I've never met a chickpea I didn't like. Chickpeas have a satisfying texture and nutty flavor that shine when dressed with a simple vinaigrette, so I've especially been enjoying them lately in salads. And this chickpea salad is a special one, full of tender beans, chewy barley, and crunchy zucchini, all held together with a bright, refreshing vinaigrette.
Lately it's been hot as all get-out in New York and this week the pilot light went out on my range, so I feel like I'm completely ensconced in no-cook cooking.
One of my favorite ways to feel like I'm getting a good dose of vitamins and protein without turning on the stove is a simple dish with slabs of tomato and anchovies marinated in vinegar, known as boquerones. Sometimes it's enough for lunch, sometimes even dinner with a hunk of bread and a good cheese. Here's a version that gets dressed up with bread crumbs, basil and red onion.
This week of light summer cooking on The Kitchn came at an appropriate time in our household. I've been baking non-stop for a few writing projects and testing recipes to make for our family's July 4th get-together. So I was overjoyed to have the chance to play around with a simple, delicious, no-bake summer (or anytime) dessert.
When I'm cruising around the interwebs looking for new things to eat two types of dishes appeal to me: either ridiculously complicated creations or supremely simple ones. Thank goodness this one falls in the latter category!
I love salad, but it's not all about the lettuce. Put me in front of a salad bar and my ratio of toppings to greens is rather skewed. I like all the extra things. I can't help it! I want baby tomatoes that burst in your mouth, I want crunchy candied nuts, soft egg — the list goes on and on. What makes a salad interesting and good? It's all about texture.
We're all familiar with 'sinkers', right? They're the delicious but weighty additions to green salads that immediately end up on the bottom of the bowl after one toss. Think radish, tomato, avocado, beets, any chunk of vegetable or nut that has a bit of weight to it. The solution? Forget the salad bowl and reach for a platter instead!
I know I'm not usually the one to share bountiful salad recipes here on The Kitchn. It's not that I don't like salads. I do, I really do. But most of the salads I eat on a regular basis are not "exciting" enough to photograph and wax poetic about for the blogosphere. Something tells me this bright summer salad might make a pretty good exception.
It's easy to make a bad fruit salad. Throw together underripe melon chunks, bruised stone fruit and banana slices turning to mush, and you'll have the sort of sad mixture T. Susan Chang used to serve at brunch parties. But, as she reveals on NPR's Kitchen Window, a little care goes a long way when making a memorable fruit salad — and so does a handful of nuts.
I stopped by my local market to pick up some salad greens for dinner, and I returned home with a pile of fresh Georgia peaches instead! They were quite a pleasant surprise to find at the store, since I'm not used to seeing decent ones until mid to late June. This called for a recipe to kick off the peach season.
It's spring, the sun is shining, and that feels like reason enough to celebrate. It's just the right time to serve this bright, zingy lemon tart, a simple, no-bake dessert that combines Greek yogurt and bottled lemon curd in a tender pastry crust. It's a pretty, no-fuss sweet perfect for a sunny weekend brunch.