I have to confess: I have not cooked a one dinner this week. We are going to my parents, and my mother has heroically designed meal each and every evening. And, not only that, she has cooked two dinners, one round of sizzling dogs or scrambled eggs or mac and cheese at 5:30 p.m. for the kids’ desk — seated with demanding and usually impolite diners — and one for the grown ups when all those youngsters are in mattress. This woman really should get a trophy.
My mom enjoys a basic roast hen dish, and so do I. She also experienced some fresh peaches on the counter right now, which manufactured me consider of the chicken recipe beneath, and the interplay of meat and stone fruit — a celestial match.
Inform me what you are ingesting these days: [email protected] I have gotten so many email messages currently (primarily from Spaniards, in response to previous week’s gazpacho e-newsletter), and it is great. Also, I should really observe that a exceptional (and much more regular) way to get pleasure from the Finest Gazpacho is to drink it from a glass, preserving a pitcher in your fridge at the peak of summer months heat.
This is a deep-lower Melissa Clark recipe from the Cooking archives, in which sliced boneless thighs speedily roast in the oven with peaches, ginger and garlic. (One more possibility: A commenter reported she experimented with it in a Dutch oven on the stove on a 100-diploma working day in New York, and it worked properly.) Melissa serves this with a baguette, but rice would be pleasant, and a huge salad.
An additional great recipe from the excellent mind of Ali Slagle, and it usually takes only 10 minutes. You prepare dinner the shrimp in a skillet, then toss them with hot sauce and butter. Even the phrase “hot-sauce shrimp” is delicious. I indicate, seriously.
Alright, talking of good: Eric Kim arrived up with this streamlined vegetarian bibimbap recipe, and it’s fantastic weeknight cooking. Vegetables roast on one pan, although eggs oven-fry and cooked rice crisps on a different. Upon tasting it, his mother stated she would by no means do it the other way once more. (I also highly propose this video clip of Eric making the recipe on our YouTube channel.)
This just one-pot food from Kay Chun was influenced by chirashi. But as an alternative of serving sushi with vinegared rice, Kay steams salmon around rice, serving it with packaged coleslaw blend — an exceptional shortcut, by the way — and a ginger-scallion dressing. This sounds so very good to me, and the opinions on the recipe are raves.