Joe Nguyen is a digital strategist for The Denver Post. Previously he was the online prep sports editor. Prior to that, he covered Adams County and Aurora in the YourHub section. He has previously covered Colorado’s Asian-American communities as editor for Asian Avenue magazine and AsiaXpress.com.
Summer is the best of time of year to cook and eat, by far, with its hissing grills, saltwater-seasoned beach picnics, stone fruit dripping with juice, vine vegetables brimming with flavor and pastel cones of melting ice cream. I love it.
5. Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.One-pot chicken meatballs with greens. Yasmin Fahr’s new recipe is already racking up five-star ratings and glowing comments. Food styled by Vivian Lui. 5. Smother the meatballs with the greens and lemon slices. Cover, reduce the heat to medium, and cook until the meatballs are cooked through and the greens tender, 12 to 13 minutes.
3. Heat a large skillet over medium-high for 2 minutes. Drizzle in about 1 tablespoon of oil, add the stalks, season well with salt and pepper and toss to combine. Leave to cook, undisturbed, until the bottoms of the stalks are charred, 2 to 3 minutes. Toss and then cook for another 3 to 4 minutes, tossing often, until the stalks are charred and crisp-tender. Transfer the bok choy from the pan and to a large serving bowl. Return the skillet to the heat.
3. Bring steak to room temperature. Grill over medium-hot coals or a covered gas grill at 450 degrees, about 4 to 5 minutes per side, until juices appear on the surface of the steak. Check with a meat thermometer; 125 degrees for rare, 130 for medium-rare. Let rest at least 10 minutes before slicing.)
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