Latest news with #summerRecipes
CBC
14 hours ago
- Lifestyle
- CBC
Make this sweet, crunchy Nigerian street food salad all summer long
While there are endless varieties of fruit salad to make this summer, this vibrant pineapple- and papaya-packed one deserves your attention. It's a street food-inspired salad from Ozoz Sokoh's cookbook, Chop Chop: Cooking the Food of Nigeria. And like any fruit salad worthy of returning to again and again, it's super simple to throw together — and incredibly customizable. Thanks to the addition of cucumber, carrot and coconut, it also delivers an exquisite crunch. It's topped off with roasted peanuts for added texture and a little bit of salt that mingles so nicely with the rest of the ingredients. You'll find Sokoh's recipe for how to roast them at home below. But if you're short on time, pre-roasted, store-bought peanuts will work just fine. 'I'm a huge advocate of capturing the essence of a recipe and being flexible,' she said. That goes for serving ideas, too. If you're entertaining, Sokoh suggests deconstructing the recipe and setting up a fruit salad bar. 'It is a fun and delicious way to enjoy similar things, while everyone creates their own versions,' she said. You can also include fruit that's in season or that suits your family's palate; Sokoh often works in passion fruit seeds and kiwis, her son's favourite. So go ahead and play around with endless colourful combos this summer — and year-round. The following has been reprinted, with permission, from Chop Chop: Cooking the Food of Nigeria. Street Food Salad By Ozoz Sokoh This street food take on fruit salad, sold in transparent packs accompanied by toothpicks and cutlery, combines sweet, fresh produce with toppings of condensed milk and skinned roasted groundnuts (peanuts). Sweetness comes by way of the pineapple and papaya, freshness from cucumber, and crunch from strips of carrot and fresh coconut. For this salad, the fruit is cut into slightly larger pieces (about an inch/2.5 cm) that are often eaten one at a time, rather than mixed together. Feel free to make an American-style fruit salad of it by cutting the fruit smaller and combining. Ingredients 1 cup chopped (165 g) ripe pineapple ½ cup (75 g) chopped firm but ripe papaya ½ cup (75 g) chopped watermelon 1 medium (orange) carrot, cut 1 small cucumber, chopped ¼ cup (35 g) fresh coconut chunks or shavings ½ cup (120 ml) sweetened condensed milk, for serving ½ cup (75 g) Roasted groundnuts (see below), skinned, for garnish Preparation In a large serving bowl, combine the pineapple, papaya, watermelon, carrot, cucumber, and coconut. Stir well to combine. Cover and refrigerate for at least 2 hours and up to 8 hours before you plan to serve it. Uncover and let the fruit salad rest at room temperature for 10 minutes before serving. Spoon the salad into individual bowls, drizzle condensed milk over the top of each portion, and sprinkle with the groundnuts. Store leftovers in an airtight container in the refrigerator for no more than 2 days. Serves 4 Roasted Groundnuts NOTE: To remove the skins, rub the groundnuts until most of the skins come off. Transfer the groundnuts to a colander set on a tray and shake it so the broken skins fall through the holes. Continue rubbing as needed. Discard the skins and store the groundnuts. Ingredients 4 cups (about 1 L) boiling water 1 cup (5½ ounces/160 g) raw groundnuts (peanuts), rinsed and drained 2 teaspoons fine sea salt Preparation In a heatproof bowl, combine the boiling water, groundnuts, and salt. Stir, cover, and let sit at room temperature (or, once cool, in the fridge if the weather's hot) for 4 to 8 hours. The soaking liquid will thicken and color. Drain the groundnuts in a colander, rinse, and gently pat them dry— leave the skins on, as they protect the groundnuts while they cook. Spread the groundnuts on a rimmed baking sheet and set aside to air-dry for 1 to 2 hours. Microwave roasting: Cook the groundnuts in batches. Be careful during this process as the dish will get hot. Place a single layer of groundnuts in a microwave-safe dish. Microwave at full power, uncovered, in 1-minute bursts, stirring and resting for up to 1 minute after each burst. The groundnuts will go from oily-wet to translucent and opaque. You might hear popping and crackling. The groundnuts are ready when some skins turn papery and slip off with ease and the nuts take on golden hues. If you split one in half, you should see patches of light brown. This should take 6 to 8 minutes total. Remove the dish from the microwave and set on a rack. You will hear more popping and crackling as the groundnuts continue to cook, then cool, shrink, and turn crunchy, about 30 minutes. Repeat with the remaining groundnuts. Oven roasting: Position a rack in the center of the oven and preheat the oven to 350°F (175°C). Roast the peanuts on a rimmed baking sheet, checking them and stirring every 5 minutes until they're lightly golden brown and fragrant, about 20 minutes. You might hear the occasional pop and crackle. They may not look dark, but they continue to cook as they cool. Remove the baking sheet from the oven and set it on a wire rack. Let cool for about 30 minutes—there will be more popping and crackling as the peanuts cool and shrink. Store the groundnuts in an airtight container for up to 4 weeks at room temperature, 3 months in the refrigerator, and 6 months in the freezer.
