In the past month, spring turned into summer, and it reached 115°F in Portland, Oregon. But how? And why? We also launched Drinks52! Which means you can pour a refreshing Tepache or Salty Dog to accompany any of June’s most popular new recipes. Stay cool.
The secret to these fish balls from Sohla El-Waylly? A panade, “aka a mixture of starch and liquid that gets kneaded into minced meat.” Read all about it here.
Come for the gooey, crispy, cheesy tortilla. Stay for the coriander-chive dressing, which would love to live in your back pocket, to be whipped out for any sandwich or salad down the road.
Inspired by Korean fried chicken, this air-fried tofu is lacquered in a kicky gochujang glaze, then served with crunchy pickles. (Just in case: There’s a non–air fryer method shared, too.)
This bread salad is full of everything I love about summer: tomatoes, corn, basil, and positive vibes. Plus, an enormous orb of burrata for good measure.
Whole-grain pancakes that are not gritty or stodgy or disappointing, thanks to a Genius workaround: mixing flour with milk, then sticking it in the fridge right before you pop to bed.
“In Peru, Afro-descended women fried leftover rice and canary beans with lard to make tacu tacu, a dish whose name comes from the Quechua word taku, which means ‘mixed,’” writes recipe developer Nico Vera.
Yes, this shiitake trick is downright dreamy with salmon. But it’s just as useful for other fish (like cod), or meat (like chicken), or vegetables (like zucchini).
Chuck a lemon in a blender and you’re well on your way to the lemoniest scones in all the land. That means lots of bracing sourness, perfect to go with a honey-smooched cup of tea.
Chewy rice noodles, plush tofu, and a savory-sweet sauce—be still, my beating heart! Serve with pickled chiles for spooning on top if you know what’s good for you.
Speedy as in—the whole thing comes together in less than 15 minutes. Team up with a warm baguette, some boiled potatoes, a mountain of couscous, what have you.