What to Cook

Anchovy-Butter Chicken with Chicken Fat Croutons

I’m going to be honest with you: this recipe is almost too much. The sticky juices from the roasted chicken, the caramelized bits from anchovy butter, and the croutons that cook in the skillet and crisp in the fat. For what other dish would you be tempted to lick a hot skillet?

Slow Salmon with Citrus and Herb Salad

You can flavor that oil with whatever you fancy: spices, herbs, citrus, chiles, which will flavor the fish, which is why you’re here.

Tangy Grilled Hot Wings

If you’re looking for something to throw on the grill this weekend, these crowd-pleasing spicy, crispy hot wings are a great place to start.

Summer Wedge

A brighter, fresher wedge in the summer? Heaven on earth. Use the small, ripe tomatoes and serve alongside all your summer meals.

Fennel Salad with Lemon and Anchovy

A salad that is definitely slaw in spirit, this can be further salad-ified by adding in some arugula or serving the whole thing over a bed of torn romaine, iceberg, or escarole.

Fresh Tomato and Fennel Pasta

The goal for the sauce is to have bits of tomato floating in a juicy, almost jammy sauce for the pasta to finish cooking in. Fennel seed, when used here in conjunction with crushed red pepper flakes and garlic, has the ability to turn this sauce into something vaguely resembling sausage.

Spicy Chicken Piccata

This gorgeous sleeper hit makes an excellent, crowd-pleasing dinner.

Steamed Artichokes with Anchovy Butter

Gorgeous steamed artichokes with salty anchovy butter should be your go-to side dish for just about any meal this month.

Pasta Amatriciana

Amatriciana is one of the four Roman pastas (along with Cacio e Pepe, Carbonara and alla Gricia). It’s the only one of the four to use tomato product.

Sheet Pan Pizza

Make your own sheet pan, grandma-style pizza for game day, and top however your heart desires.

Smashburgers

Even if this burger doesn’t go exactly according to plan, you’ll likely end up with something wonderful. But if you’re striving for perfection, the two most important things to me are the onions (very thin) and the spatula (it should be strong, sturdy, unbendable).

Boiled Potatoes with Peas and Lemon

YIELD — 2–4 servings Ingredients * 1 pound small potatoes, purple or otherwise * Kosher salt * White distilled vinegar, optional * ¼–½ pound snap or snow peas, halved lengthwise or thinly sliced * 1 large spring onion (or 2 scallions), thinly sliced * 1–2 lemons for zesting and juicing * Freshly ground black pepper Preparation 1.

Anchovy Apple Apricot Artichoke Arugula Asparagus

Bacon Banana Beans & Legumes Beef Blue Cheese Blueberry Bread Brisket Broccoli Broccoli Rabe Buttermilk

Cabbage Capers Carrot Cauliflower Celery Chicken Chickpeas Chiles Chocolate Cinnamon Citrus Clams Coconut Corn Cornmeal Cranberries Cucumber

Dates Dill

Egg Eggplant Escarole

Farro Fennel Feta

Grapefruit Green Beans

Harissa Hazelnut Hominy Horseradish

Kale

Labne Lamb Leek Lemon Lentils Lettuce Lime

Maple Syrup Matzo Mushrooms Mustard

Olive Onion Orange

Panko Parmesan Parsley Peach Peas Pecan Pecorino Pepperoncini Pickles Pistachio Plum Pork Potato Puff Pastry

Radicchio Radish Red Onion Ricotta Rutabaga

Sage Salmon Sardines Sausage Scallions Sesame Shallot Shrimp Squash Steak Strawberry

Tahini Tarragon Tofu Tomatillo Tomato Tortilla Trout Tuna Turkey

Walnuts

Zucchini