Sometimes meat isn’t just meat: it’s a memorable morsel…a culinary trip to heaven. Recently, we ordered a sizable boneless leg of lamb. When this ready-to-cook delicacy arrived, we doubled the recipe and rubbed it down thoroughly with our Santa Maria-style dry rub. After its thorough massage, we roasted it in a 350-degree oven for 30 minutes, and then transferred it to a medium-hot grill for 15 minutes. The end product is tender and succulent with a spicy, garlicky crust on the outside.
What Makes a Leg of Lamb Cut Stand Apart?
The leg of lamb varies from other cuts mostly due to its muscle composition which effects its leanness and size. As a heavily worked muscle group, it is significantly leaner than fattier cuts like shoulder. This leanness gives it that distinct, classic “lamby” flavor that’s more robust than other cuts. While less fatty, the leg is still very tender when cooked properly, like the slow roast method we use in the recipe below. Its large size makes it ideal for gatherings, but you can also debone and butterfly the leg on the grill then chop into smaller pieces.
Same old dogs? Too-familiar sausages? Not with Fire-roasted Jalapeño Ketchup, Cilantro Aioli, and Pineapple Salsa from Jackie Hughes and Keith Lampkin of Superman Cooks. These three delicious condiments for hot dogs and beyond carry big flavors to push you across the grilling goal line! Jalapeño Ketchup sauces things up with a bit of heat, plus, you can control the spice level depending on how many peppers you use. Cilantro Aioli is cooling and flavorful with garlic, lime juice, white pepper, and cilantro. Pineapple Salsa chops up fresh fruits and veggies like pineapple, tomatoes, onion, bell pepper, lime, and cilantro. No matter which you choose to try (or all three) you’ll be basking in the glory of grilled meats on a sunny day.
Other Ways to Dress Up Your Hot Dogs
Looking for other ways to take your hot dogs to the next level? We have a couple of different recipes that turn your dogs into gourmet treats. You’ve got your classic Chicago Dog with mustard, onion, tomato, pickles, and sports peppers. Or, maybe you want to indulge in a German Dog spotlighting sauerkraut alongside a curry ketchup, onions, and bell peppers. However there’s much more to explore like Mexican Dogs, Japanese Dogs, Korean Dogs, Banh-Mi Dogs, and even Vegan Dogs. All the recipes are waiting for you right here.
Jackie Hughes and Keith Lampkin of Superman Cooks like a good session at the grill, especially when the dogs, burgers and sausages can be topped off with intriguing, fresh condiments like this Sweet Corn Relish. This mixture takes corn kernels right off fresh cobs and tosses them with red pepper, green onion, red onion, garlic, cilantro, lime juice, and spices. We suggest adding in some cotija cheese in case you’re looking for a mild, crumbly addition. Try it on your hot dogs, sausages, burgers, chicken, or simply on its own. Plus, try their recipes for Jalapeño Ketchup, Cilantro Aioli, and Pineapple Salsa to finish off your dogs or sausages.
What Exactly is Relish, Anyway?
Relish is actually a fairly broad category of food. Whether the fresh vegetable or fruit ingredients are cooked or pickled, they must be finely chopped. After all, what defines a relish is its consistency. That chunky yet spreadable condiment that’s often tangy or sweet-and-sour from vinegar-based pickling or cooking. Unlike a fresh salsa, a relish is almost always cooked or preserved in some way, allowing its flavors to meld and deepen over time.
Whether you enjoy this Sweet Corn Relish as a topping or on its own, you’ll enjoy the play of flavors and textures.
Ingredients
Scale
4 ears of fresh corn
½ cup diced red pepper
2 green onions
¼ cup red onion
1 garlic clove, chopped
½ cup chopped cilantro
¼ cup fresh lime juice
½ tsp cumin
1 tsp salt
1 tsp cracked black pepper
Instructions
Husk corn and place in boiling water for 3 minutes.
Remove from water and place on burner of gas stove or grill to char some of the corn, turning to not burn.
In a mixing bowl, combine pepper, onions, garlic, and corn cut from husks. Toss and then add remaining ingredients. Sit for 5 to 10 minutes, and up to overnight.
Recipe by Keith Lampkin Photography and Styling by Jackie Hughes
We all secretly liked grandma’s Ambrosia Salad. Yes, it was too sweet and too mayo-y…but after a smoky burger, the coconut, pineapple and orange combo was a palate cleanser. Jackie Hughes and Keith Lampkin of Superman Cooks bring it into the 21st century with a simple, lighter version that will take us back to our childhood picnics…and earn a place at our own summer tables.
What is Ambrosia Salad?
