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A confession: I nearly at all times pull again the sugar in a dessert recipe. (I’m sharing this right here as a result of I don’t suppose I’m alone.) I do that as a result of 1) I come from a house the place “not too candy” is the best reward a dessert can get; 2) I get cavities simply by interested by sweets; and three) I like, love, love contemporary fruit, and the very last thing I need to do to my good, stunning, costly farmers’ market finds is uninteresting their vivid personalities with heaps of sugar.
So perhaps your eyes will widen like mine did on the first line of this blueberry cobbler recipe: “This cobbler, which comes from the kitchens of Chez Panisse, prizes the berries above all, utilizing solely ⅓ cup of sugar.” Just a 3rd of a cup to sweeten 4 and a half cups of contemporary blueberries! No surprise the feedback on this Lindsey Remolif Shere recipe, tailored by Molly O’Neill, are glowing: “I’ve a few dozen cobbler recipes, this one is now primary,” and “I’ve made this many instances and it’s so scrumptious I might eat the entire thing on my own.” My favourite: “Everyone sat surprised after the primary chunk and we had been nearly speechless for a second.” A cobbler that clobbers.
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Chez Panisse’s Blueberry Cobbler
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I haven’t but made Sheree Sarabhaya’s kai yang — a recipe for Thai barbecue rooster tailored by Alexa Weibel — however I’m sure it would even be a showstopper. All our umami buddies are right here on this marinade: oyster sauce, Golden Mountain seasoning sauce, fish sauce and soy sauce, with earthy turmeric, acidic lemongrass and spicy ginger rounding all the things out. Melissa Clark’s grilled salmon salad with lime, chiles and herbs is one other flavorful hit, the dressing right here primarily based on nước chấm. I’ll completely make extra salmon than I would like for dinner so I can pile leftovers on rice with sliced cucumbers for a improbable lunch.
Another confession: I like zucchini solely when it’s been cooked inside an inch of its life, on the verge of full collapse, so this new roasted zucchini and shrimp with za’atar yogurt from Melissa calls to me with its deeply caramelized and smooth half-moons. And whereas we’re speaking za’atar, I need to remind you that Ham El-Waylly’s za’atar and labneh spaghetti exists and that it’s so, so good.
Lastly, we’re coming into dips for dinner season, so I’ll go away you with a sizzling dip and a chilly dip. I’d simply destroy Yotam Ottolenghi’s new butter bean dip with frizzled onions and preserved lemon in a single sitting, which is OK, as a result of it’s principally beans (and beans are excellent for you). Similarly, I’d park myself near Margaux Laskey’s cowboy caviar at a cookout and steadily scoop away at this mixture of beans, corn, diced tomatoes and peppers. As Margaux notes, it’s additionally referred to as Texas caviar, and our Texan readers have shared loads of suggestions within the feedback.
