I appreciate this pasta dish from Ali Slagle because it uses an ingredient that should make a comeback: the sun-dried tomato. (My colleagues in Food and Cooking have never entirely agreed with me on this.) Ali combines it with fresh tomatoes for an effect she describes as “full-spectrum tomato flavor.” This dish could go to a cookout at room temp, or you could just eat it for dinner at home on a warm night.
Lidey Heuck drew inspiration from Turkish chicken kebabs for this dish, marinating boneless thighs in yogurt and herbs to make the meat deliciously tender. You’ll need to remember to let the chicken sit in the marinade for at least three hours, or up to 24. Put it in your calendar! Write yourself a Post-it! And run the pan under the broiler if you don’t have a grill.