Yahoo
08-06-2025
- General
- Yahoo
The 1-Ingredient Pasta Salad Dressing I Wish I'd Tried Sooner (Everyone Goes Back for Seconds)
Nothing brightens a summer day like a last-minute invitation to make a splash with friends. Even when the plans come together at the last minute, there are still plenty of seasonal side dishes and summery sweet treats that you can make with minimal effort. After all, arriving empty-handed is not an option. One of my favorite summer appetizers is tomato bruschetta. It's a simple mix of chopped fresh tomatoes seasoned with garlic, basil, and good olive oil traditionally served over toasted bread. I bring bruschetta to get-togethers so often that I've had to get creative with new versions like creamy bruschetta dip. This year, I've leaned into a super-simple bruschetta pasta salad that requires just two ingredients for the easiest (but still potluck-worthy) summer side dish. Just 2 ingredients. Combine bowtie pasta and bruschetta topping for the simplest summer side dish that everyone will love. It gets better as it sits. Every bite of this pasta salad is packed with herby tomato flavor that continues to flavor the pasta as it sits. Bonus: Because there are no eggs or mayonnaise, it can safely sit at room temperature with other summer side dishes. Pasta: I love the look of bowtie or farfalle pasta for pasta salads, but you can use your favorite short pasta shape. Cook the pasta until al dente according to package directions, then drain and give it a quick rinse under cold water to cool the pasta. Refrigerated bruschetta topping: Bruschetta topping is made of chopped tomatoes, garlic, basil, olive oil, and often balsamic vinegar. For the freshest flavor, pick up refrigerated bruschetta topping (not the shelf-stable variety) or make the tomato topping from scratch. Make this pasta salad taste even more delicious by adding torn fresh basil or a drizzle of balsamic glaze. Stir in crumbled feta cheese or bite-sized pieces of fresh mozzarella to add a cheesy surprise in every bite. Stir bowtie pasta and bruschetta topping together for the simplest summer pasta salad that everyone will love. Prep time 5 minutes Cook time 15 minutes Makes Makes about 7 cups Serves 6 to 8 Salt 12 ounces dried bowtie or farfalle pasta 1 (14- to 16-ounce) package refrigerated bruschetta topping Freshly ground black pepper, for serving Torn fresh basil leaves, for serving (optional) Bring a large pot of salted water to a boil. Add 12 ounces dried bowtie pasta and cook according to package directions until al dente. Drain and rinse under cold water until the pasta is no longer hot. Drain well again. Stir the pasta and 1 1/3 cups refrigerated prepared bruschetta topping together in a large bowl. Top with freshly ground black pepper and torn fresh basil leaves if using. Serve at room temperature. Storage: Refrigerate leftovers in an airtight container for up to 4 days.
