Grilled chicken & corn with lime-jalapeño dressing

Lime juice	½ cup + 2 tablespoons
Olive oil, extra virgin	5 tablespoons + 2 tablespoons + 2 tablespoons
Jalapeño with seeds, minced	2 tablespoons
Salt, kosher	1 ¼ tablespoons +
Pepper	½ teaspoon +
Corn	4 ears
Scallions, halved	2 bunches
Chicken breast, skin on, boneless	4
Rosemary leaves, chopped	1 tablespoon
Tomatoes, sun gold, halved	1 pint
Basil, thinly sliced	¼ cup
Chives, chopped	Garnish
Lime zest	Garnish

1. In a medium bowl, whisk together the lime juice, 5 tablespoon oil, jalapeño, salt, and pepper; set aside.
2. Preheat grill.
3. Remove all but the last layer of husk from the corn.
4. In a bowl, soak the corn in water for 10 minutes; drain, and set aside.
5. Toss the scallions in 2 tablespoons oil, and season with salt and pepper; set aside.
6. Coat the chicken in 2 tablespoons oil, rosemary, and season generously.
7. Grill the scallions, chicken and corn over moderate heat, turning occasionally, until the corn and scallions are lightly charred and the chicken is cooked through, about 5 minutes for the scallions and 15 minutes for the chicken and corn.
8. Transfer the chicken to a board, let rest 5 minutes, and then slice thinly across the grain.
9. Chop the scallions into 1-inch pieces.
10. Remove husks from the corn, and cut the kernels off the cobs.
11. In a large bowl, toss the scallions and corn kernels with the tomatoes, basil, and half of the dressing; transfer to a platter.
12. Top with the chicken, and garnish with chives and lime zest.
13. Serve with remaining dressing.

Recipe from Food&Wine Magazine, August 2014.

Roasted tomato & pepper croques

Butter, unsalted	5 tablespoons
Onion, finely chopped	½ cup
Thyme	2 springs + 1 tablespoon
Rosemary leaves	1 tablespoon
Mustard, dry powder	½ teaspoon
Salt, kosher
Pepper, freshly ground
Flour, all purpose	¼ cup
Milk, whole	2 cups
Tomatoes, heirloom & cherry, sliced crosswise ¼-inch thick	2 pounds
Bell pepper, red, cut in half, seeds discarded	2
Olive oil, extra virgin
Bread, sourdough, ½-inch slices	1 loaf
Cheese, gruyere, shredded	½ pound

1. Preheat to 400ºF; position racks in the upper and lower thirds.
2. In a medium saucepan over moderately high heat, melt the butter.
3. Add the onion, thyme sprigs, rosemary, mustard, and generous pinches of salt and pepper; stir occasionally, until softened and lightly browned, about 7 minutes.
4. Sprinkle the flour over the mixture, and stir constantly until lightly golden, about 3 minutes.
5. Gradually whisk in the milk, and bring to a boil.
6. Simmer the sauce over moderately low heat, stirring, until thickened, about 7 to 10 minutes.
7. Strain the béchamel through a fine sieve set over a heatproof bowl: discard the solids.
8. On a small baking sheet, arrange the pepper halves skin side up, smashing them down slightly, and roast until the skin blackens.
9. Remove and discard the skin from the peppers after cooled slightly, and slice lengthwise into strips.
10. On a large rimmed baking sheet, arrange the tomatoes in a single layer.
11. Brush with oil, and sprinkle with salt and pepper.
12. Bake for about 15 minutes, until softened and starting to brown.
13. Set a rack in another large baking sheet.
14. Arrange the bread in a single layer on the rack, and top each slice evenly with the béchamel.
15. Using a spatula, layer the tomatoes and peppers on the béchamel.
16. Toss the cheese with the remaining 1 tablespoon of thyme leaves, and sprinkle over the tomato-pepper mixture.
17. Bake until the tops are browned and the bottoms are crisp, about 20 minutes.

Recipe adapted from Food&Wine Magazine, July 2014.

Honey-ginger chicken with lime

Vinegar, balsamic	2 tablespoons
Honey	1 tablespoon
Ginger, minced	1/3 cup
Jalapeños, finely chopped	1
Garam masala	2 teaspoons
Coriander, ground	1 ½ teaspoons
Cumin, ground	1 teaspoon
Cayenne	½ teaspoon
Salt	1 tablespoon + 1 teaspoon
Pepper, black, cracked	1 teaspoon
Lime zest, grated	3 teaspoons + ½ teaspoon
Chicken quarters, bone in, skinned, cut into drumsticks & thighs	4
Sugar	2 teaspoons
Butter, unsalted	2 tablespoons + 2 tablespoons
Oil, canola	2 tablespoons
Lime juice	2 tablespoons
Lime wedges

1. Preheat to 400ºF.
2. In a bowl, whisk the vinegar, honey, ginger, jalapeño, garam marsala, coriander, cumin, cayenne, salt, pepper, and 3 teaspoons lime zest.
3. Prick the chicken with a fork, add to the bowl, and toss until coated evenly.
4. In a small bowl, combine the sugar and 1/2 teaspoon lime zest; set aside.
5. In a large ovenproof skillet, melt 2 tablespoons butter with the oil over moderately high heat.
6. Add the chicken, and cook, turning occasionally, until golden, about 5 minutes.
7. Sprinkle with the lime sugar, and roast for 25 minutes, or until the chicken is cooked.
8. Transfer the chicken to a platter.
9. Add the lime juice and remaining 2 tablespoons butter to the skillet, and stir in until slightly thickened; pour over the chicken.
10. Serve with lime wedges.

Recipe from Food&Wine Magazine, July 2014.