roughly about the same size
- Juice of 1 lemon, more for serving
- 1 1/2 teaspoons kosher salt, more as needed
- 1/2 cup extra-virgin olive oil
- 1/2 cup thinly sliced scallions, white and light green parts, more for serving
- 1/4 cup torn mint leaves, more for serving
- 1/4 teaspoon Turkish pepper, more for serving
Preparation:
1. Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
2. In a bowl, whisk together lemon juice, salt and olive oil.
3. Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.
Recipe: Tomato and Peach Salad With Whipped Goat Cheese
By Alexa Weibel
Whizzed in the food processor with some heavy cream and lemon zest, earthy goat cheese becomes rich and creamy, the perfect complement to juicy peaches and tomatoes. Fresh purslane, if you can find it, provides a slight crunch to the salad, but mâche or watercress would also work well. You could also tear up some basil, parsley or other tender herbs you have lying around and toss those in just before serving. Colorful, fresh and easy, this salad works as a starter, a side or a summery supper, piled on top of grilled bread.
Yield: 4 servings
Total time: 15 minutes
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon sherry vinegar
- 1 tablespoon whole-grain mustard, preferably Maille brand
- 1/2 teaspoon fresh lemon zest, plus 2 teaspoons juice
- Kosher salt and black pepper
- 1/4 small red onion, very thinly sliced
- 4 ounces soft goat cheese or feta
- 6 tablespoons heavy cream
- 2 large heirloom tomatoes (about 14 ounces total), cored and cut into 1-inch wedges
- 2 medium peaches (about 12 ounces), halved, pitted and cut into 1/2-inch wedges
- 1 packed cup torn purslane, mâche or watercress (optional)
Preparation:
1. In a large bowl, whisk the olive oil, vinegar, mustard and lemon juice. Season generously with salt and pepper, stir in the red onion and set aside.
2. Crumble the goat cheese into the bowl of a food processor and whip until creamy, scraping down the sides of the work bowl as needed, 1 to 2 minutes. Add the heavy cream and lemon zest and whip just until fluffy, about 1 minute, scraping the bowl as needed. Transfer to a bowl and season to taste with salt.
3. Spread the whipped goat cheese on a large serving platter or in shallow bowl, distributing it evenly using the back of a spoon. Add the tomato wedges, peach wedges and purslane to the dressing and toss to coat. Season to taste with salt and pepper. Place on top of the whipped goat cheese and serve immediately.
Recipe: Ginger Lime Cucumber Salad
By Ashley Lonsdale
Cooling, refreshing and supremely easy to make, this cucumber salad spotlights spicy ginger, bright lime juice and a blend of fresh herbs to emphasize its green color and flavor. The most essential ingredient, an often-overlooked component in the cucumber universe, is patience. Marinating cucumbers, even if only for 10 minutes, allows new and distinct flavors the opportunity to penetrate the juicy flesh, resulting in a more savory outcome. Make this salad a couple of hours before serving, or even the night before, to allow the dressing its most optimal influence. Spoon this salad over freshly toasted, crusty bread, with or without a few slices of gravlax, along with the juices that inevitably pool at the bottom of the salad bowl.
Yield: 4 to 6 servings
Total time: 25 minutes
Ingredients:
- 3 tablespoons lime juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- 1 teaspoon finely grated lime zest
- 2 English cucumbers, halved lengthwise and thinly sliced into half-moons
- Salt and freshly ground black pepper
- 1 handful mint leaves (about 1/2 cup, loosely packed)
- 1 handful basil leaves (about 1/2 cup, loosely packed)
- 2 scallions, trimmed
Preparation:
1. In a large bowl, whisk together the lime juice, olive oil, honey, ginger and lime zest. Toss with the sliced cucumbers and season generously with salt and pepper. Set aside for at least 10 minutes at room temperature or up to 2 hours refrigerated.
2. While the cucumbers marinate, finely chop the mint and basil. Thinly slice the scallions. Mix the herbs into the cucumber salad. Serve at room temperature or chilled.
Recipe: Kale Caesar Pasta Salad
By Dan Pelosi
Caesar salad meets pasta salad in this comfort food mash-up. Crisp and sturdy kale leaves hold their own alongside al dente pasta when tossed in a thick and creamy Caesar-inspired, mayonnaise-based dressing. Crunchy, lemony breadcrumbs and salty Parmesan shavings are added just before serving, for extra texture and flavor. Served cold, this recipe is perfect for make-ahead entertaining or meal prep. For those looking for extra protein, cooked chicken or crispy chickpeas are welcome additions. Of course, feel free to swap in romaine lettuce and croutons, if preferred.
Yield: 6 to 8 servings, about 12 cups
Total time: 45 minutes, plus at least 4 hours’ chilling
Ingredients:
For the Salad:
- Salt and black pepper
- 1 pound mezze rigatoni or other short pasta
- 1 cup panko or homemade breadcrumbs
- Zest of 2 lemons (reserve the lemons for the dressing)
- 2 garlic cloves, grated
- 3 tablespoons olive oil, divided
- 4 cups packed baby kale leaves (5 ounces) or 1-inch Tuscan kale ribbons, stems removed (from 1 large bunch)
- 1 1/2 ounces Parmesan shavings (about 1/3 cup)
For the Dressing (makes 2 cups):
- 1 cup mayonnaise
- 1 cup freshly grated Parmesan (about 2 1/2 ounces)
- 1 (2-ounce) can anchovy fillets, drained (about 12 anchovies)
- 4 large garlic cloves
- Juice of 2 lemons (1/3 cup)
- 4 teaspoons Dijon mustard
- Salt and pepper
Preparation:
1. Prepare the salad: Bring a large pot of salted water to a boil. Add pasta and cook until al dente (according to package instructions). Drain the pasta and spread it out on a tray or sheet pan in a single layer, allowing steam to escape and the pasta to cool faster. Set aside.
2. Place a medium skillet on your stovetop over medium heat. Add breadcrumbs, lemon zest, garlic, 2 tablespoons oil and a big pinch each of salt and pepper. Stir to mix, then continue to stir until the garlic is fragrant and the breadcrumbs are evenly browned, 4 to 5 minutes. Remove from the pan and set aside to cool. To store, transfer cooled breadcrumbs to an airtight container and keep at room temperature for up to 2 days.
