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A genius two-ingredient fish dishOh, this last week of August is such a bittersweet time. The lazy days of summer must inevitably give way to the autumnal bustle of school and work, but the farmers’ markets are still bursting with peak-season treasures — ears of sweet corn, glossy watermelon and tomatoes and those impossibly juicy stone fruits that beg to be eaten bent over the sink. Life may be speeding up at the office, but I’m clinging to that leisurely summer vibe in my kitchen for at least a few more weeks. That’s exactly why Eric “the Scallion Stallion” Kim’s scallion-oil fish feels right for this moment. It’s so simple, requiring almost no effort, but with its rich, oniony depth, it has a satisfying heft to ease us back into our more demanding routines. The magic happens when you gently simmer scallions in olive oil until they crisp and the oil turns green and savory. Then you poach your fish fillets right in that aromatic oil: no fuss, no flipping, just tender fish that practically cooks itself. Add a tomato salad and some rice and enjoy these fleeting moments. Featured Recipe Scallion-Oil FishMore food for thoughtEasy chicken tacos: Kristina Felix has cracked the code for weeknight tacos that actually taste like they came from your favorite taqueria. The genius move? After browning boneless chicken thighs, she adds water to deglaze the pan, creating an instant, rich sauce that the chopped chicken simmers in. Thirty minutes from start to finish, put this one on your back-to-school rotation. Sticky rice cakes with sausages and greens: Yewande Komolafe turns Korean rice cakes (tteok) into a playful, family-friendly dinner with a not-so-secret ingredient: an entire cup of ketchup. This might sound like condiment overkill, but when mixed with miso, rice vinegar and the drippings from sweet Italian sausage, the ketchup cooks down into a sweet-and-tangy tomato sauce with a familiar yet surprising flavor. Bok choy adds color and crunch, making it a complete meal in one pan. Turmeric-butter pasta: Christian Reynoso’s golden pasta looks like sunshine and tastes even better. The sauce is almost embarrassingly simple — butter sizzled with turmeric, garlic and black pepper, then brightened with burst cherry tomatoes. Crumbled feta on top adds a salty creaminess that’ll have you scraping the bowl clean. Melon salad with nectarines, tomatoes and basil: This lovely recipe from Hannah Shizgal-Paris of Roman’s restaurant in Brooklyn (as adapted by Ligaya Mishan) embodies the “do very little to perfect ingredients” philosophy of cooking. The beauty is in the layering, the deliberate seasoning of each component separately. Capers and pecorino provide bursts of intensity against the sweet fruit, while a squeeze of lemon ties it all together. Blueberry ginger clafoutis: Nik Sharma’s take on the classic French dessert is pure comfort in custard form. The clever technique of pre-baking some batter prevents the berries from sinking and burning, ensuring perfect purple fruit distribution and freshness. Grated ginger adds a touch of warmth without overwhelming the berries. File it away for winter — it works beautifully with frozen fruit too. That’s all for now, except to mention that if you have any technical questions, the team at cookingcare@nytimes.com is ready and waiting to help. And I’m at hellomelissa@nytimes.com if you want to say hi. I’ll see you on Monday. Enjoy the Labor Day weekend! 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.
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