Innholdsfortegnelse for Issue 6 2022 i Delish Quarterly

OUR GRILL IS season-agnostic. It sounds nuts, but I’ve been known to clear a foot of snow off my Weber to make a fast dinner (I probably spend more time shoveling than I do actually cooking). But that’s the beauty of backyard cuisine, isn’t it? It’s high-heat, low-stress, and open-air—and I couldn’t possibly relegate it to just one season. The downside is that grilling recipes can start to feel really one-note: Burgers, hot dogs, chicken breasts are all fine, but in the summer—when produce is at its peak and the rosé is flowing a little easier—I need options. Thankfully, we really did it here: You’ll find some forever favorites (like Honey-Glazed Pork Chops on page 45 and Cilantro-Lime Grilled Salmon on page 39), but we have some wildly creative ideas…

PESTO PASTA SALAD SERVES 4 3O MIN Summer is pasta salad season, and this one knows how to party. Full of toasty pine nuts, fresh basil, and plenty of Parm, it’s a must for potlucks and picnics. Kosher salt12 oz. short pasta, such as fusilli or penne¼ c. pine nuts3 cloves garlic, minced¾ c. basil leaves¼ c. finely grated Parmesan, plus more for serving¼ c. extra-virgin olive oil2 tsp. lemon juice1 c. grape or cherry tomatoes, halved lengthwise 1. In a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ¼ cup pasta water before draining. Transfer pasta to a large bowl to cool. 2. In a small skillet over medium-low heat, toast pine nuts until just beginning to brown, 6 to 8…

SUCCOTASH-INSPIRED GNOCCHI SERVES 4 50 MIN Kosher salt1 (17.5-oz) package gnocchi1 tbsp. extra-virgin olive oil1 medium zucchini, quartered lengthwise and cut into ½" piecesFreshly ground black pepper4 thick-cut slices bacon, cut into ½" strips½ medium yellow onion, chopped1 medium red bell pepper, chopped1 c. corn kernels, defrosted and patted dry if frozen1 tbsp. fresh thyme leaves3 tbsp. butterJuice of ½ lemonTorn basil, for garnish 1. In a large pot of boiling salted water, cook gnocchi according to package directions. Drain. 2. In a large skillet over medium heat, heat oil. Add zucchini and cook, stirring occasionally, until tender and golden, 10 minutes. Season with salt and pepper. Transfer to a plate. Return skillet to heat. 3. Add bacon to skillet and cook, stirring occasionally, until crispy, 10 minutes. Transfer to…

Damuck says watching Snoop’s open attitude in the kitchen is “infectious.” WORKING WITH SNOOP is just as fun as you’d think. Watching him try lychee (not a fan—“too much like an eyeball”) or his first homemade crouton (huge fan) was priceless. While I was helping on the set of Martha & Snoop’s Potluck Dinner Party—creeping in the background of their amazing friendship—he was endlessly curious, asking Martha to “teach him how to learn.” I’ve actually learned some things from Snoop too. When Martha told Snoop about my cookbook, Salad Freak (available now!), he lit up—both literally and figuratively: “A book of salads, that’s what I need!” Then he pitched me his idea for a BBQ Chicken Cobb, aka your classic Cobb, but with bling on it. It’s got smoky, sweet, and…

MAKE IT 1. Blend 1 small peeled and chopped peach until smooth. 2. Rub the rim of a cocktail glass with a lime wedge, then rim with Tajín seasoning. 3. In a cocktail shaker, combine 2 oz. tequila, ½ oz. peach schnapps, 1 oz. lime juice, and 1 oz. blended peach puree. Add ice and shake vigorously until chilled. 4. Strain into rimmed glass and top with ice. Garnish with lime. SERVES 1.…

Cole, at the first Slutty Vegan location, where people have been known to stand in line for hours to get their fix. Make Slutty Vegan’s most popular burger at home! WHEN YOU IMAGINE a romantic marriage proposal, a fast-food joint likely doesn’t come to mind. But Slutty Vegan, the rapidly expanding Georgia-based company, has already had at least four couples pop the big question inside one of its restaurants. With lines around the block, countless celebrity spottings (Tyler Perry, Usher), and at least five more locations in the works, from Birmingham, Alabama, to Brooklyn, it’s safe to say people are *obsessed* with the company’s fully loaded, naughtily named (One Night Stand, Fussy Hussy) plant-based burgers. Pinky Cole, who started the business from her bedroom in 2018, had no idea that…