Ambrosia Salad is a type of American fruit salad that you’ll usually find in the Southern United States. Its sweet, creamy, and unique combination of tropical ingredients make it a holiday staple. Its origins trace back to the late 19th century, with early recipes often appearing in cookbooks around that time, coinciding with the increasing availability of citrus fruits and coconut. While the ingredients in an Ambrosia Salad are truly up to the maker, it usually features a mix of canned or fresh citrus fruits like oranges and pineapple, combined with shredded coconut and mini marshmallows, all bound together with a creamy dressing of whipped cream or sour cream, and sometimes even mayo.
It’s good to work a new move into your grill game. Sometimes just perking up a side dish puts a whole new energy into the meal. We think this recipe for Hillbilly Potato Salad, a lush, savory spin on the traditional chunky version, is a winner. Thanks for this recipe goes to talented husband and wife team Jackie Hughes and Keith Lampkin, known as Superman Cooks. We love their take on updating BBQ classics, with picnic-friendly recipes.
Why Use Leftover Mashed Potatoes for Your Hillbilly Potato Salad?
Using leftover mashed potatoes for your Hillbilly Potato Salad is an easy way to reuse leftovers and make them into something completely new. But, there are other reasons to use them instead of freshly boiled potatoes. The already creamy and smooth texture of mashed potatoes makes a rich and luscious base. This means your end product is more cohesive than a chunky, traditional version. Mashed potatoes are also more absorbent than chunks of potatoes due to their starchy nature. This means they soak up the tangy mayonnaise, mustard, and relish, allowing the flavors to move deeper and more evenly throughout the salad.
During the hot weeks of summer, a salad for Sunday lunch is a nice idea. A summery watermelon salad is even better. And a juicy, savory watermelon salad marinated in rosé wine as well as herbs is…well, frankly it’s heaven! Marinating watermelon, red onion and red beans in rosé wine for an hour infuses an aura of tender flavor. This process adds slight fruity notes with a crispy, acidic undertone. Plus, avocado oil and white balsamic vinegar dressing along with feta, microgreens, mint, and tomatoes turn this salad to perfection.
What Rosé Should You Use in This Watermelon Salad?
When choosing the perfect rosé to use in marinating your Rosé Watermelon Salad, go for a bottle that is dry and fruit-forward. The last thing you want is anything overly sweet or heavy that will overwhelm your salad. Look for rosés from regions known for lighter styles, such as a Provence rosé, which plays with delicate notes of red berries, citrus, and a crisp minerality. Other choices range from a dry rosé from Bandol to a well-made rosé of Grenache from California, as these wines usually carry a vibrant fruitiness and good acidity without being too cloying.
Soak red beans in cold water overnight. Boil them in plenty of water until tender. Drain and let cool until no longer steaming.
While still warm, mix beans, cubed watermelon, chopped red onion in a bowl. Add rosé wine. Marinate in refrigerator for an hour or two.
In a small mixing bowl, whisk together vinegar, Aleppo pepper, salt, black pepper and cumin. Add oil and whisk until well combined.
Take watermelon mixture out of refrigerator. Pour the dressing over the mixture and very gently toss until dressing is evenly distributed. Place approximately 2 cups of the mixture in individual bowls.
Sprinkle feta on top. Garnish with fresh parsley and micro greens.
Serve with chilled rosé wine and a crusty loaf of bread. We suggest Johnson Estate Winery’s Dry Rosé of Pinot Noir, a French-style rosé that’s great for the lunch or dinner table.
The woman behind Atelier Pip, Zoe Burgess along with mixologist Robin Kolek, develop drinks and flavors for some of the finest bars and restaurants in London, Berlin, Milan, Prague, Kiev, Mexico City, Singapore, Hong Kong, and more. Together with food photographer Maria-Elena Constantinescu, they concoct a wonderful watermelon juice for TABLE Magazine.
Why Use Coconut Oil in Homemade Watermelon Juice?
While it may sound odd to use coconut oil while making our Watermelon Juice, it actually adds an extra textural and health element. A small amount of the oil is blended thoroughly into the juice. This contributes a very slight creaminess or silkiness to the juice that wouldn’t be present otherwise. Plus, if you’re looking for further health benefits, coconut oil (or our other substitution grapeseed oil) can aid your body in various ways. The medium-chain triglycerides (MCTs) found in coconut oil can potentially help your body absorb the fat-soluble vitamins present in the fruit. This means you have a chance of increasing good cholesterol as well as helping balance blood sugar levels. While this all still requires more research, there are studies out there that show the possibility of benefits.
Homemade is always better. Especially when it comes to juice.
