Divine

First, the greens.

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Marinated Kale and Green Bean Salad

Ingredients

  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 1/2 teaspoon crushed red pepper flakes
  • 1 large bunch Tuscan kale, center ribs and stems removed, leaves cut lengthwise into 1/2″ strips (about 8 cups)
  • Kosher salt and freshly ground black pepper
  • 1 pound green beans, trimmed
  • 1/4 cup finely grated Parmesan or Pleasant Ridge Reserve
  • Ingredient Info

    Tuscan kale, also called black kale, dinosaur kale, Lacinato kale, or cavolo nero, has long, narrow, dark-green bumpy leaves; it’s available at farmers’ markets and some supermarkets.

Preparation

  • Combine oil, lemon juice, honey, and red pepper flakes in a large bowl. Add kale and toss to coat. Season to taste with salt and pepper. Let kale mixture sit at room temperature for 1-2 hours or cover and chill overnight, tossing occasionally.
  • Line a rimmed baking sheet with a kitchen towel. Cook beans in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain beans; transfer to a bowl of ice water and let cool. Drain beans; spread out on prepared sheet and blot with kitchen towels to dry. DO AHEAD: Can be made 8 hours ahead. Wrap in paper towels, then in plastic wrap. Cover and chill.
  • Add beans to kale and toss to coat. Season to taste with salt and pepper. Top with grated cheese.

Next, the divine.

Hot potatoes + dill butter = heaven.

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New Potatoes with Dill Butter

Ingredients

  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 2 tablespoons (packed) coarsely chopped fresh dill plus more for garnish
  • Kosher salt, freshly ground pepper
  • 2 pounds new potatoes or other small potatoes
  • 1 tablespoon crushed toasted caraway seeds (optional)

Preparation

  • Mash butter and 2 Tbsp. dill in a small bowl. Season dill butter with salt and pepper. DO AHEAD: Can be made 1 week ahead. Cover and chill.
  • Place potatoes in a large pot. Cover with cold water by 1 inch; season with salt. Bring to a boil; reduce heat to medium and simmer gently until tender, 10–12 minutes. Drain.
  • Transfer hot potatoes to a medium bowl; add dill butter and 1 Tbsp. water. Toss, adding water by teaspoonfuls as needed, until butter lightly coats potatoes with a glossy sauce. Season with salt and pepper and transfer to a serving bowl. Garnish with more dill and caraway seeds, if desired.

 

 

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Smokehouse

Special boy (and girl)! Once I saw the Bon Appetit cover, I knew it was only a matter of time. These were unbelievable. Truly. Make them. Especially if you have a grill. Our apartment smelled like a smokehouse for days. Nothing like waking up to the smell of BBQ!

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Best-Ever Barbecued Ribs

Ingredients

  • 2 1/2 tablespoons kosher salt
  • 1 tablespoon dry mustard
  • 1 tablespoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)
  • Low-salt chicken broth (optional)
  • 1 1/2 cups store-bought or homemade barbecue sauce plus more

Preparation

  • Preheat oven to 350°. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.
  • Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely. DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill.
  • Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1 1/2 cups. Whisk in barbecue sauce to blend.
  • Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.

All-American Barbecue Sauce

We borrowed a competition barbecue pitmaster’s secret weapon—a can of cola—to give this sauce subtle depth and sweet flavor.

Makes 1 1/2 cups

Ingredients

  • 1 12-oz. can Coca-Cola
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 2 tablespoons mild-flavored (light) molasses
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons English mustard powder
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • Ingredient Info

    English mustard powder, an extremely hot mustard containing ground mustard seeds, wheat flour, and turmeric, is available at specialty foods stores and many supermarkets.

Preparation

  • Bring all ingredients to a boil in a large saucepan over medium heat. Reduce heat to low and simmer, stirring often, until sauce is thickened and begins to turn dark red, about 20 minutes. Let cool. DO AHEAD: Can be made 2 weeks ahead. Cover and chill.

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And from this recipe, I just made the watermelon this time. Next time, those country-style ribs…

Quick Pickled Watermelon

Ingredients

  • 1 teaspoon coriander seeds
  • 1/3 cup Champagne vinegar or white wine vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon minced shallot
  • 1 teaspoon honey
  • 1/2 cup olive oil
  • Kosher salt, freshly ground pepper
  • 5 cups coarsely chopped seedless watermelon (cut from half a 6-7-lb. watermelon)
  • 4 cups Sun Gold or cherry tomatoes (about 1 1/4 lb.), halved
  • 1/4 cup cilantro leaves with tender stems plus more for garnish

