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Warm Calamari Salad
I didn't get the char I wanted on the calamari, but I still enjoyed a flavorful, healthy lunch. The good news, however, was that I ate the leftovers cold, tossed with the same salad ingredients, and it was actually better. So, if you are planning on doing the same recipe as shown, I would suggest serving it chilled instead.
Focaccia Panzanella
We are making this ancient and amazing Tuscan salad using a bread from Liguria. I'm guessing neither region would be excited about this idea, but any geo-culinary issues aside, this salad is the ultimate way to use up fresh summer tomatoes and leftover bread.
Black Lemon Chicken Salad
In this simple roasted chicken salad, the warm dressing is built from the dark caramelized lemon and chicken drippings, broth, and lemon juice. For the wilted greens, you can use romaine lettuce, watercress, arugula, or spinach.
Spicy Turkey Gumbo
For this spicy turkey gumbo, leftover turkey is ideal. The recipe also includes a special way to make a roux in the oven, greatly simplifying the process.
Chicken Pastina
Chef John's chicken pastina is like a big, warm hug from an Italian grandma, a comfort food that will, quite literally, change your mood. You can make this simple soup with a fortified broth if you have the time, or simply use off-the-shelf chicken broth for the 15-minute version.
Green Lentil "Gumbo" Soup
We're making green lentil "gumbo" soup with the same things we put in gumbo, except the signature roux. This delicious soup is gluten-free, dairy-free, and much lower in fat, and the lentils act as the thickener. The best part is that it has all the gumbo flavor you love.
Real Lasagna Soup
This incredible lasagna soup tastes exactly like a really good lasagna but is a very rich, very meaty tomato soup with tender noodles and ricotta cheese. The little bit of extra work you'll do — precooking the noodles, then toasting them with butter in the oven — is absolutely worth the time and effort and makes this soup taste phenomenal!
Armenian-Style Potato Salad
Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different—and this Armenian-style potato salad is completely different. And completely delicious. Serve drizzled with more olive oil and garnished with more fresh mint.
Chef John's Empty Mayo Jar Dressing
When you're down to that empty mayo jar, don't incessantly scrape or toss it out and open a new one. There's a better way: use the jar to make a dressing.
Apple Jicama Coleslaw
This jicama slaw recipe is crispy, crunchy, and extremely refreshing. It features an underutilized vegetable found in almost every large American grocery store's produce section — I'm talking about jicama.
Chef John's Panzanella
The key to this panzanella is frying the bread cubes in loads of olive oil in a skillet, which obviously makes them crispy. But the healthful fat also soaks into the bread cubes and renders them semi-waterproof, or dressing-proof. The same goes for the dusting of Parmesan cheese applied halfway through the crisping process.
Corn Salad with Creamy Italian Dressing
This Italian corn salad is simple deliciousness and one of my favorite summer side dishes. It's a perfect complement to just about any meat you pull off the grill, and it can be dressed in countless ways. Serve at room temperature.
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