| How do you show friends and family that you care? "I learned from my dad that cooking can be a love language," my colleague Anna Rodriguez wrote in her roundup of recipes for Father's Day, which is tomorrow. Many of us can relate, whether it's the special treats your dad tucked into school lunches, summer evenings spent standing over the grill, or pancakes cooked on a lazy weekend morning. For Aaron Hutcherson, eating with his dad would sometimes mean Fried Bologna Sandwiches, whipped up as a late-night snack or meal-on-the-go. While the sandwiches of his youth were nothing more than griddled pieces of the deli meat and mustard, Aaron souped up his version with creamy, crunchy, salty toppings, including potato chips, lettuce, tomatoes, pimento cheese and pickles. I was intimidated by the towering stack and my bologna skepticism, but after one bite, I was sold. The flavors! The texture! The utter decadence! I couldn't eat more than half a sandwich, which seemed fitting if you're the type to share food with people you love. Abundance and generosity was a common theme this week. Julia Turshen's Rice Bowls With Chicken, Feta, Olives and Tomatoes require very little in the way of cooking. It only takes about 10 minutes for seasoned pieces of chicken to cook in the skillet. After that, serve the meat with an array of no-cook toppings, along with rice or another grain. After my initial recipe test, I spun off the leftovers into a successful build-your-own-pita meal for my family. The Pav Bhaji that Joe Yonan published from Khushbu Shah's new book, "Amrikan," is another satisfying meal for a crowd. The classic Mumbai street food consists of a spiced vegetable mash heaped over toasted rolls. When you want to partake in a beverage to share with a group of your nearest and dearest, I highly recommend the Boozy Melon Sour Slushy and Batched Vieux Carré Cocktail that Carrie Allan highlighted in her piece about freezer-door cocktails. As the summer heats up, you'll want to keep these ready-made libations handy. If a Father's Day cookout is on your weekend agenda, consider adding Ellie Krieger's Chili Crisp Pork Chops With Kimchi Slaw to the mix. Let the pork loin chops rest in a chili-crisp-laced marinade, toss them on the grill, and then serve atop coleslaw accented with kimchi. Cookouts are also a central part of Juneteenth, the upcoming federal holiday on Wednesday that commemorates the anniversary of when enslaved Texans learned they had been freed in 1865 — a full 900 days after the Emancipation Proclamation. Slavery, and everything that came before and after, can be a difficult topic to tackle, but writer Alliah L. Agostini and chef Taffy Elrod encourage us to use food, including their multicolor Strawberry and Kale Salad With Blackberry Dressing, as a way in to discussing this important history with children. Because of the Juneteenth holiday, Aaron and I will be taking the week off from our live weekly chat. But we'll be back in action June 26 at noon Eastern. If you have a cooking question already on your mind, submit it now. I'll also be away next week, so look for a special guest in the next edition of this newsletter. Wishing all the dads and folks celebrating their dads a wonderful Father's Day. And if it's a difficult time for you, for whatever reason, I'm thinking of you, too. Eat well and take care of yourselves.  (Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post) The fried bologna sandwich is a Southern classic, and this version takes the recipe to new heights by adding pimento cheese, potato chips and more toppings. By Aaron Hutcherson ● Read more » | | | Generously seasoned chicken stars in these summery rice bowls with lots of additional toppings that don't require any cooking. By Julia Turshen ● Read more » | | | This colorful salad offers a red, black and green color scheme for Juneteenth. By Taffy Elrod ● Read more » | | | Chili crisp and kimchi elevate grilled pork and coleslaw with complex, powerful flavors in this 35-minute dish. By Ellie Krieger ● Read more » | | | This easy Indian dish consists of mashed vegetables cooked in a tomato-onion gravy, then spooned over soft rolls. By Joe Yonan ● Read more » | | | If you want moist and tender poached chicken breasts every time, this customizable method will give you a solid foundation. By Olga Massov ● Read more » | | | One of the best classic cocktails to come out of New Orleans, the boozy, complex Vieux Carré gets a batched treatment. By M. Carrie Allan ● Read more » | | | Ripe watermelon is one of the best things about summer, and here it takes the leading role in a slushy cocktail. By M. Carrie Allan ● Read more » | | | |
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