Watermelon With Yogurt, Poppy Seeds, and Fried Rosemary

Name: Watermelon With Yogurt, Poppy Seeds, and Fried Rosemary
Cook time: 20 minutes
Total time: 20 minutes
Yield: 4 Servings
Ingredients: 2 tablespoons olive oil; 1 6-inch rosemary sprig; ½ cup plain whole-milk Greek yogurt; 1 tablespoon honey; Kosher salt; 1 3-pound seedless watermelon, rind removed, cut into 2-inch pieces; 3 tablespoons fresh grapefruit juice; Flaky sea salt; 1 teaspoon crushed red pepper flakes; 1 teaspoon poppy seeds

By Andy BaraghaniPhotography by Alex Lau

July 19, 2016

Image may contain Fruit Strawberry Plant Food Dish and Meal

Alex Lau

There’s no law that says watermelon salads must incorporate feta. This renegade combination is at once sweet, tart, and savory—the kind of dish that’s as comfortable at the breakfast table as it is at a potluck.

Recipe notes

Matcha-Berry Frozen Yogurt

Froyo for one, made in a blender and topped with a crackly magic shell.

Greenest Mint and Ginger Pesto

An electrifying pesto that stays bright green for days on end. With the addition of ginger, and jalapeño, it’s a versatile condiment to have on hand.

Chickpeas With 40 Garlic Cloves

Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.

Turkish-Style Eggs and Tomatoes

This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.

Coffee Cake Scones

Sour cream scones get treated to a cinnamon-sugar swirl and crunchy streusel crown.

Crispy Gnocchi Caprese

The summer salad stalwart gets a makeover.

Steak With Cherry Tomato Chutney

A steak dinner that’s more about the sauce than the meat.

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.