3. Meanwhile, make the dressing: In the bowl of a blender or food processor, combine mayonnaise, grated Parmesan, anchovies, garlic, lemon juice, mustard and a pinch each of salt and pepper. Blend on low speed until smooth, about 1 minute. Taste for seasoning and add salt and pepper as needed. If not using immediately, transfer to an airtight container and refrigerate for up to 5 days.
4. Finish the salad: In a large bowl, use your hands to massage kale with remaining 1 tablespoon olive oil until just tender. Add cooled pasta and 1 1/2 cups of the dressing and toss until well mixed. Cover and refrigerate for at least 4 hours or up to overnight.
5. Before serving, add Parmesan shavings, half of the breadcrumbs and extra dressing as needed, and stir until just combined. Garnish with the rest of the breadcrumbs and serve immediately. Leftovers will last for 5 days in the refrigerator.
Recipe: Salpicón de Pescado (Spicy Citrus-Marinated Fish)
By Rick A. Martínez
In Mexican cooking, salpicón is a dish of fish, shellfish or meat mixed with chopped vegetables and tossed in an aromatic dressing. In the Yucatán, salpicones are flavored with sour orange juice and habaneros. In this version, quick-roasted fish fillets are tossed in lime and orange juice to mimic that tropical flavor. The fattiness of the fish and avocado tame the heat of the habaneros, but if you are sensitive to spice, use half of a habanero or look for habanadas, a chile that tastes just as sweet and floral as a habanero but with zero heat! You can serve this dish right away while the fish is still warm, or refrigerate the fish and pico de gallo separately for a few hours — the flavors only get better. Then mix together cold for parties, picnics or a day at the beach.
Yield: 4 servings
Total time: 40 minutes
Ingredients:
- 4 (6-ounce) boneless, skin-on fish fillets such as snapper, salmon or cod, about 1-inch thick
- 1 to 2 habanero chiles, stemmed, seeded and finely chopped
- 2 garlic cloves, finely grated
- 1/4 cup fresh lime juice, plus more if desired
- 1/4 cup fresh orange juice
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 large Roma tomatoes, chopped
- 1/4 medium red onion, chopped
- 2 large radishes, trimmed, halved, and thinly sliced
- 1/2 avocado, peeled and pitted, chopped
- 1/4 cup chopped fresh cilantro leaves with tender stems
- Tostadas or warm tortillas, for serving
Preparation:
1. Line a sheet pan with parchment paper or foil. Arrange the fish fillets on the sheet pan skin-side down.
2. In a large bowl, whisk together the habanero chiles, garlic, lime juice, orange juice and oil until combined. Pour 1/4 cup of the habanero mixture into a small measuring cup (reserve the rest for the pico de gallo) and brush it over the tops of the fillets, gently massaging it into the flesh. Generously season the fillets with salt and pepper. Let sit at room temperature to absorb the flavor while the oven comes to temperature. Arrange a rack in the center of the oven and heat the oven to 450 degrees.
3. Bake the fish until it is opaque in the center and easily flakes apart when pressed with a fork, 8 to 12 minutes — it will depend on the thickness of your fish and how many times you open the oven to check it. (The key here is to check your fish often; you don’t want to over- or undercook it!) When the fish is cool enough to handle, flake the fish apart into 1-inch pieces and transfer to a plate, leaving the skin behind.
4. While the fish cools, finish the pico de gallo: Add the tomatoes, onion, radishes, avocado, cilantro and 1 teaspoon salt to the bowl with the reserved habanero mixture and gently stir until combined; taste and season with more salt and lime juice if desired. Let sit about 10 minutes, uncovered, for the flavors to meld. (If desired, refrigerate the fish and pico de gallo separately for up to 3 hours.)
5. When ready to serve, gently toss the fish in the pico de gallo and serve on tostadas or in tortillas to make tacos.
Recipe: Pimento Cheese and Tomato Sandwiches
By Kia Damon
Every summer, Southerners await the arrival of juicy, ripe tomatoes to make a classic tomato sandwich. This version of the beloved staple swaps in pimento cheese as the creamy companion instead of the typical mayonnaise. The pimento cheese is studded with sharp cheddar and jalapeño, giving it just enough kick without completely overshadowing the tomato. Choose tomatoes that are ripe but still somewhat firm: You want them to have the structural integrity that prevents a soggy sandwich. While many Southerners prefer plain white bread, you could opt for sourdough or brioche. This recipe is great for parties and group picnics, but don’t feel pressured to only make these for a crowd — the recipe can be easily halved. You could also use the extra to spread on crackers or add to biscuit dough. You’ll end up with four cups of pimento cheese, which will keep in the refrigerator for up to a week. However, the sandwiches are best eaten as soon as they’re assembled.
Yield: 8 sandwiches
Total time: 25 minutes
Ingredients:
- 8 ounces cream cheese, softened
- 8 ounces sharp cheddar, grated (2 cups)
- 1/2 cup mayonnaise
- 1 (8-ounce) jar pimentos, drained and minced (1 1/2 cups)
- 1 jalapeño, seeded and diced
- 1 teaspoon mustard powder
- 1 teaspoon paprika
- 1/2 teaspoon ground cayenne
- Salt
- 2 large heirloom tomatoes (preferably ripe but firm)
- 16 slices white bread
Preparation:
1. Mix the cheeses, mayonnaise, pimentos, jalapeño, mustard powder, paprika and cayenne in a large bowl until thoroughly combined. Season with salt to taste. Cut the tomatoes crosswise into 1/2-inch-thick slices. Toast the bread.
2. To assemble each sandwich, spread 1/4 cup of the cheese mixture on both slices of bread, add a slice of tomato, sprinkle lightly with salt and close the sandwich. Slice into your preferred shape and eat immediately.
