| Hello, happy Saturday to you. I hope your weekend is starting off calmly, though for anyone living in the DMV area, it's been a jarring, turbulent and, in some cases, anxiety-provoking week. In uncertain times, it's especially important to know your rights. This was the last week of camp for my rising 5th grader, Avi, and while school starts in about 10 days, next week we've got no camp on the docket. Yikes! Thankfully, Avi likes visiting where I work — he likes our team and, especially, days when we photograph, and then eat, the recipes we publish. Part of the reason I love what I do is because of how enthusiastic Avi is about trying new-to-him flavors and foods. In fact, he remembers some of my colleagues by associating them with what he considers their signature dish. For Daniela Galarza, up until a few weeks ago, it was her Vegan Picadillo, which we make with lentils — Avi can't get enough lentils. But as of a few weeks ago, he now associates Daniela with her crisp and refreshing Tuna Tostadas, which I was lucky to test. Avi especially loved the contrast of cool, raw sushi-grade thinly sliced tuna against the creamy mashed avocado spiked with miso and Dijon mustard, and he was delighted by bright bursts of tiny tangerine wedges and gentle crunch of toasted sesame seeds atop everything. (I omitted the serrano chile from his tostadas, but enjoyed it on mine.) But best of all, I loved not having to make my kitchen any warmer than it already was, as we were in the middle of — surprise! — yet another heat wave. Nourish columnist Ellie Krieger also had mashed avocados on her mind, with her Grilled Chicken With Charred Corn and Poblanos. This recipe blew me away. The lime juice-spiked mash serves as a luscious bed for the charred corn-poblano salad that's brightened by more lime juice, scallions and the floral heart of jalapeño. In fact, Avi loved this dish so much, he requested leftovers as his camp lunch the following day. But as much as Avi delights in savory flavors, that all pales in comparison when it comes to ice cream. (Fun fact about me: In my past life, I wrote an ice cream cookbook with the fine folks of Van Leeuwen Ice Cream, which necessitated purchasing a large and heavy ice cream maker with a built-in compressor. Yes, I had to eat a lot of ice cream during that time, and, no, I have absolutely no regrets.) While I enjoy making traditional French custard ice cream, I don't love how much time it all takes, from pulling the custard together, then chilling it, then churning it, and then waiting again, this time for it to harden after churning. Which is precisely why I am so grateful to recipes editor Becky Krystal and staff writer Aaron Hutcherson for developing a No-Churn Ice Cream recipe that a) doesn't require an ice cream maker and b) is so easy and quick to pull together that you might question why anyone would ever buy the contraption in the first place. All you need, special equipment-wise, is a food processor, which many home kitchens have. The texture of this no-churn ice cream is so outrageously smooth and creamy, I am still in disbelief. And, because Becky and Aaron want us all to be happy, they gave us not only the base for said ice cream, but also three (3!) delicious variations. Choose your own creamy, dreamy adventure: chocolate mint cookie featuring Milano Mint cookies, strawberry shortcake with preserves and buttery chunks of shortbread, or caramel cone flavor that's reminiscent of Drumsticks. This time of year, in addition to sweet corn, I can't get enough of tomatoes and watermelon, preferably from my local farmers market. Fortunately, Aaron pulled together reader-favorite tomato recipes, which include our family-favorite Summer Tomato and Basil Pasta With Pine Nut Sauce from cookbook author Amy Chaplin that former Food and Dining editor Joe Yonan brought into our lives. At my house, we refer to it simply as "Joe's Pasta," and it's on repeat as long as tomatoes are in season. Come for the tomatoes, stay for the sublime pine nut-lemon sauce that I want to put on everything, including toast, and maybe even summer corn. If, like me, you also feel like summer is flying by (and wish for an extended vacation), this collection of tropical drinks might transport you, if only just in your mind, somewhere tropical and relaxing, with white sand beaches and gentle ocean breezes. I'm eyeing this Piña Colada, especially as I can make it nonalcoholic for myself and Avi, while my husband can enjoy the real deal. I hope this weekend brings you some peace and serenity, even if you have to emulate this guy. Happy cooking. |
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