Recipe of the Day

Grilled Leg of Lamb with Herb Salt

 

Grilled Leg of Lamb with Herb Salt recipe

yield
8 servings

For stress-free, no-sweat hosting, grill the lamb a few hours ahead of time and slice it at room temperature.

ingredients

preparation

Cutting along seams where lamb leg naturally separates, portion into 4 large pieces, trimming any excess fat and sinew.

Rub lamb with oil and Herb Salt. Let sit at room temperature 1 hour before grilling.

Prepare a grill for high heat. Grill lamb, turning often, until lightly charred and an instant-read thermometer registers 130°, 20–30 minutes. Transfer to a cutting board; let rest 10 minutes. Thinly slice against the grain and serve with Anchovy Mayonnaise.

Do ahead: Lamb can be seasoned 2 days ahead. Cover and chill.

Recipe of the Day

Linguine with Burst Tomatoes and Chiles

 

Linguine with Burst Tomatoes and Chiles recipe

yield
Makes 4 servings

The key to this sauce is a creamy emulsion of the oil, cheese, and pasta water. Toss and stir—and stir and toss—adding liquid freely, until it comes together.

ingredients

  • 2 1/4″-thick slices crusty bread, well-toasted, broken into pieces
  • 12 ounces linguine
  • Kosher salt
  • 1 tablespoon chopped drained oil-packed Calabrian chiles
  • 3 tablespoons olive oil, plus more
  • 1 pound small tomatoes
  • 1 ounce Pecorino, finely grated (about 1/2 cup)
  • Freshly ground black pepper

preparation

Pulse toast in a food processor to fine crumbs; set aside.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 1 1/2 cups pasta cooking liquid.

Meanwhile, heat chiles and 3 tablespoons oil in a large skillet over medium heat until sizzling, about 2 minutes. Add tomatoes, increase heat to medium-high, and cook, turning tomatoes occasionally, until blistered in spots, about 3 minutes. Continue to cook, lightly crushing tomatoes, until beginning to break down, about 3 minutes.

Add pasta, 1 cup pasta cooking liquid, and 1/4 cup Pecorino to skillet and cook, tossing and adding more liquid as needed, until sauce coats pasta, about 2 minutes.

Serve pasta seasoned with salt and pepper and topped with remaining Pecorino and reserved breadcrumbs.

Recipe of the Day

Za’atar Roast Chicken with Green Tahini Sauce

 

Za'atar Roast Chicken with Green Tahini Sauce recipe

yield
6 servings

Because of the brothy marinade, the skin won’t get as crisp as with other roast chickens, but the flesh will be so tender, you’ll want to eat it with your hands.

ingredients

Green tahini sauce:

  • 2 garlic cloves, smashed
  • 1 cup (lightly packed) flat-leaf parsley leaves with tender stems
  • 1/2 cup tahini
  • 1/4 cup fresh lemon juice
  • Kosher salt

Chicken and assembly:

  • 1 3 1/2–4-pound chicken, cut into quarters, or 2 large skin-on, bone-in chicken breasts and 2 skin-on, bone-in chicken legs
  • 2 medium red onions, thinly sliced
  • 2 garlic cloves, smashed
  • 1 lemon, thinly sliced, seeds removed
  • 1 tablespoon sumac
  • 1 1/2 teaspoons ground allspice
  • 1 teaspoon ground cinnamon
  • 1 cup low-sodium chicken broth or water
  • 1/4 cup olive oil, plus more for drizzling
  • Kosher salt, freshly ground pepper
  • 2 tablespoons za’atar
  • 2 tablespoons unsalted butter
  • 1/4 cup pine nuts
  • 6 pieces lavash or other flatbread

Ingredient info:

  • Za’atar and sumac are available at Middle Eastern markets and specialty foods stores, and online.

preparation

Green tahini sauce Pulse garlic, parsley, tahini, lemon juice, and 1/2 cup water in a food processor, adding more water if needed, until smooth (sauce should be the consistency of a thin mayonnaise); season with salt.

Do ahead: Sauce can be made 1 day ahead. Cover and chill.

