Good morning! Today we have for you:
No-cook? Yes, please.I just got back from spending a few days with my toes in the sand, digging for clams with a video crew in tow. It wasn’t my greatest shellfish haul, but we caught enough cherrystones and quahogs to turn into a garlicky, winy pasta sauce (a little like this one from Nigella Lawson). Stay tuned for more! The footage is destined for a New York Times video to be released later this summer, complete with the recipe. In the meantime, let’s talk salad, specifically Hetty Lui McKinnon’s easy, no-cook tzatziki chickpea salad, which can be ready in just 15 minutes. The classic Greek combination of dill, yogurt and cucumbers is already wonderfully creamy and cooling. To that, Hetty adds chickpeas for protein and a few drops of honey to balance the acidity of the lemon and the yogurt. Serve this with flatbread and some chilled white wine if you like. It makes a calming end to any hectic summer day. Featured Recipe Tzatziki Chickpea SaladMore food for thoughtSlow-cooker mojo pork and black beans: Instead of tracking down sour oranges to make her Cuban-inspired pork, Sarah DiGregorio substitutes a tangy mix of sweet oranges, lemons and limes. Then she adds garlic, red pepper, cumin and oregano, letting it all infuse the meat as it slowly bubbles away all day long. Start it in the morning before work, and come home to a fragrant kitchen and your dinner standing by. Lemon and thyme grilled chicken breasts: One secret to grilling chicken breasts without drying them out is to pound them thin and cook them quickly so that the edges char while the insides stay juicy. I like to marinate them in olive oil, garlic and herbs first, which adds enough flavor to forgo a sauce. Note that if you aren’t grilling, cooking these under the broiler works just as well. Ginger-scallion steamed fish: Cooking a whole fish can be daunting, especially on a weeknight. Instead, Connie Chung, the chef at Milu, steams tender, easy-to-eat cubes of salmon with soy sauce and aromatics. Serve this with rice and any green vegetable for a satisfying crowd-pleasing meal. Vegetable yakisoba: This vegetable-packed Japanese noodle stir-fry from Kay Chun has a heady Worcestershire-ketchup-soy sauce that’s both tangy and slightly sweet. It’s a colorful mix of textures and flavors that’s meatless and speedy, too. Lemon icebox pie: Not all pies are weekend-only productions. Case in point: Vallery Lomas’s custardy chilled pie, which is a snap to make with cream cheese, store-bought lemon curd and a premade graham cracker crust. That’s all for now. If you’re waylaid by a technical snag, email the smart people at cookingcare@nytimes.com for help. And I’m at hellomelissa@nytimes.com if you want to say hi. I’ll see you on Sunday. 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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