Happy Saturday. I have exactly three items on my agenda today: spending the day at the beach, making it home in time for a glorious postbeach shower, then heading to a bar to cheer on the Knicks. Here’s what else I hope to accomplish at some point:
I simply can’t do another summer sweating it out on the subway, so I’ll pick up what I consider the season’s coolest accessory, literally and figuratively.
Now that I’ve officially decided that, yes, I can pull off a headscarf, I have a feeling these tips are about to become my summer bible. Particularly the ones about getting it to stay put.
Organizing my silicone baking mats in a way that actually makes sense (read: not tossed in the back of a cabinet), thanks to this simple, buy-nothing-new hack.
Trying out some fresh lip-color trends. I’m especially into the one that looks like you just ate a cherry Popsicle. But maybe I should just eat a cherry Popsicle instead.
— Julia Reinstein / Writer, Culture & Leisure / Brooklyn, New York
These Shrimp Rice Bowls Are the Platonic Ideal of a Weeknight Dinner
theSkimm
Now that the sun is setting after 8 pm, spending a long summer evening in the kitchen is, respectfully, not it. Enter: Plays Well With Butter’s Shrimp Rice Bowls With Mango Salsa. In this weeknight-friendly recipe, shrimp gets chopped into bite-size pieces and sautéed for just a couple minutes — so it cooks evenly, stays juicy, and soaks up the garlicky, peppery goodness. Add fluffy cilantro-lime rice, your favorite greens, sweet-spicy mango salsa, and diced avocado, and creator Jess Larson promises “maximum deliciousness without a million steps.” Just try not to eat all that mango salsa before it hits the table.
The Time Commitment: About 35 minutes.
Key Tips: Larson says fresh or frozen shrimp will work. If using frozen, thaw first by placing in a zip-top bag and submerging in cool water for about 30 minutes. And to pick a perfectly ripe mango, look for one that smells sweet and gives slightly when squeezed.
Other Takes: If you also (correctly) believe mango > all other fruits, try…
Corn Salad With Mango and Halloumi. Loaded with sweet corn, crunchy cucumbers, and salty fried halloumi, one fan said it “might be my all-time favorite recipe from NYT.” Honestly, same.
Mango Crumb Bars. A tropical take on the quintessential summer dessert that looks fancy — but is so easy, it can even be made at 7 pm on a Monday (speaking from experience).
Mango Mojito Mocktails. With just four ingredients and no fancy bartending equipment or skills required, this is the only drink you’ll want to sip all summer. Oh, and to make it a cocktail? Just add rum.
