Keep turning your huli huli chicken

A recipe for cooks who love to poke at the grill (and who doesn't, really?)

View in browser|nytimes.com June 23, 2024 Alana Kysar's huli-huli chicken, adapted by Margaux Laskey. Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne. A recipe for cooks who love to poke at the grill By Sam Sifton Good morning. I've been cooking outside as much as I can these last few weeks, turning meats and vegetables over fire. Sometimes the fuel is wood, other times charcoal, many times propane. Grilled food is the song of my summer. I'm not alone in feeling that way. It seems my whole neighborhood is smoke-scented these days: the dude across the street with the Big Green Egg on his roof making short ribs; the couple down the block at it with their slab of salmon on the gas grill in the yard. I ran into one family coming up from the park after dinner with a kettle grill mounted to a pushcart from the local grocery store. They'd made burgers, they said, and would be back the next night to make ribs. "Beats cooking at home," the dad said. "I'm mobile now. Cook wherever I want." Here's a recipe for him, then, and for anyone cooking in a park or at a campsite, on a patio, fire escape, deck or sidewalk: huli huli chicken (above), a taste of Hawaii wherever you stay. The name comes from the Hawaiian word for "turn"; the chicken is marinated in soy sauce, brown sugar, rice vinegar and ketchup, with plenty of garlic and ginger for bite. Grilled over a hot fire (huli the meat a lot to prevent it from scorching), it's a perfect Sunday dinner alongside mac salad and a platter of green beans. Featured Recipe Huli Huli Chicken View Recipe → As for the rest of the week. … Monday This colorful radish, cucumber and farro salad from Yasmin Fahr has a punchy acidity that comes from chopped pepperoncini and lightly pickled vegetables. While the grains are cooking, toss scallions, sliced radishes and cucumbers with parsley and white beans in a sherry-Dijon dressing amped up with the peppers. The combination is, as the poker players say, aces high. You could add some feta, too, or torn mozzarella. Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. Radish, Cucumber and White Bean Farro Salad By Yasmin Fahr 50 minutes Makes 4 servings (about 8 cups) Tuesday There's a lightness to Melissa Clark's recipe for gingery meatballs in tomato sauce that makes for a wonderful weeknight meal: briefly cooked fresh tomatoes seasoned with ginger, cilantro, lime juice and a sprinkle of cumin, and meatballs made with whatever protein you prefer. I like pork, but I had it once with balled vegan crumbles and it was pretty fantastic. You do you. Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne. Gingery Meatballs in Tomato Sauce By Melissa Clark 30 minutes Makes 4 servings Wednesday I like Alexa Weibel's cooking for its brash simplicity and deep flavor, both of which are on display in her terrific recipe for caramelized corn and asparagus pasta, bright with turmeric and heady with vermouth. It's "AMAZINGLY delicious," one of our readers said. I'm in agreement. David Malosh for The New York Times Caramelized Corn and Asparagus Pasta With Ricotta By Alexa Weibel 25 minutes Makes 4 to 6 servings Thursday Here's Melissa again, with a definitive take on the classic shrimp scampi: garlic, white wine, butter and shrimp taken to their highest states, a perfect foil for spaghetti and warm bread. My advice: Cook the shrimp for less time than you usually do and you won't be sorry. David Malosh for The New York Times. Food Stylist: Simon Andrews. Classic Shrimp Scampi By Melissa Clark 15 minutes Makes 4 servings Friday And then you can head into the weekend with Millie Peartree's terrific recipe for Jamaican curry chicken and potatoes, which employs one of the great ingredient techniques of Caribbean cooking: a whole Scotch bonnet pepper, pierced so that it releases only a warming heat to the dish and not the full force of the chile. It's great on its own, but I like it best with coconut rice. Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Jamaican Curry Chicken and Potatoes By Millie Peartree About 1 1/2 hours Makes 4 servings Karsten Moran for The New York Times Coconut Rice By Tejal Rao 35 minutes Makes 3 to 4 servings There are thousands and thousands more recipes waiting for you on New York Times Cooking. You need a subscription to read them, of course. Here's why: Subscriptions make this whole enterprise possible. If you haven't taken one out yet, will you consider subscribing today? Thank you. Operators are standing by, should you find yourself crosswise with our technology. Just write cookingcare@nytimes.com and someone will get back to you. Or if you'd like to register a complaint or offer a compliment, you can write to me. I'm at foodeditor@nytimes.com. I cannot respond to every letter. But I read every one I receive. Now, it's nothing to do with capers, capons or caramelization, but Sarah Lyall, for The New York Times Book Review, assayed three high-octane summer thrillers you may wish to read in the coming weeks. I'm starting with "The Winner," by Teddy Wayne. I liked Hannah Goldfield on "the era of the line cook," in The New Yorker. I may not make it to Berlin to see the Bode Museum's exhibition "Sticky Fingers-Counterfeit Coins: The Dark Side of Numismatics." But I sure enjoyed looking at the pictures of fake coins and criminal embossing machines on the museum's website. Finally, Patrick Clark has a whale of a tale in Bloomberg Businessweek, on the rise and fall of a Florida real-estate tycoon. The story begins on Cabbage Key, in Pine Island Sound, Fla., a place you should endeavor to visit even if you don't have a yacht. Read that after dinner and I'll be back next week. 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