I can hardly consider it, however right here we’re in grill season, beach-picnic season, salad-for-dinner season — summer season, my favourite time of yr to cook dinner. Some folks favor fall for its crispness; winter for its coziness; spring for its promise of one thing inexperienced. Not me. I’m right here for summer season.
Proof that that is one in all my favourite topics: Yesterday, I used to be a visitor on the WNYC present “All of It,” speaking summer season cooking and having a ball. You’ll be able to hear right here, and these are the fried hen biscuits with scorching honey butter that we mentioned at size. (Different recipes that got here up: gazpacho, chilled corn soup, egg salad, lemon potato salad with mint, blueberry pie and Caprese antipasto — a.okay.a the tremendous Caprese.)
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1. Salmon and Couscous Salad With Cucumber-Feta Dressing
I really like the contrasting textures on this main-course salad from Yasmin Fahr, which mixes wealthy items of salmon, pebbly pearled couscous and comfortable herbs with the crunch of cucumbers. The tangy dressing attracts inspiration from mast-o khiar, the cucumber-yogurt dish from Persian delicacies, which is unmatched in its exuberant use of herbs.
2. Creamy Pasta With Ricotta and Herbs
Alert: We now have a brand new 20-minute pasta recipe from Melissa Clark, with contemporary chopped herbs, ricotta (make sure that it says “contemporary” on the label) and a variety of coarsely floor black pepper. This can be a good way to make use of the herbs you might have purchased for the salmon dish above.
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4. Skirt Steak With Salsa Verde Salad
Extra herbs and feta! This time, Lidey Heuck makes use of them to decorate crisp romaine and skirt steak, a reasonably forgiving reduce of meat that’s particularly scrumptious with the vinegar-laced sauce. The toasted pine nuts are a pleasant contact, however you possibly can skip them.
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