Recipe: Esquites
By Kay Chun
Esquites are an off-the-cob take on elotes, charcoal-grilled Mexican corn on the cob that is slathered with a creamy sauce, seasoned with chile powder and lime juice and topped with cotija, a crumbly, aged Mexican cheese. This version doesn’t require a grill, and instead chars the corn kernels in a hot skillet until browned and caramelized. Cotija brings salty, milky accents to the salad. Ancho chile powder adds smoky notes, but you can use any type of chile powder you favor. Leftovers transform quickly into a great pasta salad the next day; simply toss with cooked pasta and olive oil.
Yield: 6 to 8 servings
Total time: 15 minutes
Ingredients:
- 2 tablespoons safflower or canola oil
- 6 cups fresh corn kernels (from 6 to 7 ears fresh corn)
- Kosher salt and black pepper
- 6 tablespoons mayonnaise
- 6 tablespoons Mexican crema or sour cream
- 2 tablespoons chopped fresh cilantro, plus more for garnish
- 1 tablespoon fresh lime juice, plus wedges for serving
- 4 ounces cotija cheese (scant 1 cup)
- Ancho chile powder (or chipotle or cayenne), for sprinkling
Preparation:
1. In a large cast iron or heavy skillet, heat oil over medium-high. Add corn, season with salt and pepper, and cook, stirring occasionally, until corn is nicely charred and softened, 8 to 10 minutes. Turn off the heat and let stand for 2 minutes. (This helps the corn pick up more char and smoky flavor.)
2. Meanwhile, in a large bowl, combine mayonnaise, crema, cilantro and lime juice; season with salt and pepper. Reserve 1/4 cup sauce in a small bowl for drizzling.
3. Add seared corn to the large bowl, season with salt and pepper and toss to coat. Transfer to a large serving platter, spreading corn mixture in an even layer. Drizzle with the reserved sauce, and sprinkle with cotija and chile powder. Garnish with more cilantro and serve with lime wedges.
Recipe: Sweet and Salty Frozen Grapes
By Zaynab Issa
This snack draws on the South Asian and Mexican culinary traditions of serving ice-cold fruit seasoned with spices and salt. Sour and salty fruit has perennial appeal — as proven by new supermarket options like the frozen sour grapes called Fruit Riot. Here, grapes get tossed in a punchy combination of lemon juice, lemon zest, chile flakes, sugar and salt, then frozen solid for a refreshing treat. The lemon zest is optional, but the flecks add a bright, citrusy note.
Yield: 4 to 6 servings
Total time: 15 minutes, plus 6 hours’ freezing
Ingredients:
- 1 1/2 pounds red or green seedless grapes off the stem, washed and dried
- 1 tablespoon grated lemon zest (optional), plus 2 tablespoons lemon juice
- 2 teaspoons sugar
- 1 teaspoon Aleppo chile flakes or other mild chile flakes like Urfa (See Tip)
- Kosher salt (such as Diamond Crystal)
Preparation:
1. Add grapes to 1-gallon zip-top bag (1 1/2 pounds of loose grapes fit perfectly in a gallon-sized zip-top bag, allowing them to freeze in a single, even layer — no need to transfer them from a baking sheet to a storage container).
2. In a small bowl, combine lemon zest (if using), lemon juice, sugar, chile flakes and 1 teaspoon salt, and whisk very well to combine.
3. Pour the lemon mixture over grapes, seal the bag, and shake well to thoroughly coat each grape.
4. Lay the zip-top bag flat in the freezer and freeze for at least 6 hours (ideally overnight), until grapes are frozen solid. Remove from the freezer and toss around to loosen them in the bag before tipping them into a bowl. Serve immediately. (Frozen grapes can be stored in the freezer for up to 6 weeks.)
Tips: For a sharper heat, use 1/4 teaspoon cayenne pepper or 1/2 teaspoon Italian crushed red pepper in place of the mild chile flakes.
Recipe: Borani Banjan (Afghan-Style Eggplant in Yogurt)
By Zainab Shah
Traditionally in Afghan-style borani banjan, an appetizer or vegetable side, eggplant slices are soaked in salted water for 20 to 30 minutes, drained and dried, then simmered in a spiced tomato sauce before being served in layers of garlicky yogurt. This version significantly simplifies the preparation in the interest of time without compromising its appeal: varied flavors and textures from crispy, caramelized eggplant; creamy, garlicky yogurt; sweet and sour tomatoes; and juicy, bright pomegranate seeds. No soaking or simmering here, just quick panfrying and layering for the same effect in about 30 minutes. Go back for seconds of a dish that tastes even better when itap cold.
Yield: 4 servings
Total time: 35 minutes
Ingredients:
- 1 cup full-fat Greek or Indian yogurt
- 1 garlic clove, grated
- Salt
- 1/2 to 1 cup vegetable oil
- 4 Japanese or Indian eggplants (see Tips), or 1 globe eggplant, cut into 1/4-inch-thick rounds
- 3 plum tomatoes, chopped
- 1/2 teaspoon Kashmiri or other red chile powder (optional)
- 2 tablespoons pomegranate seeds
- 4 to 6 small mint leaves
Preparation:
1. In a bowl, mix the yogurt, garlic, 1/2 teaspoon salt and 2 tablespoons water. Place in the fridge to chill and develop garlicky flavor.
2. Line a tray or large plate with paper towels. In a large frying pan, heat 1/3 cup oil on high. (The eggplant slices should be submerged about halfway in the oil while frying.) When the oil is heated, about 1 minute, add the eggplant slices in a single layer, and fry 1 to 2 minutes on each side, working in batches to avoid overcrowding and adding oil between batches as necessary. When the eggplant starts to caramelize and turn brown, transfer to the prepared tray or plate. Pat dry with a paper towel or clean kitchen towel to remove any excess oil and to preserve the eggplantap crisp texture. Season with salt as desired.
3. To the same pan, add tomatoes, 1/2 teaspoon salt, 2 tablespoons water and chile powder, if using. Cook on high until the tomatoes start to break down, about 5 minutes.
4. To serve, spread the yogurt in a single layer in a large shallow dish. Add the eggplant in a single layer on top, and then scatter the tomato over the eggplant (see Tips). Finish with pomegranate seeds and mint.
Tips: Indian eggplants tend to have thinner skin, are round in shape and are about 2 inches in diameter. These eggplants have a milder flavor and creamier texture than globe eggplants when cooked.
