SIDES & TOPPINGS
SIDES
Jicama-Apple Slaw with Creamy Yogurt Dressing
Red Cabbage Slaw with Cider-Dill Vinaigrette
Orzo Salad with Grilled Fennel, Tomatoes, and Kale
Easy Cold Noodle Salad with Peanut Sauce and Carrot
Tomato and Avocado Salad with Lemon-Caper Vinaigrette
Warm Broccoli Salad with Crispy Bacon, Red Onion, Walnuts, and Raisins
Scandinavian Potato Salad with Fresh Herbs
Grilled Potato Salad with Eggs, Celery, and Dijon Mayo
New Potato Salad with Bacon and Onions
Watermelon and Feta Salad with Lime and Mint
Tropical Fruit Salad with Honey and Lime
Whole-Grain Rice Salad with Herbs, Pine Nuts, and Sour Cherry Vinaigrette
Steak Fries with Rosemary-Lemon Aioli
Curry Sweet Potato Fries with Spicy Yogurt Sauce
Southern Fried Pickles with Rémoulade
Classic Buttermilk Onion Rings
Grilled Avocado and Jalapeño Guacamole
Grilled Summer Vegetables with Three Dipping Sauces
TOPPINGS
Sweet and Spicy Tomato Chutney
JICAMA-APPLE SLAW WITH CREAMY YOGURT DRESSING
SERVES: 8 TO 10 | PREP TIME: 20 MINUTES | STANDING TIME: 20 MINUTES
DRESSING
½ cup plain yogurt
3 tablespoons extra-virgin olive oil
2 tablespoons cider vinegar
1 tablespoon fresh lime juice
2 teaspoons granulated sugar
1½ teaspoons kosher salt
1 teaspoon ground cumin
½ teaspoon freshly ground black pepper
SLAW
1 small jicama, about 1 pound, peeled, quartered, thinly sliced, and julienned
½ small head green cabbage, thinly sliced (4 cups)
2 large, ripe Granny Smith apples, quartered and thinly sliced
½ red onion cut in half and thinly sliced
½ cup roughly chopped fresh cilantro leaves
1. In a large bowl whisk the dressing ingredients. Add the slaw ingredients to the bowl and toss with the dressing.
2. Let the slaw stand at room temperature for 20 minutes, tossing occasionally, before serving.
If you have a mandoline or a food processor equipped with a slicing blade, use it to slice the jicama, cabbage, apples, and onion as thinly as possible.
CLASSIC CREAMY SLAW
SERVES: 6 TO 8 | PREP TIME: 20 MINUTES CHILLING TIME: 2 HOURS TO 1 DAY
DRESSING
¾ cup mayonnaise
3 tablespoons white wine vinegar
2 tablespoons granulated sugar
1 teaspoon celery seed
Kosher salt
Freshly ground black pepper
SLAW
½ small head green cabbage, thinly sliced (4 cups)
2 cups coarsely grated carrots
1 cup finely diced red bell pepper
½ cup roughly chopped fresh Italian parsley leaves
1. In a large bowl combine the dressing ingredients, including ¾ teaspoon salt and ½ teaspoon pepper, and whisk until the sugar and salt are dissolved. Add the slaw ingredients and mix well. Taste and add more salt and pepper, if desired. Cover and refrigerate until chilled, at least 2 hours or up to 1 day.
2. Before serving, drain the coleslaw in a colander and then transfer to a serving bowl.
RED CABBAGE SLAW WITH CIDER-DILL VINAIGRETTE
SERVES: 8 TO 10 | PREP TIME: 20 MINUTES | CHILLING TIME: 2 HOURS TO 1 DAY
VINAIGRETTE
⅓ cup cider vinegar
⅓ cup canola oil
⅓ cup granulated sugar
¼ cup finely chopped fresh dill
1 tablespoon kosher salt
½ teaspoon freshly ground black pepper
SLAW
½ medium head red cabbage, thinly sliced (6 cups)
1 English cucumber, about 14 ounces, thinly sliced
2 cups coarsely grated carrots
2 cups thinly sliced celery
1. In a large bowl combine the vinaigrette ingredients and whisk until the sugar and salt are dissolved. Add the slaw ingredients and mix well. Cover and refrigerate until chilled, at least 2 hours or up to 1 day.
2. Before serving, drain the slaw in a colander and then transfer to a serving bowl.
MODERN MACARONI SALAD
SERVES: 8 | PREP TIME: 30 MINUTES | GRILLING TIME: 10 TO 12 MINUTES
DRESSING
½ cup mayonnaise
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
¾ teaspoon kosher salt
¾ teaspoon freshly ground black pepper
½ teaspoon paprika
¼ teaspoon hot pepper sauce
8 ounces dried elbow macaroni
1 tablespoon extra-virgin olive oil
2 medium red bell peppers
1 cup thinly sliced celery
3 scallions (white and light green parts only), thinly sliced
½ cup thinly sliced kalamata olives
⅓ cup roughly chopped fresh Italian parsley leaves
1. In a nonreactive bowl whisk the dressing ingredients. Cover and refrigerate until ready to use.
2. Bring a large pot of salted water to a rolling boil. Add the macaroni and cook until al dente, 7 to 9 minutes. Drain and transfer to a large bowl. Toss with the oil. Cool to room temperature.
3. Prepare the grill for direct cooking over medium heat (350° to 450°F).
4. Grill the bell peppers over direct medium heat, with the lid closed, until blackened and blistered all over, 10 to 12 minutes, turning occasionally. Put the peppers in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. Carefully peel away and discard the charred skin. Remove and discard the stem, seeds, and ribs. Cut the peppers into medium dice.
5. To the bowl with the macaroni add the bell peppers, celery, scallions, olives, and parsley. Pour the dressing over the salad and toss to combine. Serve immediately, or cover and refrigerate until serving.
CHEF’S MACARONI SALAD
SERVES: 6 | PREP TIME: 20 MINUTES
DRESSING
½ cup mayonnaise
3 tablespoons red wine vinegar
1¼ teaspoons kosher salt
1 teaspoon spicy brown mustard
½ teaspoon freshly ground black pepper
¼ teaspoon granulated sugar
8 ounces dried elbow macaroni
¼ medium red onion, finely chopped
2 ribs celery, finely diced
½ cup finely chopped fresh Italian parsley leaves
TOPPINGS
2 ounces cooked ham, julienned
2 ounces cooked turkey breast, julienned
1 small heart of romaine, julienned
1 medium, ripe beefsteak tomato, cored, seeded, and finely diced
½ cup coarsely grated sharp cheddar cheese
2 hard-boiled eggs, finely chopped
1. Combine the dressing ingredients.
2. Bring a large pot of salted water to a rolling boil. Add the macaroni and cook until al dente, 7 to 9 minutes. Drain and transfer to a wide serving bowl. Add the onion, celery, parsley, and dressing and toss to coat. Gently smooth the surface.
