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Grilled Pizza




1 ¼-oz. envelope active dry yeast (about 2¼ tsp.)

1 tsp. sugar

⅓ cup (42 g) whole wheat flour

2½ tsp. kosher salt

2 Tbsp. extra-virgin olive oil, plus more for bowl

3 cups (375 g) bread flour, plus more for surface

Burst Cherry Tomatoes

3 Tbsp. extra-virgin olive oil

1 pint cherry tomatoes

Kosher salt, freshly ground pepper

3 garlic cloves, thinly sliced

1 tsp. dried oregano

Lemony Swiss Chard

1 bunch Swiss chard

3 Tbsp. extra-virgin olive oil

Kosher salt, freshly ground pepper

½ tsp. crushed red pepper flakes

1 garlic clove

1 lemon

½ oz. Parmesan, finely grated (about ½ cup)

Tomato Passata

1 (28-oz.) can whole peeled tomatoes

⅓ cup extra-virgin olive oil

2 tsp. kosher salt


Bread flour (for dusting)

Extra-virgin olive oil (for brushing and drizzling)

1 1-lb. ball mozzarella, torn into bite-size pieces

8 oz. Manchego cheese, coarsely grated

4 oz. sliced pepperoni and/or thinly sliced soppressata (optional)

Rosemary Agrodolce (optional)

Basil leaves, torn if large, and crushed red pepper flakes (for serving; optional)


  • Dough
    1. Stir yeast, sugar, and 1¼ cups warm (not hot) water in the bowl of a stand mixer until yeast dissolves. Let sit until mixture is foamy, about 5 minutes.
    2. Add whole wheat flour, salt, and 2 Tbsp. oil to yeast mixture and mix to combine. Fit mixer with dough hook and, with mixer on low speed, gradually add 3 cups (375 g) bread flour, mixing until a shaggy dough forms, about 4 minutes from when you start adding the flour. Stop mixer and scrape down sides of bowl to incorporate any dry bits into dough. Increase mixer speed to medium and knead until dough is smooth and shiny, about 5 minutes.
    3. Transfer dough to a lightly floured surface and knead briefly to bring together. Shape into a ball, place in a large lightly oiled bowl, and turn to coat. Cover bowl and let dough sit in warm draft-free spot until doubled in size, 1–1½ hours. Make your toppings while your dough is rising.
  • Burst Cherry Tomatoes
    1. Heat oil in a large skillet over medium-high. Add tomatoes, season with salt and pepper, and cook, stirring occasionally with a wooden spoon, until skins start to blister and split, about 2 minutes. Add garlic and toss to coat. Cook, lightly pressing on tomatoes with spoon to release juices without smashing completely, until garlic is softened, about 2 minutes. Mix oregano into sauce; taste and season with more salt and pepper if needed.
    2. Do ahead: Sauce can be made 4 days ahead. Let cool, then cover and chill. Bring to room temperature and stir to combine before using.
  • Lemony Swiss Chard
    1. Cut Swiss chard leaves away from ribs and stems, then cut crosswise into 3″-wide strips. Trim away woody part from stems; discard. Finely chop ribs and stems.
    2. Heat oil in a large skillet over medium-high. Add ribs and stems and season with salt and black pepper. Cook, stirring occasionally, until they release some liquid, look slightly shriveled, and are a shade or two darker, about 5 minutes. Add leaves and red pepper flakes and toss to coat. Season with more salt and black pepper and reduce heat to medium. Cook, tossing occasionally, until leaves are bright green, wilted, and tender, about 4 minutes. Transfer chard mixture to a medium bowl and let cool slightly.
    3. Finely grate garlic into bowl with chard mixture, then finely grate in zest from lemon; mix well. Add Parmesan and mix again to combine. Taste and season with more salt, black pepper, and red pepper flakes, if needed.
    4. Do ahead: Chard mixture can be made 2 days ahead. Let cool, then cover and chill. Bring to room temperature and stir to combine before using.
  • Tomato Passata
    1. Purée tomatoes in a blender on low speed (or use an immersion blender if you have one) until smooth (try not to aerate it too much). Transfer sauce to a medium bowl and stir in oil and salt.
    2. Do ahead: Passata can be made 3 days ahead. Cover and chill, or freeze up to 6 months.
  • Assembly
    • Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Clean grate. Turn out dough onto a lightly floured surface and divide into 4 pieces. Working one at a time, gently shape into balls. Transfer to a lightly floured small rimmed baking sheet and cover. Let sit 20–30 minutes.
    • Place a ball of dough on a lightly floured surface (keep remaining balls covered) and, using your fingers, press out to an 8″ round. Drape dough over the backs of your hands and gently pull and stretch, rotating dough as you go, until about 12″ in diameter (it’s okay if it’s not a perfect circle).
    • Brush dough with oil. Place, oiled side down, on grill over direct heat and cook until large bubbles appear across surface, dough stiffens, and underside is dark brown, about 2 minutes. Brush top with oil, turn over, and cook just to lightly dry out second side, about 30 seconds.
    • Using tongs and a metal spatula, move dough over to cooler side of grill. Top with a spoonful of passata or burst cherry tomatoes and one quarter of cheese (either alone or in combination). Add pepperoni or salami (if using), then some of the lemony Swiss chard, and/or Rosemary Agrodolce as desired. Carefully slide pizza back over direct heat. Cook until cheese is melted and toppings are heated through, about 2 minutes. If dough is in danger of burning on underside but toppings need more time, return pizza to cooler side, cover grill, and cook another 1–2 minutes.
    • Transfer pizza to a cutting board and drizzle with more oil. Top with basil and red pepper flakes if desired.
    • Repeat with remaining ingredients to make 3 more pizzas.

