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A little bit heartier nowLabor Day — the unofficial end of summer — isn’t until next week, but the air already feels a little autumnal here in New York, especially at night. This has given me an appetite for heartier meals. Not the stews and soups of the truly cold nights to come, but dishes that are a bit more substantial than the salad-centric dinners I’ve been relying on lately. Enter Ashley Lonsdale with her roasted salmon and broccoli bowl. Roasting the broccoli florets and red onions until the edges crisp gives this dish deep, caramelized notes while the steamed rice and velvety bits of salmon add heft and protein. But to my mind, the crowning touch is the anchovy lemon dressing that brings it all together. It’s just the thing to ease us into fall. Featured Recipe Roasted Salmon and Broccoli BowlMore food for thoughtGrilled chicken with tomatoes and corn: Of course, there’s still plenty of summer left, at least when it comes to corn and tomatoes. Use them to make Ali Slagle’s colorful 30-minute meal. Spiced roasted eggplant: I’d been eyeing Clare de Boer’s recipe since she published it two years ago, and finally got around to trying it last week. The combination of garlic, cumin, red pepper flakes and good olive oil make this a truly outstanding destination for your late summer eggplant. Spicy rice noodles with crispy tofu and spinach: Adding a little panko and sesame seeds to the usual cornstarch coating is Sarah Jampel’s trick for getting golden, crunchy tofu that’s impossible to stop eating. Here she tosses it with noodles, spinach and a spicy ginger-scallion oil for oomph. Stuffed peppers: Stuffing sweet peppers with a savory filling is a classic move. Lidey Heuck uses a mix of ground beef, rice, tomatoes and wine in her fragrant and very satisfying version. Blackberry jam crostata: A press-in-the-pan cookie crust makes Elizabeth Minchilli’s crostata extra simple. When I adapted her recipe, I whipped up a quick homemade berry jam for the filling, but Elizabeth is just as likely to use good-quality jam from a jar. The choice is yours! That’s all for now. If you have any questions of a technical bent, send an email to cookingcare@nytimes.com. And I’m at hellomelissa@nytimes.com if you want to say hi. I’ll see you on Wednesday. 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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