16 Grilling Recipes You’ll Want to Make All Summer Long - The New York Times

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16 Grilling Recipes You’ll Want to Make All Summer Long - The New York Times

16 Grilling Recipes You’ll Want to Make All Summer Long - The New York Times

Posted: 28 Apr 2021 09:44 AM PDT

No vacations, no picnics, no concerts: Last summer left much to be desired. This year, let's make up for it by spending as much time outside as possible, grilling great foods with good friends. (Safely, of course.) These 16 tried and true recipes are easy and versatile, and there's something here for every palate at the picnic table.

"Shockingly good." "Loved it!" "Absolutely incredible." Everyone who tries it raves about this grilled salmon and zucchini dish from Kay Chun, which can be made on the grill or on the stovetop. A salty-sweet marinade of soy sauce, sugar, vinegar, garlic and ginger doubles as a glaze and serving sauce. Serve it with Melissa Clark's lemony-mint potato salad or rice.

This gorgeous recipe is from Melissa Clark, the reigning queen of simple yet spectacular. Drizzling a platter of burrata and simply grilled vegetables with a sweet and spicy dressing made with raisins, vinegar, honey and fish sauce makes it first-cookout-in-more-than-a-year-worthy. Serve with good bread, of course.

Recipe: Sweet and Spicy Grilled Vegetables With Burrata

Ali Slagle's ginger-lime chicken, one of our most popular recipes, was one of the better things to come out of 2020. It's so simple it's almost silly: Stir together ⅓ cup mayonnaise, lime zest, ginger, salt and pepper, then toss with boneless chicken breasts or thighs. Let marinate for up to eight hours, then grill or pan-fry. Double up on the ginger and lime, if that's your thing.

Recipe: Ginger Lime Chicken

Grilled corn, but make it Baltimore-style. Emily Fleischaker's recipe for grilled corn with Old Bay — a seasoning blend of celery salt, black pepper, crushed red-pepper flakes and paprika — is a revelation. As per the photo, don't be stingy with the butter.

This Melissa Clark recipe has been a summer favorite of readers since it was published in 2013. The marinade, which doubles as a salad dressing, is inspired by nuoc cham, a Vietnamese dipping sauce, and is made with fish sauce, brown sugar and garlic. It's tangy, salty and sweet, which is to say, delicious.

Recipe: Sweet and Salty Grilled Steak With Cucumber Salad

For this peak summer recipe from Sue Li, grilled zucchini is chopped and tossed with a lively marinade of garlic, cumin seeds, coriander seeds and red-pepper flakes, then piled on top of grilled bread with chunks of salty feta. To make it picnic-ready, toss the grilled squash with the spice oil in a resealable container, wrap the grilled bread in foil and assemble the open-faced sandwiches when you get to your destination.

Recipe: Grilled Zucchini and Feta Toasts

Intimidated by the thought of grilling fish? Don't be. This Martha Rose Shulman recipe is incredibly simple, and the bright salsa verde goes great with any grilled fish. Keep the leftover sauce in your fridge to liven up any meat, chicken, eggs or vegetables.

Recipe: Grilled Fish With Salsa Verde

We bet if you zoom in on the sticky-sweet caramelized edges in this photo, you won't be able to resist making this delightful chicken recipe from Sam Sifton. The Sriracha-roasted cashews add a little heat and crunch, but be warned: They are impossible to put down. Invest in your future happiness by making a double batch for snacks.

Recipe: Grilled Soy-Basted Chicken Thighs With Spicy Cashews

On its own, oven-baked garlic bread is a thing of beauty, but hit it with a little fire as Julia Moskin does here, and it becomes a smoky, crunchy side to summer-ripe tomatoes, juicy steak or chargrilled chicken. As one reader wrote, it's "one of those dishes where you would cancel the rest of the meal and settle for several servings of the first course."

Recipe: Grilled Garlic Bread

Huli means "turn" in Hawaiian and refers to how the original version of this recipe is prepared: grilled between two racks and turned halfway through cooking. You can make Alana Kyser's adaptation, which features a simple marinade of ketchup, soy sauce, brown sugar, rice vinegar and ginger, on a standard grill. It works with bone-in or boneless chicken, but cut back on the cooking time if you use boneless.

Recipe: Huli Huli Chicken

Sam Sifton tosses broccoli florets with a tangy and sweet mix of tamari, balsamic vinegar and olive oil before cooking them on a grill pan over high heat to crisp and char on the edges. Readers love it with cauliflower, too, and if you don't have a grill, use the oven at 450 for about 15 to 20 minutes.

Use a cast-iron griddle or two cast-iron skillets on the grill for this magic trick of a recipe that Sam Sifton adapted from Francis Mallmann, the Argentine chef. What you are aiming for on the edges of the meat and fruit is a burnished brown that is almost black, but not bitter or burned. It's not hard, but it requires attention, and the results are transcendent: tender, crisp-edged garlic-rosemary pork and soft, juicy peaches kissed with brown butter. Try this recipe with plums or apricots, if you're so inclined.