Peaches and Tomatoes with Burrata and Hot Sauce



  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. mild hot sauce (such as Crystal or Frank’s)
  • 2 tsp. unseasoned rice vinegar
  • 2 tsp. honey
  • Kosher salt
  • 3 ripe peaches or nectarines, cut into wedges
  • 2 large ripe tomatoes or 1 lb. mixed tomatoes, sliced
  • 1 (8-oz.) ball burrata or fresh mozzarella, torn into large pieces
  • Tarragon sprigs (for serving)
  • Flaky sea salt


  1. Whisk oil, hot sauce, vinegar, and honey in a small bowl until honey is dissolved; season with kosher salt. Toss peaches, tomatoes, and half of dressing in a medium bowl; let sit 5 minutes.
  2. Transfer fruit salad to a platter. Top with burrata and drizzle with remaining dressing. Scatter a few torn tarragon sprigs over and season with sea salt.

Mediterranean Eggplant and Barley Salad



  • 1 1/2 pound eggplant, cut into 1/2-inch cubes
  • 3/4 pound zucchini, cut into 1/2-inch cubes
  • 10 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup chopped scallion (from 1 bunch)
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne
  • 1 1/4 cups pearl barley (8 oz)
  • 1 (14-oz) can reduced-sodium chicken broth (1 3/4 cups)
  • 3/4 cup water
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 1/4 teaspoon sugar
  • 1/2 pound cherry tomatoes, quartered
  • 1/3 cup Kalamata or other brine-cured black olives, pitted and halved
  • 1/2 cup thinly sliced red onion, rinsed and drained if desired
  • 1 cup chopped fresh flat-leaf parsley
  • 1/2 cup chopped fresh mint
  • Accompaniment: 1 (1/2-lb) piece ricotta salata, cut crosswise into thin slices


  1. Roast eggplant and zucchini:
    • Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
    • Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.
  2. Cook barley:
    • Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.
  3. Make dressing and assemble salad:
    • Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.

Salad can be made 1 day ahead and chilled, covered. Return to room temperature before serving.

Baked Crab Dip

from NYT Cooking


  • Unsalted butter, for greasing the baking dish
  • 8 ounces fresh lump or jumbo lump crab meat
  • 4 ounces cream cheese, softened
  • ½ cup grated Parmesan
  • 3 tablespoons mayonnaise
  • ½ teaspoon fresh lemon zest plus 2 tablespoons lemon juice
  • 1 scallion, trimmed and minced, plus more for serving
  • ¾ teaspoon Old Bay seasoning, plus more for serving
  • ½ teaspoon kosher salt
  • ¼ cup crushed Ritz crackers (from about 7 crackers), plus more whole crackers for serving
  •  Sliced English cucumbers and other crackers, for serving


  1. Heat the oven to 375 degrees and grease a shallow, 2-cup capacity baking dish or ovenproof skillet with butter.
  2. In a medium mixing bowl, combine the cream cheese, 1/4 cup Parmesan, mayonnaise, lemon zest and juice, scallion, Old Bay and salt; mix with a fork until thoroughly combined. Scrape the mixture into the prepared baking dish and smooth into an even layer. Add the crab meat last and gently fold into mixture to preserve some lumps.
  3. In a small bowl, combine the remaining 1/4 cup Parmesan and the crushed Ritz crackers; sprinkle the mixture evenly over the dip.
  4. Bake for about 25 minutes, or until bubbling and golden brown on top. Dust lightly with Old Bay, sprinkle with a few minced scallions, and serve hot with sliced cucumbers and crackers.