If multiple layers are preferred (the traditional way), use half of the yogurt, eggplant and tomato for the first layer, and create a second layer with the second half of the elements.
Recipe: Cold Noodle Salad With Spicy Peanut Sauce
By Hetty Lui McKinnon
Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold. Crunchy vegetables are highlighted here, adding lots of crisp, fresh texture. Substitute with any raw vegetables you have on hand, such as cabbage, carrot, fennel, asparagus, broccoli or cauliflower. The spicy peanut sauce is very adaptable: If you don’t want to use peanut butter, you can use any nut or seed butter, like cashew, almond, sunflower or even tahini. Both the soba and the peanut sauce can be prepared ahead of time and stored in the fridge overnight, but wait to combine them until you are ready to eat for the best texture and consistency. The peanut sauce thickens as it sits, so add a tablespoon or two of water to loosen it up, if necessary.
Yield: 4 servings
Total time: 20 minutes
Ingredients:
For the Salad:
- Kosher salt
- 10 ounces soba noodles
- 1 medium zucchini or cucumber (about 6 ounces)
- 5 radishes (about 4 ounces)
- 1 bell pepper (any color)
- 1 tablespoon sesame oil
- 1/2 cup roasted salted peanuts (about 2 ounces), roughly chopped
- 2 scallions, trimmed and finely chopped
- Handful of cilantro leaves
- 1 lime, cut into wedges for serving
For the Spicy Peanut Sauce:
- 1/2 cup smooth peanut butter (not natural)
- 1/4 cup soy sauce
- 2 tablespoons maple syrup
- 2 tablespoons lime juice (from 1 lime)
- 1 tablespoon sesame oil
- 2 teaspoons chile oil or hot sauce, plus more to taste
- 1 garlic clove, grated
Preparation:
1. Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
2. Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
3. Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
4. Loosen the soba noodles by running them under some water, then allow to drain again.
5. Add the soba noodles to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
6. When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.
Recipe: Tomato Basil Chicken Breasts
By Christian Reynoso
This chicken takes a cue from piccata then heads in a decidedly summery direction: A quick pan sauce of butter, shallots, tomatoes, capers and a splash of red wine vinegar turns rich, juicy, and bright — just the thing to spoon over the top. A handful of fresh basil at the end wilts gently in the heat of the sauce. No lemon here, but the vibes are still tangy, savory, and buttery. There’s plenty of sauce, so pair with bread or rice to help soak it all up.
Yield: 2 servings
Total time: 30 minutes
Ingredients:
- 2 small boneless skinless chicken breasts (about 3/4 pound) or 1 large chicken breast, halved horizontally
- Salt and pepper
- 1/4 cup all-purpose flour
- 3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 2 tablespoons diced shallots (about 1 medium shallot)
- 12 ounces assorted tomatoes, small ones halved and medium and large cut in wedges
- 1 tablespoon capers in brine, drained
- 1/2 teaspoon red wine vinegar
- Plenty of basil leaves (large leaves torn), for serving
Preparation:
1. Season the chicken breasts all over with salt and pepper. Add the flour to a shallow bowl or plate. Dredge the chicken by placing it in the flour, then turning to coat all sides evenly.
2. Heat 2 tablespoons of butter and the olive oil in a medium skillet over medium. When the mixture is bubbling, shake off any excess flour from the chicken and add to the skillet. Cook, undisturbed, until golden brown, about 4 minutes. Flip the pieces over and continue cooking until cooked through, about 4 more. Transfer the chicken to two serving plates.
3. Add the shallots to the pan and cook, stirring, until softened and lightly caramelized, about 2 minutes. Stir in the tomatoes and 1/3 cup water (this helps create more sauce and helps the tomatoes cook more quickly). Simmer until the sauce is reduced by about half, about 3 minutes.
4. Stir in the capers, the remaining 1 tablespoon butter and the vinegar. Turn off the heat and season with salt.
5. To serve, top the chicken with the basil leaves and the tomato sauce and season with black pepper.
Recipe: Linguine With Zucchini, Corn and Shrimp
By Dan Pelosi
This super fast and super easy summer pasta recipe barely cooks peak-season corn and zucchini, maintaining their freshness and crunch while highlighting their vibrant flavor. This same quick-cooking method is applied to the shrimp, which keeps its bite by spending little time in the pan. (While corn and zucchini turn mushy if overcooked, shrimp turns tough and rubbery.) Finishing off this summer pasta is a shower of fresh basil and mint, which cling to each glossy strand of linguine. Feel free to add whatever vegetables and herbs catch your eye at the market. This pasta is best eaten al fresco.
Yield: 4 to 6 Servings
Total time: 30 minutes
Ingredients:
- Kosher salt and black pepper
- 1 pound linguine or other long pasta
- 1 pound medium shrimp, peeled, deveined and tails removed (about 20 shrimp)
- 4 tablespoons unsalted butter
- 4 tablespoons olive oil
- 6 garlic cloves, minced
- 1 medium shallot or 1/2 medium onion, minced
- Red-pepper flakes
- 1 large zucchini, cut into 1/4-inch rounds, then each round cut into quarters
- 2 cups corn kernels (2 to 3 large ears)
- 1/4 cup chopped fresh mint, for garnishing
- 1/4 cup chopped fresh basil, for garnishing
Preparation:
1. In a large pasta pot, bring salted water to a boil. Add pasta and cook according to the packaging directions until al dente. Reserve 1 cup of pasta water, then drain the pasta and return it to the pot.
2. Meanwhile, pat the shrimp dry with a paper towel and season with salt. In a separate large pot, melt 2 tablespoons of butter into 2 tablespoons of olive oil over medium high. Add shrimp in a single layer and cook until just opaque, about 2 minutes per side. Use tongs or a slotted spoon to extract shrimp and set aside.
3. Maintaining medium-high heat, add the garlic, shallot and a pinch each of salt, black pepper and red pepper, stirring constantly until the garlic is fragrant and shallot is translucent, about 3 minutes. Add zucchini and cook, stirring occasionally, for about 4 minutes. Add corn along with the remaining 2 tablespoons olive oil and a pinch of salt; stir to coat. Cook until the corn is bright yellow and warm, about 2 minutes. Be careful not to overcook the vegetables; they should maintain their crispness.