Chicken and assembly Preheat oven to 400°. Toss chicken, onions, garlic, lemon, sumac, allspice, cinnamon, broth, and 1/4 cup oil in a large resealable plastic bag; season with salt and pepper. Chill at least 2 hours.

Place chicken, onions, garlic, and lemon on a rimmed baking sheet, spooning any remaining marinade over and around chicken. Sprinkle with za’atar and roast until chicken is browned and cooked through, 45–55 minutes.

Meanwhile, melt butter in a small skillet over medium-high heat. Add pine nuts and cook, stirring often, until butter foams, then browns, and nuts are golden brown (be careful not to burn), about 4 minutes; season with salt.

Slice chicken breasts, if desired. Serve chicken with roasted onion and lemon, topped with pine nuts, with green tahini sauce and lavash.

Do ahead: Chicken can be marinated 1 day ahead. Keep chilled.

Recipe of the Day

Caramelized-Onion and Gorgonzola Grilled Pizza

 

Caramelized-Onion and Gorgonzola Grilled Pizza recipe

yield
Makes 6 (appetizer) servings

active time
30 min

total time
40 min

Food editor Gina Marie Miraglia Eriquez picked up her technique for grilling pizza during a college visit to Al Forno, in Providence, Rhode Island. Here, she tops that irresistibly charred crust with ingredients that have a natural affinity for one another: sweet cooked-down onions, toasted walnuts, and the bite of Gorgonzola.

ingredients

  • 6 tablespoon extra-virgin olive oil, divided
  • 1 1/4 pounds onions (2 large), halved lengthwise and thinly sliced
  • 14 to 16 ounce pizza dough, thawed if frozen
  • 1/4 pound Gorgonzola dolce, crumbled (1 cup)
  • 1/2 cup walnuts, toasted and coarsely chopped
  • 1/4 cup chopped flat-leaf parsley

preparation

Heat 1/4 cup oil in a 12-inch heavy skillet over medium-low heat until it shimmers, then cook onions with 1/2 tsp salt and 1/4 tsp pepper, covered, stirring occasionally, until golden, 15 to 20 minutes. Transfer to a small bowl and keep warm, covered.

Prepare a grill for direct-heat cooking over low charcoal (medium heat for gas).

Stretch dough into a roughly 12- by 10-inch rectangle on a large baking sheet and brush with 1 Tbsp oil.

Bring dough, onions, cheese, nuts, parsley, and remaining Tbsp oil to grill area.

Oil grill rack, then put dough, oiled side down, on grill and brush top with remaining Tbsp oil. Grill, covered, until underside is golden brown, 1 1/2 to 3 minutes.

Using tongs, return crust to baking sheet, turning crust over (grilled side up). Sprinkle evenly with onions, cheese, nuts, and parsley. Slide pizza from sheet onto grill and grill, covered, until underside is golden brown and cheese is partially melted, about 3 minutes. Transfer to a cutting board and cut into pieces.

Recipe of the Day

Perfect Fish Tacos

 

Perfect Fish Tacos recipe

yield
Makes 8 servings

ingredients

Fish:

  • 2 pounds skinless red snapper or other mild white fish fillets
  • 1 cup all-purpose flour
  • 1 cup white rice flour
  • 2 teaspoons kosher salt
  • 2 cups club soda
  • Vegetable oil (for frying; about 8 cups)

Assembly:

Special equipment:

  • A deep-fry thermometer

preparation

Prepare and Cut Fish:
Remove any pin bones from fish fillets (using tweezers makes this easy). Cut each fillet in half lengthwise. Cut each half on a diagonal into 1″ strips. (Work with the natural shape of the fish as you cut; this will help the pieces stay together instead of falling apart when frying.)

Make Batter:
Whisk all-purpose flour, rice flour, and salt in a medium bowl. Gradually whisk in club soda until no lumps remain; adjust with more club soda or rice flour as needed to make it the consistency of thin pancake batter—it should be pourable, but thick enough to coat the fish.

