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Tuesday Night Marinated Chicken Thighs

Tuesday Night Marinated Chicken Thighs recipe from Weber’s Ultimate Grilling © 2019 by Jamie Purviance. Photography © 2019 by Ray Kachatorian. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved

This is the essence of speedy weeknight cooking. Coat boneless chicken thighs in herbs, garlic, and lemon and throw them on the grill for less than 10 minutes.

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Garlic Shrimp with Lemon-Dill Sauce

Garlic Shrimp with Lemon-Dill Sauce recipe from Weber’s Ultimate Grilling © 2019 by Jamie Purviance. Photography © 2019 by Ray Kachatorian. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved
With or without the sauce, these garlicky grilled shrimp make a tasty, and quick, meal.

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Batch Cocktails: Unchained Melody

Batch Cocktails_Unchained Melody_recipe

Bourbon loves orange and spice; fans of the old-fashioned know this. In this cocktail from Katipai Richardson-Wilson of Brooklyn’s Dirty Precious, the citrus and whiskey share the spotlight. Honey and orange tea amplify the bourbon’s toasty barrel flavors.

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Batch Cocktails: Tipsy Daisy

Batch Cocktails_Tipsy Daisy_recipe

Sometimes, in a really good drink, a fruit can become a better version of itself. In this joyous punch from Brian Means of Pacific Cocktail Haven in San Francisco, strawberries get juicier and their subtle floral flavors are escalated when paired with chamomile and basil.

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The Instant Pot Bible: Classic Cheesecake

The Instant Pot Bible_Classic Cheese Cake

We’ve seen a lot of techniques over the years — and written a lot of pressure-cooker cheesecake recipes, too — and we can tell you we heartily don’t get why people tend to overcomplicate what can be a fairly simple process for a rich, mousse-like (not New York–style) cheesecake.

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The Instant Pot Bible: Poached Salmon with Horseradish Sauce

The Instant Pot Bible by Bruce Weinstein and Mark Scarbrough

Cold poached salmon may be summer’s best meal: a make-ahead that’s ready for lunch on the deck or patio whenever the time’s right. Notice that the salmon poaches here at LOW pressure to preserve the meat and keep it from overcooking.

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