Melissa Kirsch wrote about the midpoint of the year in last weekend’s New York Times morning newsletter, calling it the perfect moment to glance in the rearview mirror — and then look ahead at the days still stretched out before us until Dec. 31. While we typically set goals on Jan. 1, tomorrow marks the exact halfway point of the year and is arguably the next best day to revisit old goals or set new ones.
One of my own goals this year was to experiment more in the kitchen. I decided to push myself to try new techniques, flavors and recipes. Even as a food writer, it’s easy to fall into the rhythm of cooking the same familiar dishes on repeat.
Have you tried stuffing vegetables? Nailed that paper-thin cabbage slice? Fried a perfect schnitzel? Or cleaned up a pack of chicken legs like a pro? If not, let’s do it together. Here are 7 fun and satisfying kitchen projects to tackle this July.
Iraqi Stuffed Tomatoes and Onions
Preparation is easier than it sounds, especially once you get the hang of it.
One-Bowl Sour Cherry Cake
Sour cherries are only available fresh for a few short weeks in early summer, why not bake with them while we can?
Health Salad
Call it health, vitamin or Claremont salad — it’s refreshing, light and satisfying.
Sheet Pan Sumac Chicken and Rice
This go-to chicken and rice dish looks gorgeous, tastes incredible, comes together in no time, and you can make it all in one pan.
Easy Summer Bagel
This five-minute lunch recipe makes the most of summer produce.
The Ultimate Schnitzel Sandwich
Squishy challah filled with chicken schnitzel, fried eggplant, tahini and more.
Vegan Tahini Milkshake
Break out your blender for this indulgent, non-dairy treat inspired by Israeli flavors.
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