This simple, colorful salad, from Morning Glory Farm’s executive chef, Augustus Paquet-Whall, highlights two of the stars of summer: corn and tomatoes (the third is strawberries). His philosophy in the kitchen is to be intentional with ingredients—and with corn this good, there’s no need to overcomplicate things. Raw sweet corn is not only safe to eat but packed with nutrients and pure corn flavor. Serve alongside grilled meat or seafood, or enjoy a big bowl all on its own.
This cake is the epitome of summer: it’s sticky, jammy, fresh, and not too sweet. The browned butter and ground almonds give it a beautiful nuttiness, and it’s just dreamy with a dollop of crème fraîche on top, on a warm summer’s day.
I used to whip feta with milk, but the site Serious Eats taught me about using Greek yogurt, which yields a super creamy, pillowy dip. Serve it with warm pita or grilled sourdough and some cucumbers sliced on an extreme bias. I’m not usually one to suggest more prep time, but homemade pita is immeasurably better and there are plenty of great recipes online.
I like the presentation of the salty bits on top, but you can pulse all the ingredients together for a more homogeneous texture.
A great way to kick off the start of barbecue season, these lively skewers pack a lot of flavor. Taking a cue (wink) from Northern Chinese barbecue, we dust the skewers in a fennel seedy spice blend when they come off the grill. The crisp asparagus-and-fennel salad is a fun contrast to the meaty, smoky skewers—perfect for a cool, late-spring evening with friends. To round out the meal, we highly recommend pairing these with the Pine Nut Pepper Schmear (page 110).
The appeal of this salad comes from its contrasting flavours and textures. Make this in midsummer, when the nectarines are ripened by the sun and the green beans are still tender. It is best served on a wide plate, rather than piled into a deep bowl.
Citrus and oregano make this grilled chicken taste sophisticated. It is inspired by my mom’s traditional pollo en oregano, which is usually fried. (You can find that recipe in our first cookbook Oaxaca: Home Cooking from the Heart of Mexico.)
Even though transplants and visitors to Atlanta complain constantly about the Southern humidity and heat, my favorite memories as a kid are still from summertime in Georgia—from climbing rocks in backyard creeks and swimming in Lake Allatoona to walking through the dancing fountains in Centennial Olympic Park and, yes, sipping sweet iced tea on the porch. After camping out in Seward, Alaska, with a dear friend and colleague, I learned firsthand about sustainable fisheries—and got a taste of wild Alaskan salmon. I was hooked.
This recipe was inspired by my love of salmon and the hot weather of a Southern summer that calls out for cool comfort food. The smoked salmon is chilled, with refreshingly cold basil, mint, cucumber, and green onion added to the roll along with the noodles.
Ribs are one of the dishes that my parents ask me to make the most whenever I host family dinners . My parents loved going to BBQ joints for birthdays, and after spending hundreds year after year on dry mac and cheese and ribs with very little to no meat, I decided to make everything myself for half the cost . I like to braise the ribs in a mixture reminiscent of the flavors of a michelada—beer, Clamato, Worcestershire sauce—and braising them makes them really juicy and tender so the cooked meat just falls off the bone . I love deviled eggs, so along with the ribs I like to serve a creamy deviled egg macaroni salad, the cheesiest rajas con mac and cheese (mac and cheese with diced jalapeño and poblano chiles), and sweet and buttery corn bread muffins made with a mixture of cornmeal and masa harina to enhance the flavor of the corn . Recipes for those favorites follow so you can easily make your own BBQ-style dinner at home!
Serves 1
Every single year for as long as I have known Sally, she has planted zucchini. She is typically a very sensible person, but somehow she is unable to remember in May exactly how many zucchini will appear in July.
This pasta is her retaliation. It's cooked in one pot, with mostly raw ingredients, and is perfect on a hot summer night or served at room temperature for a "pasta salad" that even the Italians would approve of.