Good morning! Today we have for you:
And now, I apologize to orzo
Orzo and I have never really been on good terms, and I assume responsibility for this. (Attentive readers will remember that I had a similar strained relationship with angel hair pasta; apparently “pasta beef” is a recurring theme with me.) The issue is that I see orzo and I’m disappointed it’s not rice, my favorite food. But that’s not orzo’s fault. Orzo only wants to be rice-shaped, while keeping the subtle nuttiness and quick cooking time of pasta. Holding a grudge against orzo for not being rice is like disliking a musical artist for not being Beyoncé. We can’t all be the pinnacle of our respective fields. So to apologize to orzo, I made this Melissa Clark classic that’s full of vegetable goodness (two zucchini) and topped with sweet summer tomatoes marinated in salt and crushed red pepper with bites of mozzarella. I was completely smitten with how the orzo, cooked al dente, perfectly mirrored the zucchini and onions that held a similar tenderness. Melissa’s recipe yields four servings, but my husband and I ate the whole thing, which I think now squares things off with me and orzo. Featured Recipe One-Pan Zucchini-Pesto OrzoMore food for thoughtSpicy roasted tomato soup: Roasting something is a great way to concentrate its flavor and make it taste like the most turned-up version of itself (see: strawberries). Kayla Hoang does that here with fresh tomatoes to form the base of this velvety, soothing soup. The spicy part comes from oil-packed Calabrian chiles, which you can dial up or down according to your party’s preferences. Smashed bean and sausage toasts: These luxurious toasts from Christian Reynoso are a complete meal, given the topping of beans (some of which are smooshed for creaminess) and Italian sausage, with lemon and oregano for brightness. But what if you paired them with the tomato soup above? That, friends, is a very impressive dinner or brunch. Chile oil noodles with dumplings: Is it summer without a new Hetty Lui McKinnon recipe calling for frozen dumplings? Of course it isn’t, and this new one combines your go-to frozen potstickers, baby bok choy and wheat or egg noodles in a chile crisp vinaigrette. Some might say that dumplings and noodles together is too much carb action, but that couldn’t ever be me. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started.
And before you goYes, Melissa is usually with you on Mondays, and yes, I miss her, too. (She’s on a very well-deserved vacation!) So if you watch this video more for the Melissa goodness than for the fried chicken, you’ll be forgiven. Though that chicken, which she makes with Jennifer Garner, does look really, really good.
Thanks for reading!
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