This Week in Recipes

Appetizers and Condiments

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Chermoula. [Photographs: Joshua Bousel]

Mains

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Zingy, Spanish chorizo-tomato broth is the foundation for this sautéed cod dish. [Photograph: Jennifer Olvera]

Sides

Grilled corn with spicy chili mayo, coconut, and fish sauce. [Photographs: J. Kenji Lopez-Alt]

Desserts

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Apricot-Peach Crostata. [Photograph: Carrie Vasios]

Breakfast

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Olive oil-fried eggs with roasted asparagus. [Photograph: Sydney Oland]

Drinks

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Watermelon-mint shrub. [Photograph: Anna Markow]

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