Kia Damon

Kia Damon · NYT Cooking

When summer peaks and ripe peaches fill farmers’ market stands and grocery stores, one of the most simple and seasonal beverages you can make is a bellini. A fragrant cocktail of (preferably white) peach purée and Prosecco, it’s said to have originated in Venice, Italy, by way of Giuseppe Cipriani of Harry’s Bar. The crisp, bubbly nature of the Prosecco is a perfect foil for the sugary sweetness of ripe peaches. Even though fresh ripe fruit is ideal, this drink also takes well to frozen peaches, just be sure to defrost them completely before making the purée. Frozen peaches can sometimes be tart or sour, so taste the purée and add sweetener if needed.

Kia Damon · NYT Cooking

Southerners know that beans are a great salad building block. They come in so many shapes, textures, colors and flavor profiles. They’re fantastic cold or hot, and stand up to the sauciest marinades and the tangiest brines. Three-bean salad is among the most popular and widely known examples: It’s such a staple that you can find canned and jarred versions at most Southern grocery stores. Though three is the magic number, this version drops the trio to a duo of black-eyed peas and green beans, tossed in a simple, yet satisfying dressing. The black-eyed peas are earthy and hearty and the green beans add a freshness that keeps the dish light. If you can’t find frozen black-eyed peas, swap in the canned kind. Just be sure to rinse them well, especially if they’re preseasoned.

Kia Damon · NYT Cooking

Blackening is a technique that should live in the repertoire of every home cook. With a heavy- bottomed skillet and a Cajun-style spice blend, you can take proteins like shrimp, fish, scallops and the chicken breasts in this recipe and flip them into something flavorful, delicious and juicy. Most grocery store chicken breasts are large, so slicing the chicken in half horizontally ensures they cook quickly and more evenly. Blackened chicken can stand alone as a main or it can sit atop a large, leafy salad with Caesar dressing or a creamy, Cajun pasta. When cooking this recipe, be aware of the inevitable smokiness that comes with searing at such high heat. Consider opening a window and turning the overhead fan on before getting started — nothing upends the cooking process quite like smoke alarms. Store any leftover chicken in the fridge for up to three days and upgrade your breakfast or lunch (think western-style omelets, breakfast burritos and chicken salad).

Kia Damon · NYT Cooking

Even the most bitter greens can be tamed into a pot of silky, tender deliciousness with the right amount of time and attention. Take mustard greens, the oft-forgotten cousin of collard greens, for example. Cooking them with ingredients that bring acidity, sweetness and umami, like rich stock, vinegar and maple syrup, is a sure-fire way to tame their bitter glucosinolate compounds and transform the greens from pungent to popular. Don’t limit mustard greens to just dinner; enjoy them for lunch or at breakfast too. Try them with a tofu scramble or in this chile cheese toast. This dish can easily be made vegan by swapping the Worcestershire for liquid aminos.

Kia Damon · NYT Cooking

For a switch-up to the usual wings, use often underutilized ground chicken to make these juicy, tender Buffalo meatballs. Celery, a frequent wing pairing, gives the meat mixture a bit of crunch and freshness. Perfect for subs or party platters, you can make the meatballs ahead of time by wrapping the pan with plastic and placing it in the refrigerator or placing them in an airtight bag and freezing them for up to 3 months (defrost in the refrigerator the day before cooking).

Kia Damon · NYT Cooking

If you were to spend some time in Kentucky on Derby Day, or visit at a local restaurant like Shack in the Back BBQ, you’ll likely see people eating burgoo. Burgoo, a cousin of Brunswick stew and Minnesota booya, is a richly layered, slow-cooked stew that usually contains a mix of meats and vegetables such as corn, okra and lima beans, simmered with tomatoes. There’s a saying among “burgoo-masters” that goes,“If it walked, crawled or flew, it goes in burgoo,” and indeed, many traditional versions, cooked over an open fire, have included meats like mutton, squirrel, duck and rabbit. This version uses chicken, pork and beef. Burgoo takes as much effort as you’d imagine, with prep being the biggest hurdle. However, if you set aside a Sunday morning to tackle it, you’ll be rewarded with a rich and flavorful meal that will leave you fulfilled in more ways than one. A pot of burgoo needs just as much room as it needs time to cook, so consider using at least a 9-quart Dutch oven or stock pot f

Kia Damon · NYT Cooking

This undisputed salad classic embodies four pillars of flavor: salt, fat, umami and acid. Traditional recipes for the dressing call for egg yolks and a particular finesse that you’d find with a table-side restaurant preparation. This version, however, leans on quality, store-bought mayonnaise for a creamy base. Another key to Caesar is the richness of tinned anchovies. You could use anchovy paste for convenience’s sake, but if you mince the anchovies, you’ll be rewarded with a dressing that boasts a subtle texture. Other uses than the obvious salad: toss with pasta or use as a surprising dressing for crispy, pan-fried potatoes.

