Right here within the northeast, the climate has been far and wide: sunny and summery someday, chilly and bleak the following. This makes a few issues tough. First, convincing my tween that she wants a jacket on a 50-degree day when she wore shorts the day earlier than, and second, planning meals prematurely.
This explains how I ended up feeding my poor, sweaty household steaming bowls of white rooster chili on an 84-degree day, after we all would have most well-liked one thing like grilled huli huli rooster tucked alongside a cool cucumber salad. (We fortunately ate chili leftovers over rice the following day, when the temperature dipped but once more.) Because the climate exhibits no indicators of stabilizing any time quickly, right here’s a handful of recipes that you could store for now and prepare dinner come rain, solar or (please no) snow.
1. Shrimp Pasta
Lidey Heuck subs shrimp for clams on this weeknight riff on vongole rosso, a basic Italian pasta dish of clams, tomatoes, garlic and white wine. You should utilize recent or frozen shrimp; simply defrost absolutely and pat dry with a paper towel earlier than including them in Step 2.
2. Potato Soup
The coziest of the comfy, Naz Deravian’s tacky potato soup is the culinary equal of your grandma’s quilt, comforting and nostalgic. Mess around with including totally different greens and herbs, subbing prosciutto or smoked ham for the bacon. You get the drift.
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3. Grilled Soy-Basted Rooster Thighs With Spicy Cashews
This recipe, which Sam Sifton tailored from Chris Schlesinger and John Willoughby, has been a giant hit in our home all 12 months lengthy. (I roast the rooster on a sheet pan after we don’t really feel like grilling.) The youngsters love the sugary soy-marinated rooster, and the sriracha-roasted cashews are a crunchy grown-up complement. When you can’t discover sriracha, use some other pink chile paste, like sambal oelek, or save time through the use of store-bought spicy cashews.
4. Dumpling Tomato Salad With Chile-Crisp French dressing
I do know, I do know, tomatoes aren’t formally in season but. However! The chile-crisp French dressing on this very intelligent recipe from Hetty Lui McKinnon transforms grocery store hothouse tomatoes into one thing juicy and vivid. (This recipe impressed me so as to add dumplings to store-bought Caesar salad, and now I can’t cease.)
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