Flank Steak is a weeknight warrior. It’s versatile, it’s quick to grill, and it’s relatively inexpensive. To ensure the flavorful meat retains all its beefy juices, let it rest for a full 10 minutes before slicing it across the grain.
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.
Mushy, brown bananas need not apply here. The fruit needs to be firm and just ripe to stand up to the grill’s heat. Leaving the skins on the split halves will help the bananas keep their shape. We’ll be honest: the sauce is sort of the best part.
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.
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.