Erika Houle

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Roasted Cauliflower with Yogurt Curry Sauce and Dates

Creamy, crunchy, toasty, and balanced with a hint of citrus and spice, this might become your new favorite way to eat cauliflower (it’s certainly one of mine, with dates and chopped pistachios). The subtle heat comes from green curry paste with Thai chili peppers, which, combined with yogurt that’s been seasoned with salt and lime zest, strikes exactly the right balance between spicy and tangy. You can swap pistachios for almonds, cashews, or peanuts, but of course the dates are non-negotiable. Serve this at room temperature before or while you assemble the rest of your meal (it’s easy to prepare ahead of time and set aside or store in the fridge, prior to garnishing).

By The Editors Published September 16, 2025

Date Pâté

For something salty but sweet, rich but not too heavy, and slightly acidic but simultaneously soothing, date pâté covers all the bases. It’s not often I feel compelled or confident enough to tell anyone that they need to try anything, but this is a rare exception in which I’ll do exactly that: I think you and whoever you’re eating with will love it, and therefore I think you and whoever you’re eating with absolutely must try it. Served with toasted baguette, a light spread of hot English mustard (ideally Colman’s), and briny cornichons, these dates will also leave you with lots of leftovers, which will be wonderful for spreading onto easy-to-assemble sandwiches with extra bread, hot mustard, and pickles, plus thinly sliced ham or turkey breast and whatever cheese you might have in your fridge (brie, gruyere, comté, etc). Note that while it might appear similar to chicken liver pâté, this recipe can also be made vegetarian by swapping chicken stock for vegetable stock or water.

By The Editors Published September 16, 2025

Corn and Potato Fritters and Jalapeño-Lime Cream

Crispy fried corn and potato fritters dunked in a bright and slightly spicy “dip”—repurposed dressing made from the avocado, jalapeño, and sour cream you prepared last night—will make everyone at your dinner table happy. Aim for a golden brown and crunchy exterior before sprinkling each fritter with salt and serving them while they’re still warm.

This recipe is part of “Dinner Tonight, Dinner Tomorrow.“

By The Editors Published August 11, 2025

Dinner Tonight, Dinner Tomorrow: Round Two

Sure, leftovers are great for the next day’s lunch. But what if tonight’s meal ended up as tomorrow’s supper—yet in a totally new, unexpected way? This is “Dinner Tonight, Dinner Tomorrow,” a monthly series that we hope you find as useful as we do. Enjoy this month’s zucchini-driven recipes outdoors, if possible–tonight, tomorrow night, and for as long as warm nights and delightful summer ingredients allow.

By The Editors Published July 28, 2025

Fried Zucchini Coins with Herb Aioli

Around this time of year, you’re probably already roasting, spiralizing, or otherwise cooking an abundance of zucchini. These fried coins with creamy, herb-loaded aioli should probably be your next move. They’re perfect for casual, finger food-inspired summer nights, whether served as an appetizer or alongside grilled chicken skewers (see recipe here) that you can also eat with your hands. The aioli—which can be made ahead and repurposed for salad dressings (and it will be, tomorrow) or spread onto future sandwiches—can be personalized with your favorite tender herbs, though basil is non-negotiable. Note: Keep in mind your preferred ratio of fried batter to vegetables when covering the zucchini with batter—if you like it lighter, allow some to drip off each coin before frying.

This recipe is part of “Dinner Tonight, Dinner Tomorrow.“

By The Editors Published July 28, 2025

Simplest Green Salad with Creamy Dressing and Black Pepper

This salad takes almost no time to put together, and I’m willing to bet that if you made extra and brought it to any summer potluck, pool party, or dinner with friends, it’d be one of the first things to disappear—keeping little gem lettuce in larger pieces makes you want to eat it with your hands, like a bowl of chips you can’t stop reaching for. Tossed with herby, bright, and creamy dressing and topped with lots of freshly cracked black pepper, what you might expect to be the most underrated part of dinner will change your mind.

This recipe is part of “Dinner Tonight, Dinner Tomorrow.“

By The Editors Published July 28, 2025

Marinated and Grilled Chicken Skewers with Onions

Something about the smell of grilled chicken skewers on the table during summer always excites. When they’ve been marinated with garlic, oregano, lemon zest, and calabrian chilis, and stacked with onions and grilled until charred and ultra juicy, they’re extra special. Note: Depending on the size of your skewers, this recipe should make approximately 8 of them. Save 2-3 for tomorrow night.

This recipe is part of “Dinner Tonight, Dinner Tomorrow.“

By The Editors Published July 28, 2025

Rigatoni with Zucchini, Garlic, Lemon, and Chicken

Nothing beats a big bowl of pasta for dinner, especially one that comes together quickly with grilled chicken and onions you’ve already prepared, as well as zucchini coins that almost dissolve into a sauce when cooked down with garlic before being stirred together with lemon zest, parmigiano reggiano, and pasta water. Rigatoni is an ideal noodle size for this dish, but feel free to swap it for whatever pasta you have on hand. Garnished with a squeeze of lemon juice, extra cheese, and fresh basil, this is a summer classic.

This recipe is part of “Dinner Tonight, Dinner Tomorrow.“

By The Editors Published July 28, 2025

Ice, Ice, Baby

There’s so much room for play in the world of granita, which makes it especially endearing during summer. Here, you’ll find less traditional ways to add a cold treat into the mix of enlivening summer meals—in other words, things that will leave you feeling less weighed down, more spruced up.