Ginger-Lime Chicken

from NYT Cooking


  • 1 ½ to 2 pounds boneless, skinless chicken thighs or breasts
  •  Kosher salt and black pepper
  • ⅓ cup mayonnaise
  • 1 tablespoon lime zest (from about 2 limes), plus lime wedges, for serving
  • 1 tablespoon finely grated fresh ginger (from a 3-inch piece of peeled ginger)


  1. Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
  2. To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
  3. To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
  4. Serve chicken with lime wedges, for squeezing on top.

Tomato and Cheese Cobbler



  • 2 1/2 lb. mixed heirloom tomatoes, cored, sliced 1/4″ thick
  • 1 Tbsp. plus 1/2 tsp. kosher salt
  • 2 tsp. freshly ground black pepper
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 1/2 cups all-purpose flour, plus more for surface
  • 5 Tbsp. cold unsalted butter, cut into 1/2″ pieces
  • 2/3 cup buttermilk
  • 1/4 cup finely chopped chives
  • 4 oz. coarsely grated sharp cheddar (about 1 1/2 cups), divided
  • 2 Tbsp. extra-virgin olive oil
  • 6 sprigs thyme
  • 1 large egg


Preheat oven to 400°F. Gently toss tomato slices with 1 Tbsp. salt in a medium bowl, then arrange in an even layer on paper towels. Let sit until most of the juices are released, about 15 minutes. Pat tomatoes dry with more paper towels.

Meanwhile, whisk pepper, baking powder, baking soda, 1 1/2 cups flour, and 1/2 tsp. salt in a large bowl to combine. Cut in butter with a pastry cutter or 2 butter knives until pea-size pieces form. Stir in buttermilk, chives, and 3/4 cup cheese with a wooden spoon until a shaggy dough forms.

Turn out dough onto a lightly floured work surface. Gently knead 2–3 times until dough just comes together, being careful not to overwork. Roll out dough to 3/4″ thick. Cut with a 2″ flour-dipped biscuit cutter or small glass. Transfer to a plate or baking sheet and chill until ready to use.

Pour oil into a large deep heatproof skillet or braising dish. Arrange tomato slices in even layers in pan (you’ll have about 3 layers); top with thyme. Roast until tomato juices start to bubble, 15–20 minutes.

Discard thyme sprigs. Flatten tomatoes into an even layer with a spatula, then sprinkle with remaining 3/4 cup cheese. Arrange biscuits over, spacing about 1″ apart. Whisk egg and 1 Tbsp. water in a small bowl. Brush biscuits with egg wash. Bake until biscuits are golden brown and firm to the touch, 18–20 minutes. Let cool 5–10 minutes before serving.

Do Ahead: Dough can be formed into biscuits 8 hours ahead. Keep chilled.

Piri Piri Chorizo Bake



  1. For the bake:
    • 2 medium sweet potatoes
    • Olive oil
    • 1 lemon
    • 1 red bell pepper
    • 1 green bell pepper
    • 1 yellow bell pepper
    • 3 garlic cloves
    • 10 oz. shop-bought veggie chorizo sausages
    • 20 cherry tomatoes
    • 4 cups cooked basmati rice, or use 2 (9-oz.) bags microwavable basmati rice, to serve
    • 3/4 oz. cilantro
    • Salt and black pepper
  2. For the Piri Piri Sauce:
    • 1 red onion
    • 4 garlic cloves
    • 1 red bell pepper
    • 2 fresh red chiles (Scotch bonnet, red, or bird’s-eye)
    • 2 Tbsp. smoked paprika
    • 1 tsp. dried oregano
    • 2 Tbsp. red wine vinegar
    • 1 large bunch of fresh basil
    • 1 lemon


Preheat oven to 350°F

First, cook the sweet potatoes. Peel the sweet potatoes and cut them into 3/4-inch cubes.

Cut the bell peppers in half, cut out the stems and seeds, and cut the flesh into 3/4-inch cubes, then put them in the roasting pan. Use the back of a knife to lightly crush the 3 garlic cloves and add them to the pan. Drizzle with a little olive oil and sprinkle with salt and pepper. Add the sweet potatoes to the peppers and put the pan in the oven for 10–15 minutes, until the peppers have small black patches on the skins.

Meanwhile, cut up store-bought sausages into bite-sized pieces and cook following the instructions on the package.