Recipe: Grilled Pork and Peaches

This vegetarian recipe from Melissa Clark is so easy and so satisfying, you might just find yourself making it weekly and eating the leftovers for a happy work-from-home lunch. Grill the eggplant, scoop out the flesh, add chopped tomato, then season everything with red wine vinegar, garlic, olive oil, herbs and a few capers for oomph. To make it a complete meal, add cooked lentils or crumbled feta and serve with pita.

Recipe: Grilled Eggplant Salad

The ginger-and-cumin yogurt marinade in this recipe from Clare de Boer involves gently seasoning the chicken to prevent it from drying out when it cooks. They're basted over the coals with a simple lime-herb butter while scallions char and pita toasts on the side for an all-on-the-grill meal. For ease, use uncut boneless thighs or breasts, but adjust cooking time accordingly.

Recipe: Grilled Chicken Skewers With Tarragon and Yogurt

When you want the hamburger experience minus the meat, this five-star recipe from Melissa Clark is here for you. Mushrooms, tofu, beans and beets are roasted to amplify their flavors, then combined with beans, cheese, tempeh, rice and spices. It's a long ingredient list, but the assembly is simple, and it lends itself well to improvisation: Cooked steel-cut oats or farro work in place of the rice, tofu for the tempeh and Parmesan or mozzarella for the queso blanco. And pretty much any cooked or canned bean will do.

Recipe: The Ultimate Veggie Burger

When the zucchini you planted at the start of the summer have taken over your garden and the bins at the farmers' market, here's a great way to use them up: Cut each squash lengthwise or diagonally — long and thick enough so they won't fall through the grill grates — toss with olive oil, salt and pepper, then grill until tender. Sprinkle with red-pepper flakes and drizzle with fresh lemon juice.

Recipe: Spicy Grilled Zucchini

This Romanian potato casserole offers a link to the lost recipes of an immigrant’s kitchen - The Washington Post

Posted: 28 Apr 2021 07:00 AM PDT

Indeed, the Weber family's travels took them, in a horse-drawn wagon filled with animal feed as well as a 55-gallon oil drum stuffed with fried pork packed in flour, from their Bessarabian hometown of Mathildendorf (now Matyldivka) to Czechoslovakia, Poland, Germany and, eventually, New York City. There, Natalie ruled over the Weber family from her basement apartment in a building that housed all seven of her living children, and, later, many of her children's children, in what my husband wryly refers to as "the Walton's Mountain of the Bronx."

With No Frills or Celebrities, Cookpad Is a Global Go-To for Recipes - The New York Times

Posted: 26 Apr 2021 02:00 AM PDT

In 2013, Cookpad began developing sites for and building large audiences in other parts of Asia, as well as Africa, South America and Europe, eventually establishing a global headquarters in Bristol, England. But its efforts in the United States — a mix of translating Japanese recipes into English, and trying to grow a user base organically — have been less successful.

"America is a really hard region when it comes to cooking," Mr. Sano said. "Less people cook." The nation ranked close to the bottom in a 2020 survey Cookpad conducted with the analytics company Gallup to gauge the average number of meals eaten at home, by country.

Mr. Sano attributed this to Americans' affinity for frozen meals and takeout, along with watching food television, which he said can become a substitute for actual cooking. Cookpad succeeds in countries where cooking is more of a necessity than a diversion, Mr. Sano said.

As a result, the company hasn't invested much in its American site. The user interface is even simpler than its Japanese counterpart, with no premium subscription and a very basic search tool. In Japan, looking up a recipe on Google would likely call up several pages of hits from Cookpad, but the site barely comes up in recipe searches in the United States.

When the pandemic shutdowns began, Cookpad, like most online cooking platforms, experienced tremendous growth; the number of recipes in its database doubled in 2020, to eight million. But Americans are still only a small percentage of users. (The company would not provide a figure.)

The United States "is a big country," said Serkan Toto, a mobile and game industry analyst in Tokyo, with six time zones, "more than one language and a lot of cultural differences." It would take millions of dollars' worth of marketing, he said, to make a meaningful impact.

Epicurious Drops Beef Recipes to Fight Climate Change - The New York Times

Posted: 27 Apr 2021 10:30 AM PDT

Could an empire of the kitchen quietly stop cooking with beef and leave no one the wiser?

That appears to be the feat accomplished by Epicurious, the popular online recipe bank where home cooks have gone to hone their skills for a quarter of a century. The editors there revealed to readers this week that not only were they done with new recipes containing beef, but they had been phasing them out for over a year.

"We know that some people might assume that this decision signals some sort of vendetta against cows — or the people who eat them," Maggie Hoffman, a senior editor, and David Tamarkin, a former digital director, wrote in an article published on Monday. "But this decision was not made because we hate hamburgers (we don't!)."

The shift was "solely about sustainability, about not giving airtime to one of the world's worst climate offenders," they said. "We think of this decision as not anti-beef but rather pro-planet."

