Indholdsfortegnelse for Issue 2 2024 i Delish Quarterly

“I am not vegan‚ but I use almond milk in everything‚ even creamy sauces. It’s lighter and tastes better than dairy to me.” “I love to use plain Greek yogurt instead of sour cream. You can’t tell the difference!” “I use a pressure cooker to make most of our vegetables‚ lentils‚ rice‚ and meats. It’s definitely healthier than roasting or sautéing with a lot of oil.” ON THE COVER PHOTOGRAPHY Andrew Bui FOOD STYLIST Erika Joyce youtube.com/delish @delish @delish facebook.com/delish pinterest.com/delish…

TOMATO SALAD 1. In a medium bowl, cover 1 thinly sliced small red onion (about 1 c.) with ice water. Let sit until onion mellows, about 10 minutes. Drain and pat dry. 2. Meanwhile, in a large bowl, whisk 1 tbsp. red wine vinegar, 2 tsp. honey, and ½ tsp. Dijon mustard until combined. Whisking constantly, slowly pour in 3 tbsp. extra-virgin olive oil until emulsified; season with kosher salt and freshly ground black pepper. Add 2 lb. ripe roma tomatoes, cored, cut into ½" wedges, gently stirring to coat. Let marinate at room temperature 5 minutes. 3. Add 4 oz. crumbled feta, ¼ c. finely chopped fresh herbs (such as tarragon, parsley, mint, and/or basil), and onion to salad and gently toss to combine. Serve immediately.  —ANNA PAINTER COWBOY…

BLAT TOAST 1. Place a rack in center of oven; preheat to 400°. In a cold, large metal frying pan, arrange 4 oz. bacon, sliced into ½" pieces, in a single layer. Cook over medium heat, undisturbed, until brown on the bottom, about 5 minutes. Stir and continue to cook, stirring, until crispy, 1 to 2 minutes more. Transfer to a plate; reserve bacon fat in pan. 2. Meanwhile, using a serrated knife, trim crusts from 4 slices sandwich bread. Cut each slice into 4 triangles. 3. Working one at a time, dip one side of bread into reserved fat and arrange on a baking sheet grease-side up. 4. Bake toasts until edges are crisp and lightly golden, 4 to 5 minutes. 5. In a small bowl, stir ½ c.…

MAKE IT In a food processor, blend 8 oz. whole milk ricotta (about 1 c.), 1 tbsp. honey, and a pinch of kosher salt on high speed until fluffy and light, about 2 minutes. Transfer whipped ricotta to a small serving bowl. Using a star-shaped cookie cutter, cut homemade or store-bought angel food cake, pound cake, biscuits, and/or shortbread cookies into stars. Rinse 1 c. each fresh blackberries, blueberries, cherries, raspberries, and strawberries and pat dry with a paper towel. Place bowl of whipped ricotta on a platter alongside baked goods and arrange fruit by color.…

IS EATING HEALTHY IN THE SUMMER EASIER OR HARDER THAN THE REST OF THE YEAR? This is an existential question I’ve been asking myself since we came up with the concept of this issue. It’s easy because there’s such an abundance of fresh, affordable ingredients—and so many options in season. You could literally spend the entire summer eating nothing but zucchini and still never get bored. (We have dozens of options at delish.com/zucchini, just for starters.) It’s hard because ’tis the season for gatherings. Everyone always thinks of the winter holidays as the time of year for entertaining friends and family, but summer truly has it beat. A casual backyard barbecue can quickly turn into an all-out neighborhood bash, and there’s something about an evening when it’s 75 degrees that…

GRILLED CABBAGE STEAKS 1. Prepare a grill for medium-high heat; preheat 5 minutes. Brush 1 head of cabbage, cut into ½"-thick rounds, on both sides with extra-virgin olive oil; season with kosher salt, freshly ground black pepper, and a pinch of crushed red pepper flakes. 2. Grill cabbage, turning halfway through, until tender, about 5 minutes per side. 3. Top with chopped cooked bacon, crumbled blue cheese, and sliced scallions. Drizzle with ranch dressing. —MAKINZE GORE PERSIAN CHICKEN SERVES 4 TO 6 5 HR 1½ oz. plain whole milk yogurt1½ tsp. ground turmeric1 tsp. finely grated lime zest1 tsp. ground cinnamon1 tsp. ground cumin¼ tsp. ground cloves¼ tsp. ground coriander⅛ tsp. cayenne pepperKosher saltFreshly ground black pepper4 bone-in, skin-on chicken thighs4 whole chicken drumsticks2 bone-in, skin-on chicken breasts, halved crosswise2…