3. Arrange the toppings in stripes on top of the salad. Gently toss together before eating.
Whenever you are cooking pasta, add plenty of salt to the boiling water—enough that the water tastes as salty as the ocean. Why? Because this is your one and only chance to season the pasta on the inside. After it’s cooked, salt will only season the outside.
ORZO SALAD WITH GRILLED FENNEL, TOMATOES, AND KALE
SERVES: 8 | PREP TIME: 40 MINUTES | GRILLING TIME: ABOUT 10 MINUTES
⅔ cup tightly packed fresh basil leaves
3 tablespoons white balsamic vinegar
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
1–2 fennel bulbs, about 1 pound total, trimmed, bulb(s) cut into quarters (leave core attached)
8 ounces dried orzo pasta
1 pound ripe red and yellow grape or cherry tomatoes, each cut in half
2–3 cups tightly packed whole baby kale leaves or roughly chopped regular kale leaves (3 ounces)
¾ cup coarsely grated (on the large holes of a box grater) Parmigiano-Reggiano® cheese (3 ounces)
1. In a food processor fitted with a metal blade, combine the basil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper, and pulse 10 times in one-second bursts. With the motor running, slowly add ½ cup oil through the feed tube. Continue to process until the vinaigrette is emulsified. Transfer to a very large bowl and set aside.
2. Prepare the grill for direct cooking over medium heat (350° to 450°F).
3. Brush the fennel with 1 tablespoon oil and season evenly with ¼ teaspoon salt and ⅛ teaspoon pepper.
4. Grill the fennel over direct medium heat, with the lid closed, until browned in spots and almost tender, about 10 minutes, turning three times. Remove from the grill and let rest while cooking the orzo.
5. Cook the orzo according to package directions. Drain and rinse briefly with cold water to cool slightly. Drain well. Transfer the orzo to the very large bowl with the vinaigrette. Toss to coat. Cut the fennel quarters crosswise into ¾-inch pieces (you may remove the core, if desired) and add to the bowl with the orzo. Add the tomatoes, kale, and cheese and mix gently. Season with salt and pepper. The salad can be served immediately or covered and refrigerated for up to 6 hours.
When you quarter fennel bulbs, leave some of the core attached to each piece. The core holds the leaves together on the grill.
EASY COLD NOODLE SALAD WITH PEANUT SAUCE AND CARROT
SERVES: 4 | PREP TIME: 20 MINUTES
8 ounces dried fettuccine pasta
1 medium carrot, peeled and thinly sliced on a diagonal
½ cup smooth peanut butter
½ cup unsweetened coconut milk
2 tablespoons fresh lime juice
1 tablespoon packed light brown sugar
2 teaspoons Asian fish sauce
2 teaspoons peeled, grated fresh ginger
1 garlic clove, minced or pushed through a press
¼ teaspoon crushed red pepper flakes
1 English cucumber, about 12 ounces, halved lengthwise and thinly sliced into half-moons
3 scallions, ends trimmed and thinly sliced
1. Cook the fettuccine until al dente, according to package directions. During the last minute of cooking time, add the carrot. Drain, rinse under cold water, and drain again. Transfer to a large bowl.
2. In a blender combine the peanut butter, coconut milk, lime juice, brown sugar, fish sauce, ginger, garlic, and red pepper flakes and blend until smooth. Pour the mixture over the fettuccine, add the cucumber and scallions, and toss well. If the sauce seems too thick, stir in warm water a tablespoon at a time until the desired thickness is reached. Serve warm or at room temperature.
Called nam pla in Thailand and nuoc mam in Vietnam, fish sauce is an essential seasoning all over Southeast Asia. You need just a little bit of it to give savory dishes a pungent, salty accent.
DEVILED EGGS WITH HOT SAUCE
SERVES: 6 | PREP TIME: 10 MINUTES
6 large eggs
2 tablespoons mayonnaise
1 tablespoon finely chopped fresh dill
1 tablespoon whole milk
1 teaspoon Dijon mustard
Hot pepper sauce
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
12 very small sprigs fresh dill
1. Place the eggs in a single layer in a large saucepan and add enough water to cover them by at least 1 inch. Bring the water to a boil over high heat, uncovered. Then remove the saucepan from the heat, cover the saucepan, and let the eggs stand for 15 minutes. Drain the eggs and run cold water over them until cool to the touch.
2. Peel the eggs and cut each one lengthwise in half. Scoop out the yolks and put them in a bowl. Add the mayonnaise, chopped dill, milk, mustard, ¼ teaspoon hot pepper sauce (or to taste), salt, and pepper. Mix until well combined. Spoon the mixture into the egg whites. Garnish with dill sprigs and add another dash of hot pepper sauce, if desired.
To get the yolks to set in the middle of the egg whites, gently stir the eggs during the first couple minutes of cooking time.
TOMATO AND AVOCADO SALAD WITH LEMON-CAPER VINAIGRETTE
SERVES: 4 TO 6 | PREP TIME: 15 MINUTES
VINAIGRETTE
2 tablespoons fresh lemon juice
1 tablespoon capers, drained and chopped
1 tablespoon finely chopped shallot
1 teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup extra-virgin olive oil
1 pint ripe yellow grape tomatoes, each cut in half
½ cup thinly sliced red onion
1 pound assorted ripe tomatoes, cored and each cut into 6 to 8 wedges
1–2 ripe Hass avocados, cut into slices
1. Whisk all the vinaigrette ingredients except for the oil. Add the oil in a steady stream, whisking constantly until the vinaigrette is emulsified.
2. In a bowl combine the grape tomatoes and onion with 1 tablespoon of the vinaigrette; toss well.
3. Spoon the grape tomatoes and onion onto the center of a large serving platter. Arrange the tomato wedges and avocado slices around the edge of the platter, and then drizzle with the remaining vinaigrette. The salad can be served immediately or covered and held at room temperature for up to 1 hour.
CHOPPED GREEK-STYLE SALAD
SERVES: 6 TO 8 | PREP TIME: 20 MINUTES
DRESSING
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 small garlic clove, minced or pushed through a press
¼ cup extra-virgin olive oil
SALAD
4–5 cups roughly chopped hearts of romaine
2 cups ½-inch-diced English cucumber
1 pint ripe grape or cherry tomatoes, each cut in half (quartered if large)
1 large red bell pepper, cut into ½-inch dice
1 cup canned chickpeas (garbanzo beans), rinsed and drained
4 ounces feta cheese, crumbled
½ cup finely chopped red onion
½ cup kalamata olives, each cut into quarters
¼ cup tightly packed fresh mint leaves, roughly chopped
¼ cup tightly packed fresh Italian parsley leaves, roughly chopped
1. Whisk all the vinaigrette ingredients except for the oil. Add the oil in a steady stream, whisking constantly until the dressing is emulsified.