The shift means no new recipes for filet or stroganoff, classic carpaccio or faithful meatloaf on the home page. No brisket, rib-eye, sirloin, flank or any of the other primal cuts on the site's Instagram feed. Expect to substitute mushrooms into the cheesesteaks, seitan for French dip, tofu for stews and chicken for lo mein. But don't expect any new twists on chile-braised short ribs. The future of burgers, here at least, looks like turkey, beans, Impossible and Beyond.

Existing beef recipes will remain available, including the succulent Steak Diane on Instagram, a list of 73 ways to make a steak dinner "110 Percent Beefier," and a "steakburger" on its list of 50 most popular recipes of all time.

But the days of new beef are officially done.

The news was not received well across the wide plains and deep warrens of the internet where people share pictures of their food and judge one another's diets. Animal lovers said the policy did not go far enough. "If you're really concerned about animal welfare, you'd stop publishing recipes that include chicken (which imposes far more sentient suffering per pound of meat than beef does)," one Twitter critic observed.

Others argued it would be worse for the climate: "Are you insane?" one person responded. "If you take cattle away from ranches the land will be sold and it will be developed for housing. Not pro-planet at all."

The North American Meat Institute, a trade association, was comparatively restrained. "The real question should be how excluding America's favorite food impacts Epicurious," said Sarah Little, a spokeswoman for the group. "Perhaps the reduced web traffic will save some electricity."

Still, droves of home cooks praised the shift. "I've really been loving the diversity of your recipes over this past year (especially since I've been cooking even more at home)," a Facebook user remarked.

The move was also applauded by People for the Ethical Treatment of Animals, which called it a "terrific" first step. "To truly combat deforestation, greenhouse-gas emissions, and drought, it needs to take all meat and dairy off the table, too," it said in a statement.

Noticeably absent from the conversation was any bold, brazen outrage from top chefs and social-media-savvy cooks. Could America, where ranchers took "Beef: It's What's for Dinner" to the Supreme Court, really be over its love affair with beef?

"This is a trend toward considering meat an obsolete food," said Nina Teicholz, the executive director of The Nutrition Coalition and an advocate for diets low in carbohydrates and high in fat. "Epicurious is just one website, but it's the constant repetition."

There are more than 300,000 recipes on Epicurious, many with vegetarian substitutions or meat alternatives to beef. Recipes published in place of beef-based dishes have struck a chord with readers, according to the site.

"The traffic and engagement numbers on these stories don't lie: When given an alternative to beef, American cooks get hungry," the company said.

Bon Appétit, a sister brand of Epicurious at Condé Nast, did not immediately respond to questions about whether it would or had made similar changes.

Maile Carpenter, the editor in chief of the Food Network Magazine, another prominent cooking outlet, said in a statement that it had not changed its recipe development regarding beef.

"We're all about balance," she said, describing a planned summer issue that would feature a burger on the cover with recipes inside for veggie burgers and dishes with shrimp, fish and chicken with vegetable sides. "Our goal is to provide a range of content so readers can make their own choices."

Epicurious said the decision to publicize its shift was connected to a recent increase in beef consumption although overall beef consumption is lower than it was 30 years ago. "The conversation about sustainable cooking clearly needs to be louder; this policy is our contribution to that conversation," the brand said.

The announcement also pointed to data from the Food and Agriculture Organization of the United Nations that said nearly 15 percent of greenhouse gas emissions globally come from livestock. Cattle is responsible for the most emissions, the organization said, representing about 65 percent of the livestock sector's emissions.

The average American consumes almost 215 pounds of meat — beef, pork, poultry and lamb — per year, according to 2016 data from the Organization for Economic Cooperation and the Food and Agriculture Organization.

If everyone in the United States reduced consumption of beef, pork and poultry by a quarter and substituted plant proteins, according to a 2019 study, the country would save about 82 million metric tons of greenhouse gas emissions per year, a reduction of a little more than 1 percent.

Studies have also suggested that consuming less meat may have health benefits and that the consumption of red meat and processed meats was linked to heart disease, cancer and other illnesses. However, that guidance may be fading. A 2019 report suggested that the advice is not backed by good scientific evidence, with researchers saying that if there are health benefits from eating less beef and pork, they are small.

Ms. Teicholz said that beef, especially ground beef, was one of the cheapest proteins available, calorically efficient and held nutrients that could not be absorbed from meat replacements.

Epicurious said in its announcement that its "agenda" would remain the same — "to inspire home cooks to be better, smarter and happier in the kitchen" — but that it now believed in cooking with the planet in mind. "If we don't, we'll end up with no planet at all," it said.

Cheddar is better in these 7 recipes for souffles, waffles, cornbread and more - The Washington Post

Posted: 28 Apr 2021 09:00 AM PDT

Cheddar is a beloved cheese in the United States and no wonder. When young and mild, it's creamy and a little buttery; when aged it takes on nutty, sharp, crumbly qualities. It melts like a dream for sandwiches, casseroles and more. If you love it, but are dairy-free, you can even make a great vegan version.


from What to Cook https://ift.tt/3gP6bGe
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