basically

Eggplant is one of the true stars of summer, but it can be tricky to cook. Because it absorbs oil like a sponge during frying, we prefer the oven-roasted method in this recipe, which yields tender, caramelized slices minus all the mess.

Cheesy Zucchini-Eggplant Bake

eggplant

zucchini squash

cherry tomatoes

garlic cloves, unpeeled

olive oil,

Kosher salt

ricotta (about 1 cup)

red pepper flakes

salted low-moisture mozzarella, grated, divided

basil leaves, divided

Bon Appétit

Place racks in upper and lower thirds of oven; preheat to 450°. Cut off stem end of 1 globe eggplant, then shave a thin slice off of fattest part of bulbous end. Rest eggplant on newly cut side so it doesn’t roll around your board.

Cut eggplant crosswise into ½"-thick slices.

Repeat same process with 2 zucchini and/or summer squash, trimming stem end, shaving side and resting on flat surface, and slicing crosswise ½" thick.

Arrange eggplant slices in a single layer on a rimmed baking sheet, then fit as many pieces of zucchini as possible on same baking sheet, tucking into spaces around eggplant.

Place remaining zucchini slices on one half of another rimmed baking sheet, arranging as close together as possible and in a single layer.

On empty side of baking sheet, arrange 24 oz. tomatoes and 8 garlic cloves. Drizzle 1 Tbsp. oil over tomatoes and garlic and toss with your hands to coat.

Using your hands, smear 2 Tbsp. oil over exposed sides of eggplant and zucchini slices. Eggplant in particular acts like a sponge and will soak up oil in an instant. Since all you want is a thin, even coating, it’s better to smear them with oil rather than to drizzle.

Still using your hands, turn eggplant and squash slices over and smear other side with 2 Tbsp. oil. Season all vegetables on both baking sheets with a couple of 4-finger pinches of salt.

Place sheet with eggplant on lower rack and sheet with tomatoes on upper rack and roast until eggplant is deeply browned on the underside and tomatoes are lightly blistered, 15–25 minutes.

Remove both baking sheets from oven. You’ll notice that the vegetables will have shrunk quite a bit. On baking sheet with eggplant, slide a flexible metal spatula underneath ALL slices and turn them over. Slide rounds over to one side, then transfer zucchini from sheet with tomatoes onto sheet with eggplant, turning them over in the process. You should end up with tomatoes and garlic on one baking sheet, and eggplant and zucchini on the other.

Let baking sheet with tomatoes cool, but return baking sheet with eggplant and zucchini to lower rack and roast until second side of eggplant is deeply browned, 10–15 minutes. Let sit until cool enough to handle.

Meanwhile, combine 8 oz. ricotta, ¾ tsp. red pepper flakes, and 6 oz. mozzarella in a medium bowl. Drizzle with oil and mix with a fork to combine; season lightly with salt.
→  Bought too much ricotta? Good! There are plenty of ways to use it.

Using a fork, remove garlic cloves from baking sheet and transfer to a cutting board. Press on skins to force out the soft, caramelized cloves; discard skins. Mash cloves to a paste with fork, then stir into ricotta mixture.

Drizzle some oil into a shallow 2-qt. baking dish. Arrange one-third of zucchini and eggplant slices in a single layer. Scatter one-third of blistered tomatoes over, then dollop half of ricotta mixture over tomatoes. Tear one-third of basil leaves and scatter over ricotta.

Repeat layering process with half of remaining eggplant and zucchini, all of remaining ricotta mixture, and half of remaining tomatoes and basil. Top with remaining eggplant, zucchini, and tomatoes.

Sprinkle remaining 2 oz. mozzarella over and bake until mozzarella is melted and browned in spots and liquid around the edges is bubbling, 15–20 minutes.

Let rest 10 minutes, then top with remaining basil.

Drizzle with a little more oil before serving.

The secret to the fudgiest, most chocolaty brownies is cocoa powder—not melted chocolate. We borrowed chocolate expert Alice Medrich’s technique, then added a cream cheese topping for tangy balance. Don’t overthink your camo design; the brownies will look even better when sliced.