4. Add pasta to the pot with the vegetables, followed by the shrimp, 1/2 cup of the reserved pasta water and the remaining 2 tablespoons of butter. Stir to combine, reheating the shrimp while creating a glossy sauce, for about 90 seconds. Remove from heat and add chopped mint and basil and stir. Adjust seasonings to taste. Serve immediately.
Recipe: Chilled Tofu With Gochujang Sauce
By Eric Kim
This silken tofu, draped in a tangy, savory, chile-sweet gochujang sauce, is a warm weather epiphany: No cooking whatsoever. The sauce is essentially a chojang, a portmanteau of the Korean words for vinegar, cho, and for gochujang, the fiery fermented red chile paste, one of South Korea’s most delicious exports. Often served alongside salted boiled broccoli with sesame, this sauce is also excellent with tofu or on cold, crisp lettuce or hydrating cucumber and pepper. Make a double batch of the sauce, if you like, to keep in the fridge for last-minute crisper-drawer raids. Enjoy this on its own or with a bowl of cooked rice.
Yield: 2 servings
Total time: 10 minutes
Ingredients:
- 2 tablespoons gochujang
- 1 tablespoon distilled white vinegar
- 2 teaspoons dark or light brown sugar
- 1 garlic clove, finely grated
- Salt
- 1 (14- to 16-ounce) block silken tofu, cold
- 1/4 cup thinly sliced scallions or chives
Preparation:
1. In a small bowl, stir together the gochujang, vinegar, brown sugar and garlic until the sugar dissolves. Season to taste with salt.
2. Run a paring knife around the edge of the box of tofu and tip out as much water as you can, then flip the tofu onto a plate. (Alternatively, you can scoop out large chunks with a spoon.) Pour the sauce over the tofu, then shower with the scallions. Serve cold.
Recipe: Succotash With Sausage and Shrimp
By Vallery Lomas
Succotash embodies the proverb “If it grows together, it goes together.” This dish is a celebration of summer: fresh corn, ripe tomatoes and shelled butter beans (also known as lima beans.) Succotash has earned its place of pride in regions across the U.S. — the Midwest, the Eastern Seaboard, and perhaps most notably, the South. This succotash is Cajun-style and a worthy entree, thanks to spicy andouille sausage and seasoned shrimp. But feel free to leave them out for a satisfying meatless option. The andouille sausage adds kick, so if you use regular sausage or eliminate it altogether, you can add some heat with ground cayenne and hot sauce.
Yield: 8 servings
Total time: 50 minutes
Ingredients:
- 2 1/2 cups/1 pound fresh (shelled) or frozen butter beans or baby lima beans
- 2 teaspoons kosher salt, plus more as needed
- 3 cups/12 ounces fresh or frozen okra, tops and tails trimmed, sliced into 1/2-inch rounds
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil or unsalted butter
- 6 ounces andouille sausage, diced
- 1 large yellow onion, diced
- 1/2 large green bell pepper, diced
- 4 garlic cloves, minced
- 5 medium ears corn, kernels sliced off (about 3 1/2 cups)
- 2 large ripe tomatoes, coarsely chopped
- 3/4 teaspoon black pepper, plus more as needed
- 1 pound shrimp (any size), peeled and deveined
- 1/2 packed cup fresh basil leaves, finely chopped
Preparation:
1. Heat oven to 425 degrees. Meanwhile, bring 1 cup water to a boil in a medium saucepan. Once boiling, add the butter beans and return to a boil. Reduce the heat and simmer, covered, until the beans are al dente, about 8 minutes. Remove from heat, strain, and sprinkle with 1/4 teaspoon kosher salt. Set aside.
2. While the butter beans are cooking, prepare the okra: Spread the okra in an even layer on a lined baking sheet. Drizzle with 1 teaspoon olive oil, and sprinkle with 1/4 teaspoon kosher salt. Roast the okra for 16 to 18 minutes. Remove from the oven and set aside.
3. Heat a large cast-iron skillet or Dutch oven over medium. Add the andouille sausage and cook until itap crisp and the fat has rendered. Remove the sausage with a slotted spoon and set aside.
4. Add the onion, bell pepper and garlic to the rendered fat in the skillet or Dutch oven, and cook until the vegetables are softened, about 5 minutes.
5. Add the corn, tomatoes, lima beans, okra, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and andouille sausage. Stir, cover, and cook for about 8 minutes over medium heat.
6. As vegetables cook, pat the shrimp dry with paper towels, then generously season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
7. In a separate large (12-inch) skillet, heat the remaining 1 tablespoon of olive oil over medium-high. Once the oil is shimmering, add the shrimp in a single layer. Cook for 2 minutes, then flip and cook for another 2 to 3 minutes, until pink and cooked through. Stir the cooked shrimp into the succotash.
8. Add the fresh basil and stir. Taste, and adjust seasoning as needed. Turn off heat and let sit uncovered for about 5 minutes to let the flavors meld. Serve warm.
Recipe: Suya Spiced Grilled Chicken Thighs With Nectarines
By Yewande Komolafe
Suya spice, sometimes known as yaji, is easy to love as an all round spice with its blend of ground roasted peanuts and smoky, fragrant spices. If you are new to it, think of it as a seasoning that can top everything: charred meat, chicken, fish and blistered vegetables. Here, it is sprinkled over grilled chicken served with a tangy salad of grilled scallions and nectarines. Let all the ingredients develop dark brown grill marks, as the char only enhances the flavor of the spice mix. Finish the dish with a sprinkle of chopped peanuts and a mound of additional suya spice on your plate.
