Good morning! Today we have for you:
Pressing matters
A psychologist might have something to note about this, but I’m drawn to any recipe that includes the word “smashed.” Smashed cucumbers (and smashed pickles). Smashed burgers. Smashed potatoes. And I’m in good company; New York Times Cooking readers made these smashed beef kebabs the most popular recipe of 2025. Because, let’s be honest, pressing on things to the point that they burst or sizzle is pretty darn satisfying. And lots of good sizzling (sizzlage?) happens in Ashley Lonsdale’s smashed chicken with corn and cabbage, in which you press on skin-side-down thighs as they cook to create the widest, crispiest golden crust possible. A heavy skillet can do that pressing for you, but I like to use a spatula and my very strong (ha) muscles. And — because no good schmaltz goes unappreciated here at NYT Cooking — all those drippings form a super-savory, super-quick pan sauce with some splashes of hot sauce and water or stock. With its herby, crunchy corn and cabbage slaw alongside, this is a very pleasing dinner to make and eat. Featured Recipe Smashed Chicken With Corn and CabbageAdded to my recipe boxSpicy cucumber noodle salad with clams: It’s that time of year when canned clams take up residence in my pantry, because it’s not summer without clam pasta (and I have no qualms about using canned if I don’t have fresh). But I haven’t yet made these cooling, punchy-by-gochujang noodles from Eric Kim. The forecast looks steamy, so that’s what’s next for my trusty tinned bivalves. Roasted eggplant with jammy onions and ricotta: We can’t cram every ingredient into the recipe title, but I feel you must know that there’s grated halloumi mixed into that ricotta. After roasting whole eggplants, you split them open (kind of like a baked potato), stuff them with that ricotta-halloumi and then spoon over your caramelized, jammy onions. I’ve bookmarked this Noor Murad dish for when I come into the biggest, shiniest eggplants I can find at the farmers’ market. Oatmeal cottage cheese pancakes: Gluten-free, protein-rich, high-fiber. These are all excellent qualities that Naz Deravian’s new pancakes possess, not to mention that they are also easy (the batter comes together in a blender or food processor), versatile (add whichever flavorings you like, such as lemon zest or cinnamon) and meal-prep-friendly (extra pancakes will keep in the fridge for up to three days and can be reheated in a low oven). 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 goOn Thursday, I passed you this pristine blueberry lemon layer cake, a perfect project for you bakers out there who own things like multiple cake pans and offset spatulas. Today, I bring you Yotam Ottolenghi’s roasted nectarine mess with pistachio dukkah to share, a perfectly unfussy dessert for the rest of us. And, hey, for the star bakers, too — because who wouldn’t enjoy a soft pile of sunset-hued nectarines, ricotta cream, pistachio-tarragon crumble and crushed meringue cookies?
Thanks for reading!
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