Camouflage Chocolate Fudge Brownies

Nonstick cooking oil spray

cream cheese (not low-fat)

eggs,

¾ tsp. kosher salt, divided

unsalted butter (142 grams)

instant espresso powder (optional)

½ cup (63 g) all-purpose flour

To develop the fifth recipe in the Basically Guide to Better Baking, we went back and forth for weeks debating the merits of a chewy brownie versus a fudgy one (no, we did not entertain "cakey" as an option). This is where we landed. It's pretty dang fudgy, thanks to cocoa powder (we worked off Alice Medrich's famous recipe), but a tangy layer of cream cheese offers sweet relief from the richness—and produces a very ‘70s-chic pattern. Make sure you're using large (not extra-large or jumbo eggs) so that the cream cheese batters don't turn out too thin. And don’t stress about your camo design: It’s meant to be random and the brownies will look even better after you slice them. Questions as you bake? Head to our forum for answers!

Place a rack in middle of oven; preheat to 325°. Lightly coat a 9x9" baking pan, preferably metal, with nonstick cooking oil spray or room-temperature unsalted butter. Line with parchment paper, leaving a handle on all sides. (If you have a precut sheet of parchment, simply slice it in half crosswise, then overlap the halves to line the pan.) Lightly coat parchment with nonstick spray.

Assemble your makeshift double boiler (this is a method for gently cooking sensitive ingredients). Gather a medium saucepan and 2 medium heatproof bowls that can sit over the saucepan without dipping too far into it. Pour water into saucepan to come 1" up the sides (there should be a gap between the water and bowl so check it before the water gets hot!) and bring to a simmer over medium heat. Cut 8 oz. cream cheese (not low-fat) into 1" pieces and place in one of the medium bowls; set over saucepan. Heat cream cheese, stirring occasionally, until very soft, about 5 minutes. You want it to be soft enough that you can easily mix it with a heatproof rubber spatula or wooden spoon.

Remove bowl from heat (leave water simmering). Mix cream cheese until smooth. Add 1 chilled large egg, ⅓ cup (66 g) sugar, ½ tsp. vanilla extract, and ¼ tsp. kosher salt and whisk until very smooth. Transfer about half of cream cheese mixture to a small bowl (it’s fine to eyeball it) and whisk in 1½ tsp. unsweetened cocoa powder.  (Both Dutch-process and natural cocoa powder will work in this recipe, but the former will provide a deeper color and a smoother, richer flavor.) Set both bowls of cream cheese mixture aside.

Cut 10 Tbsp. unsalted butter (142 grams) into 1" pieces. Place in the remaining medium heatproof bowl. Add 1 tsp. instant espresso powder (if using) and remaining 1 cup (200 g) sugar, ¾ cup plus 2 Tbsp. cocoa powder (80 g—break up big lumps before measuring as they will throw off your weight and you want to be as precise as possible here), and ½ tsp. kosher salt.

Place bowl over saucepan of still simmering water and cook, stirring occasionally once the butter starts to melt, until mixture is homogeneous and too hot to leave your finger in it, 7–9 minutes. Let cool 5 minutes. Don't panic if your batter looks stiff or otherwise wrong at this point—once you do the next step, it'll return to a glossy, beautiful mixture.

Add remaining 2 chilled large eggs and remaining ½ tsp. vanilla extract to butter mixture one at a time, whisking vigorously after each addition until smooth and glossy (the mixture will look curdled and broken until you add the second egg). Add ½ cup (63 g) all-purpose flour and mix with spatula or spoon until no longer visible, then vigorously mix another 30 strokes. Consider this recipe your arm workout! Why are the eggs chilled? Because it helps the batter to emulsify, ensuring the fat doesn't separate.

Scoop out ½ cup brownie batter and set aside (place near a warm spot, like the oven, to keep it loose). Scrape remaining batter into prepared pan and spread into an even layer. Working quickly, spoon alternating dollops of cocoa–cream cheese mixture and cream cheese mixture over batter. Dollop reserved brownie batter on top (it will be quite thick). Don’t worry if your design looks random and spotted.

Bake brownies until center is set and no longer looks wet (the chocolate blobs will change from glossy and shiny to matte), 22–25 minutes. (If you're using a glass pan, this might take significantly longer, so use a toothpick to check that only a few moist crumbs are pulled out.) Brownies may have puffed—they'll deflate as the cool. Transfer pan to a wire rack and let cool completely. Using parchment paper overhang, lift brownies out of pan and transfer to a cutting board. Remove parchment paper and cut brownies into sixteen 2¼" squares, wiping knife clean with a damp rag between slices. To easily cut even squares, cut the brownies into four quadrants, then slice each quadrant in four.