Yield: 4 servings
Total time: 50 minutes
Ingredients:
- 3 garlic cloves, smashed and peeled
- 1 (1-inch) knob ginger, scrubbed and grated
- 1 tablespoon soy sauce
- Peanut or vegetable oil
- 2 tablespoons unseasoned rice vinegar, divided, plus more to taste
- 1 tablespoon homemade or store-bought suya spice, plus more for sprinkling and serving (see Tip)
- Salt
- 2 1/2 pounds bone-in, skin-on chicken thighs (about 6)
- 1 1/2 pounds ripe but firm nectarines (about 5)
- 1 bunch scallions, roots trimmed
- 1 teaspoon granulated sugar
- 12 sprigs fresh cilantro, leaves and tender stems only
- 1/4 cup roasted lightly salted peanuts, chopped
Preparation:
1. In a medium bowl, whisk garlic, ginger, soy sauce, 1 tablespoon oil, 1 tablespoon vinegar, 1 tablespoon suya spice and 1 teaspoon salt until combined. Add the chicken and toss in the marinade to coat. Cover and allow to marinate for at least 30 minutes and up to 12 hours.
2. Heat an outdoor grill to medium-high. Lightly grease the grates using a paper towel dipped in oil. Alternatively, heat a grill pan on the stovetop over medium-high.
3. While the grill heats, halve and pit the nectarines. If the pits won’t come out easily, quarter the nectarines, pop off the wedges and cut out the pit. Toss the nectarines and scallions with just enough oil to lightly coat.
4. Place the nectarines cut sides down on one side of the grill and char the cut sides, turning if needed, about 5 minutes. On the other side of the grill, arrange the scallions and grill until charred, 1 to 2 minutes per side. Move them all to a medium bowl. Work in batches if needed. Sprinkle the nectarines and scallions lightly with salt, then sprinkle with the sugar and remaining tablespoon vinegar.
5. Lay the chicken thighs on the grate skin side down, cover and cook until lightly charred, 5 to 7 minutes. Flip, cover and cook the other side until the chicken is cooked through and any juices run clear when poked with the tip of a small knife, about 15 minutes more. Transfer the chicken to a sheet pan or platter. Sprinkle the cooked chicken on both sides with suya spice and move to serving plates.
6. Cut the nectarines and scallions into 1/2-inch pieces. Toss with the cilantro and chopped peanuts. Taste for seasoning, adding more salt and vinegar if necessary. Serve the nectarines alongside the grilled chicken with additional suya spice for dipping.
Tips: To make about 1/4 cup suya spice blend, in a spice grinder, combine 1/4 cup toasted peanuts, 1 tablespoon ground ginger, 2 teaspoons smoked paprika, 2 teaspoons onion powder, 1 teaspoon garlic powder and 1 teaspoon fine sea salt. Pulse to blend into a fine powder. Store in an airtight container for up to a month.
Recipe: Coconut-Dill Salmon With Green Beans and Corn
By Yewande Komolafe
A fillet of salmon, bathed in a fragrant mixture of coconut cream, lemon and dill, is foil-wrapped and set on a hot grill to steam in its own juices. The fish is accompanied by a light salad of fresh corn, tomatoes, green beans and an additional showering of feathery dill. The result, served warm or cold, is a great low-lift dish for a large party, or a meal that can be prepped in advance.
Yield: 6 to 8 servings
Total time: 40 minutes
Ingredients:
- 1 (2-pound) salmon fillet (skin on or off)
- 2 tablespoons plus 1 teaspoon olive oil
- Coarse kosher salt (such as Morton) and black pepper
- 1 cup unsweetened coconut cream or coconut milk
- 2 tablespoons dark brown sugar
- 1 tablespoon sherry vinegar
- 1 teaspoon Dijon mustard
- 1 lemon
- 1 cup chopped fresh dill
- 8 ounces green beans, trimmed and halved crosswise
- 1 cup fresh corn kernels (from 1 to 2 ears corn)
- 1 pint cherry tomatoes, lightly crushed open or sliced into halves
Preparation:
1. Heat an outdoor grill to high (see Tip). Pat the fish dry with paper towels and place on a large strip of heavy-duty aluminum foil (or 2 stacked sheets of regular foil) on a sheet pan. Drizzle with 1 tablespoon oil and sprinkle lightly with salt.
2. In a small bowl, combine the coconut cream, brown sugar, vinegar, mustard, 1 tablespoon oil, 1 teaspoon salt and 1/2 teaspoon pepper. Zest the lemon right into the bowl and squeeze in 2 tablespoons juice. Stir in 1/2 cup dill. Pour half of the dressing over the fish and set the other half aside. Wrap the fish in the foil by turning up the sides and crimping them together to form a packet. Use another strip of foil if necessary to make a tight seal.
3. On another large strip of foil, toss the green beans with the remaining teaspoon of oil and a pinch each of salt and pepper. Wrap the beans in the foil to form a packet.
4. Place both the salmon and green bean packets on the grill and cover if using a gas grill. Grill until the green beans and salmon are cooked through, about 10 minutes. To test the fish for doneness, remove the packet from heat, cut a slit in the top with a knife and slide the knife into the fish. It should be tender. Using two tongs or wearing oven mitts, carefully transfer the fish packet to a large serving platter and open the top.
5. Open the green bean packet, transfer the beans to a large bowl and add the corn, tomatoes, remaining 1/2 cup dill, half of the reserved dressing and a pinch of salt. Toss to coat.
6. To serve, top the fish with some of the vegetables and remaining dressing. Serve immediately with the remaining vegetables and dressing or refrigerate until ready to serve.
Tips: Alternatively, cook the fish and green beans in a 450-degree oven. Place the packets on a baking sheet and cook for 13 to 15 minutes.
Recipe: Watermelon and Feta Sala
By Eric Kim
A take on the Mediterranean combination of watermelon and feta, this refreshing zinger of a salad couldn’t be more perfect. Unassumingly simple, the sweet melon, salty cheese and fragrant basil reach their peak when doused with white balsamic vinegar and dribbled with fruity olive oil. Rather than building tall, this salad builds wide — so use a large platter for the most dramatic presentation. Vinegared watermelon does not keep its crisp, juicy texture well, so be sure to dress it (and eat it) the moment the last basil leaf falls.
