Loaded Summer Nachos with Grilled Corn and Bourbon BBQ Chicken

Loaded Summer Nachos with Grilled Corn and Bourbon BBQ Chicken

We take what we love about most about nachos (crunchy chips and an unapologetic amount of cheese) and loaded them up with the best flavors of summer. Grilled corn, fresh tomatoes, avocado, pickled radishes and shredded chicken with bourbon-brown sugar BBQ sauce. 

I don’t know about you, but spring was something of a damp squib. It seemed to rain pretty solidly throughout April and May (you know the old rhyme: “April showers, May even more showers, let’s just forget about June entirely”) and while the garden is now as lush as it’s been in years (“July – finally! – flowers”), we hadn’t had much of a chance before the outset of summer to get out there and enjoy it. Now, at last, the heat is on, the tees and shorts are in rotation, and we’re fully into the swing of the season.

So we wanted to celebrate with something that represented all the things we love about summer eating. The flavors of outdoor grilling and BBQ. The fresh seasonal produce like corn and tomatoes. The potential for spending an evening on the deck with friends and easily-shareable finger food. Wasps. (Just kidding, we hate wasps.) And so our mind, as it often does, turns to nachos. Now, there may be many of you for whom nachos are irrevocably twinned with cool weather sports events or movies. And that’s fair enough – you’re in front of the TV, and you want something you can make a meal of without tearing your eyes away from the action. But for us, celebrating summer means taking it outside. (Also, we’re terrible game-night dunces, and only annoy our more sporty friends with idiot questions such as “How do they choose which team has the brightest socks?”)

Note: This recipe is part of our ongoing collaboration with Serious Eats

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Spicy Chili Stuffed Sweet Potatoes

Spicy Chili Stuffed Sweet Potatoes

Chili sweet potatoes are our go-to for a rainy fall weekend – we give you a few meat and meat-free options, but they’re all tasty.

I’m a film editor and several times over the span of my career, I’ve thought about moving from New York City where I was born, to Los Angeles. Many of my friends and colleagues have done it, and most of them love it there.

It’s so beautiful, they say. True, I’ve been and it’s very pretty. There’s a lot more work and for the price of a Brooklyn studio, you can buy a three bedroom house with an avocado tree in the back! All true and, yes, this makes me jealous. And the best part? It’s warm all the time and it never rains! Aaaaaand you’ve lost me. 

For me, one of the great joys of life is feeling the crisp, cool air of Fall. When the weather turns it feels like a shock, every time. Even better if that cool air comes with a blustery rain storm. The type of weather that practically forces you to cook something warm and comforting. To stay home and watch movies or play video games all day. (Nerd note: Matt and I are re-playing “The Last of Us” and, oh my god, it’s so good).

When I heard it was going to turn cold and rainy last weekend, I knew right away what I wanted to make; spicy chili with all sorts of yummy toppings stuffed inside a baked sweet potato.

Chili Spices
The chili is flavored with cumin, two types of chili powder, jalapeños, garlic and dark chocolate. Also maple syrup and beer, not shown.

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