So you want to make pizza, but it’s your first time. This Detroit-style pizza from Bryan Ford, which uses a half-batch of his Master Dough, is perfect for beginners because you don’t have to shape the dough or wrangle a hot pizza stone. If you don’t have a Detroit pizza pan (its deep sides and black anodized aluminum help achieve a crust that’s fluffy on the inside but crisp all around), that’s okay: Use a 13x9" baking pan or two 8x8" baking pans.

Detroit-Style Pepperoni Pizza

Extra-virgin olive oil (for pan)

Bread flour (for surface)

½ batch (360 g) Master Bread Dough

mozzarella cheese

store-bought marinara sauce

pepperoni,

oregano

(lightly packed) basil leaves

So you want to make pizza, but it’s your first time. This Detroit-style pizza from Bryan Ford, which uses a half-batch of his Master Bread Dough, is perfect for beginners because you don’t have to shape the dough or wrangle a hot pizza stone. If you don’t have a Detroit pizza pan (its deep sides and black anodized aluminum help achieve a crust that’s fluffy on the inside but crisp all around), that’s okay: Use a 13x9" baking pan or two 8x8" baking pans.

To make this recipe, start by preparing a half-batch of the Master Bread Dough.

Lightly brush Detroit-style pizza pan, 13x9" baking pan, or two 8x8" pans with extra-virgin olive oil. Lightly flour work surface with bread flour and turn ½ batch (360 g) Master Bread Dough out onto surface. If using a Detroit-style pizza pan or a 13x9" pan, pull edges of dough into the center, then turn over and hold opposite sides of the dough with your hands so the sides of your pinkies are touching the surface and rotate dough, gently working it into a round as you go. If using two 8x8" pans, divide dough in half and form using the same method as above. Gently transfer dough to prepared pan. Rub dough with oil and cover with a kitchen towel. Let rise in a warm, draft-free spot until dough expands a bit and is smooth and more pliable, about 1 hour.

Meanwhile, cut 8 oz. low-moisture mozzarella or brick cheese into small cubes. You should have 2 heaping cups.

Place a rack in middle of oven; preheat to 450°. Dimple dough with your fingers, gently pushing out to edges of pan. Scatter cheese evenly over dough all the way to the edges. Spoon ¾ cup store-bought marinara sauce over pizza in three even rows. Next, distribute 4 oz. pepperoni, sliced, evenly over sauce. Sprinkle with ½ tsp. dried oregano.

Bake pizza until crust is deep golden brown, 35–40 minutes. (You can also check doneness with an instant-read thermometer. It should register 190° when inserted into a thick part of the crust.) Remove from oven and top with ½ cup (lightly packed) basil leaves. Let cool in pan 5 minutes before slicing.

Starting your grilled cheese (slathered in mayo, obviously) in a cold nonstick skillet, then slowly and gently heating it up is the trick to achieving evenly golden brown, supremely crisp exteriors, with molten cheesy interiors. And that whole “added value” thing? Oh, it’s just a little nothing of a condiment we dreamt up featuring charred scallions! and pickled jalapeños! It’s the perfect antidote to all that rich, oozy cheese.

Grilled Cheese

olive oil

scallions

black pepper

jalapeños

bread

mayonnaise

sharp cheddar cheese,

American cheese

mustard

Dijon mustard (optional)

There's the grilled cheese you made when you were eleven years old...and then there's this guy. To get that evenly golden brown, supremely crisp bread and a molten cheesy interior, you'll start your sandwich (slathered in mayo, obviously) in a cold nonstick skillet, then heat it up slowly and gently. And that whole “added-value” thing? Oh, it’s just a little nothing of a bonus add-in we dreamt up featuring charred scallions and pickled jalapeños. It’s the perfect spicy, bright antidote to all that rich, oozy cheese.

