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.
Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.
A creamy Comté foundation is the perfect pairing for verdant asparagus and crisp endive in this simple-yet-elegant salad that celebrates the season.
A bowl of comfort with ricotta “meatballs,” tiny pasta, and lots of greens.
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
The summer salad stalwart gets a makeover.