Hurray for meat! With a side of kale, of course. We're not savages. This week we tossed beef and lamb on the grill, along with — surprise! — cucumbers for pickling! The quick hit of smoke infuses the cukes and the heat opens up their pores for a thorough brining experience. It's pretty genius. We also didn't grill tuna at all, not even a little, cause then it couldn't become championship-winning Hawaiian poke.
We spotted the first stone fruit in the markets and while it's not QUITE time to eat those things whole, it's prime season to bake them into delicious desserts, ground up our very own pâté (Meat Hook-style or nothing!) and started scratching the surface of Brazilian cuisine to prep for the World Cup. Enjoy this week's new recipes!