Heat 1 Tbsp. extra-virgin olive oil in a large nonstick skillet over medium-high until shimmering. While oil heats up, trim green parts of 12 scallions so they fit in skillet. Add scallions to skillet (hairy bits still attached; we’ll discard them later on) and toss to coat in oil. Season with salt and pepper and cook, undisturbed, until deeply charred, about 4 minutes. Toss and continue to cook, tossing occasionally, until softened and charred all over, 2–3 minutes longer. Transfer scallions to a cutting board and let cool; reserve skillet.

Trim and discard hairy ends of scallions, then chop crosswise into ½" pieces. Transfer to a small bowl. Finely chop ⅓ cup pickled jalapeños. Transfer to bowl with scallions and toss to combine.

Arrange 4 ½"-thick slices country-style bread on cutting board. Spread 1 Tbsp. mayonnaise on one side of each slice.

Using a vegetable peeler, shave 4 oz. cheddar cheese into long ribbons.

Place 2 bread slices (mayonnaise side down) in skillet. Arrange shaved cheddar over, overlapping as necessary so they in the confines of the bread. Top cheese with scallion-jalapeño relish.

Arrange 2 slices of American cheese over relish. Close sandwiches with remaining 2 slices of bread (mayonnaise side up).

Heat skillet over medium and cook sandwiches, undisturbed, until deeply golden brown and crisp underneath, 5–7 minutes. (We start the sandwiches in an unheated skillet so they can gently and evenly brown, and don’t end up burning. This is how you get that perfect exterior crunch.) Using a spatula, carefully turn sandwiches. If anything goes awry, just push your sandwich back together and continue. Season cooked side with salt and reduce heat to medium-low and continue to cook until evenly golden brown and cheese is melted, 4–5 minutes longer. This time, we’re cooking them at a lower heat because the skillet is already hot from the previous side, the opposite process of the previous step. Transfer both sandwiches to a cutting board. Season other side of sandwich with salt.

Mix ¼ cup whole-grain mustard and 2 Tbsp. Dijon mustard (if using) in a small bowl.

Cut grilled cheese sandwiches in half. Serve with mustard alongside for dipping.

A pan full of veggie-packed fried rice is one of the easiest and most satisfying weeknight dinners we know of. 

Egg Fried Rice

broccoli

eggs

Tbsp. sugar

soy sauce

ginger

garlic

Tbsp. vegetable oil, divided

cooked, day-old sushi rice

Tbsp. toasted sesame oil

Tbsp. unseasoned rice vinegar

A pan full of veggie-packed fried rice is one of the easiest and most satisfying weeknight dinners we know of. And once you get the hang of this basic method, you'll be able to turn leftover rice and whatever odds and ends you have in the fridge—some rotisserie chicken, roasted veggies, a wedge of cabbage, kimchi—into a quick and delicious meal. If you don't have a well-seasoned cast-iron skillet, using a non-stick pan is your best bet; you won't get the same char on the veggies, but you don't want the eggs to stick to the pan. And don't be tempted to leave out the sugar—as weird as it may seem, it's the secret to getting color on the rice in a hurry.

This fried rice comes together really quickly, so it's important that all of your ingredients are prepped and ready to go before you start cooking. First up: broccoli. Holding onto broccoli stem, shave around the head with a chef’s knife and let the florets fall onto cutting board. If the pieces seem too large, break them down further into bite-sized pieces. Remove an inch or so of woody end of the stem. Use a vegetable peeler or paring knife to peel the remaining stem, then coarsely chop into pieces about the same size as florets so they'll cook at the same rate. Transfer broccoli to a medium bowl.

Trim 1 bunch scallions on both ends, then cut crosswise into 1" pieces. Transfer to bowl with broccoli.

Whisk 4 eggs in another medium bowl to combine and season with ½ tsp. salt.

Whisk 1 Tbsp. sugar, 4 tsp. soy sauce, and 1 tsp. salt in a small bowl. Grate 1" piece ginger and 2 garlic cloves into bowl and give the sauce another whisk.

Time to cook! Bring all of your prepped ingredients to the stove. Heat 1 Tbsp. vegetable oil in a large cast-iron skillet—or non-stick if you don't have one—over medium-high until just beginning to smoke. Add broccoli and scallions, season with a good pinch of salt, and toss with a spatula to coat in oil. Cook, undisturbed, until well charred on one side, about 5 minutes. When we say "undisturbed," we mean it! You need consistent, direct contact with the hot pan in order to get color on the veggies, so resist the urge to constantly fuss with them. Mix with spatula and continue to cook, tossing occasionally, until broccoli is crisp-tender and scallions are wilted, about 2 more minutes. Transfer veggies back to the bowl they came from.

