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Last-Minute Doesn’t Have to Look Last-Minute
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Hi Reader, I know what you're thinking: "Hey, Fatty Daddy! Why the hell are you sending out a newsletter on the first night of Memorial Day Weekend?" So I came right home, put together these dishes that can be made in under 30 minutes. That means if you still haven't figured out what to make this weekend, print these out, grab your keys, and GO TO THE STORE. You'll thank me tomorrow morning when you put together kick-ass Memorial Day meal in no time. Shrimp with ChorizoThis shrimp with chorizo combo is your new go-to for a startlingly simple yet incredibly impressive meal. Smoky Spanish sausage, succulent shrimp, aromatic garlic, a hint of chile, and bright lemon come together beautifully in one skillet in about 30 minutes. Perfect for beginners and hardcore cooks.☞ Try This RecipeSheet Pan Steak FajitasThese healthy sheet pan steak fajitas are packed with sliced flank steak, peppers, and onions, all tossed in a mild spice rub. They're made in the oven and are on the table in less than 30 minutes. You're welcome.☞ Try This RecipeBacon-Wrapped Hot DogsThese dogs, which are pan-fried and topped with mayonnaise and sauerkraut, are every bit as good as the stadium variety, at a fraction of the cost.☞ Try This RecipeMediterranean Tuna MeltA Mediterranean tuna melt may not be the classic tuna melt yet it may just upend everything you thought you knew about your tuna melt preferences.☞ Try This RecipeBBQ Pork BurgersBarbecue pork burgers are easy to make with ground pork, your favorite bbq sauce—whether spicy or sweet—and your favorite toppings such as coleslaw. It's what you make when you crave authentic pulled pork sandwiches but need something quick and easy. On the table in minutes.☞ Try This RecipeSteamed Mussels in BeerThese steamed mussels in beer are made with ocean-fresh mussels, Heineken, garlic, butter, parsley, lemon, and a big pot. Wicked easy summer entertaining.☞ Try This Recipe |
Leite's Culinaria
Why, hello! Leite's Culinaria is the James Beard Award-winning site that helps home cooks and bakers put dinner on the table and laughs in the kitchen. Hungry for more? Join 40,000 food lovers and subscribe.
Hi Reader, For most of the year a tomato is a sad, pink, mealy thing I refuse to buy. Then for about six weeks in summer it becomes the best thing in the kitchen, and I build half my meals around it.A real July tomato, still warm from the garden or the market, needs almost nothing done to it.That is the whole point of tomato season. It is the one stretch of the year when the best thing you can do to your food is get out of its way. Good salt, good oil, maybe some torn basil and a slab of...
Hi Reader, A ripe peach is a short-lived thing. It is rock hard at the store, then perfect for about a day and a half, then it is jam whether you planned on jam or not.I bought a basket anyway, because a good July peach is one of the few foods I will rearrange a week around.Use them at the right moment and a basket goes a long way. The firm ones go into something that cooks. The dead-ripe ones, the ones that drip down your wrist, you eat over the sink or fold raw into a salad before the...
Hi Reader, By the Wednesday after the Fourth, the idea of another heavy dinner just does not appeal. You have grilled. You have eaten ribs. The body wants something lighter and quicker, and it wants it without much fuss.That is fish weather.A fillet of salmon, a pile of shrimp, a whole fish if you are feeling it: most of these are on the plate faster than the grilled food and leave you feeling like you ate well rather than ate a lot.The trouble is that seafood is the thing home cooks are most...