2. In a serving bowl combine the salad ingredients. Add the dressing and toss well. Serve immediately.
WARM BROCCOLI SALAD WITH CRISPY BACON, RED ONION, WALNUTS, AND RAISINS
SERVES: 4 | PREP TIME: 15 MINUTES | GRILLING TIME: 12 TO 15 MINUTES | SPECIAL EQUIPMENT: CAST-IRON SKILLET
DRESSING
¼ cup whole-milk plain yogurt
¼ cup mayonnaise
1½ teaspoons red wine vinegar
½ teaspoon granulated sugar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon ground cayenne pepper
½ cup walnut pieces
6 slices bacon
1 pound broccoli, cut into bite-sized florets
½ cup finely chopped red onion
½ cup raisins
1. Whisk the dressing ingredients.
2. Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat a cast-iron skillet.
3. Cook the walnuts in the skillet over direct medium heat, with the lid closed, until fragrant and golden, 2 to 3 minutes, stirring frequently. Remove the walnuts from the skillet.
4. Place the bacon in a single layer in the skillet. Fry over direct medium heat, with the lid closed, until the fat renders and the bacon is crisp, 10 to 12 minutes, turning occasionally. Transfer the bacon to paper towels to drain. Leave the bacon fat in the skillet. Add the broccoli and onion to the skillet and sauté over direct medium heat, with the lid closed, until crisp-tender, about 2 minutes. Transfer to a large bowl.
5. Coarsely chop the bacon. Add the bacon, walnuts, raisins, and the dressing to the large bowl and stir to combine. Serve warm, at room temperature, or cold.
FUN FACT
Broccoli, kale, cauliflower, kohlrabi, Brussels sprouts, cabbage: notice the similarity in taste, texture, aroma, and appearance? That’s not surprising—they’re cousins! All are members of the genus Brassica, and all likely originated in a humble wild cabbage species native to southern Italy.
SCANDINAVIAN POTATO SALAD WITH FRESH HERBS
SERVES: 8 TO 10 | PREP TIME: 30 MINUTES | CHILLING TIME: 1 TO 4 HOURS
3 pounds small new potatoes, 1 to 1¼ inches in diameter
1 tablespoon plus 2 teaspoons kosher salt, divided
¼ cup extra-virgin olive oil
3 tablespoons white wine vinegar
1 garlic clove, minced or pushed through a press
2 teaspoons granulated sugar
2 teaspoons mustard powder
1 teaspoon freshly ground black pepper
3 scallions (white and light green parts only), thinly sliced
¼ cup finely chopped fresh Italian parsley leaves
¼ cup finely chopped fresh dill
¼ cup finely chopped fresh chives
1. Put the potatoes in a large saucepan and cover them with cold water by 2 inches. Add 1 tablespoon of the salt. Bring to a boil. Reduce the heat to medium and boil gently until the potatoes are tender but not mushy, 15 to 18 minutes. Drain and transfer to a large bowl.
2. Whisk the oil, vinegar, garlic, sugar, mustard powder, pepper, and the remaining 2 teaspoons salt. Pour over the warm potatoes, and then add the scallions. Toss to combine. Cover and refrigerate for 1 to 4 hours, tossing occasionally. Just before serving, stir in the parsley, dill, and chives.
GRILLED POTATO SALAD WITH EGGS, CELERY, AND DIJON MAYO
SERVES: 6 | PREP TIME: 30 MINUTES | GRILLING TIME: 20 TO 25 MINUTES | CHILLING TIME: AT LEAST 2 HOURS
2 pounds yellow potatoes, about 1½ inches in diameter, each cut in half
1 tablespoon extra-virgin olive oil
2 teaspoons kosher salt, divided
2 teaspoons red wine vinegar
⅓ cup mayonnaise
1½ tablespoons Dijon mustard
1 teaspoon freshly ground black pepper
2 large hard-boiled eggs, chopped
1 cup finely chopped celery
1 cup finely chopped red onion, rinsed in a fine-mesh strainer under cold water
½ cup finely chopped fresh Italian parsley leaves
1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
2. In a large bowl combine the potatoes, oil, and 1 teaspoon of the salt and turn to coat.
3. Grill the potatoes over direct medium heat, with the lid closed, until golden brown and tender, 20 to 25 minutes, turning occasionally. Return the potatoes to the large bowl. Sprinkle the vinegar over the potatoes and gently stir to combine. Cool to room temperature.
4. In a small bowl whisk the mayonnaise, mustard, pepper, and the remaining 1 teaspoon salt.
5. To the bowl with the potatoes add the mayonnaise mixture, the eggs, celery, onion, and parsley. Gently stir to combine. Cover and refrigerate for at least 2 hours. Serve chilled.
You can use any kind or any color of thin-skinned, low-starch (waxy) potatoes for this recipe. Just make sure to cut the potatoes into bite-sized pieces before grilling them. Avoid thick-skinned, starchy potatoes like russets—those are better suited for fries or mashed potatoes.
NEW POTATO SALAD WITH BACON AND ONIONS
SERVES: 8 | PREP TIME: 20 MINUTES | GRILLING TIME: 30 TO 37 MINUTES | STANDING TIME: 1 HOUR (OPTIONAL)
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
2½ pounds new potatoes, about 1½ inches in diameter, each cut in half
8 ounces thick-cut bacon, cut into ¼-inch dice
2 medium sweet onions, each cut crosswise into ½-inch slices
6 scallions (white part only), thinly sliced
3 tablespoons finely chopped fresh Italian parsley leaves
1 tablespoon finely chopped fresh thyme leaves
3 tablespoons sherry vinegar
3 tablespoons chicken broth or water
1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
2. In a large bowl whisk 2 tablespoons oil, ½ teaspoon salt, and ½ teaspoon pepper. Add the potato halves and toss to coat.
3. Grill the potatoes over direct medium heat, with the lid closed, until golden brown and tender, 20 to 25 minutes, turning occasionally. When cool enough to handle, cut each potato half into two pieces and place in a large bowl. Cover and set aside at room temperature.
4. In a skillet over medium heat, fry the bacon until crisp, 10 to 12 minutes, turning occasionally. With a slotted spoon transfer the bacon to the bowl of potatoes; reserve the bacon fat.
5. Brush the onion slices on both sides with some of the reserved bacon fat and season with salt and pepper. Grill the onion slices over direct medium heat, with the lid closed, until lightly browned and tender, 10 to 12 minutes, turning and basting with the reserved bacon fat once. Cut each onion slice into quarters. Add to the potatoes along with the scallions, parsley, and thyme.
6. Combine the vinegar, broth, ¼ teaspoon salt, and ¼ teaspoon pepper. Slowly whisk in ⅓ cup oil. Pour the dressing over the potatoes and toss gently. Serve; or, to fully incorporate the flavors, cover and let stand at room temperature for about 1 hour before serving.