Kia Damon · NYT Cooking

This simple beef soup, a classic dish found in Mexican cuisine, utilizes time to build a savory stock and is packed with a hearty, tender medley of vegetables. Variations flavor the broth with either stewed tomatoes, chopped roma tomatoes or Spanish-style tomato sauce. The most consistent ingredient across the board is bone-in beef shank. Located in the leg of the cow, it’s naturally a tougher cut of meat, but when simmered in savory broth for a few hours, it becomes spoon-tender and juicy. The marrow in the bones also contributes to the silky broth, so don’t settle for boneless shank. You can also save the tender marrow and use it as a spread for tacos. Limes and cilantro add acidity and a brightness to the soup that makes it difficult to stop at one serving. Cool completely before storing in the fridge (it’ll keep for up to 4 days) or freeze for up to a month in an airtight container. The soup will thicken and solidify a bit overnight, so add about one cup of water when reheating and

Kia Damon · NYT Cooking

This upgraded chopped salad harnesses all the delight of a classic gyro into bite-sized, flavor packed components using ingredients and pantry items that may already be in your kitchen. Seared chicken takes the place of the usual spit-roasted chicken, pork or lamb. The meat is marinated in yogurt and a homemade Greek seasoning blend, tenderizing the meat in less than an hour. This step can also be done the day prior, with the chicken marinating for up to 24 hours. The feta adds just the right amount of tangy, briny flavor with support from the creamy tzatziki-style dressing. For a vegetarian version, swap the chicken for extra firm tofu or hearty vegetables like broccoli and cauliflower.

Kia Damon · NYT Cooking

These crisp, flavorful wings have all the goodness of classic sour cream and onion potato chips — including leaving your fingers caked with tasty seasoning. The creamy, tangy dipping sauce is a perfect foil for the crackly skin and can be doubled to use as a dip for crudités or chips. It’s a common misconception that crunchy chicken wings can be obtained only by deep-frying, but this recipe subverts that notion with the use of a pantry ingredient: baking powder. Using baking powder helps with browning and results in all the crackle with none of the hassle. For best results, avoid using expired baking powder.

Kia Damon · NYT Cooking

Cucumber salad is an indicator that summer has touched down in the South. Though it can be eaten year round, you’ll often see this briny, refreshing side dish at picnics and cookouts, alongside smoked sausages and barbecue chicken. The slightly sweet vinegar marinade activates your appetite while the combination of raw cucumbers and crunchy onions act as a palate cleanser between bites. Don’t skip past the salting step! It may seem unnecessary, but salting the cucumbers not only seasons them, it also draws out their water content. The result is a crunchy cucumber and a marinade that isn’t watered down. This salad is traditionally made with distilled white vinegar, but apple cider vinegar is a solid substitute.

Kia Damon · NYT Cooking

Not quite nachos, and not quite pie, this comforting casserole is a cheesy and crunchy delight that is thought to have roots in both Texas and New Mexico. In its most classic (and some might say best) form, a small bag of Fritos corn chips is split down the middle, placed in a paper boat and piled high with chili, topped with cheese, diced onion, pickled jalapeños, sour cream and pico de gallo, then eaten with a plastic fork. (It is often called a “walking taco,” because it’s eaten on-the-go, at sporting events and fairs.) This version is adapted to feed a crowd: The Fritos, Cheddar and chili — made with ground beef, pinto beans, taco seasoning and enchilada sauce — are layered in a casserole dish, baked, then topped with a frenzy of fun toppings. For maximum crunch, save a cup of Fritos for topping as you eat.

Kia Damon · NYT Cooking

Honey mustard deserves to be considered a top-five condiment: The sharp, tangy Dijon mingles with floral and fragrant honey, giving you a sweet and savory flavor that complements all of your favorite weeknight proteins. Here, mayo and Greek yogurt are added to the mix, making for a creamy and full-bodied dressing that’s brushed over salmon before it’s roasted, resulting in tender fish that’s sweet and salty all over. The natural fattiness of the salmon melds with the sauce, making for one rich bite after another. To balance the meal, serve it with bright, green vegetables like broccoli, green beans or sautéed spinach. You can even serve it chilled over salad the next day.

