This may just be the occasion for Melissa Clark's latest, lamb chops with lettuce and ranch dressing.
 Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich | Friday, August 21, 2020 Tejal Rao | | A highlight of my week, every week, is the glorious mixed produce box I get from County Line Harvest. I make a run to the farmers’ market for extra bits and bobs when I can, picking up whatever looks good — herbs, flowering greens, plums. But since March, for a million reasons, I’ve been buying and eating way less meat than I used to. | | Meat has become a luxury in my kitchen, reserved for special occasions and, this weekend, the occasion is Melissa Clark’s lamb chops with lettuce and ranch dressing (above)! It looks like a big, juicy feast of a salad, and it comes together quickly on the grill (or under the broiler). I love the clever technique of using half that paste of herbs to marinate the chops, and the other half as a base for homemade ranch. | | You must know, by now, how I feel about dessert. (It’s crucial.) I saw damsons the other day, so after that lamb salad, I’m looking at Jerelle Guy’s pretty plum crumble with a buttery graham-cracker topping, which I’d have just the way it is, cooled down to room temperature, plus maybe a scoop of ice cream. | | We’ve got thousands of recipes on NYT Cooking that are just perfect for a summer weekend, including this stunning, simple bibim guksu from Darun Kwak, and Lidey Hueck’s delightful baked crab dip with ritz crackers. Don’t sleep on the lobster salad from David Tanis — if you’ve never thought to buy lobster for a casual lunch before, read this report from Thomas Gibbons-Neff. The Maine lobster industry has been absolutely pummeled by the pandemic, and fishermen are struggling to find buyers. | | You can access all our recipes with a subscription, which also helps to support our work. We’re standing by if anything goes sideways! Send us a note at cookingcare@nytimes.com, and someone will get back to you. | | Who gets to be an artisan? Kim Severson has a must-read on the history of Black jam makers in the United States, and how so many of them have been excluded from the craft food movement. | | Clarissa Wei produced a beautiful video for Goldthread about how biang biang noodles are made in Xi’an, in northwestern China. Warning: Watching this video will make you very hungry. | | If you want to experience wonder — remember wonder? — listen to the great Evan Kleiman on KCRW as she talks about the joy of planting seeds, why trees grow toward the sky and the magic of wild foods. | | See you on Sunday! | |  Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich. | Jerrelle Guy 40 minutes, 6 servings | |  Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich | Melissa Clark 40 minutes, plus marinating, 4 servings | |  Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich. | Darun Kwak 20 minutes, 2 servings | |  Beatriz Da Costa for The New York Times. Food Stylist: Frances Boswell. | Lidey Heuck 35 minutes, 6 servings | |  Andrew Scrivani for The New York Times | David Tanis 45 minutes, 4 servings as a main course | | |
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