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How-To

Quick & Delicious: When the Weather’s Warm

Fine Cooking Issue 73
Photos: Scott Phillips
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When the weather’s warm and the days are long, my favorite way to prepare dinner is outdoors on the grill. Instead of lengthy marinades or complicated spice rubs, I pick a few zesty ingredients to punch up the flavor of chicken, meat, or fish, and, in the time it takes for the grill to heat up, I can have everything ready to go. Whisking up a wasabi mayonnaise for salmon fillets, a tequila–hot-pepper glaze for pork, or a mustard-coriander coating for chicken transforms ordinary grilled fare into something worthy of an idyllic summer evening. And for those nights when you’d rather cook indoors, take the same approach to mussels and shrimp by intensifying them with a few flavors like lime, chiles, garlic, and fennel. You’ll also find a novel main course in a potato salad chock full of bold summer flavors.

Potato Salad with Green Beans, Artichokes, Red Peppers & Olives
Baked Shrimp with Fennel & Feta
Bourbon & Brown Sugar Marinated Steak
Steamed Mussels with Lime & Cilantro
Mustard & Coriander Chicken Breasts with Lemon-Basil Vinaigrette
Grilled Salmon with Wasabi-Ginger Mayonnaise

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