In which I confess my love of coleslaw

I can’t help it. There’s just something about the combination of crisp veggies and vinegar-based sauce that does it for my tastebuds every time. Yesterday, I had the day off, so I went to town and made Bon Appetit’s delicious Yogurt-marinated Grilled Chicken and classic coleslaw from their grilling issue (July 2011).

The Yogurt-marinated Grilled Chicken was featured in Bon Appetit’s The Providers column and comes from the ultra-cool Jenny Rosentrach and Andy Ward of Dinner: A Love Story. I prepped the chicken during the day, and it marinated for five hours until Chris got home and we tossed it on the grill. It was, as promised, juicy and full of flavor. The garam masala and cilantro added just a little bite of Indian spice. Wonderful.

One of the fab things in the July issue is this article on different slaws. Yum! We’ve made the beet and carrot slaw in addition to last night’s traditional cabbage slaw, and they were both fantastic.

Side note: Adam Rapoport is doing a brilliant job as Bon Appetit’s Editor-in-Chief. The articles are engaging, and the recipes are down-to-earth and consistently delicious. If you haven’t picked up a copy of this magazine lately, do it. Bringing Adam over from GQ was an inspired move.