Cooking of the Week, May 28, 2024 — Today

What’s at the top of your summer entertaining checklist? Perfect Party Playlist? Some of your pitchers Favorite drinkAssuming that delicious food ranks high, we asked our host pros to prepare some staple foods. This morning, Elena Besser Stop by today and let us share some seasonal dishes that will take your dining experience to the next level.

To balance out any meat dish, you need a light salad, and Besser’s Green Goddess recipe is just that: crisp romaine lettuce, grilled chicken, crispy chickpeas tossed in a creamy homemade dressing that’s sure to have you coming back for more. And back to the meat dish, Besser shares the secret to making baby back ribs that fall off the bone with ease. grillRoast slowly in the oven on low heat and brush with Sticky Date BBQ Sauce.

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This recipe is my mission to turn Green Goddess Dressing haters into Green Goddess Dressing lovers. I never liked Green Goddess Dressing as a kid, but after visiting my neighborhood restaurant, Cozy Royale, in Brooklyn, my perspective has completely changed.

I’m always excited when summer arrives because that means rib season. Ironically, you don’t need a grill to make the best ribs at home. My favorite technique is to cook them slowly in the oven on low heat until they’re incredibly tender and fall off the bone.

Recipes to make this week

No grill is needed to cook the patties: Besser’s Smash Burgers can be pan-fried and served protein-style wrapped in lettuce. And for the barbecue, Summery side — I recommend Besser’s Sweet Corn Macaroni and Cheese and the Italian potato salad.

You’ve probably seen a smashburger on a restaurant menu, but how is it different from a regular burger? The answer is right in the name: a smashburger is made by pressing ground beef into a thin patty with a spatula or cast iron press on a hot skillet or flat top, then forming a crispy crust.

The natural starch in the sweet corn creates a base for the sauce, eliminating the need for milk or creating a béchamel sauce. Plus, add two types of cheese, extra-sharp cheddar and nutty Parmesan, then top the pasta with crispy bacon and fresh chives for the perfect summer dinner.

Potato salad and pasta salad are classic foods that can be eaten with just about any protein, any time of the day, and, like a fine wine, they actually taste better with age, so make them a day ahead and store them in the fridge to eat when you’re ready to eat.