Kia Damon · NYT Cooking

In a world full of breakfast scrambles, migas is a quick, flavorful dish that deserves to be in your rotation. Pieces of tortillas (leftovers are perfect here) are pan-fried then mixed with cheesy eggs studded with softened jalapeño, onion and fragrant garlic. Together they make a filling breakfast of pantry ingredients that goes from stove to table in about 30 minutes. If you like your jalapeños on the spicier side, keep some of the seeds in while dicing. Just be careful to keep your hands away from your eyes in the process. If you’d like to top your migas, cotija, onion and cilantro are all great candidates but you can also go the extra mile and add your salsa of preference. If you’re in the mood for something smoky and blended, try a salsa taquera. If you desire a salsa with a bit more freshness, try a salsa fresca — just be mindful of the amount of jalapeños in both.

Kia Damon · NYT Cooking

The combination of earthy spinach and white miso makes for a side that’s unexpectedly delicate, despite the use of heavy cream and cheese. Unlike most creamed spinach recipes, this one won’t ask you to blanch the greens: The heat from the pan is enough to soften them, and they maintain that gorgeous green hue. Don’t be fooled by the volume of the spinach — it’ll shrink in no time. If you have leftovers, consider tossing them with pasta alongside frizzled bits of pancetta or serving as a companion to butter-roasted salmon.

Kia Damon · NYT Cooking

In this rendition of a slow-cooker classic, chicken thighs are transformed into a zesty, pull-apart tender dinner, with plenty of herby, buttery sauce. As the sibling to Mississippi pot roast, this dish has many of that beloved recipe’s staple ingredients, like pepperoncini and butter, but here, instead of packaged ranch seasoning and au jus powder, soy sauce and a blend of fresh herbs and seasonings are used. Mashed potatoes, rice and greens are great sides that would hold up well to the tangy gravy, or serve with some peas for a bit of sweetness. Consider baking some cornbread or dinner rolls as well while it cooks.

Kia Damon · NYT Cooking

This herb-flecked salad is your answer to a filling-yet-light meal on a hot summer day. Tender salmon, crunchy celery and briny capers are bound together by an herbed, tangy yogurt sauce that only gets better with time. The recipe is great for weekend meal preppers since 25 minutes of cooking sets you up for 3 days of eating. You can also get versatile with how you serve it, be it on leaves of butterhead lettuce or rice, as a salad topper or straight up. If you want to cut the prep time to a mere fraction (and avoid turning on your oven) you can also swap the fresh salmon for canned. Just be mindful if using salmon that’s already salted.

Kia Damon · NYT Cooking

It’s hard to imagine that anything could be divisive about a sandwich of sautéed beef, crisp-edged onions and oozy cheese, but the Philly cheesesteak’s origin and ingredients are hotly contested in the city of brotherly love. Variations abound, but the standard is made with thinly sliced rib-eye (although you can also find it made with more affordable brisket). In this recipe, either cut of beef can be used, and using presliced meat, commonly found in the freezer section at Asian markets, is a smart short-cut. The tender meat is topped with sweet, nearly caramelized onions and a blanket of sharp Provolone, or Cheez Whiz, the bright yellow cheese sauce, spooned over the top.

Kia Damon · NYT Cooking

Every summer, Southerners await the arrival of juicy, ripe tomatoes to make a classic tomato sandwich. This version of the beloved staple swaps in pimento cheese as the creamy companion instead of the typical mayonnaise. The pimento cheese is studded with sharp Cheddar and jalapeño, giving it just enough kick without completely overshadowing the tomato. Choose tomatoes that are ripe but still somewhat firm: You want them to have the structural integrity that prevents a soggy sandwich. While many Southerners prefer plain white bread, you could opt for sourdough or brioche. This recipe is great for parties and group picnics, but don’t feel pressured to only make these for a crowd — the recipe can be easily halved. You could also use the extra to spread on crackers or add to biscuit dough. You’ll end up with four cups of pimento cheese, which will keep in the refrigerator for up to a week. However, the sandwiches are best eaten as soon as they’re assembled.

Kia Damon · NYT Cooking

Unlike sautéing, which enhances garlic’s aromatic bite, roasting garlic transforms it almost entirely, making it immensely soft and sweet, with a rich caramel color. It becomes ultra fragrant and easy to spread. Using roasted garlic is a simple way to add depth to dressings, sauces, dips and sides like mashed potatoes, grains and vegetables. Add it to your avocado toast or tuna sandwich for a little upgrade. Carefully peel the roasted garlic and refrigerate in a sealed container for up to two weeks or in the freezer for a month. Alternatively, you can squeeze the garlic out to use and store as a paste.

