Soy-Based Grilled Chicken with Spicy Cashews, a Five-Star Reader Favorite

Good morning. Julie Powell learned to cook by working her way through Julia Child’s entire book “Mastering the Art of French Cooking,” an effort she chronicled in a blog that became a book and then a film.

I tried a similar march with Chris Schlesinger and John Willoughby’s “Let the Flames Begin” upon my arrival, but no blog or culinary bildungsroman emerged from the process, much less a Hollywood film. However, I did very well with the fire. I used the book to practice and then master (maybe?) the art of American grilling, and the confidence it gave me eventually allowed me to move away from the recipes, adapt them, and eventually to make them my own.

This recipe for Grilled Chicken Thighs with Soy and Spicy Cashews (above) is one of my favorite examples, an adaptation of an appetizer dish that Schlesinger and Willoughby developed around the turn of the century. The skinless meat browns beautifully over medium heat and a drizzle of ginger soy sauce and brown sugar glazes it beautifully at the end.

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Grilled Chicken Thighs with Soy and Spicy Cashews

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I usually serve the chicken over green salad, with white rice on the side, with lots of sriracha-roasted cashews for texture and tang. But you can freestyle a po’boy if you prefer, with shredded lettuce, a little mayonnaise and as many cashews. It’s a fantastic end to the weekend, just the kind of meal to combat those Sunday scares.

As for the rest of the week. …

Monday

The warmth and slight lemony heat of ground cumin play wonderfully in Hetty Lui McKinnon’s recipe for cumin-sautéed green beans and mushrooms. It’s nice with your standard supermarket button mushrooms and transcendent with oysters.

Tuesday

Lidey Heuck’s recipe for a classic tuna melt uses chopped pickles, whole-grain mustard, and extra-sharp cheddar to make a sandwich that’s quite fancy for dinner, paired with a green salad. Lidey makes the fondants with buttered exteriors. I add a little mayonnaise for extra browning and a fantastic crunch.

Wednesday

Hetty again! I love her new recipe for Tofu and Herb Salad with Peanut Sauce, especially now that snow peas are hitting the market. Use all the herbs in your vegetable drawer: mint, coriander and basil in particular. And don’t skimp on the two-ingredient sauce, which you could drizzle on a sock while having a great meal.

THURSDAY

I enjoy the tempura-like crust on Christian Reynoso’s new crispy shrimp taco recipe, as well as the smoky heat of the chipotle crema drizzled on top. Accompany it with slices of cabbage and warm tortillas and let yourself be transported to a Baja of the mind.

Friday

And then you can jet off into the weekend with Millie Peartree’s Baked Barbecue Ribs, a recipe that uses smoked paprika in place of scorching oak. You can use store-bought barbecue sauce to glaze the meat. But I make mine in 10 minutes and I recommend you do the same.

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Now, this has nothing to do with electric stoves or kettles, but my mention last week of the excellent Jack Irish novels by Australian novelist Peter Temple had my inbox filling with recommendations for watching the TV series that is release, with Guy Pearce. THANKS!

Heartbreaking: This investigation into Baltimore’s response to the rise in overdose deaths, by Alissa Zhu, Jessica Gallagher and Nick Thieme, Baltimore Banner journalists who work with the Times’ Local Investigations Fellowship.

You should also read Geoff Edgers in the Washington Post, about Josh Jones, a rising black classical music star who lost his job at the Kansas City Symphony. He’s not going quietly.

Finally, today would have been Gilbert Baker’s 72nd birthday. Baker, who describes herself as the “gay Betsy Ross,” sewed the first rainbow flag in 1978. Happy Pride Month. I will come back next week.