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magazine 2008 06 orzo with grilled shrimp summer vegetables and pesto vinaigrette
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A quicker take on risotto featuring bright peas and your favorite pesto.
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There’s so much more you can do with your farmers’ market basil than making pesto!
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The shrimp is even better when it’s grilled.
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This garlicky carrot top pesto can be used in dozens of ways (pasta sauce! salad dressing! dipping sauce!) aside from pizza.
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Restaurant Veneno de Nayarit uses Huichol brand hot sauce, but Cholula, Tapatío, or Valentina also add lots of flavor without a ton of heat.
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These easier-than-easy shrimp tacos are packed with flavor, and ideal for busy weeknights.
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Your New Go-To, Easy Weeknight Dinner
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We nearly lost our minds over palapa. It's an insanely flavorful condiment made from toasted grated fresh coconut and tons of aromatics that can be a topping for any grilled or roasted protein.
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For a simple summer salad, grill vegetables of your choice and serve with a hearty grain, such as quinoa or farro. This version, created by editor-in-chief Adam Rapoport, goes great with a vinaigrette created by his wife, Simone Shubuck. Get the recipe here.
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A version of this recipe helped chef Danny Bowien win the Pesto World Championship in Italy in 2008. He was kind enough to let us adapt it a bit.
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A luxuriously creamy and bright dressing made with aquafaba, miso, and crunchy poppy seeds makes a star out of summer produce.
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A steak dinner that’s more about the sauce than the meat.
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A laid-back risotto (not an oxymoron!) in a summer state of mind.
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Staring down a bare pantry and fridge? This one-pot wonder—which pairs protein-rich chickpeas and briny olives and capers with tender orzo—will save dinner.
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This vibrant cilantro pesto recipe blends blanched herbs, Cotija cheese, garlic, and toasted pepitas. Toss with pasta for a fresh and bold spaghetti pesto.
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