Heat remaining 3 Tbsp. vegetable oil in skillet over medium-low. Add eggs and cook, stirring constantly with a rubber spatula, until large curds begin to form, about 30 seconds. The eggs will cook very quickly, so try to err on the side of runny and less-cooked because they can become spongy if overcooked.

Add 3 cups rice and soy sauce mixture to eggs. Toss well to combine, then press down evenly into skillet. Cook, undisturbed, until rice is slightly crisped on one side, about 5 minutes. (Remember: undisturbed!)

Return veggies to skillet and toss well to combine. Remove from heat, add 2 Tbsp. sesame oil and 2 Tbsp. vinegar, and toss once more.

This is a “necessity is the mother of invention” kind of recipe, borne from isolation, scant ingredients, an oversupply of kimchi, and sheer hunger. Yet this unconventional one-pot approach also happens to be one of the simplest ways to prepare mac and cheese. 

One-Pot Kimchi and Squash Mac and Cheese

butternut squash (about 1¼ lb.)

onion

Napa cabbage kimchi

Tbsp. olive oil

lb. elbow macaroni, shells, cavatappi, rigatoni, or other short pasta

vegetable broth

Diamond

lb. sharp cheddar

“This is a ‘necessity is the mother of invention’ kind of recipe, borne from isolation, scant ingredients, an oversupply of kimchi, and sheer hunger,” writers recipe developer and cookbook author Hetty McKinnon. “Yet this unconventional one-pot approach also happens to be one of the simplest ways to prepare mac and cheese. Starchy pasta cooking water mingles with melted cheese to create a creamy, gooey sauce that still feels light. Kimchi and sharp cheese are a natural pairing (have you tried adding kimchi to your grilled cheese?) and combine harmoniously with butternut squash to deliver that irresistible triumvirate of flavors: spicy, savory, and sweet. You could use sweet potato instead of squash, or even add a bunch of spinach or kale leaves to bring some greenery to the dish. Keep this dish vegetarian by using a vegan kimchi, but if you don’t have dietary requirements, any type is fine.”

Peel ½ small butternut squash (about 1¼ lb.) and cut flesh into ½" cubes. Peel and finely chop 1 onion. Using the flat side of your chef’s knife, crush 1 garlic clove, then peel and finely chop. Coarsely chop 1 cup kimchi (some kimchi juice is okay; no need to drain).

Heat 2 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. Add onion and cook, stirring often, until softened slightly, about 2 minutes. Add garlic and kimchi and cook until kimchi is starting to brown and stick to bottom of pot, about 5 minutes.

Add squash to pot and reduce heat to medium. Cover and cook, stirring halfway through, until squash is tender (a paring knife should pierce flesh easily), 6–8 minutes.

Remove lid and stir in 1 lb. elbow macaroni, shells, cavatappi, rigatoni, or other short pasta, along with 4 cups vegetable stock or water. If using water, add 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt (if you broth isn't very flavorful, you may want to add a bit of salt too; start with 1/2 tsp. Diamond Crystal or 1/4 tsp. Morton kosher salt). Cover and bring to a simmer; cook until pasta is al dente and most of stock is absorbed (you want some starchy liquid left in pan), 6–8 minutes.

Meanwhile, grate 1 lb. sharp cheddar on the large holes of a box grater. Trim and finely slice 4 scallions.

Reduce heat to low and add cheese to pot; stir until cheese is melted and gooey, about 2 minutes. Season mac and cheese with a few grinds of freshly ground black pepper and scatter scallions over.

A simple combination of lentils, rice, and deeply caramelized onions, mujadara is made across the Middle East. It's comforting but not too rich and it's fresh and vegetarian without relying on many perishable ingredients. In other words, it's the perfect meal for the nights in between holiday parties. 

