Tomatoes with Bagna Cauda and Chorizo

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Things seemed a little iffy when I started making this salad, adapted from a Food & Wine recipe. What business did anchovies, mayonnaise, Chinese sausage, dill, and tomatoes have on the same plate? I made some adjustments (turkey chorizo instead of Chinese sausage, the addition of yogurt to lighten the mayo, less oil) and you know what? This is one of the most delicious things I’ve made all year.

Make this recipe when tomatoes are at their peak, and make a lot. This salad is a cacophony of flavors in the best way ever.

Tomatoes with bagna cauda and chorizo

Ingredients:

1/2 cup olive oil

1/4 cup minced garlic

2 tablespoons butter

2 anchovy fillets, minced

1/2 teaspoon crushed red pepper

Salt

1/2 pound Mexican-style turkey chorizo
2 tablespoons vegetable oil

1/4 cup finely chopped chives

1/4 cup finely chopped parsley

1/4 cup finely chopped dill

1/4 cup finely chopped mint

1/3 cup Kewpie mayonnaise
1/2 cup Greek yogurt
2 tablespoons lemon juice

6 to 8 tomatoes, cut into wedges


1. In a medium saucepan, cook the olive oil, garlic and butter over moderate heat, whisking frequently, until the garlic 
just starts to color, about 
5 minutes. Whisk in the anchovies and cook, whisking, until the garlic is golden, 5 minutes more. Transfer the bagna cauda to a heatproof medium bowl and let cool slightly. Whisk in the crushed red pepper and let the bagna cauda cool completely, stirring occasionally. Season with salt.


2. Meanwhile, in a medium skillet, heat the vegetable oil over medium-high and add the chorizo. Cook, stirring occasionally, until the chorizo is browned and cooked through, about 8-10 minutes. Using a slotted spoon, transfer the chorizo to a medium bowl.

3. In a small bowl, mix the chives with the parsley, dill and mint. In a medium bowl, whisk the Kewpie mayo with the yogurt, lemon juice and 1/4 cup of the mixed herbs. 
Season the herbed dressing with salt. 


5. Spread the herbed dressing on a platter. Arrange the tomatoes on top. Spoon the bagna cauda on top, then sprinkle with the chorizo, and remaining mixed herbs. Serve at room temperature.

Avocado and Tomato Salad with Soy Vinaigrette

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Creamy avocadoes, crisp cucumbers, and juicy tomatoes: this salad celebrates a California summer in all its glory. Adapted from an old Sunset magazine, use the best quality avocados and tomatoes you can get your hands on here. Freshness makes all the difference.

Avocado and tomato salad with soy vinaigrette

4 Persian cucumbers, sliced 1⁄4 inch thick
1 or 2 medium tomatoes, cut into slices
1 pint cherry tomatoes, halved
2 avocados, halved and sliced
1/3 cup olive oil
1/4 cup soy sauce
1/4 cup apple cider vinegar
2 teaspoons toasted sesame seeds
Kosher salt

1. Arrange medium tomato slices and cucumbers on a serving platter, followed by cherry ­tomatoes and avocado slices.

2. Whisk together olive oil, soy sauce, and apple cider vinegar and drizzle over salad.

3. Sprinkle with sesame seeds and salt to taste.

Iranian Skillet Kabab (Kabab Maitabei)

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If you grew up in an Iranian household, chances are that kabab maitabei is comfort food. It’s an easy weeknight dish: kabab without the grill, kabab without the 24-hour marinade. Soaked in its tomatoey juices and served with rice and a platter of fresh herbs, it’s supremely satisfying.

This dish is a riff on that comfort food. Think of this as kabab maitabei, reinvented. Sumac, grape molasses, onions, and garlic flavor the lamb, and fried potatoes soak up the juices. Basically I’m trying to sneak some iteration of French fries into everything.

Iranian skillet kabab (kakab maitabei)

Ingredients:

Ingredients:

1 pound ground lamb or beef
1 onion, grated
1 clove garlic, finely grated
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon turmeric
1 tablespoon sumac
1/4 teaspoon red pepper flakes
1 teaspoon grape molasses
5 tablespoons vegetable oil
1 tomato, sliced
1 pound russet potatoes, peeled and sliced

1. In a mixing bowl, combine the lamb, onion, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, turmeric, sumac, red pepper, and grape molasses. Knead lightly, using your hands, to mix thoroughly.