FUN FACT
Contrary to what you may think, new potatoes are actually the same variety as many of the full-sized red, yellow, and white potatoes you see piled on your supermarket shelves. The difference is, the aptly named “new potato” is just a freshly harvested young potato with an edible paper-thin skin, a moist center, and a mildly sweet flavor.
WATERMELON AND FETA SALAD WITH LIME AND MINT
SERVES: 6 TO 8 | PREP TIME: 20 MINUTES
1 small, ripe seedless watermelon, 5 to 6 pounds
⅓ cup extra-virgin olive oil
½ cup finely chopped fresh fennel bulb
2 tablespoons fresh lime juice
½ teaspoon freshly ground black pepper
¼ teaspoon kosher salt
6 ounces feta cheese, crumbled
½ cup roughly chopped fresh mint leaves
1. Cut the watermelon into 1-inch slices. Cut away the rind and cut the flesh into 1-inch chunks. Put the watermelon chunks in a bowl and refrigerate until ready to serve.
2. Whisk the oil, fennel, lime juice, pepper, and salt to make a vinaigrette. Set aside.
3. When ready to serve, whisk the vinaigrette again and pour over the watermelon. Mix well. Add the cheese and mint. Mix again and serve immediately.
This salad is best eaten right away. Otherwise the watermelon juices will break down the nice, firm texture of the feta cheese.
TROPICAL FRUIT SALAD WITH HONEY AND LIME
SERVES: 4 TO 6 | PREP TIME: 30 MINUTES
1 ripe papaya, about 1¼ pounds, peeled, seeded, and cut into ¾-inch pieces
1 ripe mango, about 1 pound, peeled and cut into ¾-inch pieces
½ ripe, fresh pineapple, cored and cut into ¾-inch pieces
3 ripe kiwifruit, peeled and cut into ¼-inch-thick half-moons
Finely grated zest and juice of 1 lime
1 serrano chile pepper, seeded and minced
1 tablespoon white wine vinegar
1 tablespoon honey
1 tablespoon minced fresh cilantro or mint leaves (optional)
1. In a large bowl combine the ingredients. Gently toss. Serve immediately.
Inside a mango is a flat pit that runs from top to bottom. To cut around the pit, rotate the mango so that the pit runs parallel to the blade of your knife. Cut lengthwise along each side of the pit.
WHOLE-GRAIN RICE SALAD WITH HERBS, PINE NUTS, AND SOUR CHERRY VINAIGRETTE
SERVES: 8 TO 12 | PREP TIME: 40 MINUTES, PLUS ABOUT 45 MINUTES FOR THE RICE
RICE
5 cups water
2 tablespoons soy sauce
2 cups brown rice or brown rice blend
1 cup dried sour cherries
1 cup hot water
¼ cup red wine vinegar
¼ cup plus 1 tablespoon extra-virgin olive oil
3 tablespoons minced shallot
1½ teaspoons kosher salt
½ teaspoon ground black pepper
½ cup pine nuts, toasted
1 cup finely chopped celery
3 cups loosely packed fresh basil leaves, coarsely chopped
2 cups loosely packed fresh mint leaves, coarsely chopped
2 cups loosely packed fresh Italian parsley leaves, coarsely chopped
1. In a large saucepan with a tight-fitting lid, bring the water and soy sauce to a boil. Add the rice, cover, and simmer until tender and most of the water has been absorbed, about 45 minutes. Meanwhile, prepare the vinaigrette.
2. Combine the sour cherries and hot water. Set aside until the cherries are plumped, about 20 minutes. Drain, reserving both the soaking liquid and cherries (you should have about ¾ cup liquid). Put the liquid in a skillet and reduce over high heat to ⅓ cup, about 8 minutes (depending on the diameter of the skillet). Pour the reduction into a bowl and whisk with the vinegar, oil, shallot, salt, and pepper to make a vinaigrette.
3. Preheat a skillet over medium heat. Add the pine nuts and cook until golden brown, about 3 minutes, shaking the skillet occasionally and watching carefully to prevent burning.
4. In a serving bowl combine the rice with the vinaigrette, cherries, and celery. Stir in the fresh herbs. Cool to room temperature. Serve; or cover and refrigerate for up to 2 days. Add the pine nuts just before serving.
CORN AND BLACK BEAN SALAD
SERVES: 6 TO 8 | PREP TIME: 30 MINUTES | GRILLING TIME: 10 TO 15 MINUTES
DRESSING
3 tablespoons fresh lime juice
1 teaspoon finely grated orange zest
2 tablespoons fresh orange juice
1¼ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
Extra-virgin olive oil
SALAD
4 ears fresh corn, husked
1 can (14 ounces) black beans, rinsed and drained
1 red bell pepper, cut into ¼-inch dice
1 English cucumber, cut into ¼-inch dice
½ cup finely chopped red onion
½ cup thinly sliced fresh basil leaves
4 scallions (white and light green parts only), finely chopped
3 ounces feta cheese, crumbled
1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
2. Whisk the dressing ingredients, including 2 tablespoons oil.
3. Lightly brush the corn all over with oil, and then grill over direct medium heat, with the lid closed, until browned in spots and tender, 10 to 15 minutes, turning occasionally. Cut the kernels from the cobs over a serving bowl.
4. To the serving bowl add the remaining salad ingredients. Whisk the dressing again, and pour it over the salad. Toss gently to combine. Serve immediately.
FOOD EUPHORIA
We’ve all been there. The post-turkey slumber: propped up on the couch, football game on, sleepily lazy and oh-so-content after a huge holiday dinner. That sluggish, satisfied state is not just a result of stuffing yourself far beyond the socially acceptable lunch- or dinnertime dietary standards—it’s a product of science. In fact, many foods create happiness, even euphoria, both physiologically (in our bodies) and psychologically (in our thoughts).
To understand the “how” of food happiness, we must first understand that our brain is our body’s control center: It tells our hearts to beat, our eyes to blink, and our mouths to chew. Our brain also regulates our moods and can tell us when we’re hungry, angry . . . even “hangry” (the term used to describe a state of anger caused by lack of food—but that’s another story in itself).
Happily, many foods help to produce mood-enhancing chemicals in the brain, such as serotonin and dopamine. Touted as the “happy hormone,” serotonin calms our minds and regulates our moods and sleep cycles. Foods that aid in serotonin production include turkey, spinach, and bananas, among others. Thanksgiving Burger or Chicken Popeye Slider, anyone?
Dopamine, then, is serotonin’s euphoric counterpart that captains our brain’s reward and pleasure centers. Like what you see? Whoosh . . . dopamine production. Neuroimaging shows that these pleasure centers literally light up in the presence of “naughty” foods, such as those high in fat, sugar, or salt—very much like addicts’ brain scans. Zing! French fries!
And while some foods physiologically affect our moods, others make us happy simply because they are delicious and familiar. We’re talking the flame-broiled cheeseburgers, the savory casseroles, the hearty meat loaves, and the ooey-gooey mac-n-cheeses of the world—yep, comfort foods.
