Grilled Halloumi With Watercress
Christopher Testani
Literally grilled cheese. We love the squeaky texture and salty bite. It goes perfectly with our Grilled Brined Vegetables.
Letting just-grilled, still-warm peppers marinate in a bright and punchy vinaigrette allows the flavors to permeate even further.
Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.
The contrast of serving a grilled vegetable ice-cold is thrilling, and the Caesar dressing is rich and thick enough to cling longingly to each leaf of cabbage.
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata thatās brunch-ready, dinner-worthy, and wildly good.
Bathe greens and chickpeas in a garlicky, tomato-enhanced broth. Stretch a block of Halloumi by grating and toasting it into a topping for the soup.
The summer salad stalwart gets a makeover.
A Sicilian-inspired kale salad with creamy almond dressing, raisins, and pine nuts. Excellent for meal prep and packing as a desk lunch.
Roasted poblanos, jalapeƱos, and red onion are coated with a melty sauceāwarm with the flavors of pepper jack, and stabilized with a block of cream cheese.