Yield: 4 servings
Total time: 5 minutes
Ingredients:
- 2 pounds seedless watermelon (without rinds), thinly sliced into large, irregular pieces
- 2 tablespoons white or red balsamic vinegar
- Salt
- 1 (6-ounce) block Greek feta, thinly sliced into large, irregular pieces
- 3 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- Leaves from 1 sprig basil, larger leaves torn
Preparation:
1. On a large platter, arrange the watermelon and douse with the vinegar. Season with salt.
2. Arrange the feta over the watermelon and drizzle over the olive oil. Season with pepper.
3. Drop the basil leaves over the watermelon and feta. Serve immediately.
Recipe: Blueberry Spoon Cake
By Clare de Boer
This recipe for a simple summer spoon cake draws the juices out of blueberries then pours them on top of a gluten-free cornmeal batter. As the cake bakes, some blueberries sink and form a stewy bottom, others bubble into chewy jam. The result looks like an upside down cobbler, or a muffin without its middle. It isn’t too sweet, and what it lacks in slice-ability and portability, it makes up for with tenderness and juiciness. Make sure to bake it on a tray to catch any batter or berries that rise over the rim — these are the cook’s midbake treat.
Yield: One 9-inch cake (6 to 8 servings)
Total time: 1 hour 5 minutes
Ingredients:
- 4 tablespoons/58 grams unsalted butter, softened, plus more for the dish
- 14 ounces/397 grams fresh blueberries (about 2 1/2 cups)
- 3/4 cup/150 grams granulated sugar, plus more for sprinkling
- Zest and juice of 1/2 lemon (about 1 tablespoon juice)
- 1 large egg
- 1/2 cup/113 grams sour cream, plus more for serving
- 1/2 cup/76 grams yellow cornmeal (preferably fine grind)
- 3/4 cup/63 grams almond meal
- 1 teaspoon baking powder
- 1 teaspoon kosher salt (such as Diamond Crystal) or 1/2 teaspoon fine salt
- Vanilla ice cream, for serving (optional)
Preparation:
1. Heat the oven to 350 degrees and grease a 9-inch glass pie dish.
2. Put the blueberries, 1/4 cup/50 grams sugar and the lemon zest and juice in a small saucepan. Bring to a simmer over low heat, stirring here and there for 3 to 5 minutes, or until the sugar has dissolved and the berries are glossy. Turn off the heat and set aside.
3. In a medium bowl, cream the butter and remaining 1/2 cup/100 grams sugar together until the mixture is pale and fluffy. Add the egg and stir to incorporate fully before adding the sour cream. Stir to combine and set aside.
4. In another medium bowl, combine the cornmeal, almond meal, baking powder and salt, and whisk. Make a well in the center and pour in the wet ingredients. Whisk to form a smooth batter, then pour into the greased pie dish, leveling the batter with a spatula or the back of a spoon.
5. Spoon over the blueberries with their juices somewhat evenly distributing them and leaving some batter uncovered. Sprinkle with sugar to evenly cover the surface. Set the pie plate on a baking sheet to catch drips.
6. Bake for 45 to 55 minutes, or until the cake has taken on a deep nutty color around its edge, and a blueberry-less area of sponge springs back when you press with a finger. The jammy areas will feel underbaked and that is good.
7. Leave to cool a little before serving warm with sour cream or vanilla ice cream, or both.
Recipe: Salted Margarita Bars
By Vaughn Vreeland
This edible cocktail is an ideal party dessert, mingling all the fun of a margarita — and its salted rim — with the efficiency of a slab pie. Key lime pie’s boozier, saltier cousin, it comes together quickly and maintains its consistency when frozen, making it a great make-ahead treat for a barbecue or a trip to the beach. Any tequila will work, but blanco is preferred for its milder taste. Don’t make the curd more than 10 minutes in advance, as the lime juice will start to thicken it, which could affect the bake.
Yield: 16 bars
Total time: 45 minutes, plus 2 hours’ freezing
Ingredients:
For the Crust:
- 1/2 cup/113 grams unsalted butter (1 stick), melted, plus more for greasing the pan
- About 40 saltine crackers (from one 4-ounce/113-gram sleeve)
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
For the Filling:
- 2 teaspoons lime zest plus 1/2 cup juice (from about 4 limes)
- 1/4 cup tequila (preferably blanco)
- 2 tablespoons orange liqueur, such as Grand Marnier
- Pinch of kosher salt
- 5 large egg yolks
- 1 (14-ounce) can sweetened condensed milk
- Flaky salt, for finishing
Preparation:
1. Heat the oven to 350 degrees. Lightly grease a 9-inch square baking pan with butter (or use the wrapper from your stick of butter). Line the buttered pan with parchment, leaving an overhang on two sides. (This will help you pull the bars out of the pan easily.)
2. Prepare the crust: In a food processor, pulse the saltines until ground like coarse sand. (Alternatively, place them in a zip-top bag and use a rolling pin to crush them.) Itap OK if there are a few larger pieces. Add the melted butter, sugar and salt, and pulse a few more times until all the crumbs are evenly saturated (or mix to combine in a medium bowl). Pour the mixture into the lined pan, press into an even layer and freeze for about 15 minutes.
3. After the crust has chilled, bake it until fragrant and golden brown, about 15 to 18 minutes.
4. While the crust cools, make the filling: In a liquid measuring cup or small bowl, combine the lime zest, lime juice, tequila, orange liqueur and salt.
5. In a medium bowl, whisk together the yolks and sweetened condensed milk. Add the tequila-lime mixture to the yolk mixture, whisk to combine, then pour into the prepared crust. (Itap OK if the crust is not yet completely cool.) You may be tempted to prepare the curd earlier, but don’t do so more than 10 minutes before baking, as the lime juice will start to thicken it, which could affect the bake.
6. Bake 15 to 17 minutes until the curd is set around the edges and slightly jiggly in the center.
7. Transfer to a rack to cool slightly, then freeze for at least 2 hours.
8. After freezing, remove the bars from the pan using the parchment paper overhang and transfer to a cutting board. Sprinkle with flaky salt, cut into 16 bars and serve right away. Store leftovers in the freezer. Cheers!
Recipe: Rice Krispies Treats With Chocolate and Pretzels
By Genevieve Ko
Marshmallow treats can skew saccharine, but this slightly more sophisticated version embraces the salty as much as it does the sugary. Sweet marshmallows and chocolate are balanced by plenty of salt: in the butter, on the pretzels and in the flaky sea salt finish. Butter-flavored pretzels (“butter snaps”) have a delicate crunch and a creamy note that work well in this recipe, but any small, thin pretzels are also good. You’ll want to use chopped chocolate here instead of chips: They melt faster, so you end up with smeared chocolate bits instead of distinctive chunks.
