A meal-sized spring salad topped with tender marinated chicken and dressed with a chicken-infused vinaigrette, because why go halfway?
Inspired by memories of some amazing chicken from a food truck in Midtown Manhattan, this street-cart seitan is quick and easy, reheats beautifully, and is a complete vegetarian meal, especially if you throw some salad and bread at it.
When the summer stone fruits are at their peak, it’s hard to imagine doing anything with them other than eating them over the sink. But if you can possibly hold a couple of nectarines or peaches back, try this salsa. It’s sweet and refreshing, but also has a sharp grassy spice from the Hatch chiles.
This sauce is a pale green wonder: it goes on everything from grilled meats to fried plantains (not to mention pizza, French fries, etc.). Inspired by the famous sauce at Columbus, Ohio’s El Arepazo Latin Grill.