Good morning! Today we have for you:
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A skillet chicken dinner that dresses peak summer tomatoes in golden pan drippings
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A zucchini fritters recipe, because we’re also in peak zucchini
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And, a versatile fruit crumble recipe to use with pretty much any fruit
We’ve reached peak tomato time, the glorious moment when fat beefsteaks and gnarled heirlooms are just too good and too abundant not to put into absolutely everything, even dessert. (Thumbprint cookies with tomato jam. Don’t knock it ’til you try it).
I’m happy to eat tomatoes all day long and every which way: sliced on a bagel for breakfast; cubed into salad for lunch; and for dinner, tossed with sizzling poultry drippings for my skillet chicken thighs with schmaltzy tomatoes. The key here is to sear the chicken pieces slowly and thoroughly so the skin releases all of its fat, which turns bronzed and savory when mixed with the chile flakes, fennel seeds and lemon zest in the pan. Sliced red onion and fresh herbs add color, crunch and freshness, perfectly capturing the buoyant vibes of these last weeks of August. Let’s enjoy them while they last.
Featured Recipe
Skillet Chicken Thighs With Schmaltzy Tomatoes
More food for thought
Zucchini fritters: August is also all about zucchini, which, if you have a garden, can be hard to keep up with. Melissa Knific to the rescue with her crunchy, vegetable-filled fritters, which are easy to cook and hard to stop eating. You can serve them with lemon wedges for squeezing or with a tangy sauce — maybe ranch dressing or tzatziki — for dipping. They’re so good they might even make you grateful for all those zucchinis your neighbor left on your porch.
One-pot paneer pilaf: Seared paneer has the heft to hold its own in this hearty meatless dinner. Sohla El-Waylly uses frozen cauliflower and peas to keep prep time minimal, then frizzles sliced onions for depth of flavor and texture. Serve with dollops of plain yogurt to add a creamy bite.
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