Good morning! Today we have for you:
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A zucchini pasta with umami oomph
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Samin Nosrat’s gazpacho with tomato-basil oil and croutons
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And, a berries-and-cream dessert for celebrating summer fruit
You know how sometimes you’re supposed to salt eggplant before you cook it? It works brilliantly to keep a little bit of bite in its texture. For silky baba ghanouj, leave that eggplant saltless and au naturel to bring out its supple, creamy consistency. But for dishes like eggplant Parmesan and moussaka, there’s nothing like a good salting to draw out moisture and create a perfect chew.
Salting for texture isn’t just for eggplant, and Yewande Komolafe proves it in her lemon-pepper zucchini pasta with dill. Watch these tender coins of zucchini completely transform after just 10 minutes under a sprinkle of salt, becoming pleasingly dense. Then, instead of releasing watery juices that dilute everything else in the pan, they turn golden, able to soak up every bit of garlic, lemon zest and black pepper. Tossed with pasta in a silky miso-pecorino sauce, those bronzed zucchini morsels become the savory stars of this lovely summer dish.
Featured Recipe
Lemon-Pepper Zucchini Pasta With Dill
More food for thought
Honey lemon chicken meatballs: Carolina Gelen combines caramelized lemon slices and tender chicken meatballs in a sticky, winey honey sauce that just begs to be spooned liberally over rice. Her secret? Using smaller, thin-skinned lemons that melt into jammy perfection (those bigger, thick-skinned ones can turn bitter). Serve this with glasses of the same crisp white wine you used to make the sauce, because, well, that open bottle is sitting right there.
Likama roasted salmon with cabbage salad: Likama, which simply means spices in Moroccan Arabic, is a warm, cumin-based spice blend, usually used to season tagines and grilled meats. Here, it elevates simple salmon fillets in Nargisse Benkabbou’s quick weeknight dinner. Ready in under 30 minutes, the rich, aromatic salmon and snappy shredded cabbage make for a light but deeply flavorful meal.
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The post A Lemony Zucchini Pasta Boosted by Miso appeared first on New York Times.