Ingredients
Scale
1 watermelon, approximately 4 pounds
1 tsp coconut or grapeseed oil
1 lemon, juiced
4 sprigs fresh thyme, lemon thyme, or fresh mint
Fresh blueberries, strawberries, raspberries frozen into ice cubes
Instructions
A few hours in advance, put a berry or two in each chamber of two ice cube trays. Add distilled water for very clear ice cubes. Put in freezer.
With a knife, removed the green rind and white pith of the watermelon. Cut into cubes.
Put 1 tsp coconut oil and half of the watermelon cubes into a non-stick saucepan. Cook until the fruit turns dark red. Stir constantly so as not to brown the fruit. Let cool.
In a blender, mix cooked and raw watermelon until smooth, with the juice of half a lemon. Taste and add more if you want more acidity. If the juice is too thick, add a bit of water.
Put the blended juice in a container with fresh herbs. Refrigerate.
Serve over berry ice cubes.
If desired, spike lightly with gin and a splash of seltzer.
Recipe by Zoe Burgess and Robin Kolek Photography by Maria-Elena Constantinescu
This vibrant, flavor-packed Panzanella combines juicy roasted tomatoes, smoky zucchini, creamy bocconcini, and hearty toasted bread. All these ingredients are tossed together in a spiced balsamic vinaigrette. The sweet-tart tomatoes and tender zucchini mingle perfectly with the crunch of rustic bread. Additionally, the dressing’s cumin, turmeric, and touch of jaggery add a warm, unexpected depth. Finished with fresh cilantro and red onion, this colorful salad looks stunning and tastes satisfying. Therefore, Panzanella with Roasted Tomatoes works wonderfully as a light main or a standout side at your next gathering. Click here to check out another more of our summer salad recipes!
What is Panzanella?
Panzanella originated in Tuscany as a traditional Italian bread salad. It features simple, fresh ingredients and rustic charm. At its core, stale or toasted bread soaks up vibrant flavors from ripe tomatoes, crisp cucumbers, onions, and fresh herbs. Olive oil and vinegar dress the salad, celebrating summer’s bounty with a balance of tangy, savory, and herbaceous notes. Originally, people made panzanella to avoid wasting bread. Over time, it has become a beloved classic thanks to its refreshing, satisfying taste and versatility. You can enjoy it on warm days or serve it as a colorful accompaniment to grilled meals.
This colorful Panzanella salad combines roasted tomatoes, smoky zucchini, creamy bocconcini, and toasted bread with a spiced balsamic vinaigrette for a fresh, vibrant dish.
Ingredients
Scale
Ingredients for Salad
½ loaf rustic bread, like ciabatta, grilled or oven toasted and cut into 1 ½” cubes
2–3 small zucchini, sliced in ½ lengthwise and grilled or oven roasted oven roasted grape, Campari, or Roma tomatoes
½ red onion, peeled, thinly sliced
6–8 oz bocconcini
½ bunch cilantro, leaves roughly chopped
Ingredients for Vinaigrette
2 tbsp balsamic vinegar
6 tbsp olive oil
¼ tsp turmeric
1 tsp roasted cumin powder
½ tsp jaggery or brown sugar
salt
Instructions
First, rinse and pat dry the tomatoes. Cut them in half, cover generously with olive oil, place on a rimmed baking sheet, and roast in a 400 degree oven for 20-25 minutes.
Either thickly slice and grill your bread or cube and oven toast it in a 300 degree oven for about 15 minutes or until toasted, yet still somewhat soft in the middle.
For the zucchini, brush all sides with olive oil and grill or roast in a 400 degree oven for 12-15 minutes. Once cool, cut into thick 1” chunks.
To make the vinaigrette, add the olive oil to the vinegar slowly, whisking briskly the entire time. Then add the turmeric, cumin powder, brown sugar, and salt and whisk together.
To assemble the salad, place all the ingredients in a large bowl and pour as much of the dressing as you’d like and toss gently to evenly coat the ingredients. Serve immediately.
As we cooked Chicken Chaap for our first cookbook club installment with Asma’s Indian Kitchen, we explored Asma Khan’s desire to find and share the comforts of home and nourish the souls of her eaters. Another major component of her cooking is lifting up the women who came before her and those who surrounded her.
In the book, she elaborates, “I was once asked to name a female icon who I looked up to. In that moment, the first person to come to mind was not a woman working in food but the first and only female ruler of Delhi. Razia Sultan ruled Delhi from November 1236 to October 1240. …When I was shown a rough draft of the cover for this book, I was totally stunned. It reminded me so much of the portraits I have seen of Razia Sultan. My next thought was although it represents my face, the portrait represents all the generations of nameless, faceless, silent South Asian women who cooked and fed their families. They were never immortalized in portraits. Their contribution was taken for granted. To the women of my kitchen and to the women of kitchens everywhere… We are the Sultans of the kitchen.”