To make the piri piri sauce, peel and roughly chop the onion and garlic. Cut the bell pepper in half and cut out the stem and seeds. Rip the stems from the chiles, cut them in half lengthwise, and remove the seeds if you prefer a milder sauce. Put the onion, garlic, pepper, and chiles in the blender with the paprika, oregano, red wine vinegar, and basil. Grate in the zest of the lemon, then cut it in half and squeeze in the juice, catching any seeds. Add a drop of water and blend to a smooth paste. Taste and adjust the seasoning, if necessary.

Remove the roasting pan from the oven. Transfer the sausages and piri piri sauce to the pan and mix everything together. Add the cherry tomatoes and put the pan back in the oven for 15 minutes, until the potatoes and peppers are cooked and the sauce is piping hot.

Heat the rice or cook it following the instructions on the package.

Pluck the leaves from the cilantro and discard the stems. Coarsely chop the leaves and sprinkle them over the vegetables.

Serve with rice.

Pasta with Burst Cherry Tomato Sauce



  • 1 pound pasta
  • Kosher salt
  • 1/2 cup olive oil
  • 2 large garlic cloves, finely chopped
  • 3 pints cherry tomatoes
  • 1/2 teaspoon freshly ground black pepper
  • Pinch of sugar
  • 1 cup coarsely chopped fresh basil
  • Freshly grated Parmesan (for serving)


  1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
  2. Meanwhile, heat oil in a 12″ skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6–8 minutes.
  3. Toss pasta with tomato sauce and basil. Top with Parmesan.

Tomato-Watermelon Salad




  • 1/4 cup virgin coconut oil
  • 1 tsp. coarsely crushed peppercorns
  • 1 tsp. coarsely crushed coriander seeds
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. ground turmeric
  • 1/4 large seedless watermelon (about 3 lb.), preferably yellow, rind removed, flesh cut into 1/2″ pieces (about 4 cups)
  • 2 medium or 1 large heirloom tomato, cut into 1/2″ pieces
  • 8 oz. mild French feta, cut into 1/2″ pieces
  • Flaky sea salt


  1. Heat coconut oil, peppercorns, coriander seeds, cumin seeds, and turmeric in a small saucepan over medium until fragrant, about 3 minutes. Let turmeric oil cool slightly.
  2. Arrange watermelon, tomato, and feta on a platter. Drizzle turmeric oil evenly over and sprinkle with salt

Basil-Cashew-Lime Vermicelli Bowl



  • 1 cup salted, roasted cashews, divided
  • 1 tsp. ground turmeric
  • 1 tsp. freshly ground black pepper
  • 1 3/4 tsp. kosher salt, plus more
  • 2 1/2 tsp. light brown sugar, divided
  • 2 large boneless center-cut pork loin chops (about 1 1/4 lb. total)
  • 8 oz. vermicelli rice noodles
  • 2 cups basil leaves
  • 2 small serrano chiles, seeds removed
  • 1 Tbsp. finely grated lime zest
  • 1/3 cup fresh lime juice
  • 1 Tbsp. vegetable oil
  • 1 lb. green beans, trimmed, halved crosswise
  • 1 cup mint leaves
  • Lime wedges (for serving)


Place 3/4 cup cashews in a blender and cover with 3/4 cup boiling water. Let soak 10 minutes.

Meanwhile, mix turmeric, pepper, 1 tsp. salt, and 1 tsp. brown sugar in a small bowl; set aside.

Working one at a time, place pork chop flat on a work surface. First, butterfly the pork chop so that it’s thinner, which will reduce cooking time and create more surface area for seasoning. Using a sharp knife and starting from an outside edge, slice three-quarters of the way through the center of chop, as though you’re slicing a bagel in half, then open it up like a book. Place butterflied chop between 2 sheets of plastic wrap or inside a heavy-duty resealable plastic bag and pound to 1/4″ thin. Repeat with remaining chop. Rub chops with turmeric mixture and let sit 10 minutes.

Cook vermicelli according to package directions. Run under cold water to stop the cooking, then transfer to a large bowl.

Add basil, chiles, lime zest and juice, and remaining 1 1/2 tsp. brown sugar and 3/4 tsp. salt to cashews and cashew soaking water in blender and purée until smooth and creamy. Pour sauce over noodles and toss to combine.

Heat oil in a large heavy skillet over high until shimmering. Cook cutlets one at a time until browned and cooked through, about 2 minutes per side. Transfer to a cutting board and let rest 5 minutes. Slice into 1/2″-thick strips.

While pork rests, cook green beans in same skillet over high heat, stirring often, until lightly charred and crisp-tender, about 5 minutes.

Divide noodle mixture among bowls. Arrange pork and green beans over. Top with mint and remaining 1/4 cup cashews. Serve with lime wedges alongside.