6. Grilled tahini-honey chicken thighs (by Yasmin Fahr)
Simple and impactful, this pantry marinade made from lemon, honey, tahini and olive oil gives chicken a subtle nutty flavor and imparts a gorgeous color — and caramelization — thanks to the honey’s sugar content. You can cook this chicken one of three ways: on the grill, in the oven or a skillet; all options lead to sensational results. Flavorful but versatile, this chicken pairs with almost anything. You could serve a refreshing green salad or grilled vegetables on the side, or tuck the chicken into a toasted pita with avocado, cucumbers and crumbled feta. Sprinkling sumac on the cooked chicken or adding it to the sauce will add extra depth and citrusy notes.
Yield: 4 servings.
Total time: 20 minutes.
Ingredients:
- 2 large lemons, halved
- ¼ cup tahini
- 2 tablespoons honey
- 2 tablespoons olive oil, plus more for cooking
- 2 pounds boneless, skinless chicken thighs
- Salt
- 1 or 2 sprigs parsley or cilantro leaves and tender stems, gently torn or chopped
- Sumac (optional), for garnishing
Preparation:
1. Into a large bowl, juice 1 lemon, then whisk together with the tahini, honey and olive oil until smooth. Transfer half the mixture to a small serving bowl. Season the chicken all over with salt and add to the large bowl; toss to coat.
2. To grill the chicken, set a grill to medium-high. (If you’d like to cook the chicken in the oven or a skillet, see Tip below.) Generously oil the grates, then add the chicken and cook until the bottom is charred, 5 to 8 minutes. Use tongs to turn over the thighs and continue to grill until the chicken is cooked through, 5 to 7 minutes depending on the size of the chicken pieces; turn thighs over again if necessary. Move thighs to a cooler part of the grill if browning too quickly.
3. Remove chicken from grill and let cool 1 to 2 minutes. Taste the reserved sauce and season as needed with salt, and loosen the consistency by adding half the lemon juice or a tablespoon of water. Squeeze the remaining lemon half over the chicken, drizzle with the sauce or serve on the side, and garnish with the parsley and sumac, if using.
Tip: This chicken recipe can be cooked on the grill, in the oven or on the stovetop. If you’d like to roast the chicken, heat the oven to 425 degrees. Line a sheet pan with foil and add 1 tablespoon of oil, spreading to coat. Add the chicken in a single layer and roast until cooked through, 20 to 25 minutes depending on the size of the thighs. If you’d like to cook the chicken on the stovetop, heat 1 tablespoon olive oil in a heavy 12-inch skillet over medium-high until shimmering. Decrease heat to medium, and, working in two batches, saute the chicken until cooked through, 15 to 20 minutes depending on the size of the thighs, flipping after 7 to minutes when they easily release from the pan.
7. Pimento cheese and tomato sandwiches (by Kia Damon)
Every summer, Southerners await the arrival of juicy, ripe tomatoes to make a classic tomato sandwich. This version of the beloved staple swaps in pimento cheese as the creamy companion instead of the typical mayonnaise. The pimento cheese is studded with sharp cheddar and jalapeno, giving it just enough kick without completely overshadowing the tomato. Choose tomatoes that are ripe but still somewhat firm: You want them to have the structural integrity that prevents a soggy sandwich. While many Southerners prefer plain white bread, you could opt for sourdough or brioche. This recipe is great for parties and group picnics, but don’t feel pressured to only make these for a crowd — the recipe can be easily halved. You could also use the extra to spread on crackers or add to biscuit dough. You’ll end up with 4 cups of pimento cheese, which will keep in the refrigerator for up to a week. However, the sandwiches are best eaten as soon as they’re assembled.
Yield: 8 sandwiches.
Total time: 25 minutes.
Ingredients:
- 8 ounces cream cheese, softened
- 8 ounces sharp cheddar, grated (2 cups)
- ½ cup mayonnaise
- 1 (8-ounce) jar pimentos, drained and minced (1½ cups)
- 1 jalapeno, seeded and diced
- 1 teaspoon mustard powder
- 1 teaspoon paprika
- ½ teaspoon ground cayenne
- Salt
- 2 large heirloom tomatoes (preferably ripe but firm)
- 16 slices white bread
Preparation:
1. Mix the cheeses, mayonnaise, pimentos, jalapeno, mustard powder, paprika and cayenne in a large bowl until thoroughly combined. Season with salt to taste. Cut the tomatoes crosswise into ½-inch-thick slices. Toast the bread.