STRAWBERRY-LEMONADE SHRUB SERVES 1 6 HR 20 MIN STRAWBERRY-LEMONADE SHRUB SYRUP 2 c. (400 g.) granulated sugar2 lemons, zested, pith removed, fruit coarsely chopped1 lb. fresh strawberries, hulled, sliced1 c. golden balsamic vinegar MOCKTAIL 2 fresh strawberries, hulledIcePlain seltzer, for topping off1 lemon slice and fresh mint sprig or basil leaves 1. Shrub Syrup: In a medium nonreactive bowl, rub sugar and lemon zest with your fingers until fragrant. Add strawberries and chopped lemon fruit and stir well to combine. Cover and let sit at room temperature, stirring occasionally, until sugar is dissolved, at least 6 hours or up to 24. 2. Strain strawberry-lemon mixture through a fine-mesh sieve, gently pressing on solids to extract as much juice as possible. Stir in vinegar and transfer to an airtight container. Refrigerate…

CAPRESE SANDWICHES 1. In a small pot over medium heat, bring ½ c. balsamic vinegar to a simmer. Cook, stirring occasionally, until vinegar is reduced by about two-thirds and is syrupy, about 5 minutes. Let cool. 2. Meanwhile, toast 8 slices peasant bread, if desired. Divide 1 c. baby arugula among 4 bread slices. Top with 2 sliced ripe tomatoes and 1 lb. sliced fresh mozzarella. Spoon balsamic glaze over cheese. Top with 12 fresh basil leaves. Drizzle with extra-virgin olive oil; season with kosher salt and freshly ground black pepper. Spread a thick layer of 2 tbsp. store-bought or homemade basil pesto over one side of 4 remaining bread slices. Close sandwiches pesto side down; cut in half. —KATIE WORKMAN SHRIMP TACOS SERVES 4 45 MIN 1 lb. medium…

WATERMELON PIZZA 1. In a medium bowl, cover 1 thinly sliced red onion (about 1 c.) with ice water. Let sit until onion mellows, about 10 minutes. 2. Meanwhile, cut a 1½"-thick round slice crosswise from the center of 1 watermelon (preferably seedless); reserve remaining watermelon for snacking. Arrange slice on a baking sheet. Layer 2 Persian cucumbers, sliced into ⅛" rounds, on top of watermelon. Sprinkle with ¾ c. crumbled feta (about 4 oz.) and 1 thinly sliced or torn small bunch fresh mint. 3. Drain onion and pat dry with paper towels. Layer onion on cucumbers; season with a pinch of kosher salt and a pinch of crushed red pepper flakes (optional). Drizzle with extra-virgin olive oil. 4. Slice into wedges. —ROBERT SEIXAS PESTO SHRIMP SKEWERS SERVES 4…

GRILLED CORN & PESTO PIZZAS 1. Preheat oven to 400°. Prepare a grill for medium heat; preheat 5 minutes. 2. Brush 2 shucked ears of corn with ¼ c. extra-virgin olive oil. Grill, turning occasionally, until charred on all sides, 3 to 5 minutes. Using a sharp knife, slice kernels off cobs; transfer to a small bowl. 3. Grill 4 flatbreads, turning halfway through, until dark spots appear on both sides, about 1 minute per side. Transfer to a large sheet tray. 4. On one side of flatbread, spread 1 c. pesto (¼ c. each). Using clean hands, pull apart 8 oz. burrata and divide among flatbreads. Top with corn, 1½ lb. thinly sliced heirloom tomatoes, and 1 thinly sliced small red onion. 5. Transfer to oven and bake flatbreads…