Preparation

  • Start with the dressing. In a small saucepan over low heat, toast coriander seeds until fragrant and beginning to pop, 2-3 minutes. Transfer coriander to a baking sheet and crush slightly with the back of a cool skillet. Combine coriander, vinegar, lime juice, shallot, and honey in a small bowl. Whisk in oil and season with salt and pepper. Set vinaigrette aside.
  • Place watermelon in a large bowl; add 1/2 cup vinaigrette and toss to coat. Cover and chill, tossing occasionally, for up to 1 hour to lightly pickle watermelon.
  • Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Transfer ribs from bag, leaving some marinade clinging to surface, onto a baking sheet. Pour remaining marinade from bag into a medium saucepan. Bring to a boil; reduce heat to medium and simmer for 3 minutes. Set marinade aside.
  • Grill ribs until nicely charred and cooked to medium, about 5 minutes per side. Using tongs, dunk each rib into reserved marinade. Return ribs to grill and cook, turning once, until cooked to medium-well, about 2 minutes per side. Transfer to a platter.
  • Toss tomatoes, 1/4 cup cilantro, and 1 Tbsp. vinaigrette in a medium bowl. Season to taste with salt and pepper.
  • Top ribs with pickled watermelon. Scatter tomato mixture over. Garnish with more cilantro. Serve, passing remaining vinaigrette alongside for drizzling over.

Gremolata

My new favorite word: gremolata. Tastes pretty good, too.

Thanks, sister, for photographing and texting recipes from Marco Canora’s Salt to Taste. It’s like I own the cookbook.

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Spaghetti with Cherry Tomato Sauce and Gremolata
(from Marco Canora’s Salt to Taste)

Gremolata:
1 large garlic clove, peeled
Strips of peel from 1/2 lemon, white pith removed
2 T. fresh flat-leaf parsley leaves

For the Pasta and Sauce:
1 lb spaghetti
6 T. extra virgin olive oil
4 small garlic cloves, peeled and thinly sliced
Pinch of peperoncini or red pepper flakes
2 T. chopped fresh flat-leaf parsley
2 lbs. cherry tomatos, stemmed and halved
Kosher salt and freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano

To make the gremolata:
Chop the garlic, lemon peel, and parsley together until they are finely minced. Put the gremolata and reserve it.

To make the pasta and sauce:
Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until it is not quite al dente.

While the pasta cooks, combine the oil, garlic, peperoncini, and parsley in a large skillet. Let the garlic and parsley infuse into the oil over low heat. Swirl the pan every so often. As soon as the garlic begins to color, raise the heat to high and add the tomatoes. Season with salt and pepper and fry the tomatoes, stirring frequently, until they are soft and starting to fall apart, 3 to 5 minutes.

Lift the pasta out of the water and add it to the skillet with the tomatoes. Finish cooking the pasta in the sauce, tossing it frequently, about 2 minutes. Add the Parmigiano. Serve the pasta topped with gremolata.

America’s Birthday

The sister: It’s America’s Birthday.

The niece: Where is she?

Over on the left coast, we celebrated with a parade with friends, lobster tails, peach cobbler, and a rooftop view of dozens of fireworks shows. Happy Birthday, America!

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Lobster Tails with Clarified Butter (Giada De Laurentiis)

Ingredients

  • 4 (each 1/2 to 3/4-pound) lobster tails, thawed if frozen
  • 1/4 cup Clarified Lemon Butter, plus 1 cup, recipe follows
  • Special Equipment: 4 metal skewers or 4 wooden skewers soaked in water for 30 minutes

Directions

Light the coals in a fire pit 1 hour before cooking or preheat a gas or charcoal grill.

Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Cut a slit through the meat lengthwise taking care not to cut through the bottom shell. Gently pull the shells apart. Thread a skewer, starting at the underside base of the tail, along the inside of the bottom shell. Brush the meat with 1/4 cup of the clarified butter. Wrap the lobster tails in heavy-duty aluminum foil. Bake for 12 to 15 minutes or until the lobster meat is opaque.

Place the remaining clarified butter in a butter warmer or dipping bowl. Remove the meat from the lobster shells and dip in the Clarified Butter.

Clarified Lemon Butter:

  • 3 sticks (1 1/2 cups) unsalted butter, cut into 1/2-inch pieces
  • 3 lemons, zested

In a small, heavy bottomed saucepan, heat the butter over medium-low heat. Pour the mixture into a 2-cup glass measuring jug. Let the melted butter stand for 5 minutes. Using a spoon, remove the foam from the top of the butter. Place the lemon zest in small bowl. Pour the clarified butter over the lemon zest and discard the milk solids left in the bottom of the jug.

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Peach Cobbler (Epicurious)

Ingredients

  • 6 large peaches, cut into thin wedges
  • 1/4 cup sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch

For biscuit topping

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 stick cold unsalted butter, cut into small pieces
  • 1/4 cup boiling water

Preparation

Cook peaches:
Preheat oven to 425°F.

Toss peaches with sugar, lemon juice, and cornstarch in a 2-qt. nonreactive baking dish and bake in middle of oven 10 minutes.

Make topping while peaches bake:
Stir together flour, sugar, baking powder, and salt. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.

Remove peaches from oven and drop spoonfuls of topping over them. Bake in middle of oven until topping is golden, about 25 minutes. (Topping will spread as it bakes.)