Slow cooker, you’re upHi! It’s Margaux again. I don’t know what the weather is like where you are, but here in the New York area, it’s hot as blazes. We’ve had a couple of heat waves this summer, and we’re in the middle of another as I type this, my hair blown back by the hard-working air-conditioning window unit two feet from my sweaty, perimenopausal face. I know a lot of people favor no-cook assembly-type meals and salads in weather like this, but my family and I prefer a warm meal inside regardless of the temperature outside, so I often find myself throwing things into a slow cooker in the summer months. If you’ve cooked a crockpot recipe from New York Times Cooking, it’s probably been a dish from Sarah DiGregorio. She has developed a lot of wonderful recipes for us. Her Tajín chicken with peppers starts with boneless chicken thighs and canned pinto beans, and is generously spiked with Tajín, the chile-lime salt that’s often sprinkled on fresh watermelon or mango. It’s one of those magic “set it and forget it” recipes that basically makes itself. So try out that recipe, as well as four others that have absolutely nothing to do with slow cookers, and stay cool, friends. Dear Emily will be back next week.
1. Slow Cooker Tajín Chicken and PeppersTuck piles of Sarah DiGregorio’s spicy chicken tangle into tortillas, or serve it over rice or tortilla chips. It also makes an excellent filling for enchiladas.
2. Double Smash BurgersWe were a grilled burger family until I made Farideh Sadeghin’s smash burgers one night when my partner, the unofficial grill master, was out of town. Now this is our go-to recipe. We love the crispy, crunchy edges and the juicy insides.
3. Yucatán ShrimpI like to keep a one-pound bag of frozen shrimp in my freezer because it’s affordable, it’s versatile and it’s an excellent source of protein. This recipe from Sam Sifton, which he adapted from Doc Ford’s Sanibel Rum Bar and Grille, in Sanibel Island, Fla., makes excellent use of it. It’s a spicy and bright shrimp scampi, tossed in garlic butter, Indonesian sambal, jalapeño, lime and cilantro.
4. Cabbage Caesar SaladMelissa Clark argues that the humble cabbage makes a better centerpiece for Caesar salad than the typical romaine, and I wholeheartedly agree. The cabbage doesn’t wilt in the creamy dressing, and it lends a touch of sweetness, which plays nicely with the salty Parmesan and briny anchovies.
5. Chicken Lo MeinKay Chun’s chicken lo mein was a big hit in my house last week. I followed the recipe to a T, but there’s no reason you couldn’t play fast and loose with the veggies and protein. This dish is also stupendous eaten cold from the fridge at midnight. Just saying. 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. Thanks for reading and cooking with me. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest. Previous newsletters are archived here. Reach out to my colleagues at cookingcare@nytimes.com if you have any questions about your account. View all recipes in your weekly plan.
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