These types of foods provide happiness on a psychological level, and studies show that perhaps the comfort foods we crave are actually artifacts from our pasts. Comfort foods trigger happy memories and associations and provide a sense of well-being and security. Maybe it’s Mom’s homemade apple pie, or perhaps it’s Dad’s barbecued brats or Grandma’s fried chicken. All of us have a certain food that “speaks” to us, some special dish that warms our hearts on an impenetrable level . . . what’s yours?
CHILI-SPICED FRIES
SERVES: 4 TO 6 | PREP TIME: 25 MINUTES | SOAKING TIME: 30 MINUTES | COOLING TIME: 15 MINUTES | FRYING TIME: 5 TO 6 MINUTES PER BATCH | SPECIAL EQUIPMENT: DEEP-FRY THERMOMETER
SPICES
1½ teaspoons kosher salt
1 teaspoon ancho chile powder
½ teaspoon prepared chili powder
¼ teaspoon ground chipotle chile pepper
¼ teaspoon ground cumin
4 russet potatoes, about 2½ pounds total
Canola or vegetable oil
1. Combine the spices.
2. Fill a large bowl with cold water. Scrub the potatoes under cold water, and cut each lengthwise into ¼- to ⅓-inch slices. Then cut each slice lengthwise into ¼- to ⅓-inch strips. Transfer to the bowl of water. Let the potatoes soak for 30 minutes.
3. Drain the potatoes, and then pat dry with a towel. Lay them out in a single layer on several layers of paper towels.
4. Line a large sheet pan with several layers of paper towels. Pour enough oil into a large, deep pot to come 3 inches up the side. Attach a deep-fry thermometer to the side of the pot. Heat the oil on the stove top over medium heat until the temperature registers 325°F. Working in small batches to prevent the oil temperature from dropping too much, add some of the potatoes to the pot and cook until cooked through and beginning to brown slightly, about 4 minutes, maintaining the temperature between 300° and 325°F and moving them occasionally. Using a slotted spoon or tongs, transfer the potatoes to the prepared sheet pan. Repeat with the remaining potatoes, returning the oil temperature to 325°F between each batch. Allow all the potatoes to cool for 15 minutes before continuing.
5. Preheat the oven to 200°F.
6. Line another large sheet pan with several layers of paper towels. Increase the heat to medium-high and bring the oil temperature to 375°F. Divide the potatoes into three equal batches. Add one batch of potatoes to the oil and cook until crisp and deep golden brown, 1 to 2 minutes. Transfer the potatoes to the prepared sheet pan to drain, then transfer to a third sheet pan and hold in the oven. Return the oil temperature to 375°F, and repeat with the remaining two batches of potatoes, draining each batch on fresh paper towels.
7. Season the fries with the spices. Serve immediately.
Soak the cut potatoes in water for about 30 minutes to remove some starchiness, and then pat them dry with paper towels. The first round of frying is for cooking the fries to the center. The second round (at a higher temperature) is for making the surfaces brown and crispy.
STEAK FRIES WITH ROSEMARY-LEMON AIOLI
SERVES: 4 TO 6 | PREP TIME: 15 MINUTES | GRILLING TIME: 15 TO 17 MINUTES
AIOLI
1 cup mayonnaise
½ teaspoon finely grated lemon zest
1½ tablespoons fresh lemon juice
2 teaspoons minced garlic
2 teaspoons Dijon mustard
2 teaspoons minced fresh rosemary leaves
Kosher salt
Freshly ground black pepper
4 russet potatoes, about 3 pounds total
2 tablespoons extra-virgin olive oil
1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
2. Whisk the aioli ingredients. Season with ¼ teaspoon salt and ¼ teaspoon pepper.
3. Scrub the potatoes under cold water and dry them with paper towels. Cut the potatoes lengthwise in half, and then cut each potato half lengthwise into ½-inch-thick slices. Place in a bowl and add the oil, 2 teaspoons salt, and 1 teaspoon pepper. Toss to coat.
4. Grill the potato slices over direct medium heat, with the lid closed, until tender and marked by the grill, 15 to 17 minutes, turning occasionally.
5. Serve the fries warm with rosemary-lemon aioli.
CURRY SWEET POTATO FRIES WITH SPICY YOGURT SAUCE
SERVES: 4 | PREP TIME: 15 MINUTES | GRILLING TIME: 10 TO 15 MINUTES | SPECIAL EQUIPMENT: PERFORATED GRILL PAN
SAUCE
½ cup plain Greek yogurt
2 teaspoons fresh lime juice
½ teaspoon red curry paste
¼ teaspoon kosher salt
1 garlic clove, minced or pushed through a press
2 teaspoons curry powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 sweet potatoes, about 2 pounds total, peeled and ends trimmed
1. Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat a perforated grill pan.
2. Whisk the sauce ingredients.
3. In a large bowl combine the curry powder, salt, and pepper. Stir in the oil. Cut the potatoes into 4-by-½-by-½-inch sticks (discard any uneven pieces, as they would burn easily). Put the potatoes in the bowl with the oil and spices, and turn to coat evenly.
4. Spread the potatoes in a single layer on the grill pan and grill over direct medium heat, with the lid closed, until tender, 10 to 15 minutes, turning every few minutes to brown all sides.
5. Serve the fries warm with spicy yogurt sauce.
FUN FACT
Curry powder is actually a blend of up to 20 different spices, which can include turmeric (which gives it the characteristic golden color), coriander, cumin, fenugreek, paprika, pepper, cardamom, cinnamon, nutmeg, cloves, allspice, and more.
SMOKY BARBECUED BAKED BEANS
SERVES: 8 | PREP TIME: 15 MINUTES | GRILLING TIME: 1½ TO 2 HOURS | SPECIAL EQUIPMENT: 4 LARGE HANDFULS OAK, APPLE, OR CHERRY WOOD CHIPS; 12-INCH CAST-IRON SKILLET
3 slices thick-cut bacon, 4 to 5 ounces total, finely chopped
1 small yellow onion, finely chopped
1 medium jalapeño chile pepper, finely chopped (optional)
5 cans (each 15 ounces) navy beans or other small white beans, rinsed and drained
1¼ cups barbecue sauce
1 cup beef, chicken, or vegetable broth
⅓ cup molasses
2 tablespoons spicy brown mustard
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1. Soak the wood chips in water for at least 30 minutes.
2. Prepare the grill for indirect cooking over medium-low heat (300° to 350°F).
3. In a 12-inch cast-iron skillet over medium-low heat, fry the bacon until barely browned, about 5 minutes, stirring often. Add the onion and jalapeño (if using), and cook until the onion is softened, about 3 minutes. Add the remaining ingredients and mix well.
4. Drain and add two handfuls of the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, cook the beans over indirect medium-low heat, with the lid closed, until the sauce has thickened and the beans are fully flavored with smoke, 1½ to 2 hours, stirring occasionally. Drain and add the remaining wood chips after 30 minutes of cooking time.
