Welcome to My Kitchen Pantry, where we glimpse inside the homes of some of our favorite chefs and serious food fans to try and uncover their can't-live-without everyday eats. Today we're peeking into the kitchen of Dominique Ansel, chef and owner of his eponymous bakery and creator of the Cronut.
It happens every summer.
The moment arrives when, against all odds, you simply can not look at another burger. Don't blame yourself -- we're right there with you! -- and we've come up with a backup plan for when you want a hearty but meatless entree. Enter the grilled ratatouille muffaletta sandwich, a giant boat of a meal that calls for freshly grilled vegetables to get tucked in between the hollowed-out insides of a big, crusty boule. Serve this dish immediately or assemble and refrigerate it for a day before offering it up to a hungry crowd.
You'll be so well fed that your burgers will be jealous.
Stop marinating this and start cooking! Here's what you'll need to get started:
- 1 medium eggplant, sliced into 1/2-inch rounds
- Coarse salt
- 1/2 cup pitted mixed olives, such as Kalamata and Cerignola
- 2 pepperoncini, stemmed
- 1/2 cup fresh parsley
- 1/4 cup mayonnaise
- 1/4 cup olive oil, plus more for grilling
- 4 small tomatoes (1 pound), sliced into 1/2-inch rounds
- 1 medium zucchini, cut lengthwise 1/4-inch-thick
- 1 jar (12 ounces) roasted red peppers, patted dry
- 1 (8-inch) round loaf rustic bread, split horizontally and hollowed out
Typically, we think food-related holidays are ridiculously silly (National Jelly-Filled Doughnut Day? Absurd). Today brings us an exception to the rule: National Eat Your Vegetables Day.
Why do we love this healthy occurrence so much? Because downing a diet full of fresh produce is not only good for you, it's great for the environment. And while we fully support a bacon-fueled regimen, we also believe in take advantage of simple opportunities that will leave us feeling (and looking!) better than ever.
Want to celebrate along with us? Try any one of these outrageously good vegetable recipes.
Sometimes a recipe comes along that is so fresh and simple, it immediately joins our regular dinner rotation. Today's chicken, tomato, and bread cube kebabs fall into that category. The key to ensuring that all of your ingredients cook evenly lies in one basic trick: skewer them separately (then you can let your chicken to cook through without burning your bread). Even better news: this seriously waftable meal will feed a ton of hungry people. Make it for you next beach party!
Ready to shop? Here's what you'll need:
- 1/2 cup olive oil, plus more for grill
- 1/4 cup lemon juice (from 2 lemons)
- 3 tablespoons chopped fresh oregano
- Salt and pepper
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 2 pints cherry tomatoes
- 4 cups cubed crusty bread
So you're going to visit Dad this weekend, but can't make up your mind about what to bring him? Simple: bring food (ok, we might be biased). But, really, we can't think of a better way to show the man who brushed dirt from your skinned knees, patiently taught you how to drive, and for offered up all of that business advice (even when you didn't ask!) than with a meal created in his honor.
We know what you're thinking: "But my dad is a hippie/beer-drinker/golfer/poet/younameit." Don't worry, we've got you covered. Here's our guide to cooking for your food-loving dad.