Good morning! Today we have for you:
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A set of salty-sweet, summery salmon skewers (say that 10 times fast)
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A five-star ground turkey dinner recipe that comes together in 20 minutes
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Plus, Pedro Pascal
An update: I got a grill. (Which grill, you ask? Wirecutter’s budget pick in its guide to the best gas grills, because I trust slash need the experts to make these sorts of decisions for me.)
Naturally, this means I will be working my way through all of the New York Times Cooking grilling recipes that, until now, have gone ungrilled. Huli huli chicken! Spicy turkey burgers! Corn! On! The! Cob!
Near the top of the Gotta Grill list is Kay Chun’s yakitori-style salmon with scallions and zucchini. Plump cubes of fatty fish, coins of sweet zucchini and batons of pert scallions are threaded onto skewers, salted, peppered and placed on a medium-hot grill (or griddle or grill pan). Then comes the fun part: The skewers get turned and basted with a salty-sweet mixture of soy sauce, sugar, rice vinegar, garlic and ginger. I’m certain that this, a pot of rice and a bowl of yamitsuki will be a go-to meal for many summer and fall and winter nights to come. (I absolutely plan on grilling until the temps drop into the “painfully cold” category.)
Featured Recipe
Yakitori-Style Salmon With Scallions and Zucchini
Today’s specials
Ground turkey, shiitake and cashew lettuce cups: A reminder, as we enter August, that our Summer 100 exists and is full of inspiration for riding out the rest of the season. This recipe from Cybelle Tondu is quick and versatile — I love a lettuce cup, and if your lettuce falls apart, that’s not a problem, that’s a salad.
Pesto pasta with corn and green beans: The only thing I’ll add to David Tanis’s perfectly summery, satisfyingly simple recipe is to put the stripped corn cobs into the water that will boil for the pasta, plucking them out before adding the pasta. That way, your pasta is extra corny, if extra corny pasta is something you’d like (it is something I’d like).
Heirloom tomato sorbet: If you have an ice cream maker, please, please make this beautiful sorbet from Gabriella Lewis. I’ll be following her tip to turn the sorbet base into granita, because this dessert sounds too good to sit out.
And before you go
I know that “Pedro Pascal, Vanessa Kirby, Ebon Moss-Bachrach and Joseph Quinn walk into the New York Times Cooking Studio Kitchen” sounds like the setup for an extremely niche joke. But it’s not. It happened, and we have the footage to prove it! Click here or on the image below to read and watch the latest installment of The Pizza Interview:
The post These Yakitori-Style Skewers Are Salty-Sweet Summer Eating appeared first on New York Times.
