A collection of our very favorite summer mains
Simply seasoned and fried, with a thin, crisp coating and tender, juicy meat, the fried chicken at Martha Lou’s Kitchen is some of the best we’ve ever tasted.
St. Louis Country-Style Ribs
Our riff on St. Louis-style sauce-simmered pork steaks calls for braising tender country-style ribs in the oven.
A French bistro staple, this provençal salad combines tuna, olives, cucumber, green beans, anchovies, and other spring vegetables for a filling and protein-rich meal.
This clean, flavorful preparation of whole fish stuffed with pico de gallo preserves all the fish’s natural juices. Mullet is typically used, but red snapper works just as well.
This spicy shrimp dish, a Portuguese classic named for its former African colony, is served at the Liberal Club in Fall River, Massachusetts, with french fries and rice or pasta. This recipe first appeared in our March 2013 issue with Jane and Michael Stern’s article Mill Town Meals. See the recipe for Shrimp Mozambique »