A side of salmon, hot off the grill and laid on fig leaves from a backyard tree if you have one, makes a spectacular main course. If you’re daunted by the prospect of flipping such a large piece of fish, cut it into three sections before grilling (they’re easier to turn) and arrange them end […]
Ingredients 2 tablespoons sherry vinegar 1 tablespoon minced shallot (from 1 shallot) 1/2 tablespoon honey 1/4 teaspoon kosher salt 3 tablespoons olive oil 2 tablespoons chopped fresh mint, divided 1 small cantaloupe (about 3 lb.), halved lengthwise 1 small honeydew melon (about 3 lb.), halved lengthwise 2 ounces thinly sliced salt-cured ham (such as prosciutto […]
Neptune Oyster in Boston and Red’s Eats in Maine, on which this recipe is based, are Mary-Frances Heck’s two favorite lobster rolls, and both give the option of butter or mayo. Offering that choice means they can’t hide anything about the quality of their lobster. Ingredients 2 (1 1/2-lb.) live lobsters 4 top-split white or […]
The pronounced lemon-pine character of rosemary goes well with olive oil and Dijon mustard, giving this grilled chicken a rustic Mediterranean flair. Ingredients 1 tablespoon plus 1 teaspoon whole-grain Dijon mustard, divided 1 tablespoon olive oil 1 teaspoon chopped fresh rosemary 1/4 teaspoon salt 1/4 teaspoon black pepper 4 (6-ounce) skinless, boneless chicken breast halves […]
Chilling the meat overnight and slicing it thinly the next day gives the rub more time to flavor the meat. This is a great make-ahead dish for parties; serve on toasted baguette with horseradish sauce and arugula. Ingredients 1/4 cup grated yellow onion 2 tablespoons dry mustard 2 teaspoons grated orange rind 1 1/2 tablespoons […]
A three-minute dip into a pungent cilantro-lime marinade is all that’s needed to deliver big flavor to chicken breasts. Serve with saffron rice. Ingredients Chicken: 2 tablespoons minced fresh cilantro 2 1/2 tablespoons fresh lime juice 1 1/2 tablespoons olive oil 4 (6-ounce) skinless, boneless chicken breast halves 1/4 teaspoon salt Cooking spray Salsa: 1 […]
This dish features a Vietnamese-style sauce known as “nuoc cham” [noo-ahk CHAHM] that traditionally includes fish sauce, lime juice, chiles, and sugar. Your avocados should be ripe but still slightly firm so they’ll slice easily and not break apart as they grill. Leaving the skin on helps them maintain their shape—remove skin before serving, if […]
This dish comes together in just one pan, making for quick cleanup and tons of flavor as the elements build on each other. Each component contains just 5 ingredients or fewer (oil, salt, and black pepper are freebies). Anchovies add depth to the peppers, but you can omit them if you like. Ingredients Pork: 1 […]
A south-of-the-border supper is ready in a snap thanks to quick-cooking chicken tenders. The tostadas can easily become soft tacos if you skip broiling the tortillas. Serve with black beans. Ingredients 2 teaspoons canola oil 1 teaspoon ground cumin 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 12 ounces chicken breast tenders 1 cup chopped […]
Capers add a briny kick to the pasta. You can also use chopped kalamata olives in their place for a meatier flavor. Ingredients 8 ounces uncooked linguine 2 1/2 teaspoons olive oil, divided 12 ounces medium shrimp, peeled and deveined 1 cup chopped zucchini 1/2 cup chopped onion 3 garlic cloves, minced 1/4 teaspoon kosher […]