Good morning. Today we have for you:
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A pollo asado you’ll want — need — to make a lot of
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A calm, gentle fish dinner for when your taste buds need a reset
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And, everything you’ve ever wanted to know about olive oil (but were too shy to ask)
I am incapable of making just enough of anything. I knowingly exceed recipe yields so that there’s no chance anyone leaves the table hungry. (Ask me about the time I cooked two packages of pasta for three adults. My man of honor worked it into his wedding toast.)
This is especially the case with chicken. We’re a household of two, and yet I routinely buy and cook the “family pack” of thighs or breasts, or select the plumpest whole bird. Leftover cooked chicken is a gift; leftover pollo asado is a blessing.
Citrusy, hummingly spicy pollo asado is a treat right off the grill, set on a sturdy paper plate next to a tangle of pickled onions and a couple of warm tortillas (or slouching piles of beans and rice). But, please, do yourself and everyone you feed a favor and make extra, so that you have pollo asado to tuck into Monday burritos, Tuesday nachos, Wednesday soup, Thursday grain bowls, Friday salad. There’s no such thing as too much pollo asado.
Featured Recipe
Pollo Asado
Today’s specials
Pasta al pomodoro: I made this Eric Kim stunner earlier this summer, when cherry tomatoes burst onto the scene and all I wanted was to go all in on that sweet, acidic flavor. I promised myself I’d make it again before the tomatoes go away; perhaps you’d like to join me.
Soy butter fish and peas: Every once in a while, I need a calm, quiet meal to balance out the riot of flavors I’m usually pelting my palate with (I go through a lot of hot sauce and chile crisp). This one-pan superfast dish from Andy Baraghani is such a dinner, and I’m going to take his suggestion to swap in bok choy for the snow peas.
Baked oatmeal cups: I tend to do all my breakfast baking at night so that I can sneak a little as dessert. (Quality control! It’s important!) A banana- and coconut-flecked muffin, split while warm and slathered with salted butter or labneh? Yes, please.
And before you go
For someone who goes through a lot of olive oil, I don’t know too much about it. (I know to look for dark glass bottles or metal tins because those keep out light better, and to save the expensive stuff for drizzling and dressing.) But Andy knows a lot about olive oil, and he’s generous with his knowledge in the newest episode of Cooking 101. Click here or on the image below for Andy’s shopping tips and three new recipes.
Thanks for reading!
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