Cooking
Yasmin Fahr’s garlicky chicken with blistered tomatoes needs only 15 minutes under the broiler to yield a sunny, flavorful dinner.
I know we’re in the middle of summer salad season and all, but I have to confess I miss my sheet pans. I have no wish to fight the air-conditioner by turning on the oven, but I could really use an easy, convenient way to break up the parade of cold dishes, preferably one that doesn’t include my leaving the house to light the grill.
Yasmin Fahr to the rescue! She runs her sheet-pan garlicky chicken with blistered tomatoes under the broiler for a mere 15 minutes, not enough to annoy my split system. Cutting the boneless thighs into smaller pieces means the chicken cooks through in the time for the tomatoes, lemon slices and onions to blacken at the edges and to get silky soft. She serves with plenty of fresh mint, crumbled feta, yogurt and pita on the side for a vivid, savory one-pan meal.
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Sheet-Pan Garlicky Chicken With Blistered Tomatoes
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As we draw nearer to peak tomato, let’s keep the tom-mentum going with Colu Henry’s BLT pasta. As previously announced, I hold off until August to make a proper BLT sandwich, but Colu’s rigatoni makes an ideal bridge dish. She sautés cherry tomatoes in bacon fat, then stirs in handfuls of arugula for a fresh green element with extra piquancy. A little Pecorino Romano cheese makes it creamy, rich and almost enough to make you forget about those sandwiches just over the horizon.
But we can’t let all these tomatoes overshadow eggplant season! I’ve been celebrating their summery abundance with Kay Chun’s ebullient sabich bowls. They’re a bread-free take on the traditional Israeli pita sandwich stuffed with fried eggplant, tomato-cucumber salad and hard-cooked eggs. Kay roasts her eggplant instead of frying it, adding chickpeas to the pan for a pleasing oily-salty crunch. Serve over salad greens, rice or your favorite grains for a sustaining, meatless meal.
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