2. To assemble each sandwich, spread ¼ cup of the cheese mixture on both slices of bread, add a slice of tomato, sprinkle lightly with salt and close the sandwich. Slice into your preferred shape and eat immediately.
8. Old Bay grilled shrimp (by Ali Slagle)
The appeal of this grilled shrimp recipe lies in the combination of sweet shrimp, savory Old Bay and the singe of the grill, but the secret ingredient may be the baking soda, which keeps the shrimp snappy and tender. Old Bay seasoning is a beloved blend of sweet paprika, celery seed, dried mustard and other secret spices; it’s often used on Maryland blue crabs, but once you try it on shrimp, you’ll pine to use it elsewhere, too. (Try popcorn, corn or a Bloody Mary.) This recipe is brightened with lemon, garlic and parsley, but hot sauce, mayonnaise or drawn butter wouldn’t be out of place.
Yield: 4 servings.
Total time: 35 minutes.
Ingredients:
- 2 tablespoons extra-virgin olive oil, plus more for greasing
- 2 teaspoons Old Bay or Cajun seasoning
- Heaping ¼ teaspoon baking soda
- Salt and pepper
- 1½ pounds large, tail-on shrimp, peeled and deveined, patted dry
- 1 lemon
- ¼ cup finely chopped parsley or cilantro leaves and stems
- 2 garlic cloves, finely chopped
Preparation:
1. Heat a grill to high. (You can also cook the shrimp in a cast-iron skillet over high heat, following the same timing.) In a medium bowl, stir together the oil, Old Bay, baking soda and a pinch each of salt and pepper. Add the shrimp and stir to combine. Refrigerate for 15 minutes or up to 1 hour.
2. Finely grate the zest of the lemon into a small bowl. Add the parsley and garlic and stir to combine. Cut the lemon into wedges for serving.
3. Clean and lightly oil the grates. Grill the shrimp until well browned, 2 to 4 minutes. Flip and cook until opaque throughout, 1 to 2 minutes. (If using a gas grill, cover grill between flips.)
4. Transfer the shrimp to a platter and top with the lemon-herb mixture. Serve with a squeeze of lemon.
9. Peach, cucumber and mozzarella salad with gochujang vinaigrette (by Hetty Lui McKinnon)
The theory that opposites attract is confirmed in this unlikely pairing of peach and gochujang. The sweet and spicy notes of gochujang dance with the fresh fruitiness of peach, enhancing its sweetness and elevating its floral notes. Crunchy, juicy cucumbers and creamy mozzarella provide a welcome counterpoint to the boldness of the vinaigrette. Keep this game-changing salad dressing in your back pocket for any time you are looking to liven up a dish; it would work well drizzled over grilled or roasted veggies or even pan-fried tofu. The peaches can be swapped for any summer stone fruit; try nectarines, plums or apricots. If you’d like to add some greens, opt for baby spinach or arugula.
Yield: 4 servings.
Total time: 20 minutes.
Ingredients:
- 2 tablespoons gochujang
- 2 tablespoons rice vinegar
- ¼ cup extra-virgin olive oil, plus more for serving
- 2 teaspoons maple syrup
- 1 garlic clove, finely grated
- Salt and pepper
- 4 ripe peaches, halved, pitted and sliced
- 4 Persian cucumbers, sliced
- 8 ounces fresh mozzarella, torn
- 1 big handful basil leaves
Preparation:
1. To make the vinaigrette, place the gochujang, rice vinegar, olive oil, maple syrup and garlic in a small bowl and whisk to combine. Season with salt and pepper.
2. Arrange the peaches and cucumbers on a large serving plate or platter. Evenly distribute the mozzarella on top and then drizzle the vinaigrette over everything. Season with salt and pepper and drizzle lightly with olive oil. Scatter the basil leaves on top and serve.