Yield: 12 to 36 treats
Total time: 15 minutes, plus cooling
Ingredients:
- Nonstick cooking spray
- 6 tablespoons salted butter (3/4 stick)
- 1 (10-ounce) bag marshmallows
- 3 cups Rice Krispies, or other crisp rice cereal
- 3 cups butter-flavored or regular mini-pretzels, broken into 1/2- to 1-inch pieces
- 3 ounces semisweet chocolate, chopped
- Flaky sea salt, for sprinkling
Preparation:
1. Line the bottom and sides of a 9-inch square baking pan with foil, leaving a 1-inch overhang on all sides, then coat with nonstick cooking spray.
2. Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and stir with a sturdy silicone spatula until smooth and melted, about 3 minutes.
3. Remove from the heat, add the cereal and pretzels, and stir until evenly coated. Immediately scrape the mixture into the prepared pan. Using the spatula, press the mixture to evenly cover the bottom of the pan. Working quickly (you want the cereal mixture to still be quite warm so the chocolate will melt a bit and adhere to the surface), sprinkle the chopped chocolate on top. Press the mixture with the chocolate into a flat, even layer in the pan. Sprinkle with flaky sea salt.
4. Cool to room temperature in the pan on a rack. Lift out of the pan using the foil and cut into squares. Serve immediately or transfer to an airtight container.
Recipe: Fresh Strawberry Pie
By Samantha Seneviratne
This pie is a celebration of perfectly ripe, summertime strawberries. Only two cups of the berries are cooked down into a quick jam, which holds the rest of the fruit together for a delightfully fresh pie. With a crunchy shortbread crust and a cloud of freshly whipped cream, itap reminiscent of strawberry shortcake — but maybe even better.
Yield: 8 to 10 servings
Total time: 45 minutes, plus chilling
Ingredients:
For the Crust:
- 10 2/3 ounces/300 grams shortbread cookies (two 5 1/3-ounce packages)
- 3 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon kosher salt
- 1/4 cup/55 grams unsalted butter, melted
For the Filling:
- 2 1/2 pounds/about 1 kilogram strawberries (about 8 to 10 cups), hulled
- 1/3 cup/65 grams granulated sugar
- 3 tablespoons strawberry preserves
- 1/4 cup/30 grams cornstarch
- Pinch of kosher salt
- 1 tablespoon fresh lemon juice
For the Topping
- 1 cup/240 milliliters cold heavy cream
- 1 tablespoon confectioners’ sugar
- 1/2 teaspoon pure vanilla extract (optional)
Preparation:
1. Prepare crust: Heat oven to 350 degrees. In a food processor, combine shortbread cookies, sugar, flour and salt and blend until you have fine crumbs. Transfer crumbs to a medium mixing bowl. Add butter and mix with a fork until crumbs are evenly moistened. Tip crumbs into a standard 9-inch pie plate and press them in an even layer on the bottom and up the sides of the plate. Bake until golden brown and set, 15 to 20 minutes. Transfer to a rack to cool completely.
2. Prepare filling: Cut each of the strawberries in quarters or eighths, if they are large. Transfer 2 cups berries to a small saucepan and crush completely with a potato masher. Set aside the remaining berries in a large bowl. Add the sugar, preserves, cornstarch, 1 tablespoon water and salt to the saucepan.
3. Bring strawberry mixture to a boil over medium heat and then cook it an additional 2 minutes, stirring constantly. Add strawberry mixture and lemon juice to the strawberries in the bowl and stir to combine. Transfer to the prepared crust and gently tap it down into an even layer. Transfer to the fridge to set for at least 4 hours.
4. Just before serving, whip cream, confectioners’ sugar and vanilla, if using, to soft peaks. Top pie with whipped cream.
Recipe: Mangonada
By Daniela Galarza
When the summer sun screams across Mexico’s city streets and sandy beaches, mangonadas come to the rescue. Also called chamangos, they can be made with any combination of mango sorbet, chopped fresh mango or mango purée, and may or may not be spiked, but they’ll always contain the salty, spicy and tangy flavors of Tajín and chamoy. Tajín, a chile-lime salt, is a delicious addition to sweet and savory foods alike. Its sister condiment, chamoy, is traditionally made from fermented fruit, salt, sugar and chiles. Depending on your location, you can find Tajín, chamoy and tamarind straws — their sour, chewy coating adds an extra tickle of tartness — at supermarkets or Latin American grocers; all three are available online.
Yield: 4 servings
Total time: 15 minutes, plus chilling
Ingredients:
- 5 large ripe mangoes (about 15 ounces each), peeled, pitted and cut into 1/2-inch pieces (about 8 cups), or 2 1/2 pounds frozen mango, defrosted
- 1/4 cup granulated sugar, or to taste
- 1/4 cup fresh lime juice (from 2 fresh limes)
- 1 1/2 cups cold water, or as needed
- 3/4 cup silver tequila or rum (optional)
- 3/4 to 1 cup chamoy
- Tajín, to taste
- 4 tamarind candy straws (optional)
Preparation:
1. Place 5 cups mango in a blender, reserving the remaining mango. Add the sugar, lime juice and 3/4 cup cold water to the blender, and blend on medium-high speed until puréed. Blend in tequila or rum, if using. Blend in additional water, adding 1/4 cup at a time, until mango mixture reaches the desired consistency.
2. Chill mango mixture, covered, in refrigerator until ready to serve. For a colder mangonada, transfer mixture to the freezer until it reaches the consistency of a slushy.
3. To serve, pour or scoop about 1/2 cup of mango mixture into each of four 16-ounce glasses. Add about 1/3 cup reserved mango to each glass, followed by 1 1/2 to 2 tablespoons chamoy and a generous sprinkle of Tajín. Repeat with the remaining mango mixture, mango pieces, chamoy and a final sprinkling of Tajín on top. Garnish each glass with a tamarind candy straw, if using, and a spoon. Serve immediately.
This article originally appeared in .