STICKY HOISIN CHICKEN KEBABS SERVES 4 30 MIN ¼ c. hoisin sauce3 tbsp. reduced-sodium soy sauce1 tbsp. plus 2 tsp. sesame oil1" piece ginger, grated2 cloves garlic, grated or minced1 lb. chicken thighs, cut into 1" pieces1 bunch scallions, cut into 2" pieces1 lb. baby bok choy, rinsed, greens trimmed and halved lengthwise2 tbsp. vegetable oilKosher saltFreshly ground black pepperToasted sesame seeds, for serving 1. In a medium bowl, whisk together hoisin, soy sauce, sesame oil, ginger, and garlic. Whisk until combined; set aside. 2. In a large bowl, combine chicken, scallions, and bok choy. Drizzle over vegetable oil, season thoroughly with salt and pepper, and toss to coat. 3. Thread chicken, bok choy, and scallions onto skewers. 4. Preheat grill to medium-high for 3 minutes. Grill kebabs for about…

SURF ’N’ TURF FOIL PACKS SERVES 4 25 MIN 1. Cut 4 sheets of foil about 12" long. 2. Among the foil sheets, divide ½ lb. cubed sirloin steak, ½ lb. deveined shrimp, 2 ears corn cut crosswise into 4 pieces, 1 sliced small red onion, wedges of 1 lime, and 2 thinly sliced cloves garlic. Drizzle with olive oil and sprinkle with 1 tbsp. Old Bay, 1 tbsp. fresh thyme, 1 tsp. ground cumin, and pepper. 3. Fold each foil pack crosswise to completely cover the food. Roll top and bottom edges to seal. 4. Heat grill to high for 3 minutes. Grill foil packs until shrimp and steak are cooked through, 6 to 8 minutes per side. 5. Garnish with freshly chopped parsley and serve with lime wedges.…

CARAMELIZED TOFU LETTUCE CUPS SERVES 4 30 MIN 1. Wrap 1 (14-oz.) block firm tofu, drained, in a clean kitchen towel. Weigh down with a skillet or baking sheet, then top with another skillet. Let drain 15 minutes. 2. Crumble tofu into a medium bowl. 3. In another medium bowl, whisk ¼ c. reduced-sodium soy sauce, 3 tbsp. packed dark brown sugar, 2 tbsp. unseasoned rice vinegar, 1 tsp. toasted sesame oil, ½ tsp. red pepper flakes, and ½ tsp. fish sauce (optional). 4. In a large cast-iron skillet over mediumhigh heat, heat 2 tbsp. vegetable oil. Add tofu, shake into an even layer, and let cook until deeply golden on bottom, 5 minutes. 5. Continue to cook, stirring occasionally, until crispy and golden, 4 minutes. Add one 1" piece…

Memorize this marinade. This easy equation will work magic on any cut of meat: 2 parts vegetable oil + 1 part acid (vinegar, wine, citrus juice) + flavorings (herbs, spices, alliums—garlic, onion, shallots). Aim for ½ cup marinade per pound of meat. Get impressive grill marks every time. As you place your meat/veggie/bread on the superhot grates, imagine it’s a hand on a clock. Point the food to 1 o’clock, then halfway through cooking rotate it counterclockwise to 10 o’clock. Flip and repeat. Keep fragile fish from falling through the grates. Place overlapping slices of lemon, lime, or orange on the grill as a (tasty!) safety net for fillets of thin white fish like trout, flounder, or haddock. Cook under a closed lid until the fish flakes with a fork.…

Watch Julia Tries Everything on YouTube. 1. MCCONNELL’S EUREKA LEMON & MARIONBERRIES With a sweet-tart flavor, marionberries are basically the best type of blackberry on earth, so it’s no wonder that when they’re paired with citrusy lemon ice cream, something magical happens. mcconnells.com 2. NOONA’S TURMERIC HONEYCOMB Everyone on the Internet knows dalgona (Korean honeycomb sugar candy), but it takes on an entirely new life here. Slow-steeped for maximum flavor and laced with earthy turmeric, this ice cream is gorgeous and delicious. noonasicecream.com 3. MALAI MASALA CHAI For all you chai tea lovers. Inspired by founder Pooja Bavishi’s Indian upbringing, this ice cream is the real spiced deal. You’ll pick up bold, warm notes of ginger, cinnamon, cardamom, and even black pepper. It reminds me of a hug from my…