You could cook the salmon ahead of time and let it cool to room temperature. Then dress and assemble the salads just before cooking, which makes this a great recipe for a relaxed summer lunch.
These date-and-nut balls are a good natural alternative and my go-to for energy. They’re a twist on an ancient Indian sweet recipe called khajur pak, often found piled high in pyramids in Delhi sweetshops.
Black beans are such an inexpensive, versatile little bundle of protein, fiber and carbs that my stone pot gets used quite often. I love to cook up batches of beans and then divvy them up into small baggies to keep in the freezer, ready for a quick thaw for recipes.
It’s such an indulgence to shovel in handfuls of what may be one of the most luxurious and perfect fruits of the summer.
This Brazilian version of succotash holds fast to the corn, but swaps out the lima beans for black beans, a staple of Brazilian cuisine. So are okra, coconut milk and cilantro, which I’ve also added.
The bonus: They’re easy to make — and easy to smoke — at home. You don’t need a smoker to smoke ribs. All you need is a grill, some soaked wood chips and great meaty ribs.
The sweet, layered result is well worth the slight extra hands-off time it took to bake them. If you feel like your tomatoes are perfect, then skip the roasting and get right to the chopping.
First tip: buy salmon straight from the fish counter. Because it is so perishable, the fish counter will often have gorgeous wild salmon on sale. The fish should smell like a salty ocean, not “fishy.” Buy it and make it the same day.
The trouble with stone fruits is that doggone stone. Some stone fruits — the clingstone variety — have pits that are almost impossible to remove. Others — the freestone variety — are a cinch. You simply slice them in half along the natural seam that runs from the top to the bottom of the fruit, then pop out the pit.