Some nights were meant for grilling out. And some were meant for prepping low-fuss dishes, popping them in the fridge or oven, and curling up to watch rhythmic gymnastics ’til the cows come home.
This week’s globally inspired Food52 meal plan goes the distance. Editor Merrill Stubbs’s lime-rubbed striped bass baked with fennel was inspired by a trek through a Kenyan eco-luxury resort. Meanwhile, the complementary creamy-but-cool cucumber salad is packed with savory herbs and spices.
It’s the dinner of champions.
Get the recipes at food52.com.