5. Serve the beans warm.
If you’re using a charcoal grill, replenish the charcoal as needed to maintain a steady temperature, adding about 8 unlit briquettes every 45 minutes to 1 hour. Leave the lid off the grill for about 5 minutes to help the new briquettes light.
SOUTHERN FRIED PICKLES WITH RÉMOULADE
SERVES: 6 TO 8 | PREP TIME: 20 MINUTES | FRYING TIME: ABOUT 1 MINUTE PER BATCH | SPECIAL EQUIPMENT: DEEP-FRY THERMOMETER
RÉMOULADE
1 cup mayonnaise
2 tablespoons coarse-grain Dijon mustard
2 tablespoons ketchup
1 tablespoon prepared horseradish
2 teaspoons capers, drained and chopped
½ teaspoon hot pepper sauce
⅔ cup all-purpose flour
1 tablespoon paprika
1 teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 large egg, beaten
⅔ cup well-shaken buttermilk
1 teaspoon hot pepper sauce
1½ cups panko bread crumbs
1 jar (16 ounces) dill pickle chips, drained and patted dry
Canola or vegetable oil
1. Combine the rémoulade ingredients. Cover and refrigerate until ready to serve.
2. In a shallow bowl whisk the flour, paprika, garlic powder, salt, and pepper. In a separate, deeper bowl whisk the egg, buttermilk, and hot pepper sauce. Put the panko in a third bowl. Working with a few at a time, dip the pickles into the flour mixture, turning to coat, and then shake off the excess and dip them into the egg mixture. Shake off the excess egg mixture, and then dredge them through the panko. Place in a single layer on a sheet pan. Repeat with the remaining pickles.
3. Preheat the oven to 200°F. Line a sheet pan with paper towels, and have a second, unlined sheet pan at hand.
4. Pour enough oil into a large, deep pot to come 2 inches up the side. Attach a deep-fry thermometer to the side of the pot. Heat the oil on the stove top over medium-high heat until the temperature registers 350°F. Add one quarter of the pickles and cook until golden and crisp, about 1 minute, turning once, if necessary. Place the fried pickles on the lined sheet pan to blot the excess oil, and then transfer to the unlined sheet pan; keep warm in the oven. Repeat with the remaining pickles.
5. Serve the fried pickles warm with rémoulade.
CLASSIC BUTTERMILK ONION RINGS
SERVES: 4 TO 6 | PREP TIME: 20 MINUTES | STANDING TIME: 15 MINUTES | FRYING TIME: 2 TO 4 MINUTES PER BATCH | SPECIAL EQUIPMENT: DEEP-FRY THERMOMETER
2 cups well-shaken buttermilk
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
2 yellow onions, 1¾ to 2 pounds total
2¼ cups all-purpose flour
1 tablespoon kosher salt
¾ teaspoon ground cayenne pepper
Canola or vegetable oil
Ranch dressing
Ketchup
Barbecue sauce
1. In a large bowl whisk the buttermilk, paprika, cumin, and pepper.
2. Cut the onions crosswise into ½-inch slices and separate them into rings. Add the onion rings to the buttermilk mixture and stir to coat. Let stand for 15 minutes, stirring occasionally.
3. Meanwhile, in a large, shallow bowl whisk the flour, salt, and cayenne pepper.
4. Preheat the oven to 200°F.
5. Line a sheet pan with parchment paper.
6. Pour enough oil into a large, deep pot to come 1 inch up the side. Attach a deep-fry thermometer to the side of the pot. Heat the oil on the stove top over medium-high heat until the temperature registers 350° to 375°F.
7. Working in batches, remove some of the onion rings from the buttermilk mixture and dredge them in the flour mixture. If desired, dip the onion rings back into the buttermilk and dredge them a second time in the flour mixture. Carefully add the onion rings to the hot oil and cook until they are golden, 2 to 4 minutes, turning once. Using tongs, transfer the onion rings to the prepared sheet pan and keep warm in the oven. Repeat with the remaining onion rings and flour mixture.
8. Serve the onion rings right away with your choice of condiment.
A SALUTE TO KETCHUP
In praise of ketchup . . . or is it catsup? Either way, the tangy, tomato-loaded condiment seems to be the foundation upon which we’ve built a nation—or at least a culinary tradition. But like many American standbys, ketchup hails from far away. During their travels, eighteenth-century English explorers fell for a thin, fermented Asian fish sauce, which was brought back to Britain and adapted to eventually include tomatoes. The word “ketchup” is derived from its original, varied pronunciations.
But things got interesting here in the States when, in 1876, the H.J. Heinz Company began bottling its take on tomato ketchup, kicking off America’s love affair with the condiment—which is now outsold only by mayonnaise and salsa. Beyond being tasty, ketchup is full of cancer-fighting lycopenes and is shelf stable due to its high acidity. It can even be used to polish brass (seriously)—but we much prefer it on our burgers.
GRILLED AVOCADO AND JALAPEÑO GUACAMOLE
SERVES: 6 TO 8 | PREP TIME: 15 MINUTES | GRILLING TIME: 6 TO 8 MINUTES | CHILLING TIME: 30 MINUTES TO 1 HOUR
3 ripe Hass avocados, about 2 pounds total, each cut in half and peeled
2 medium jalapeño chile peppers
Extra-virgin olive oil
⅓ cup minced white onion, rinsed in a fine-mesh strainer under cold water
1 ripe plum tomato, cored, seeded, and finely chopped
¼ cup finely chopped fresh cilantro leaves
1 teaspoon kosher salt
2–3 tablespoons fresh lime juice
Tortilla chips
1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
2. Lightly brush the avocados and jalapeños with oil, and then grill over direct medium heat, with the lid closed, until the avocados are well marked and the jalapeños are blackened and blistered, 6 to 8 minutes, turning once.
3. Put the avocados in a bowl and coarsely mash with a fork. When the jalapeños are cool enough to handle, scrape away the blackened skin, remove the stem and seeds, and finely chop. To the bowl with the avocados, add the jalapeños, onion, tomato, cilantro, salt, and 2 tablespoons of the lime juice. Mix well. Add more lime juice, if desired. Place a piece of plastic wrap directly onto the surface of the guacamole to prevent it from browning. Refrigerate until cold, 30 minutes to 1 hour.
4. Serve the guacamole with tortilla chips.
Make sure your avocados are perfectly ripe for maximum flavor and ease of mashing. Look for skins with a dark hue that are free of indentations, which could be an indicator of bruising. The avocado should yield to slight pressure when gently squeezed in the palm of your hand—avoid using your fingers or you’ll likely bruise the fruit. (See our tip on ripening.)
