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.
Best gazpacho. The name of Julia Moskin’s five-star recipe says it all. Props styled by Paige Hicks. Food styled by Simon Andrews. It’s time for our annual reminder that gazpacho is the queen of summer cooking, a coolly satisfying remedy for intense, sluggish heat. Our recipe is called best gazpacho, and it delivers on that promise. It’s simple, salty, thick and smooth, with no bobbing cubes of cucumber in sight.
4. Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.Chicken pesto meatballs. The olive oil, nuts and herbs of the pesto flavor the chicken, which needs a little help on that front, and the extra fat keeps the meatballs juicy. Food styled by Rebecca Jurkevich.
2. Make the salad: Roughly chop the cilantro, chop the avocado, dice the red onion and tomato, and place everything in the bowl with the dressing. Add the tuna and 1/4 teaspoon salt and toss until combined. Taste and add more salt as desired. Serve immediately, or cover and refrigerate for up to two days.
3. Broil until the salmon is opaque with a deep brown crust, about 6 to 8 minutes for medium-rare. If your fillets are thinner, reduce cooking time by 1 to 2 minutes. If you prefer more well-done fish, add 1 or 2 minutes to the cooking time. 4. To serve, spread the yogurt in a single layer in a large shallow dish. Add the eggplant in a single layer on top, and then scatter the tomato over the eggplant . Finish with pomegranate seeds and mint.
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