CBC
05-06-2025
- Entertainment
- CBC
What to cook in June: Market-to-table recipes that nail 'the Martha Stewart aesthetic'
Searches for the "Martha Stewart aesthetic" are up 2,899% on Pinterest, alongside rising interest in "garden to table" and "fresh summer" recipes. If you're dreaming of a Martha Girl Summer, this list is your guide to easy, beautiful market-to-table meals. Whether you're bringing home bundles of asparagus or pints of strawberries, we've got plenty of ideas for turning your haul into something delicious — including cost-saving recipes that blend pantry staples with what's in season now. And if you end up with extra, homemade preserves are an easy, budget-friendly way to make your produce last — and a great weekend activity to do with friends. If you're hosting during this fruit-forward month, focusing on seasonal ingredients instantly gets you that Martha aura. Consider our rhubarb shrub martini, which is light, tangy and a little unexpected. For dessert, leave lots of room! A trendy cake grazing board might be ideal when there are this many gorgeous strawberry and rhubarb treats to choose from. Or keep it very simple and crowd-pleasing with Lidia Bastianich's no-bake berry tiramisu — it never misses. Asparagus, prosciutto and parmesan turnovers Grilled radicchio salad with tahini and chive dressing Loubia bil zeit Berry tiramisu Strawberry rhubarb custard tart Rhubarb shrub Mango vanilla mousse
New York Times
19-05-2025
- Entertainment
- New York Times
Take It Outside! 24 Easy-to-Pack Recipes for Summer Picnics, Barbecues and Beach Days
Snacks, sandwiches, sweets and more to grab and go, go, go. Johnny Miller for The New York Times. Food Stylist: Sue Li. Prop Stylist: Sarah Smart. Published May 19, 2025 Updated May 19, 2025 You'd think the first 70-degree day in New York was a government-sanctioned holiday, the way that throngs of winter-weary city dwellers spill out onto patios and piers and into parks. It's a culturally sanctioned holiday, at least, an excuse to grab the portable speaker and some friends, and finally — finally! — eat outdoors. That feverish appetite for summer's arrival is universal. We're all itching to get outside, and the season's restless nature necessitates food that can tag along with us. So below you'll find 24 portable and shareable recipes built for the backyard, the beach and the communal barbecue, along with tips that will make planning and packing for blissfully unstructured days a little bit easier, and a lot more delicious. Kerri Brewer for The New York Times. Food Stylist: Simon Andrews. No one is more popular at the park hang than the friend who rolls up with a tub of fancy Spanish potato chips or a bag of elusive Japanese butter corn Cheetos. That is, until you show up with Sue Li's snack mix, teeming with crunchy ramen noodles, shrimp crackers, puffed cereal, wasabi peas and more crunchy bits tossed in soy butter. Recipe: Furikake Snack Mix Julia Gartland for The New York Times. Food Stylist: Liza Jernow. If you've ever wondered, 'What if a caprese was more ?' you might worry that David Tanis learned how to read minds. His answer is a satisfying one, as he embellishes the classic salad with roasted peppers, caperberries, olives and prosciutto for a luscious grazing meal best sopped up with crusty bread, al fresco. Recipe: Caprese Antipasto Bryan Gardner for The New York Times. Food Stylist: Lish Steiling. If this composed snacking plate from Naz Deravian were a summer blockbuster, the critics' blurbs in the trailer would look something like this: 'A sweet little gentle thing.' 'Refreshing.' 'A wonderful, delightful surprise.' 'Summer in a plate.' That's what readers are saying, anyway, about this open canvas of a recipe, ideal for leisurely nights on the patio. Recipe: Naan-o Paneer-o Sabzi Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. What's a day at the beach without a Tupperware of cubed watermelon, pulled from the recesses of the cooler and slick with condensation? This fruit salad, adapted from Malika Ameen by Tejal Rao, is sweet, sour and savory, a vibrant antidote to the salty sea air. Recipe: Watermelon Chaat Johnny Miller for The New York Times. Food Stylist: Sue Li. Prop Stylist: Sarah Smart. This creamy dip from Ali Slagle takes a consummate snack for one — a crunchy pickle — and party-proofs it, stretching its briny