Good morning! Today we have for you:
Go gazpacho
Perfect, almost laughably juicy tomatoes — the kind you find at the very end of summer — need nothing more than to be cut into thick slices or wedges and sprinkled with salt. To do anything further to them is unnecessary. I want to enjoy those heavy, beefy tomatoes as they are (especially the heirloom varieties, which can get pretty pricey). But the tomatoes we have now in June, which are good but not amazing, and tomato-y but not cartoonishly so? These, my friends, are gazpacho tomatoes. And so, here’s Julia Moskin’s aptly named best gazpacho, an absolutely crushable blend of tomatoes, cucumber, garlic, sherry vinegar, olive oil and salt, with a cubanelle (or another long, light green pepper, like an Anaheim) and a small red or white onion added in for subtle grassiness and bite. Blend up a big batch today, stash it in the fridge to chill overnight and then sip it from beautiful little glass tumblers or take greedy gulps straight from the plastic quart container. Repeat all summer. Featured Recipe Best GazpachoRecipes I can’t wait to make againOne-pot whole roasted chicken and rice: Even though this is a decidedly cozy dish, with golden chicken all snuggled into its bed of fragrant rice, I still think of this Naz Deravian recipe as a summer meal. Maybe because it’s delicious at room temperature and it’s an easy way to feed a group of friends, or because all you need to serve with it is a big herby salad. Keep this recipe in mind when you find yourself at a summer rental where the kitchen only has one big pot — that was exactly the situation I found myself in when I first made this dish. Fish and lentils with sauce rof: OK, I didn’t make this. My husband did, because I was under the weather and in need of a meal that was both sustaining and reviving. This quick Yewande Komolafe dish, with that crackling sauce rof, consisting of garlic, chiles, scallions, parsley and lemon, is downright restorative. Make this whenever you need a jump-start. Rhubarb upside-down cake: Can you still find rhubarb where you are? Great. Make this Melissa Clark stunner, which is truly a snap to make (I say this as someone who isn’t a great baker) and comes out looking incredible. I made this for a dinner with friends and kind of regret sending them home with the leftovers. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started.
And before you goWe’ve reached that glorious time of year when the markets and stores are still stocked with spring’s goodies (snap peas, asparagus, radishes) and the summer treats (zucchini, eggplant, tomatoes) are starting to trickle in. How to carry it all home? Our pals at Wirecutter have the answer, with this “clown car of a tote bag” (their words).
Thanks for reading!
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