A Broccoli Salad Recipe to Believe In

Make Lidey Heuck's recipe, or get ambitious with an eggplant focaccia.

View in Browser Add nytdirect@nytimes.com to your address book. Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne. Saturday, August 15, 2020 A Broccoli Salad Recipe to Believe In That’s how one reader described our most popular recipe this week, Lidey Heuck’s broccoli salad with peanuts and tahini-lime dressing (above). Make that this weekend, or Judy Kim’s chile oil noodles with cilantro, Melissa Clark’s eggplant focaccia with ricotta and olives or any of the recipes in the collection below.   Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Recipes for the Weekend ADVERTISEMENT   Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne. Broccoli Salad With Peanuts and Tahini-Lime Dressing Lidey Heuck 20 minutes, plus 15 minutes' marinating, 6 to 8 servings   Beatriz Da Costa for The New York Times. Food Stylist: Frances Boswell. Eggplant Focaccia With Ricotta and Olives Melissa Clark 1 hour, plus rising, 8 servings   Beatriz Da Costa for The New York Times. Food Stylist: Frances Boswell. Chile-Oil Noodles With Cilantro Judy Kim 20 minutes, 4 servings   Nik Sharma for The New York Times (Photography and Styling) Roasted New Potatoes With Garlic and Tamarind Nik Sharma 1 hour, 4 servings ADVERTISEMENT FOLLOW US: Facebook | @nytfood | Pinterest You received this message because you signed up for NYTimes Cooking newsletter. Unsubscribe | Manage Subscriptions | Change Your E-mail | Privacy Policy | Contact | Advertise | California Notices Copyright 2020 | The New York Times Company | NYTimes.com 620 Eighth Avenue New York, NY 10018