CIDER-BRAISED SAUERKRAUT
SERVES: 8 | PREP TIME: 10 MINUTES, PLUS ABOUT 30 MINUTES COOKING TIME
2 tablespoons unsalted butter
1 medium yellow onion, cut in half and thinly sliced
2 garlic cloves, minced or pushed through a press
1 teaspoon caraway seed
1 teaspoon fennel seed
1 bay leaf
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 jar or bag (32 ounces) sauerkraut, drained and squeezed dry
2 cups apple cider or apple juice, preferably unfiltered
1. In a heavy saucepan over medium heat, melt the butter. Add the onion, garlic, caraway seed, fennel seed, bay leaf, salt, and pepper and sauté until the onion is softened, about 5 minutes. Add the sauerkraut and apple cider and bring the mixture to a boil. Lower the heat and allow the sauerkraut to simmer until all of the liquid has been absorbed, about 20 minutes. Remove the bay leaf.
2. Cool the sauerkraut to room temperature. Serve; or cover and refrigerate for up to 2 days. Bring to room temperature before serving.
FUN FACT
A lot of people associate sauerkraut with Germany—after all, it is the German word for “sour cabbage.” But fewer people know that the process of pickling cabbage actually originated in Asia or ancient Rome as an early form of preservation. No matter its source, it sure is a wonderful topping for hot dogs, brats, and sausages.
GRILLED SUMMER VEGETABLES WITH THREE DIPPING SAUCES
SERVES: 6 | PREP TIME: 45 MINUTES | GRILLING TIME: 19 TO 23 MINUTES (TOTAL TIME, INCLUDING SAUCES)
6 zucchini, about 1¾ pounds total, each cut lengthwise in half (quartered if large)
1 globe eggplant, about 1 pound, ends trimmed, cut crosswise into ½-inch slices
1 pound asparagus, spears about ½ inch in diameter, tough ends trimmed
Extra-virgin olive oil
1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 baguette
2 garlic cloves, each cut in half
1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
2. Brush the vegetables with oil and season evenly with the salt and pepper.
3. Cut the baguette on a deep diagonal into long ¾-inch-thick slices. Lightly brush the baguette slices on both sides with oil.
4. Grill the vegetables over direct medium heat, with the lid closed, until tender and lightly charred on all sides, 6 to 8 minutes for the asparagus and zucchini and 8 to 10 minutes for the eggplant, turning occasionally. Transfer to a serving platter.
5. Toast the baguette slices over direct medium heat, with the lid closed, for 1 minute, turning once. Rub both sides of the baguette slices with the cut side of the garlic. Transfer to the platter with the vegetables. Serve warm with the dipping sauces.
SPICY ROASTED RED PEPPER SAUCE
MAKES: ABOUT 1¼ CUPS
2 red bell peppers, each 7 to 8 ounces
1 large red jalapeño or Fresno chile pepper, seeded and coarsely chopped (about 2 tablespoons)
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon kosher salt
2 garlic cloves
½ teaspoon ground coriander
½ teaspoon freshly ground black pepper
1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
2. Grill the bell peppers over direct medium heat, with the lid closed, until blackened and blistered all over, 10 to 12 minutes, turning occasionally. Transfer to a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. Remove the bell peppers from the bowl and discard the charred skin, stems, and seeds and roughly chop. Transfer to a food processor. Add the remaining ingredients. Process until smooth. Serve; or cover and refrigerate for up to 1 day. Bring to room temperature before serving.
HERBED BALSAMIC VINAIGRETTE
MAKES: ½ CUP
3 tablespoons balsamic vinegar
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh Italian parsley leaves
1 teaspoon minced garlic
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
⅓ cup extra-virgin olive oil
1. In a small bowl whisk all the ingredients except for the oil. Add the oil in a steady stream, whisking constantly to emulsify. Serve; or let stand at room temperature for up to 2 hours. Whisk again just before serving.
TZATZIKI SAUCE
MAKES: ABOUT 1½ CUPS
½ English cucumber, 6 to 7 ounces, coarsely grated on the large holes of a box grater
1 cup plain Greek yogurt
2 tablespoons finely chopped fresh mint leaves
1 tablespoon fresh lemon juice
2 teaspoons extra-virgin olive oil
1 medium garlic clove, minced or pushed through a press
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1. Place the grated cucumber in a strainer and press firmly to squeeze out the excess liquid. Discard the liquid. Transfer the cucumber to a small bowl. Add the remaining ingredients and stir to combine. Serve; or cover and refrigerate for up to 4 hours.
CUCUMBER RELISH
MAKES: ABOUT ¾ cup
PREP TIME: 10 MINUTES
CHILLING TIME: 1 TO 3 HOURS
1 cucumber, about 12 ounces, peeled, seeded, and grated on the large holes of a box grater
1 teaspoon kosher salt
2 scallions (white and light green parts only), thinly sliced
2 teaspoons minced fresh cilantro leaves
1½ teaspoons canola oil
1 teaspoon rice vinegar
1 teaspoon Asian fish sauce
1 teaspoon packed brown sugar
½ teaspoon fresh lime juice
¼ teaspoon toasted sesame oil
1. In a colander toss the cucumber with the salt; let drain for 15 minutes.
2. When the cucumber has finished draining, squeeze out the excess moisture using a few paper towels. Whisk the remaining ingredients and fold in the cucumber. Cover and refridgerate for at least 1 hour or up to 3 hours.
SOUR CREAM RAITA
MAKES: ABOUT 1 CUP
PREP TIME: 10 MINUTES
½ English cucumber, about 10 ounces, halved lengthwise and thinly sliced
½ cup sour cream
4 teaspoons fresh lemon juice
1 tablespoon extra-virgin olive oil
¼ teaspoon curry powder
¼ teaspoon kosher salt
1 small garlic clove, minced or pushed through a press
1. In a medium bowl combine all the ingredients.
PICKLED OKRA
MAKES: ABOUT 1¼ CUPS
PREP TIME: 15 MINUTES
BRINING TIME: AT LEAST 1 HOUR
8 ounces fresh okra, rinsed and cut lengthwise in half
5 tablespoons kosher salt, divided
1½ cups rice vinegar
1 cup water
¼ cup finely chopped fresh dill
1 teaspoon mustard seed
1 bay leaf
½ teaspoon crushed red pepper flakes
2 garlic cloves, smashed
1. In a colander toss the okra with 3 tablespoons of the salt and let drain for 10 minutes.
2. Meanwhile, in a saucepan combine the remaining ingredients, including the remaining 2 tablespoons salt. Bring to a simmer over medium-high heat and cook until the salt is dissolved, stirring occasionally. Rinse the okra thoroughly under cold water to remove the salt, and transfer to a nonreactive bowl or a quart-size glass jar. Pour the brine over the okra and cool to room temperature. Refrigerate for at least 1 hour before serving. The okra can be stored in the refrigerator in a covered container for up to 1 month.