flavors. This simple, playful sauce calls out for potato or pita chips, or your favorite crisp crudités. Dare we say, cucumbers? Recipe: Dill Pickle Tzatziki David Malosh for The New York Times. Food Stylist: Simon Andrews. I checked the Weather app this morning, and it said today's high is cucumber salad degrees. Prepare accordingly with this refreshingly piquant salad from David Tanis, featuring more than a few stars of summer. Recipe: Spicy Cucumbers With Mint, Scallions and Crushed Peanuts Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Alexa Weibel reinvigorates potato salad, that standard-bearer of the picnic spread, with salty capers and bread-and-butter pickles, as well as plenty of parsley, dill and lemon zest. But she doesn't stop there: Rather than just dressing and tossing the potatoes, she builds the salad in layers, alternating sauce and starch for some inspired eating. Recipe: Potato Salad With Tartar Sauce and Fresh Herbs Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne. Fresh with tomatoes, cucumber, bell pepper and serrano chile, yet hearty with beans, this Senegalese salad from the chef Isaiah Screetch, adapted by Korsha Wilson, gets only better with time. Tied together with a lime dressing, it improves as it rests, so you too can rest easily knowing it'll taste even better by the time it reaches its final destination. Recipe: Saladu Nebbe (Black-Eyed Pea Salad With Tomatoes and Cucumbers) Johnny Miller for The New York Times. Food Stylist: Sue Li. Prop Stylist: Sarah Smart. Yossy Arefi had the beach and the barbecue in mind when she developed this recipe, which holds up well and packs double the tomato-y punch, thanks to both sweet cherry tomatoes and savory sun-dried tomatoes. 'I wouldn't change a thing about this salad,' one reader wrote. Recipe: Tomato and Farro Salad With Arugula Yossy Arefi for The New York Times (Photography and Styling) For those deterred by heavy, one-note, mayo-laden pasta salad, Alexa Weibel has something fresher, brighter, tangier. OK, there's still a little mayo — would it really be pasta salad without it? — but pickles, celery, scallions, capers, dill, citrus, Dijon and a good dose of parsley provide ample texture, bite and distraction. I made the dressing the night before minus the celery and scallions. It had such a nicely melded flavor the next morning. Then added all the remaining ingredients the next day before my picnic. Recipe: Macaroni Salad With Lemon and Herbs Johnny Miller for The New York Times. Food Stylist: Sue Li. Prop Stylist: Sarah Smart. A hero on the beach by any other name — sub, hoagie, grinder — would taste as sweet. It is the canonical 'we're outside' sandwich, and Ali Slagle's version nails the proportions, structure and assembly. Crucially, the wet ingredients (pickles, onions, dressed shredded lettuce) are enrobed in deli meats as to not soak the roll. Recipe: Italian Hero Sandwich Johnny Miller for The New York Times. Food Stylist: Sue Li. Prop Stylist: Sarah Smart. Two Southern picnic mainstays — pimento cheese dip and the simple yet sublime tomato sandwich — come together for the collab of the summer in this recipe from Kia Damon. Fresh jalapeño gives the cheese spread a bit more of a jolt, without stealing the tomatoes' thunder. Recipe: Pimento Cheese and Tomato Sandwiches Johnny Miller for The New York Times. Food Stylist: Sue Li. Prop Stylist: Sarah Smart. These hand-held delights are a Japanese convenience store staple for their pint-size portability. Priya Krishna stuffs hers with salmon (you could certainly use fish from last night's dinner), but onigiri filling is flexible: Tuna mayo or pickled vegetables would be just as satisfying. Lay a piece of plastic wrap flat. Scoop rice onto it and spread it out sort of flat. (I often salt the rice a bit at this stage.) Place your filling on top in the center. Using the plastic wrap, fold the rice over the filling so it forms a ball, then shape into a triangle. Unwrap the plastic so you can wrap the nori around the rice, then re-wrap the plastic and you're ready to go! Recipe: Salmon Onigiri Kerri Brewer for The New York Times. Food Stylist: Simon Andrews. Ham El-Waylly built these chicken salad-inspired vegetarian subs with an on-the-go lifestyle in mind. The sandwich, not just the hard-roasted cauliflower, walnut, apple and raisin filling, improves after