It’s going to be a smoky, delicious summer
and makes a marinade with a salty Indian pickle to draw out some moisture and level up the flavor. Swanson also opts for smaller, firm squash, which she slices lengthwise into quarters and trims away the watery central “seed zone.”Grilling scallions mellows out their signature sharpness and adds tenderness. Leave them whole for ease of flipping and maximum aesthetics. A grill basket can help ensure they don’t fall through the grate.
is a freelance writer and editor living in Brooklyn. This summer, she plans to eat her weight in stone fruit.Thanks for signing up!
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