2. Coat 1 tablespoon oil on a heavy 10-inch skillet. Shape the lamb mixture into a large meatball and place it in the center of the skillet. Press down with a spatula so the meat covers the entire skillet. Raise the meat around the edges of the skillet by 1 inch to form a well.

3. Cook over medium heat for 15 minutes. Cut the meat into four wedges. Arrange the tomato slices on top, sprinkle lightly with salt and pepper, and drizzle 1 tablespoon oil on top. Cover and cook over low heat for 15 minutes longer.

4. In the meantime, heat 3 tablespoons oil in a large skillet over medium heat and saute the potatoes on both sides until golden brown and cooked through.

5. To serve, arrange the potatoes on a platter. Arrange the kabab on top, drizzling the pan juices over. Serve with sabzi khordan.

Roasted Pepper and Cherry Tomato Salad

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This showstopping summer salad hits all the right notes: salty anchovies, acidic tomatoes, sweet red peppers, and tannic, meaty olives.

You can make this dish ahead of time: the flavors only get better as the vegetables marinate in their own juices.

Roasted pepper and cherry tomato salad

Ingredients:

4 red bell peppers, halved, seeds and ribs removed
6 oil-packed anchovy fillets, finely chopped
2 garlic cloves, sliced
1 cup basil leaves, divided
Salt
Pepper
2 tablespoons plus 1/4 cup olive oil
1 pint cherry tomatoes, halved
1/4 cup pitted black or green olives

1. Preheat oven to 375F degrees. Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear 1/4 cup of the basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 tablespoons oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, about 40 minutes. Let cool.

2. Meanwhile, blend remaining 3/4 cup basil and remaining 1/4 cup oil in a blender until smooth; season basil oil with salt and pepper.

3. Arrange bell peppers on a platter. Top with tomatoes and olives, then drizzle with basil oil and season with salt and pepper.

Persian Gulf-Style Chicken and Rice (Goboli Polo)

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This Persian Gulf-style spiced chicken and basmati rice pilaf is piled high with heaps of fried onions and potatoes. And I mean let’s be real: who doesn’t love fried potatoes? I adapted this from Najmieh Batmanglij’s Cooking in Iran, her tome on the lesser-explored regional cuisines of Iran. The rice is cooked in the spiced chicken broth, giving the dish a decadently rich flavor. I didn’t grow up with this dish, but it’s becoming part of my rotation now.

Goboli polo

Ingredients:

For the chicken:

1/2 cup dried chickpeas, soaked overnight in water with 1/2 teaspoon baking soda, drained and rinsed
1 1/2 pounds skinless chicken thighs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon turmeric
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander
1/4 teaspoon red pepper flakes
1/4 teaspoon ground cumin
2 tablespoons tomato paste
1 2-inch cinnamon stick
6 cups water

For the rice:

2 cups basmati rice, soaked in water for 15 minutes, drained and rinsed at least 3 times

For the garnish:

1/3 cup olive oil
1 pound russet potatoes, peeled and diced into 1-inch cubes
2 onions, peeled and thinly sliced
1/2 teaspoon salt
1 teaspoon turmeric
1 tablespoon ground heart of dried Persian limes (limoo omani)
1/2 cup currants or raisins, soaked in water for 10 minutes and drained

1. To cook the chicken: In a large pot, place all the ingredients for the chicken and bring to a boil. Reduce heat to low, cover, and cook for 45 minutes, until the chicken is tender. Place a sieve over a large bowl and drain the chicken, reserving the broth. Return the broth to the pot and set the chicken and chickpeas aside.

2. To cook the rice: Add the rice to the broth. Give it a stir with a cooking spoon and bring it back to a boil. Cover and simmer over low heat for 30 to 40 minutes until the rice is tender and the broth has been absorbed.

3. Make the garnish: In a wide skillet, heat 2 tablespoons oil over medium heat. Add the potatoes and saute until golden brown. Remove the potatoes from the skillet and set aside on a paper towel-lined plate.

4. Add the remaining oil to the same skillet and saute the onion over medium low heat for about 30 minutes, until golden brown. Add the salt, turmeric, dried lime, currants, and potato, and saute for another 2 minutes.

5. Just before serving, heat 2 teaspoons oil in a wide skillet over medium heat until hot. Saute the chicken and chickpeas until golden, about 5 to 7 minutes.

6. To serve: Remove the rice from the pot and transfer it to a serving platter. Arrange the chicken and garnish on top. Serve with sabzi khordan (fresh herb platter).