"Senegalese sauce rof is often used on fish, but Yewande Komolafe uses it on grilled steak in two ways: as a marinade, then spooned over top as a dressing. Its bright ingredients (onion, serrano chile, garlic, lemon zest, scallions and parsley) counter the steak's earthy quality. Recipe: Grilled Steak With Sauce Rof"
"What if I told you that you could have a potato salad that's actually light and fresh, rather than heavy? You can! Melissa Clark's version, calling for just four ingredients, lifts a normally earthy classic with lemon, scallions and mint. It's also secretly vegan, so it can sit out longer than those mayo-based recipes. Recipe: Lemon Potato Salad With Mint"
"This is the kind of recipe you wait all year for, the perfect way to put heirloom tomatoes and ripe in-season peaches to use. Here, Alexa Weibel tames their sweetness with whipped goat cheese. A little bit of grilled bread, smoky and crisp, would turn the whole thing into the dreamiest of al fresco meals. Recipe: Tomato and Peach"
Summer recipes focus on making the season feel abundant through bright produce and outdoor eating. Grilled steak uses Senegalese sauce rof in two ways: as a marinade and as a spooned dressing. The sauce’s onion, serrano chile, garlic, lemon zest, scallions, and parsley balance the steak’s earthy flavor. A lighter potato salad replaces heavy mayo with lemon, scallions, and mint, using only four ingredients and remaining secretly vegan for longer sitting time. Heirloom tomatoes and ripe peaches are paired and sweetened with whipped goat cheese, with grilled bread suggested to add smoky crisp texture for an al fresco meal.
Read at cooking.nytimes.com
Unable to calculate read time
Collection
[
|
...
]