Mujadara

raisins

lemon

onions

sugar

French green lentils

basmati rice

cinnamon

2¼ tsp. ground coriander, divided

2¼ tsp. ground cumin, divided

shallots, divided

parsley leaves

plain Greek yogurt

This recipe is inspired by mujadara, a simple combination of lentils, rice, and onions that exists in various forms across the Middle East. It's comforting but not too rich, and it's fresh and vegetarian without relying on many perishable ingredients. In other words, it's the perfect meal for the nights in between holiday parties. The lemon-soaked raisins bring pops of brightness but are optional—use sour cherries in their place, or finish the dish with a drizzle of pomegranate molasses. And while green or brown lentils are the traditional choice in mujadara, we like French lentils (a.k.a. Le Puy) because they hold their shape. Lastly, we endorse store-bought fried shallots as a weeknight shortcut, but if you want to fry your own, be our guest.

Bring a large pot of generously salted water to a boil. Meanwhile, place ½ cup raisins in a small bowl. Squeeze in juice from one half of lemon and pour 1 Tbsp. very hot water over. This will plump them up. Stir to combine; set aside until ready to use.

Halve and peel 4 medium onions. Go ahead and suit up with some protective eyewear, if that’s necessary for you. Thinly slice onions into half-moons (you should have about 7 cups). This is a fair amount of slicing, but it’s almost the only knifework.

Caramelize the onions: Heat ¼ cup extra-virgin olive oil in a large skillet over medium. Add onions and stir to coat in oil. Season with salt, then reduce heat to low and cover skillet (use a baking sheet if you don’t have a lid). Cook, stirring occasionally, until onions are softened and translucent, about 15 minutes. In this step, the onions steam in the liquid they release, which ensures that they'll caramelize more evenly, with less chance of burning.

Uncover skillet and sprinkle onions with ½ tsp. sugar, which increases caramelization. Increase heat to medium-high and continue to cook onions, stirring frequently and reducing heat as needed, and adding 1 Tbsp. water to deglaze pan (that is, scrape up all those brown bits) if it’s getting too dry, until chocolatey-brown and reduced in size by about two-thirds, 35–40 minutes.

Meanwhile, add 1 cup French green lentils to boiling salted water. Stir so there are no sinkers or stickers, then cook, stirring occasionally, until cooked through but still al dente, 20–25 minutes. Drain and set aside. Wipe pot dry.

As lentils cook, rinse the rice. The easiest way to do this is to place 1 cup basmati rice in a medium bowl, cover with cold water, swish rice with your hand, then dump out the water in a swift, fluid motion (the rice will stay at the bottom of the bowl!). Repeat twice. Set rice aside to drain in a fine-mesh sieve.

Heat 2 Tbsp. extra-virgin olive oil in same pot over medium-high until hot. Add ¼ tsp. ground cinnamon, 2 tsp. ground coriander, and 2 tsp. ground cumin and cook, stirring, until fragrant and a shade darker, about 30 seconds.

Add rice and 2 tsp. Diamond Crystal or 1¼ tsp. Morton salt and stir to coat the rice in the spices, about 30 seconds. Pour in 1½ cups water and bring to a boil (it might happen almost immediately!). Reduce heat to lowest setting, cover with lentils in an even layer, and cover pot. Cook, undisturbed, until water is absorbed, about 15 minutes. Fluff with a fork and cover pot again.

Your onions should be caramelized by now! Add raisins (and any liquid in bowl) and stir to combine. Transfer onion mixture to pot with rice. Add half of fried shallots and juice from remaining lemon half. Stir to combine, season with salt, and keep covered until ready to use.

Now the finishing touches. Coarsely chop ½ cup parsley leaves with tender stems. Mix ½ cup plain Greek yogurt and remaining 1 Tbsp. extra-virgin olive oil, ¼ tsp. coriander, and ¼ tsp. cumin in a small bowl. Season with salt and pepper.

Transfer mujadara to a platter. Top with parsley and remaining fried shallots. Serve with yogurt sauce alongside.

Adobo—both a style of preparation as well as the name of a dish—is one of the most widely known foods of the Philippines, often referred to as its national dish. To make adobo, which can be wet (very saucy) or dry (crispier and less soupy), pork, chicken, tubers, vegetables, squid, lamb, shrimp, or even duck, is simmered in vinegar, often with soy sauce, black peppercorns, and bay leaves. This recipe channels the same flavors of bright vinegar and dark soy sauce, using eggplant as the base, with the addition of ground pork for extra richness. 

