100 recipes of summer
Just in time for the first day of summer (which is tomorrow): Our updated summer 100! Margaux Laskey — she of this huli huli chicken and these sugar cookie bars — has refreshed our list of 100 very doable, must-make recipes for this season of high sun and high temps. (There’s a whole no-cook section.) Eric Kim’s new dak bulgogi feels very summery to me, the sort of light yet filling dinner I want to make and eat every summer Friday. Maybe it’s the sweet-salty-garlicky flavors in the marinade that feel like blue skies and a fresh breeze. Maybe it’s that the dish comes together in about half an hour, leaving me more time to lizard in the sun. Or maybe it’s because I’ll wrap bites of chicken and rice in perilla leaves from my overperforming patio plant, and will enjoy everything with a crisp cold beer. Whatever the reason, this recipe is going to be on repeat all summer, and likely into fall and winter. Featured Recipe Dak Bulgogi (Korean BBQ Chicken)Today’s specialsPoached chicken breasts: Having perfectly cooked, juicy chicken breasts ready to go in your fridge is never a bad idea, as it puts you halfway to all sorts of great salads and pastas and sandwiches. Consider this Yewande Komolafe recipe a gift to future you. Sheet-pan shrimp oreganata: There’s no such thing as too many good sheet pan recipes, and there’s also no such thing as too many good shrimp recipes. As such, here’s this breezy, white-wine-y dish from Anna Francese Gass. Asparagus and tofu with black bean sauce: Black bean sauce, in my mind, signals a dish that’s proudly salty and funky and unabashedly umami. Hetty Lui McKinnon pairs it here with snappy asparagus and bouncy tofu for a fantastic vegan dinner. Hojicha tiramisù: Classic tiramisù is a pretty perfect dessert, but this version from Hetty — which trades the espresso for nutty, toasty hojicha — sounds so, so good. And because it’s a Hetty recipe, there’s a clever twist: A mixture of mascarpone and Greek yogurt replaces the eggs, which, as Hetty writes, delivers an airy texture and a tartness that complements the earthiness of the tea.
And before you go“In an Era of Upheavals, Los Angeles Restaurants Are Banding Together.” I was born and raised there, so I’ll always have love for L.A., and this article for The New York Times by Meghan McCarron about the Independent Hospitality Coalition just reinforces that pride. Thanks for reading!
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