Kia Damon · NYT Cooking

In the South, okra and tomatoes are the crown jewels of the summer. Frying is the most common preparation for okra but roasting also brings the best out of these two favorites; tomatoes become sweeter and okra softens, developing a deeper savoriness brought forward by a simple seasoning of salt and pepper. Shrimp brings the dish to a new level: The smoked paprika and oregano are a perfect foil to the shrimp's own natural, delicate flavor, and, swirled together with the olive oil and tomato juice in the pan, the result is a meal with the makings of a stew with a fraction of the time and effort. It truly tastes like a warm, summer, Sunday evening. When choosing okra, go for the smaller to medium sized pods. The bigger the okra, the more likely it is to be stringy and tough. Serve with cooked rice or atop angel hair pasta.

Kia Damon · NYT Cooking

In this vegetarian rendition of classic salt and pepper shrimp, zucchini is pan fried with a coating of panko, giving it a golden brown exterior and tender interior. Zucchini’s mild nature makes a perfect backdrop for big salt and pepper flavor, the spiciness of jalapeño, and the sweetness of sautéed onion. Though the seasoning is packed with salt and pepper, granulated sugar is what brings balance to the dish. This recipe does ask for a bit of time and effort, as frying is labor intensive by nature. However, it makes an impressive vegetarian main dish or appetizer at a summer cookout and can upgrade your “Meatless Monday.” If desired, prepare the zucchini a day ahead by freezing it after breading. Place the pieces in a single layer on a parchment lined sheet tray, freeze until completely solid (about three hours), and then fry them — without thawing — when ready. Fried zucchini is best when eaten hot, so prepare any sides you may be serving ahead of time. This dish pairs well with coo

Kia Damon · NYT Cooking

Flavor-packed country-style sausage and the holy trinity that is onion, bell pepper and celery, cozy up with rice and chicken stock to create a casserole that offers a big flavor payoff with minimal effort. Though the ingredients are simple, cooking everything in one skillet is key to building flavor. The stock is made silkier by the fat from the sausage as well as the starch from the uncooked rice, and nutmeg adds depth without overpowering the other seasonings. This casserole is also highly customizable. Consider swapping the pork sausage for chicken sausage or chorizo or even adding grated Cheddar to broil on top.

Kia Damon · NYT Cooking

Vibrant, snappy yet perfectly tender green beans needn’t involve large pots of boiling water. Here, a mixture of butter and olive oil coats the pan while the beans release their natural water content in a combination of steaming and sautéing. Fresh garlic is preferred for its subtle sweetness and texture, but if need be, you can use granulated garlic or garlic powder instead. Finish with a squeeze of lemon for a silky, garlicky sauce and a perfectly balanced side dish. Serve with baked fish, steak au poivre or some simple roasted or grilled chicken.

Kia Damon · NYT Cooking

These easy, oven-baked ribs are sticky, sweet, spicy and splendidly delicious. The sweet guava paste makes an excellent foundation for the barbeque sauce, resulting in a sauce that’s quick to caramelize and clings to your fingers with every bite. The low and slow cooking technique gives you tender, fall-off-the-bone meat with little to no effort and plenty of rendered fat to baste the ribs before you sauce them up. If you’re feeding a crowd, you can make the ribs ahead of time and broil them before serving. That’ll give you time to prepare a green salad or mango slaw for sides. The extra sauce keeps well in the fridge for two weeks or in the freezer for three months. Stash it away for a rainy day or you can double the amount of ribs for a larger serving -- that’s if you don’t eat them all before your guests arrive.

Kia Damon · NYT Cooking

After Thanksgiving, most people do their best to revamp leftovers throughout the week. There’s the iconic turkey, cranberry and stuffing sandwich, or a bowl of mashed potatoes layered with vegetables and finished with gravy. For those who don’t want to cook, but find themselves with leftovers fatigue, turkey fried rice is your secret weapon. Fried rice is already the quintessential quick, easy and comforting meal that relies on ingredients most kitchens already have. All you have to do is chop up some leftover turkey and pull that bag of vegetables from the back of your freezer. Depending on your holiday sides, you could also just use what you have on hand. Green beans, corn and carrots are perfect for this dish.

Kia Damon · NYT Cooking

What happens when you swap out potatoes for canned white beans in a classic gratin? You get a weeknight side that’s deeply satisfying and quick to make. Potato gratins give you creamy, tender, cheesy potatoes in exchange for quite a bit of prep and a long cook time. By using prepared white beans, you get that same starchy, silky goodness in a fraction of that time. The ingredients are rather simple, making this customizable to what you have in your pantry or to your personal taste. No cannellini beans? Use great Northern, navy or pinto beans. Not a fan of Gruyère? Try smoked Gouda or Parmesan.