Adobo-Style Eggplant

lb. eggplant (about 3)

1½ tsp. freshly ground black pepper, divided

Tbsp. (or more) vegetable oil

pork

Tbsp. coconut vinegar or unseasoned rice vinegar

bay leaves

white rice (for serving)

Adobo—both a style of preparation as well as the name of a dish—is one of the most widely known foods of the Philippines, often referred to as its national dish. As Nicole Ponseca and Miguel Trinidad write in I Am a Filipino: And This is How We Cook, adobo originated as a preservation technique and “can be broadly defined as anything cooked in vinegar. […] Depending on the region, the province, the city, or even the cook, the dish changes due to the Philippines’ own ocean-to-farm-to-table foodways.” To make adobo, which can be wet (very saucy) or dry (crispier and less soupy), pork, chicken, tubers, vegetables, squid, lamb, shrimp, or even duck, is simmered in vinegar, often with soy sauce, black peppercorns, and bay leaves. This recipe channels the same flavors of bright vinegar and dark soy sauce, using eggplant as the base, with the addition of ground pork for extra richness. Although this dish will work well with any eggplant, try it in late summer when they reach their peak at the farmers market. Serve alongside plenty of steamed rice to sop up all the sauce.

Slice 1 lb. small Japanese or Italian eggplant (about 3) into quarters lengthwise, then cut crosswise into 2"-wide pieces. Place in a medium bowl. Add 1 Tbsp. sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper. Toss to evenly coat eggplant and let sit at room temperature at least 20 minutes and up to 2 hours.

Peel and thinly slice 8 garlic cloves. Add 3 Tbsp. vegetable oil and half of garlic to a medium Dutch oven or other heavy pot. Cook over medium-high heat, stirring constantly with a wooden spoon, until light golden and crisp, about 5 minutes. Using a slotted spoon, transfer garlic chips to a plate; season lightly with salt.

Place 4 oz. ground pork in same pot and break up into small pieces with wooden spoon. Season with ¼ tsp. Diamond Crystal or Morton kosher salt and cook, undisturbed, until deeply browned underneath, about 5 minutes. Using slotted spoon, transfer to another plate, leaving fat behind in pot.

Place eggplant on a clean kitchen towel and blot away any moisture the salt has drawn out.

Working in batches and adding more oil if needed, cook eggplant in same pot until lightly browned, about 3 minutes per side. Transfer to plate with pork.

Pour 1½ cups water into pot and scrape up browned bits from bottom with wooden spoon. Add remaining garlic, 3 Tbsp. coconut vinegar or unseasoned rice vinegar, 2 Tbsp. soy sauce, 2 bay leaves, 1 tsp. freshly ground black pepper, and remaining 1 Tbsp. sugar. Bring to a simmer, then return pork and eggplant to pot. Reduce heat to medium-low, partially cover, and simmer until eggplant is tender and silky and sauce is reduced by half, 20–25 minutes. Taste and season with more salt and pepper and add a little more sugar if needed.

Top with garlic chips and serve with cooked white rice.

This fresh, crunchy, make-ahead salad is ideal for transporting to a dinner party or picnic, and makes for a killer next-day lunch.

Make-Ahead Broccoli and Quinoa Salad

dates (preferably not Medjool), chopped

scallions, thinly sliced

cheddar,

⅓ cup salted, roasted almonds, chopped

(or more) fresh lemon juice

Leafy greens and watery vegetables like cucumbers can’t handle being dressed and held at room temperature, but broccoli holds up like a champ. The oil and lemon juice in this recipe soften the hard crunch of the broccoli, making it an ideal base for a make-ahead side dish. And the quinoa, almonds, dates, and cheddar round out the mix with an addictive balance of flavors and textures.

Bring a medium saucepan of salted water to a boil over high heat. You’re going to cook the quinoa like pasta, so the exact quantity of water doesn’t matter—just make sure saucepan is at least half full. Add ½ cup quinoa and return to a boil, then reduce heat to medium and cook at a gentle boil or lively simmer, uncovered, until you start to see the curly tail separate from the individual grains, 12–15 minutes. Even though you’re cooking the quinoa uncovered, you’re going to use the lid later, so make sure it’s within reach.

