Let’s take a collective sigh of relief. We’ve left the week behind (don’t look back) and can coast into the long holiday weekend. This week in What We’re Cooking—our weekly recipe dispatch—we’re lighting up the Weber. After scouring Facebook Marketplace for an affordable grill, I got lucky—a neighbor posted a free one on a Buy Nothing page, and I zoomed over within seconds. Pushing it home on its wheels, it let out rattling cries the whole three blocks. First order of operations was a deep clean (toothbrush dipped into baking soda and vinegar). Second: making senior Test Kitchen editor Shilpa Uskokovic’s Grilled Asparagus With Tahini Super Sauce. Now, readers, eating it was not a pretty sight; my boyfriend and I were ravenous, taking each stalk by the hand, dunking it into the swoosh of garlic-anchovy mayo, juices dripping down our faces. But I’ll show you a picture-worthy plate of the asparagus before this all went down, just glistening. Keep reading to see what my coworkers are making at home, like a Bake Club–famous pistachio cake.
Associate manager of audience strategy Carly Westerfield lives in a household of two, so when the mood struck to make Pistachio Bundt Cake, she made necessary modifications. “Left to our own devices, my husband and I could make the whole thing disappear in just a few days,” she writes. “I ended up cutting all the ingredient measurements in half, then baking in a standard loaf pan for about 50 minutes.”
Editors also made miso chicken soba bowls, mosaic Jell-o, and more.
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