Plan to make a summery peach cobbler for the upcoming holiday weekend.
 | | Chris Simpson for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Pappas. |
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Good morning. Genevieve Ko here filling in for Sam and channeling his energy: Today's a good day to think about the food for parties you're throwing next weekend. |
For me, that means going to Costco — my happy place — and loading up on snacks and flats of peaches so they're ripe enough by then to bake into Edna Lewis's flaky-crust cobbler, one of my favorite summer desserts from one of my favorite cookbook authors. |
But today, I'm going to get a taste of peaches from the sesame dressing for Eric Kim's crispy wonton salad (above), which he wrote about in The New York Times Magazine this week. Sometimes I add extra crunch to the salad by frying dried rice vermicelli and peanuts in the hot oil after the wonton wrappers are done. With that, a mojito and some nice rolls. |
As for the rest of the week … |
I tested this cheesy stovetop mac with sausage and kale, and it's already a new favorite. Inspired by the 1970s boxed pasta mixes created to stretch a pound of beef, this from-scratch version is especially savory from Italian sausage. Everything melds into a gooey, hearty meal in one skillet, leaving you with almost no dishwashing. |
Any fish can be used in this jorim, a garlicky, gingery Korean soy-sauce braise, but it's tastiest with fatty steaks of salmon, mackerel or black cod. Whole radishes simmered in the sauce, with heat from jalapeños, become tender and sweet. |
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And if you run into trouble with that, or with our technology, feel free to write: cookingcare@nytimes.com. Someone will get back to you. |
There are a lot of new choices for summer reading, but I often prefer to lie on the beach with the books I had been assigned as a student. They're enjoyable when they're not required and when more living makes more sense of them. Right now, that's Zora Neale Hurston's "Their Eyes Were Watching God." |
If you've ever seen BTS perform, then you know why they've been one of the biggest bands for nearly a decade. If you haven't, read this New Yorker piece from E. Tammy Kim to understand why their current "hiatus" matters. |
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