I’m ashamed to admit that I haven’t made a single meal this week. During our stay with my parents, my mother has been a hero by preparing dinner each night. In addition, she has prepared two dinners, one for the kids at 5:30 p.m., and one for the grownups after the kids have gone to sleep. This woman is deserving of a medal.
Roast chicken is one of my mother’s favourite dishes, and it’s also one of my favourites. As I was preparing the chicken, I noticed that she also had some fresh peaches on her counter, which inspired me to come up with this recipe for chicken and peaches.
Email [email protected] and tell me what you’re putting in your mouth these days. As a result of last week’s newsletter on gazpacho, I’ve been inundated with emails from all over the world, which has been wonderful. Aside from that, I’d like to point out that one of the most traditional ways to enjoy the Best Gazpacho is to sip it from a glass while it’s still hot outside.
1. Peach, Basil, and Ginger Roasted Chicken Thighs
Sliced boneless thighs are roasted in the oven with peaches, ginger, and garlic in this classic Melissa Clark recipe from the Cooking archives. One reviewer noted that she had successfully cooked it in a Dutch oven on the stove in New York City on a 100-degree day.) In addition to the baguette, Melissa likes to serve this dish with rice and a large salad.
2. Shrimp in a Hot-Sauce Sauce
Ali Slagle has come up with yet another fantastic dish, and it just takes 10 minutes. Toss spicy sauce and butter with cooked shrimp in a skillet. As soon as you hear the term “hot-sauce shrimp,” you’ll be hooked. Seriously, though.
3. Bibimbap made with a sheet pan
On the subject of genius, Eric Kim came up with this weeknight-friendly vegetarian bibimbap. On one pan, vegetables roast, while eggs and rice crisps cook in the oven. His mother said she would never make it the same way again after tasting it. (Our YouTube channel has a great video of Eric creating the recipe, which I highly recommend seeing.)
4. Salmon Bowls with Sesame.
Kay Chun was inspired by chirashi to create this one-pot dinner. As a substitute for vinegared rice, Kay steams salmon over rice and serves it with pre-made coleslaw and a ginger-scallion dressing, which is a fantastic shortcut by the way This recipe is getting wonderful reviews, and I can see why.
