I love this dish because it’s endlessly riffable. Don’t have Swiss chard? Use kale. Don’t have oyster mushrooms? Use straw mushrooms. You get the picture. Eat this on rice or by itself, because it’s really that good.
2 tablespoons sesame oil
1 tablespoon minced garlic
1/2 teaspoon minced bird’s eye chiles or 1 teaspoon minced serrano chiles
6 cups Swiss chard or other leafy greens, stems thinly sliced, leaves sliced into 2-inch pieces
1 1/2 cups oyster mushrooms or other mushrooms like straw, wood ear, or king trumpet, cut into bite-size pieces
1 teaspoon sugar
1 tablespoon soy sauce
2 teaspoons peeled and julienned ginger
8 ounces medium tofu, cubed
1. In a wok, heat the sesame oil over high heat. Add the garlic and chiles and stir-fry until fragrant. Add the chard, mushrooms, sugar, and soy sauce. Cook, tossing the greens until they are tender. (If you are using heartier greens like kale, add two tablespoons water at a time to help them wilt.) Once the greens are wilted, gently stir in the ginger and tofu and cook for another two minutes.
2. Remove from the heat and serve with rice or on its own.
Say hello to my new favorite breakfast. It’s super simple, so the dish really rests on the quality and seasonality of the ingredients. The figs? Local. The ricotta? Local. The honey? Definitely local. Insufferable, but delicious.
1. In a medium bowl, combine the seeds and honey and mix.
2. Heat a skillet to medium-high heat. Cut the bread into 4 thick slices and brush with oil. Toast bread on skillet until warmed through and lightly toasted, about 3 minutes per side. Remove and set aside.
3. Spread the ricotta onto the toasted bread and arrange figs on the ricotta. Drizzle the honey-seed mixture over the top and serve.
Adapted from a Bon Appetit recipe, this garlicky, flaky tomato galette is one of my favorite ways to capture our summer produce. The puff pastry was made by hand here, but if you’re short on time feel free to use store-bought. Just make sure to salt the tomatoes thoroughly; otherwise, you’ll end up with a soggy galette. And nobody likes a soggy galette, amirite?
2 cups flour, plus more for dusting
2 teaspoons salt, divided
3/4 cup chilled unsalted butter, cut into pieces
1 tablespoon apple cider vinegar
1 1/2 pounds heirloom tomatoes, sliced 1/4 inch thick
2 garlic cloves, thinly sliced
4 ounces firm cheese (such as Asiago, cheddar, or Gouda), grated (about 1 1/2 cups)
1 egg, beaten
1 tablespoon finely chopped chives
1. Pulse flour and 1 teaspoon salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
2. Transfer mixture to a large bowl; drizzle with vinegar and 1/4 cup ice water. Mix with a fork, adding more ice water by the tablespoonful as needed, until a shaggy dough comes together. Turn out onto a work surface and lightly knead until no dry spots remain (be careful not to overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.
3. Preheat oven to 400F degrees. Toss tomatoes, garlic, and remaining 1 teaspoon salt in a large bowl. Let sit 10 minutes (tomatoes will start releasing some liquid). Drain tomato mixture and transfer to paper towels.
4. Unwrap dough and roll out on a lightly floured sheet of parchment paper to a 14″ round about 1/8 inch thick. Transfer on parchment to a baking sheet. Scatter cheese over dough, leaving a 1 1/2 inch border. Arrange tomatoes and garlic over cheese. Bring edges of dough up and over filling, overlapping as needed to create about a 1 1/2 inch border; brush dough with egg. Sprinkle tomatoes with salt and pepper. Chill in freezer 10 minutes.
5. Bake galette, rotating once, until crust is golden brown and cooked through, about 1 hour. Let cool slightly on baking sheet. Finely grate zest from lemon over galette; sprinkle with chives.
This Middle Eastern-inspired salad is peak summer: buttery eggplant, juicy tomatoes, and crispy cucumber are bound by a cooling and tangy yogurt dressing. The best part? It’s so much easier to make than it looks.
2 Japanese eggplant, sliced
2 tablespoons vegetable oil
2 tablespoons olive oil
1/4 cup red wine vinegar
1 garlic clove, crushed
1 tablespoon lemon juice
1/3 teaspoon ground cumin
1/2 teaspoon ground coriander
1 cucumber, sliced
2 tomatoes, sliced
2 tablespoons Greek or Middle Eastern-style yogurt
Chopped parsley, for garnish
1. Preheat the broiler: brush the eggplant slices with the vegetable oil and cook over high heat, turning once, until golden and tender. Cut slices in half.
2. In a large bowl, combine the olive oil, vinegar, garlic, lemon juice, cumin, and coriander. Season with salt and pepper. Add the warm eggplant, mix, and chill for at least 1 hour. Add the cucumber and tomatoes. Transfer to a serving dish and spoon the yogurt on top and garnish with parsley.
I’m yet to meet someone who doesn’t love bun, or Vietnamese rice noodle bowls. And no two bun are the same: the combinations are endless, but one thing remains the same: a good bun is a riot of textures and flavors: crunchy and chewy and salty and sweet and tart all at once.
This lemongrass-heavy version with grilled chicken is my favorite way to make bun at home. Feel free to adjust the ingredients to your liking.
For the nuoc cham:
1/2 cup warm water
3 tablespoons fresh lime juice, plus more to taste
1 1/2 tablespoons sugar
3 tablespoons fish sauce, plus more to taste
1 1/4 pounds boneless, skinless chicken thighs
1 (8-ounce) package uncooked thin rice stick noodles
4 cups lettuce, thinly sliced
1 Persian cucumber, julienned
1/2 cup torn fresh mint
1/2 cup torn fresh Thai or other basil
Vegetable oil, for grilling
2/3 cup unsalted roasted peanuts or cashews, coarsely chopped
1/4 cup crispy fried shallots
1. Make the nuoc cham: Stir together water, lime juice, and sugar in a small bowl until sugar dissolves. Add additional lime juice to taste; dilute with water if flavors are too strong. Stir in fish sauce; add additional fish sauce to taste.
2. Marinade the chicken: Place all marinade ingredients in a food processor; pulse until mixture is pureed. Transfer mixture to a large bowl. Add chicken to marinade in bowl, mixing to coat. Cover, refrigerate, and marinade chicken for 2 to 6 hours.
3. When ready to cook, boil noodles in a pot of water until chewy-tender (cook time will depend on brand). Drain and rinse under cold water; drain again. Divide lettuce and cucumber among 4 large serving bowls. Sprinkle bowls evenly with mint and basil. Top evenly with noodles.
4. Heat a grill pan over medium-high. Lightly brush chicken with oil. Place chicken on hot grill pan; cook, turning occasionally, until chicken is slightly charred and cooked through, 8 to 12 minutes. Transfer chicken to a cutting board, let cool for 2 minutes, and slice into bite-sized pieces.
5. Divide chicken among bowls. Top bowls evenly with peanuts and fried shallots. Serve with nuoc cham as an accompaniment.