some time to sit, so you needn't worry if your destination is a bit of a ride away. Recipe: Cauliflower Salad Sandwiches David Malosh for The New York Times. Food Stylist: Simon Andrews. For long, languorous days at the beach or park, a sog-proof sandwich is in order. Bread lathered in salted butter will hold up better over time than breads drenched in mayo, though each is exceptional in its own way. Ali Slagle punches up the classic French jambon-beurre with fruit preserves and Dijon for a charcuterie-on-the-go feel. Recipe: Ham and Jam Sandwich Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell. Grilled Chicken Skewers With Tarragon and Yogurt These skewers from Clare de Boer are tender from a yogurt marinade and fragrant from a tarragon-mint baste brushed over as they char. Be sure to throw some pita on the grill while you're at it, so that not a drop from the juicy chicken goes to waste. Recipe: Grilled Chicken Skewers With Tarragon and Yogurt Joel Goldberg for The New York Times. Food Stylist: Hadas Smirnoff. These supremely simple shrimp skewers from Yossy Arefi require only five ingredients (not including salt and olive oil), making grilling on location, be that at the public park or poolside, a cinch. Using a condiment like spicy harissa paste streamlines the marinating process, so you can prepare the skewers quickly before stepping out for the afternoon. Recipe: Grilled Harissa Shrimp Johnny Miller for The New York Times. Food Stylist: Sue Li. Prop Stylist: Sarah Smart. The only thing that improves a well-seasoned, crunchy and fresh chicken salad? The smoky notes imparted when the chicken is charred first. Yossy Arefi's recipe, rolled up alongside some crisp lettuce in your favorite wrap, is the sort of finger food you'll want to reach for before you've had the chance to wipe the sunscreen from your hands. Recipe: Grilled Chicken Salad Kerri Brewer for The New York Times. Food Stylist: Spencer Richards. This breezy tart from Christian Reynoso tastes best in a grassy backyard dappled in late-morning light. It certainly looks best in that context, anyway. And it can be assembled entirely at the table, if you like: Bake off the store-bought puff pastry, then top it like a pizza when you're ready to eat. Recipe: Quick Smoked Salmon Tart David Malosh for The New York Times. Food Stylist: Simon Andrews. Skewers of tender grilled zucchini and eggplant are the sort of low-mess, low-stress thing you'll be happy to lug to the grill, wherever it may be. Melissa Clark marinates the vegetables in a bit of oregano- and garlic-infused olive oil for a subtly summery flavor. Recipe: Summer Vegetable Skewers Johnny Miller for The New York Times. Food Stylist: Sue Li. Prop Stylist: Sarah Smart. Rice Krispies treats aren't just fun to eat; they're durable too, their compact nature making them tough to crush in even the most-stuffed cooler bag. Eric Kim embellishes his with butter-fried black sesame seeds and toasted sesame oil for a fragrantly nutty sweet-tooth satisfier. Recipe: Black Sesame Rice Krispies Treats Mark Weinberg for The New York Times. Food Stylist: Yossy Arefi. These sandwich bars from Yewande Komolafe are everything you want in a potluck dessert: fruity, colorful, crunchy and, of course, a breeze to share. 'Delicious and easy recipe!' one reader wrote. 'Brought this to a picnic and received many compliments and recipe requests.' Go get your compliment! Recipe: Strawberry Jam Bars With Cardamom Johnny Miller for The New York Times. Food Stylist: Sue Li. Prop Stylist: Sarah Smart. Priya Krishna's floral, nutty blondies are reminiscent of the radiant late-afternoon sun, with their amber saffron-infused frosting. And just like the waning light, basking in their glow is best done alongside friends. Thankfully, they're especially shareable. Recipe: Saffron Pistachio Blondies Dane Tashima for The New York Times. Food Stylist: Barrett Washburne What's a list of summery treats to take outdoors without a little lemony moment? Surely, real New York Times Cooking fans will know that this five-star recipe for a supple, citrusy loaf cake could come from only one source: the queen of lemons herself, Melissa Clark. Recipe: Lemon Poppy Seed Pound Cake Follow New York Times Cooking on Instagram , Facebook , YouTube , TikTok and Pinterest . Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice .
