The New York Times - USA (2020-06-28)

6 D THE NEW YORK TIMES, SUNDAY, JUNE 28, 2020

TIME: 30 MINUTES YIELD: 4 SERVINGS

1 cup barbecue sauce (your own or favorite jarred) 2 racks baby back ribs, about 2¼ pounds each Salt and pepper, to taste

Build a fire in your grill, leaving
one side free of coals. When coals
are covered with gray ash and the
temperature is medium (you can
hold your hand 5 inches above the
coals for 5 to 7 seconds), you are
ready to cook. (For a gas grill, turn all

burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)

Meanwhile, combine barbecue
sauce with 1 cup water and stir to
combine. Set aside.

Sprinkle the ribs generously with
salt and pepper, put them on the grill
directly over the coals and cook for
25 to 30 minutes, turning once every
5 minutes or so, and basting with the
thinned barbecue sauce, until a peek
inside shows that the meat no longer
has any pink at the center.

Take the racks of ribs off the grill,
cut them into individual ribs and
serve.

Grilled Baby Back Ribs

TIME: 1 HOUR YIELD: 4 SERVINGS

1½ red onions ½ pound mixed fresh mushrooms 3½ ounces rye bread, torn into ½-inch pieces (about 2½ cups) 1 (15-ounce) can black beans, drained and roughly mashed with a fork 1 teaspoon ground coriander, plus more for dusting Kosher salt and black pepper Olive oil, as needed 2 ounces sharp Cheddar, grated (about 1 cup) 4 large brioche rolls, potato rolls or burger buns 4 ounces cherry tomatoes, chopped (about 1 cup) 1 lime Chipotle hot sauce, as needed 1 ripe mango 1 ripe avocado ¼ cup plain yogurt 4 fresh cilantro sprigs

Heat the oven to 400 degrees.
Peel and roughly chop 1 onion, then
place it in a food processor. Add the
mushrooms and pulse until just
finely chopped. (Be careful not to
overprocess into a paste.) Transfer
mixture to a large bowl and wipe out
the bowl of the food processor. Add

torn bread to the processor, pulse until it forms fine crumbs, then transfer crumbs to the mushroom mixture.

Add black beans and coriander,
season well with salt and pepper,
then mix together until thoroughly
combined. Divide into 4 equal
portions and shape into 1-inch-thick
patties. Rub all over with oil and dust
with ground coriander, then place on
an oiled baking sheet.

Roast patties until dark and crisp,
35 to 45 minutes. Sprinkle the
burgers with the Cheddar. Let
burgers cool slightly to firm up. While
the burgers cool, transfer the buns to
the hot oven and heat for a few
minutes until toasted.

Meanwhile, peel and very finely
chop the remaining ½ onion.
Transfer to a medium bowl. Add the
tomatoes. Zest the lime on top, then
halve the lime and squeeze lime juice
on top, to taste. Add a few shakes of
hot sauce and season with salt and
pepper to taste. Pit, peel and finely
slice the mango and avocado.

Spread the yogurt on the bases of
the rolls or buns, then top with half
the salsa, the mango and the
avocado. Add the burgers, the
remaining salsa, extra hot sauce and
cilantro leaves, then pop the lids on,
press down lightly and serve
immediately.

Vegetarian Black Bean Burgers

TIME: 45 MINUTES YIELD: 8 SERVINGS

2 pounds small waxy white or yellow potatoes, roughly about the same size Juice of 1 lemon, plus more for serving 1½ teaspoons kosher salt, plus more as needed ½ cup extra-virgin olive oil ½ cup thinly sliced scallions, white and light green parts, plus more for serving ¼ cup torn mint leaves, plus more for serving ¼ teaspoon Turkish pepper, plus more for serving

Place whole unpeeled potatoes in
a large pot with enough salted water
to cover by 1 inch. Bring to a boil
over medium-high heat and cook
until potatoes are just tender, 15 to
25 minutes depending upon size.
Drain and cut potatoes into 1½-inch
chunks as soon as you can handle
them.

In a bowl, whisk together lemon
juice, salt and olive oil.

Transfer hot potatoes to a large
bowl and toss with dressing,
scallions, mint and Turkish pepper.
Let cool to room temperature, or
refrigerate until ready to use. Just
before serving, top with additional
lemon juice, scallions, mint and
Turkish pepper.

Lemon Potato Salad With Mint

TIME: 30 MINUTES YIELD: 4 TO 6 SERVINGS

6 ears corn (about 3 pounds), shucked and silk removed 1 bunch scallions (about 6), trimmed 1 jalapeño, stemmed and halved lengthwise 3 tablespoons olive oil Kosher salt and black pepper 4 ounces feta cheese, crumbled (about ¾ cup) ⅓ cup buttermilk 1 teaspoon freshly grated lemon zest plus 1 tablespoon lemon juice 1 small garlic clove, grated ¼ cup sliced fresh chives ¼ cup finely chopped fresh parsley 1 medium head romaine lettuce, torn into bite-size pieces (about 8 cups) 2 avocados, sliced

Heat a grill or grill pan over
medium-high. Brush corn, scallions
and jalapeño with the oil and season
with salt and pepper. Arrange on the
grill and cook, turning occasionally,
until corn kernels are browned in
spots, 6 to 8 minutes, and the
scallions and jalapeño are charred all
over and tender, 9 to 10 minutes.
Transfer vegetables to a cutting
board and let cool slightly.

In a medium bowl, using a whisk,
mash the feta into a coarse paste.
Whisk in buttermilk, lemon zest and
juice and garlic, then stir in chives
and parsley. Finely chop the charred
jalapeño and stir it into the feta
dressing; season with salt and
pepper.

