These grilled Greek chicken pitas were just right. The chicken thighs can be marinated in the cumin- and garlic-rich yogurt sauce overnight for dinner ease. The rest of the ingredients prep in no time, and the chicken itself is on and off the grill in under 15 minutes.
Straight up fresh lemonade is, of course, delicious. It’s the classic summer refreshment. And we’re going to walk you through making a truly wonderful basic lemonade, as well as some terrific infused lemonades that doctor up that basic batch with some fantastic complementary flavors.
If you buy quality, freshly ground meat, a little salt and pepper is all you need to season a burger. But to enhance the beefiness, I also like to add a dash of dry mustard powder and a bit of Worcestershire sauce.
If clams aren’t your thing, you could substitute shelled raw shrimp, scallops or chunks of haddock (the cooking times would be about the same). If you opt for scallops or haddock, you might as well dress the dish up a bit with finishing touch of crumbled cooked bacon.
Here’s the basic formula per serving of salad: 2 cups of lettuce, a heaping 1/3 cup of halved cherry tomatoes, 1/3 cup of sliced cucumbers, a quarter of an avocado (cubed), and 1 tablespoon of dressing. The key, though, is to season each and every part one at a time, and to do so at just the right moment.
It’s incredible what just two ingredients, anchovies and salt — the building blocks of fish sauce — can transform into when left to their own devices for a few months. Indeed, this kind of fish sauce is actually related to modern day Worcestershire sauce, which also is a fermented anchovy-based sauce.
Never seeded a cucumber? It’s easy. First, peel the cucumber, then slice it in half lengthwise. One at a time, hold each half in one hand, cut side up. Use your other hand to gently scrape a spoon down the seedy center of the cucumber half. The spoon will scrape out the pulpy seeds. You may need to scrape down the center of the cucumber several times to remove all of the seeds.
Flavored butters couldn’t be simpler to make.
This simple vinaigrette is enhanced with a drizzle of truffle oil and the edges are smoothed out by the addition of a tablespoon of cream — my secret ingredient because it also keeps the lemon juice and the oil from separating. White truffle oil is generally thought to be more flavorful and is more expensive, but black truffle oil works just fine.