Smart summer suppers
Hello, Julia here, filling in today for Sam! This is the time of year to be delightfully reminded that packaged cherry tomatoes, no matter how sweet or colorful they are, don’t taste like fresh, locally grown ones. (Or backyard ones! In most parts of the country, it’s not too late for planting — and a single vine can produce hundreds of tomatoes.) We have so many ways to use them, including our forever-viral one-pot spaghetti (equally good hot, or at room temp) and this new salmon recipe from Noor Murad. It’s as easy as a sheet-pan dinner but as savory as a tagine, thanks to the subtle addition of soy sauce to the marinade. Featured Recipe Baked Salmon With Harissa and Cherry TomatoesLast week, I added cherry tomatoes to Yasmin Fahr’s seared spicy shrimp and chickpea salad, a quick summer meal that’s protein-rich and great at room temperature. I’m currently using up the chickpeas in my pantry and stocking up on white beans; their creamy texture is so nice in a chilled salad like Melissa Clark’s quick one of beans tossed in a garlicky vinaigrette and studded with Parmesan croutons. Fastest of all hot-night dinners is Japanese hiyayakko, the dish that taught me to love plain tofu. Its contrasts are magically satisfying: cool, creamy tofu; a sharp, salty dressing; and crisp, juicy fresh herbs. The brilliant Hetty Lui McKinnon provides some versatile variations. Soon it will be time for my annual batch of jerk chicken, which takes some planning and provisioning but pays off in smoky-sweet heat. I make a triple recipe, and cook both chicken parts and pork belly chunks. It’s easy to order Jamaican pimento wood online, but even if you don’t use the wood, the ground allspice in the marinade will provide fragrance and flavor. To finish: A three-ingredient dessert like my Rice Krispies treats made with brown butter, adapted from a recipe by Colin Alevras, is the perfect summer ending. You’ll find that recipe (and many others) in our collection of no-bake desserts. Dive in!
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