Heat Oil:
Fit a large pot with a deep-fry thermometer and pour in oil to measure 2″. Heat over medium-high heat until thermometer registers 350°.

Batter and Fry Fish:
Working in batches of 5–7 pieces at a time, coat fish in batter, letting excess drip off, then carefully place in oil (to avoid splattering, lower fish into oil pointing away from you). Don’t overcrowd the pot: The oil temperature will drop dramatically and fish may stick together.

Fry fish, turning occasionally with a fish spatula or slotted spoon and maintaining oil temperature at 350°, until crust is puffed, crisp, and golden brown, about 5 minutes.

Transfer to a wire rack set inside a rimmed baking sheet; season immediately with salt.

Warm Tortillas:
While fish is frying, use tongs to heat tortillas one at a time directly over a gas burner, moving them often, until lightly charred and puffed in spots, about 1 minute per side.

Transfer to a plate; cover with a clean kitchen towel to keep warm. (If you don’t have a gas stove, wrap up a stack of tortillas in a sheet of foil and heat in a 350° oven until warmed through.)

Serve!
Top tortillas (we like two per taco) with fish, slaw, hot sauce, avocado, cilantro, and pickled jalapeños. Serve with lime wedges.

Recipe of the Day

Grilled Chicken with Arugula and Warm Chickpeas

 

Grilled Chicken with Arugula and Warm Chickpeas recipe

yield
Makes 4 servings

Chicken thighs are appealingly fatty, but this can sometimes cause flareups when grilling. Bank the coals before igniting so that you have a cooler side, and move the chicken there if needed.

ingredients

  • 6 tablespoons olive oil, divided, plus more
  • 1 15-ounces can chickpeas, rinsed
  • 4 sprigs thyme
  • 1/4 teaspoon crushed red pepper flakes
  • 8 small skin-on, bone-in chicken thighs (about 2 1/2 pounds total)
  • Kosher salt, freshly ground pepper
  • 3 cups arugula with tender stems
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • Flaky sea salt (such as Maldon)

preparation

Heat 2 tablespoons oil in a medium skillet over medium-high heat; cook chickpeas, thyme, and red pepper flakes, stirring occasionally, just until warmed through, about 5 minutes. Transfer to a large bowl.

Prepare a grill for medium heat; oil grill grate. Brush chicken with 4 tablespoons oil; season with salt and pepper. Grill chicken, skin side down, until golden brown and lightly charred, 8–10 minutes. Turn and grill until cooked through, 4 minutes longer.

Toss arugula, lemon zest, and lemon juice into chickpeas. Serve with chicken, drizzled with more oil and sprinkled with sea salt.

Recipe of the Day

Strip Steak with Japanese Dipping Sauce

 

Strip Steak with Japanese Dipping Sauce recipe

yield
Makes 4 servings

active time
30 minutes

total time
30 minutes

To give steaks a boost, Myers makes an herb rub (he likes to dry the herbs himself; if you don’t have a microwave, sub in 1 teaspoon of each dried herb) and pairs the meat with a tart ponzu sauce (ponzu is available at Asian markets and some supermarkets).

ingredients

  • 2 sprigs rosemary plus leaves for serving
  • 2 sprigs thyme plus leaves for serving
  • 2 strip steaks (about 1″ thick; 1 1/2 pounds total), cut in half crosswise, room temperature
  • 1 tablespoon olive oil
  • Kosher salt, freshly ground pepper
  • 1/2 cup ponzu
  • 1/4 cup finely grated carrot
  • 1/4 cup finely grated daikon (Japanese white radish)

preparation

Prepare grill for medium-high heat. Place rosemary and thyme sprigs on a plate and microwave on high until brittle, about 2 minutes.

Rub steaks with oil, season with salt and pepper, and sprinkle with herbs, crushing gently and pressing to adhere. Grill steaks to desired doneness, about 4 minutes per side for medium-rare. Let rest 5 minutes.

Meanwhile, mix ponzu, carrot, and daikon in a small bowl. Top steaks with rosemary and thyme leaves; serve with dipping sauce.

Related Posts with Thumbnails