Skirt steak is a great choice for a weeknight meat craving: it cooks up superfast and takes great to rubs. A few slices served with a plateful of veggies and whole grains brings something traditionally thought of as a nutritional no-no (steak) into a more nourishing category.
Heritage turkeys give us a chance to connect to our country's history and the farmers dedicated to preserving their breeds . . . and to some tasty meat. The miso in this rub acts almost like a light brine, only without any of the mess.
This is an ultimate summer steak salad, full of ingredients just begging to be picked up fresh at the farmers' market. It's a hearty dinner salad, but also makes great potluck or picnic fare.
When I think of Mexico, I think of cebollitas (little onions), nestled in embers, turning buttery soft with a haunting smoky flavor. I like to wrap the charred tail around the bulb like wrapping string around a ball, then I scrape it through the flavorful paste and pop it in my mouth whole.
These stacks bring the best of summer together in an impressive dish. Deconstructed, any of the elements makes a fine meal on its own.