BABA GHANOUSH
MAKES: ABOUT 1 CUP
PREP TIME: 10 MINUTES
GRILLING TIME: ABOUT 20 MINUTES
1 globe eggplant, about 1 pound
¼ cup tahini
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
2 large garlic cloves
½ teaspoon kosher salt
¼ teaspoon ground cumin
¼ teaspoon freshly ground black pepper
1. Prepare the grill for direct cooking over high heat (450° to 550°F).
2. Grill the eggplant over direct high heat, with the lid closed, until the flesh is so tender that you can slide a knife all the way through it without resistance, about 20 minutes. Remove from the grill and allow to cool.
3. Cut the eggplant lengthwise in half and scoop out the flesh. In a food processor fitted with a metal blade, combine the eggplant flesh with the remaining ingredients. Puree until smooth.
JALAPEÑO SPREAD
MAKES: ABOUT 1 CUP
PREP TIME: 10 MINUTES
1 ripe Hass avocado, roughly chopped
1 jalapeño chile pepper, seeded
⅓ cup sour cream
¼ cup mayonnaise
2 tablespoons fresh lime juice
½ teaspoon kosher salt
1. In a blender or food processor fitted with a metal blade, combine all the ingredients and process until smooth.
SWEET AND SPICY TOMATO CHUTNEY
MAKES: ABOUT 2 CUPS
PREP TIME: 15 MINUTES, PLUS ABOUT 1 HOUR COOKING TIME
1 tablespoon extra-virgin olive oil
1 cup finely chopped yellow onion
3 garlic cloves, minced or pushed through a press
2 teaspoons peeled, grated fresh ginger
¼ teaspoon crushed red pepper flakes, or to taste
2 pounds ripe plum tomatoes, cored, seeded, and finely chopped
1 medium green bell pepper, finely chopped
¾ cup cider vinegar
¼ cup honey
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon ground cinnamon (optional)
1. In a nonreactive saucepan over medium heat, warm the oil. Add the onion, garlic, ginger, and red pepper flakes. Cook until the onion starts to soften, 2 to 3 minutes, stirring occasionally. Stir in the tomatoes and bell pepper, and cook until the tomatoes start to wilt, about 3 minutes. Add the remaining ingredients. Increase the heat to high, bring to a boil, and then reduce the heat to medium-low. Simmer, uncovered, until the mixture has thickened and reduced to about 2 cups, 45 to 55 minutes, stirring occasionally. Remove from the heat and cool completely before serving. The chutney can be stored in the refrigerator in a covered container for up to 1 week.
Before grating the ginger, scrape off the skin with the back of a spoon.
RED BELL PEPPER HARISSA
MAKES: ABOUT ¾ CUP
PREP TIME: 10 MINUTES
SPECIAL EQUIPMENT: SPICE MILL OR MORTAR AND PESTLE
1¾ teaspoons cumin seed
1 cup roasted red bell peppers (from a jar)
1 tablespoon fresh lemon juice
1 teaspoon ground coriander
½ teaspoon smoked paprika
½ teaspoon kosher salt
1 medium garlic clove
⅛ teaspoon ground cayenne pepper
⅛ teaspoon freshly ground black pepper
¼ cup plus 1 tablespoon extra-virgin olive oil
1. In a dry small skillet over medium heat, toast the cumin seed until fragrant and slightly darker in color, 2 to 3 minutes, stirring often. Remove from the heat and cool slightly. Transfer to a spice mill and finely grind.
2. In a food processor fitted with a metal blade, combine the toasted cumin with all the remaining ingredients except for the oil. Puree until almost smooth. With the motor running, gradually pour the oil through the feed tube and puree until the sauce is as smooth as possible. Transfer to a bowl and set aside at room temperature until ready to serve; or cover and refrigerate for up to 1 day. Bring to room temperature before serving.
FRESH TOMATILLO SALSA
MAKES: ABOUT 2 CUPS
PREP TIME: 20 MINUTES
8 ounces tomatillos, husked, rinsed, and roughly chopped
1 cup loosely packed fresh cilantro leaves
¼ cup roughly chopped white onion, rinsed in a fine-mesh strainer under cold water
1 medium jalapeño chile pepper, roughly chopped
1 garlic clove, roughly chopped
1 teaspoon fresh lime juice
½ teaspoon kosher salt
1. In a food processor fitted with a metal blade, combine all the ingredients. Pulse until finely chopped. Refrigerate until ready to serve.
SUN-DRIED TOMATO PESTO
MAKES: ABOUT ⅔ CUP
PREP TIME: 10 MINUTES
⅓ cup pine nuts
2 cups loosely packed fresh basil leaves
⅓ cup freshly grated Parmigiano-Reggiano® cheese
¼ cup oil-packed sun-dried tomatoes
2 garlic cloves
⅓ cup olive oil (not extra virgin)
Kosher salt
1. Preheat a skillet over medium heat. Add the pine nuts and cook until golden brown, about 3 minutes, shaking the skillet occasionally and watching carefully to prevent burning. Pour into a food processor fitted with a metal blade and let cool for a few minutes. Then add the basil, cheese, sun-dried tomatoes, and garlic. Pulse until the basil leaves are finely chopped. With the motor running, gradually pour the oil through the feed tube and process until the pesto is almost smooth. Season with salt.
WEBER’S SECRET SAUCE
MAKES: ABOUT ¾ CUP
PREP TIME: 10 MINUTES
¼ cup mayonnaise
⅓ cup sour cream
1–3 teaspoons hot pepper sauce
2 teaspoons fresh lemon juice
2 teaspoons finely chopped fresh chives
½ teaspoon dried parsley
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon dill weed
½ teaspoon mustard powder
¼ teaspoon granulated garlic
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1. In a medium bowl whisk all the ingredients.
The secret to this sauce’s success is the balanced blend of herbs and spices. First try it with just a little hot pepper sauce, and then add more to suit your taste. It is great on all kinds of burgers.
CHERRY COLA BARBECUE SAUCE
MAKES: ABOUT 4 CUPS
PREP TIME: 10 MINUTES, PLUS ABOUT 1 HOUR COOKING TIME
1 tablespoon unsalted butter
1 cup finely chopped yellow onion
3 garlic cloves, minced or pushed through a press
3 cups ketchup
2½ cups cherry cola (not diet)
½ cup packed light brown sugar
½ cup cherry preserves
¼ cup red wine vinegar
2 teaspoons prepared chili powder
¼ teaspoon ground cayenne pepper
1. In a saucepan over medium heat, melt the butter. Add the onion and garlic and cook until slightly softened, 5 to 6 minutes, stirring occasionally. Whisk in the remaining ingredients. Increase the heat to medium-high and bring to a boil, and then reduce the heat to medium-low and simmer, uncovered, until the mixture thickens and is reduced to 4 cups, 45 to 55 minutes, stirring occasionally. Serve warm; or cool completely and transfer to a covered container. The sauce can be refrigerated for up to 1 month. Reheat before serving.