Taste quinoa and make sure it’s tender. If it’s still a little crunchy, cook another 2 minutes, then taste again. Once tender, drain quinoa in a fine-mesh strainer–keep saucepan close at hand–and shake off as much excess water as possible. Turn off your stove.

Immediately dump drained quinoa back into saucepan. Return to stove and cover, placing 2 layers of paper towels underneath lid. The paper towel is there to absorb liquid as quinoa continues to steam, making it fluffy instead of wet and soggy. Let sit on stove (make sure the burner is turned off) while you assemble the rest of the salad.

Hold head of broccoli by the stalk in your non-dominant hand over a large bowl. Rotating the stalk as you work, use your knife to shave off thin layers from the floret end, holding knife almost parallel to the buds and taking off just the tiny buds at first. Then use knife to shave off thin layers of the florets until you reach the thicker stems.
→  More intel on this revolutionary broccoli chopping technique

You’re going to trim and chop up the stalk because it’s (arguably) the most delicious part of the broccoli. Start by snapping off any remaining stems sticking out of the stalk. Using a vegetable peeler, remove fibrous outer layer of stalk until you get to the tender light green interior (you may have to go around with peeler several times). Chop up stalk and add to bowl.

Toss in 6 dates, 3 scallions, 4 oz. cheese, ⅓ cup almonds, 1½ tsp. red pepper, and quinoa. Add several generous pinches of salt and toss to combine.
→  Want to customize your quinoa salad? Just follow this simple formula

Add ¼ cup oil and 3 Tbsp. lemon juice and toss to combine. Taste and add more salt, if needed.

Cover salad with plastic wrap, pressing it directly onto the surface. Let salad sit at least 30 minutes before serving (or transfer salad to an airtight container and chill up to 3 days). This allows the dates to soften and other ingredients to soak up all the lemon juice, oil, and seasonings.

Before serving, toss salad together, then taste and season with more salt and lemon juice, if needed.

If we were to round up an all-star team of summer's greatest produce, it'd look a little something like ratatouille: Eggplant and zucchini. Peppers and tomatoes. The gang's all here!

Ratatouille Pasta

Italian eggplants (about 1½ lb.)

red bell peppers (about 9 oz.)

zucchini (about 8 oz.)

Parmesan

extra-virgin olive oil, divided, plus more for drizzling

capers

½ tsp. crushed red pepper

lb. cavatappi

basil leaves, torn if large,

If we were to round up an all-star team of summer's greatest produce, it'd look a little something like ratatouille: Eggplant and zucchini. Peppers and tomatoes. The gang's all here! By cooking them until they're caramelized and just starting to fall apart, you'll get a jammy sauce that's practically begging to be mixed into pasta and turned into a spectacular vegetarian dinner. Capers add a briny punch, Parmesan provides much-needed salt, and lemon juice brightens everything up. And if pasta's not in your cards, just stop before you boil the noodles and serve the ratatouille alongside salad or slow-roasted fish.

Cut 1 large or 2 medium Italian eggplants into ½" pieces. Transfer to a colander set over a medium bowl and sprinkle with 2 tsp. salt. Let sit 30 minutes. Your eggplant might start to discolor and should start to release some brownish liquid that will fall into the bowl below. That’s good! It’s losing excess moisture that would prevent it from getting silky-soft.

Meanwhile, cut 1 large or 2 small red bell peppers and 1 large zucchini into ½" pieces. Transfer to a medium bowl. Peel 2 medium onions, cut through root end, then slice through root end into thin slivers. Transfer to bowl with bell peppers. Halve 1 pint cherry tomatoes (the fastest—but dorkiest—way to do this is to sandwich them between two quart container lids) and transfer to a small bowl. Smash 4 garlic cloves, then coarsely chop and add to bowl with tomatoes. Slice 1 lemon in half; set aside. Finely grate 1½ oz. Parmesan with a Microplane or the small holes of a box grater into another small bowl.

Your eggplant needs special treatment: Cooking it separately guarantees that you can make it tender and golden (rather than chewy and gray) without over-cooking it or causing the other veg to get soggy. When eggplant has been sitting 30 minutes (okay, 25 if you’re antsy), gently squeeze it to get rid of any more moisture (less moisture means more browning). No need to go crazy, though.

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