In a large bowl, toss lettuce with
half the feta dressing and arrange on
a platter. Cut corn kernels off the cob
and slice scallions into bite-size
pieces. Arrange avocado slices, corn
and scallions on top of the lettuce.
Serve with remaining dressing.

Grilled Corn and Avocado

Salad With Feta Dressing

This year, you’re probably not feeding a crowd, but that doesn’t mean you can’t

celebrate Independence Day with a cookout. These recipes all add a twist to

traditional dishes by lightening the potato salad, adding avocado to the mix with

corn, and throwing a veggie burger on the grill. And yes, you could go red, white

and blue for dessert with berries and whipped cream, but peach works just as

nicely. Here are five dishes to cook for the holiday. AMY VIRSHUP

5 Dishes to Cook

For the 4th of July

ANDREW SCRIVANI FOR THE NEW YORK TIMES

BEATRIZ DA COSTA FOR THE NEW YORK TIMES. FOOD STYLIST: SUSIE THEODOROU.

CHRISTOPHER TESTANI FOR THE NEW YORK TIMES. FOOD STYLIST: SIMON ANDREWS.

DAVID MALOSH FOR THE NEW YORK TIMES. FOOD STYLIST: SIMON ANDREWS.

The corn should be heavy for its size: The heavier the corn, the plumper the kernels.

Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint.

If you’re looking for a spin on classic peaches and cream, serve a slice with lightly sweetened whipped cream.

This lively salad of corn, scallions, jalapeño and avocado tossed with a tangy buttermilk-feta dressing from the food stylist Su Li is like summer on a plate. The sweetness of peak-summer corn and the rich- ness of creamy avocado balance out the tartness of the dressing. To choose the perfect corn, make sure that the corn husk is bright green and slightly dewy to the touch, and that the silks peeking out at the top are yellow, not browned.

Melissa Clark’s light and refreshing potato salad is the antithesis of the usual mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor, while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long.

The perfect summer poundcake takes no special skill to pull off. Once

you’ve prepared the peaches, this recipe from Jerrelle Guy, author of
“Black Girl Baking,” is just dump and whisk. Puréed peaches (and an
extra egg yolk) keep the cake from drying out. Diced peaches add
bursts of fruit, and a peach glaze lends another layer of flavor.

Beans have formed the foundation of countless vegetarian burgers. There are white bean burgers, kidney bean burgers and a plethora of other veggie burgers. Most have two things in common: beans and binders. This version from the chef Jamie Oliver’s new book, “Ulti- mate Veg,” combines black beans, rye bread, fresh mushrooms and ground coriander.

Ribs are often an all-day affair, the meat cooked in smoke and on low
heat until it begins to pull from the bone. But baby backs are quicker and
can be grilled as well, and the result is delicious. This recipe benefits
from a basting technique used by the chef and barbecue madman Adam
Perry Lang, who thins out his barbecue sauce with water, then paints it
onto the meat he’s cooking in coat after coat, allowing it to reduce and
intensify rather than seize up and burn.
TIME: 2 HOURS, PLUS COOLING
YIELD: 1 (9-BY-5-INCH) CAKE

1 cup/230 grams unsalted butter (2 sticks), melted and cooled to room temperature, plus more for greasing the pan 2½ cups/320 grams all-purpose flour, plus more for dusting the pan 3 medium, ripe, red-hued peaches (about 1 pound), pitted (see note at the end) 1 tablespoon fresh lemon juice 3 large eggs plus 1 large egg yolk, beaten 1½ teaspoons vanilla extract 1 cup/125 grams unsifted confectioners’ sugar, plus more as needed 1½ cups/300 grams granulated sugar 2½ teaspoons baking powder ¾ teaspoon kosher salt

Heat oven to 325 degrees. Lightly
butter and flour a 9-by-5-inch loaf
pan, and set aside.

Dice 1 peach into ⅓-inch pieces.
Pat the pieces dry with a paper towel
and set aside.

Add the remaining 2 peaches and
the lemon juice to a food processor
or blender, and blend on high until
completely puréed. Measure out 1
leveled cup of the purée and transfer

it to a mixing bowl along with the melted butter, eggs, egg yolk and vanilla. Whisk to combine and set aside.

Completely scrape down the sides
of the food processor, and make the
icing using the small amount of
puréed peaches still remaining: Add
1 cup of the confectioners’ sugar to
the remaining peach purée in the
food processor and blend on high
until combined. The icing should be
thick but thin enough to drizzle. Add
more confectioners’ sugar to thicken
or a splash of water to thin, as
needed. Cover and set aside until it’s
time to ice the cake.

In a large mixing bowl, add the
flour, granulated sugar, baking
powder and salt, and whisk to
combine. Pour the peach purée and
egg mixture into the flour mixture,
and whisk well until the batter is
thoroughly combined, then fold in the
diced peaches. Transfer the batter to
the loaf pan, spread evenly to the
edges, and bake until crusty and
golden brown on the top and a
toothpick inserted into the center
comes out clean, 75 to 80 minutes.
Remove from the oven and allow to
cool for 10 minutes before
transferring to a wire rack.

Stir the icing a final time and
spread it on top of the warm cake,
allowing the extra icing to drip down
the sides. Cool the cake to room
temperature. Slice and serve, or
wrap tightly with plastic wrap and
store on the counter for up to 3 days.
Note: Use the boldest-colored
peaches you can find, as their skins
will lend blush to the glaze. However,
you can also peel the peaches, if you
mind the specks of skin.

Peach Poundcake

The New York Times - USA (2020-06-28)

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