I don’t know how strongly to stress that the boneless chicken meat to be used for kebabs should be from the thighs rather than the breasts. Thigh meat will remain juicy and tender, whereas breast meat—almost no matter how careful you are—will become dry, pasty, and tough. Buy boneless thighs (or, as I’ve seen recently, boneless legs) or bone them yourself (and save the bones for stock)—the process is intuitive and easy. As with Shish Kebab (page 354), if you want to grill other vegetables—tomatoes, peppers, mushrooms, more onions, whatever—skewer them separately, then brush them with a little olive oil and sprinkle them with salt and pepper before grilling. Sumac is a sour spice found at Middle Eastern food stores.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.