About Asma Khan’s Macher Jhol (Bengali Fish Curry)
The recipes in Asma’s Indian Kitchen come from centuries of wisdom, oral histories, as well as shared traditions. It’s a beautiful sentiment to honor the many women who had a hand in developing a nation’s classic dishes. When you cook this Bengali fish curry, try thinking of the women in your life who shaped your heritage, your cooking and you.
This recipe calls for bright golden and pungent mustard oil which is probably a new addition to your pantry. Support local, and pick up a bottle of mustard oil and other recipe ingredients at your Indian specialty store. If you haven’t already picked up a copy of the cookbook, swing by one of our favorite book sellers today: Riverstone Books or White Whale Bookstore.
3 lb 5 oz (1.5 kg) skinless, boneless fish filets, such as cod or halibut
1 tbsp salt, divided
1 ½ tsp ground turmeric, divided
6 tbsp mustard oil or a high-heat, neutral oil
1 large white onion, finely grated
4 garlic cloves, crushed
1 piece ginger, 1 inch (2.5 cm) long, crushed to a paste
1 tbsp ground coriander
1 tsp ground cumin
1 tsp cayenne pepper
3 tbsp tomato paste
7 oz (200 g) tomatoes, cut into 1-inch (2.5 cm) cubes
½ tsp sugar
To garnish:
Green chilis
A sprigs of fresh cilantro
Instructions
Cut the fish filets into 12 equal portions. Mix 1 teaspoon of the salt and 1 teaspoon of the ground turmeric, then rub on all sides of the fish and set aside for 30 minutes.
In a shallow saucepan, heat 5 tablespoons of the oil over medium-high heat. If you are using mustard oil, heat the oil until it is smoking hot – this removes the bitter pungency of the oil – then bring it down to medium-high heat. Add the fish to the pan and fry to sear each piece, but do not let the filets cook through. Transfer the fish to a plate and set aside.
Add the onion, garlic, and ginger to the pan and cook, stirring for 2 minutes over medium-high heat. If the paste is burning or sticking to the base of the pan, add a splash of water. Add the remaining salt and ground turmeric, followed by the ground coriander, ground cumin, cayenne, tomato paste, and diced tomatoes. Pour into 2 ½ cups (600 ml) warm water and cook for 5 minutes. Keeping the pan on medium-high heat, let the liquid reduce for 15 minutes or until the oil comes to the surface and seeps to the sides of the pan.
Gently return the fish filets to the pan and cover with the gravy, ensuring all sides of each filet are cooking evenly. If possible, cook the fish filets in a single layer in the pan; this will prevent them from breaking into flakes. Lower the heat, add the sugar, and cook covered, until the filets are cooked through – this should take no longer than 5 minutes.
To serve, garnish the fish with whole green chilis and sprigs of fresh cilantro.
Recipe by Asma Khan, Author of Asma’s Indian Kitchen Story, Photography, and Styling by Quelcy Kogel
Every Saturday and Sunday are game day of some sort or other so why not serve a Green Coconut Curry Chickpea Snack with ease! Coated in flavorful green curry paste and coconut cream, these roasted chickpeas offer a satisfying crunch. Sprinkled with fresh parsley, they’re a delicious addition to your game day spread. Mix this healthy treat in with all the usual choices comfort food choices. This way, you can enjoy the day without overdoing it.
What is Green Curry Paste?
We use a green curry paste in our Green Coconut Curry Chickpea Snack for a flavorful addition. This staple of Thai cuisine gets its natural bright color from a blend of herbs. It’s similar to a red curry paste but with green chiles instead. Lemongrass, galangal, kaffir lime zest, cilantro root, cumin, coriander, and garlic are some of the other integral ingredients. As these all mash together in a mortar and pestle, this paste turns into a spicy, subtly sweet, and incredibly aromatic inclusion.
A grab and go snack for game days inside or outside of the house.
Ingredients
Scale
1 can chickpeas, drained and rinsed
3 tbsp green curry paste
¼ cup coconut cream
1 tsp black pepper
¼ cup fresh parsley, chopped
Salt to taste
Instructions
Toss all ingredients in a bowl until the chickpeas are evenly coated in the curry paste and coconut cream.
Transfer to a parchment lined baking sheet and roast at 400 degrees until the chickpeas are golden and crispy, about 30 minutes. Stir chickpeas halfway through cooking.
Recipe and Styling by Anna Franklin Photography by Dave Bryce
