<http://schema.org/articleBody>
"&lt;strong&gt;We love hunkering down to tackle a big recipe on winter weekends&lt;/strong&gt;. But just because the weather's hot and steamy up doesn't mean you can't tackle a stellar dinner project. Say goodbye to &lt;a href=\"http://www.bonappetit.com/recipe/red-wine-braised-short-ribs-with-carrots\" target=\"_blank\"&gt;red wine-braised short ribs&lt;/a&gt; (delicious though they are) and embrace the art of the summery Sunday supper. &lt;p&gt;Most fish markets will sell you the bones you need to make the rich broth, but avoid those from oily fish like mackerel or bluefish, which will overpower the stew\u2019s flavor.&lt;/p&gt; &lt;p&gt;This Italian classic really shines with in-season eggplant.&lt;/p&gt; &lt;p&gt;Chicken thighs are appealingly fatty, but this can sometimes cause flare-ups when grilling. Bank the coals before igniting so that you have a cooler side, and move the chicken there if needed.&lt;/p&gt; &lt;p&gt;This takes an extra day or two of planning\u2014worth it!&lt;/p&gt; &lt;p&gt;Squid is special enough for a weekend supper\u2014making your own aioli really amps up the volume.&lt;/p&gt; &lt;p&gt;Kebabs get a bad rap. (Decades of alternating zucchini coins and cherry tomatoes can do that.) But this take, with a spicy, sticky glaze, makes for a very convincing comeback.&lt;/p&gt; Because it\u2019s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture. Cooking the salmon skin side down maximizes its crispy potential; brown butter carries nutty flavor into the flesh. Slicing the cauliflower into steaks from the middle helps the head stay intact as you cut. If you decide to make this out in the wild, pack the perishables in a cooler. &lt;p&gt;Step away from the frozen veggie burger patties! This is delicious and fun to make.&lt;/p&gt; You can also try this technique with leftovers, such as grilled steak or roast beef (no need to grill before marinating). Here\u2019s how to time this: Have the salad and onion ring components ready before you cook the steak and the sauce, then keep the sauce warm while you fry the onions. Toss the salad at the last moment. A taco dream come true: crispy, light-as-air fried fish, balanced by a creamy slaw and fiery, cooling, and crunchy fixings. No offense to all the vegetarians, but the chimichurri is also pretty fantastic on your favorite steak. This one-pot dinner is simple: Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting. The key to grilling large pieces of chicken is patience. Starting with the skin side up reduces flare-ups, and medium heat gives you browned (not blackened) skin and juicy flesh. A peppy cherry dressing is a natural pairing for pork. If you have any doubts about your fish-cooking skills, put an end to them by using a nonstick skillet. The surface scoring used here helps to create a cutlet that will be evenly thin when pounded out. Try it on beef or veal, too."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.bonappetit.com/recipes/slideshow/sunday-dinner-summer?mbid=synd_huffpo>