By The Editors Published June 30, 2025

Melon Granita with Lime Crème Anglaise and Mint

As this dessert is here to remind you, melon might be the most refreshing fruit. Aromatic, bright orange, and paired with lime and mint, it goes the extra mile. A touch of chili and ginger? Ideal for staying refreshed while sitting under the sun.

By The Editors Published June 30, 2025

Chocolate Granita with Cherries and Coconut

Summer romance? Check. With fresh cherries and dark chocolate, plus hints of creamy coconut, this breezy but rich dessert will leave a mark on your heart. It’s not too saccharine, but it definitely sweetens the mood of any meal.

By The Editors Published June 30, 2025

Layered Granita with Lemon, Peaches, and Strawberries

This recipe might seem like a lot of work, but each of the three layers only takes about 15 minutes to prepare. Once they’re all in shallow pans in the freezer, the upkeep of scraping up the frozen crystals with a fork every 30 minutes or so requires minimal time and effort. And the outcome is worth it—what you’ll get will be similar to layered popsicle varieties from ice cream trucks of childhood, only with in-season, refreshing fruit and an incomparable texture. Plus, it’s fun to assemble, and isn’t fun what summer is all about?

By The Editors Published June 30, 2025

Dinner Tonight, Dinner Tomorrow: Round One

Sure, leftovers are great for the next day’s lunch. But what if tonight’s meal ended up as tomorrow’s supper—yet in a totally new, unexpected way? Welcome to Dinner Tonight, Dinner Tomorrow, a series that we hope you find as useful as we do.

By The Editors Published June 9, 2025

Sweet Potato Flatbread with Smoked Eggplant Spread and Green Olive Salsa Verde

You’d be hard pressed to find something more simple and satisfying than sweet potato flatbreads. These ones come together quickly, too, with cooked leftovers that are mashed and mixed with za’atar, salt, and all purpose flour. With a nice amount of smokiness (thanks to the eggplant spread you made last night, that you’ll always want to have on hand), and a briny zing of green olive salsa verde, a fun, filling meal comes together in almost no time.

This recipe is part of “Dinner Tonight, Dinner Tomorrow.”

By The Editors Published June 9, 2025

Carrot and Cucumber Salad with Feta and Dill

Loosely nestled cucumber and carrot ribbons come together to create crevices for generous crumbles of feta and fresh sprigs of dill. This recipe is a reminder that what’s simple can also be incredible, without requiring too much time or effort. Lemon juice, olive oil, and salt are capable of making almost anything delicious, and personalizing amounts of each (and including additional toppings) to your liking is just as easy.

This recipe is part of “Dinner Tonight, Dinner Tomorrow.”

By The Editors Published June 9, 2025

Charred and Roasted Sweet Potatoes with Green Olive Salsa Verde

Seared, roasted, and topped with a punchy green olive salsa verde, these sweet potatoes are everything you need, in the sense that they leave you feeling full, delighted, and energized. This recipe leaves room for endless interpretations on sweet potato leftovers (flatbreads await you tomorrow—find that recipe here).

This recipe is part of “Dinner Tonight, Dinner Tomorrow.”

By The Editors Published June 9, 2025

Carrot and Cucumber Roll-Ups with Smoked Eggplant Spread

Silky and smoky, crunchy and fresh, and, visually, delightful, these roll-ups tick all the boxes. Ribboned carrots and cucumbers are idyllic vessels for charred eggplant blended with garlic, lemon, salt, tahini, and extra virgin olive oil. Topped with a vivid green oil/sauce—optional, but definitely recommended—and toasted sesame seeds, this recipe makes the idea of just rolling with it as appealing as ever. Plus, you’ll be left with lots of carrots, cucumbers, and smoked eggplant spread for an exciting new meal tomorrow.

This recipe is part of “Dinner Tonight, Dinner Tomorrow.”

By The Editors Published June 9, 2025

Three Lush Ways to Savor Tinned Fish at Home

It’s continuing to show up on more and more restaurant menus, and it’s hard not to wonder: Is the upcharge worth it? Sometimes, yes—but there are endless easy ways to enjoy it at home that go beyond appetizers and small bites.

By The Editors Published May 28, 2025

Butter Lettuce and Cucumber Salad with Smoked Mackerel

Creamy but refreshing, smoky but crisp, this salad checks all the boxes when it comes to both flavor and texture. It’s fast and easy to put together, and it still feels like a special treat to eat with loads of crunch and three different shades of green thanks to avocado, butter lettuce, and Persian cucumbers. If you can’t find labneh for the dressing, whole Greek yogurt (or even sour cream) will do the trick. Save any dressing leftovers to use as a dip or to make more of the same salad—it’s extremely satisfying to return to for lunch or dinner.

By The Editors Published May 21, 2025

Roasted Potatoes with Albacore Tuna and Warm Vinaigrette

You’ll always be hard-pressed to beat good, crispy potatoes, which is why, in this case, we join them. Quality Albacore tuna gets even more exciting with a couple big spoonfuls of Dijon mustard, maple syrup, capers, and vinegar that all add up to a sweet and savory element with richness, acidity, and additional warmth and comfort. Plus, I’ve never met anyone who doesn’t enjoy chives.

By The Editors Published May 21, 2025