The confluence of lightly charred shrimp with crunchy cabbage slaw and an audacious amount of hot sauce is my idea of the perfect warm-weather meal.
lunch
Grilled Vegetable Salad with Brown Butter Vinaigrette
Grilling vegetables and dressing them with a rich dressing is a revelation. Use as many colors and varieties of vegetables as possible.
Classic Meat Loaf Sandwiches with Tomato Jam
I learned to not mind leftover meatloaf, because what better way to use up extras than in a meat loaf sandwich? Nowadays I eat the sandwiches with my homemade tomato jam, but store-bought ketchup is delicious, too.
Mark Bittman’s Sweet Potato–Eggplant Stacks with Lime Ricotta
You can be endlessly inventive with vegetable stacks, discovering your own favorite combinations. You want to cut the vegetables about 1/2 inch thick, and then layer twice—any higher than that and your stack is likely to topple.
Mark Bittman’s Spatchcocked Chicken with Garlic, Parsley, and Orange
Remove the backbone from a whole bird and it will lie flat, instantly doubling the surface area—and the flavor and crisping potential. This easy technique is called spatchcocking or butterflying. I almost always do chicken like this now, and it’s also perfect for turkey and small birds like pheasants and guinea hens.
Nigella Lawson’s Turkish Eggs
Trust Nigella: Turkish eggs, eggs poached on Greek yogurt, is a revelation and a complete sensation.
