What to Cook: Sesame cucumber and avocado salad, cottage cheese pasta and more recipes

Make a spin on an Eastern European classic or an elegant one-pan roasted fish with cherry tomatoes.

View in browser|nytimes.com Continue reading the main story June 5, 2022 David Malosh for The New York Times What to Cook This Week By Sam Sifton Good morning. I've got a taste for grilled baby back ribs with spicy peanut shake, with spicy coleslaw on the side and a classic birthday cake for dessert, with a cold glass of milk. It's summertime! Fish are jumping. Many can't grill, though, and some will quail at the idea of baking on a warm Sunday afternoon. For them, perhaps for you: soy-glazed chicken breasts with pickled cucumbers (above) to slice and serve with flour tortillas, and mangoes with chile-lime salt to follow. Or vegan tantanmen with pan-fried tofu? ("My gawd this slaps," a subscriber noted below the recipe.) I could eat that dish for a month of Sundays. As for the rest of the week … Monday Melissa Clark puts a modern spin on an Eastern European classic in this cottage cheese pasta with tomatoes, scallions and currants. The cinnamon sprinkle at the end is key, tying together the dried fruit and the juicy tomatoes. Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. Cottage Cheese Pasta With Tomatoes, Scallions and Currants By Melissa Clark 30 minutes Makes 4 to 6 servings Continue reading the main story ADVERTISEMENT Tuesday Try Lidey Hueck's elegant weeknight dinner of one-pan roasted fish with cherry tomatoes, and I bet it'll slide into your regular rotation. I like it with couscous and a simple green salad dressed with a basic vinaigrette myself. Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne. One-Pan Roasted Fish With Cherry Tomatoes By Lidey Heuck 30 minutes Makes 4 servings Wednesday Here's a new one from Ali Slagle for the middle of the week: a ground chicken salad with lemon-sesame dressing that's a little like larb, with a celery crunch. Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne. Chicken Salad With Lemon-Sesame Dressing By Ali Slagle 15 minutes Makes 4 servings Thursday I like Hetty McKinnon's latest, too. It's a sesame cucumber and avocado salad that is great on its own, but I think would also pair nicely with some sushi-grade yellowfin tuna or wild Alaskan salmon, cut into slabs and planked raw over rice. Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. Sesame Cucumber and Avocado Salad By Hetty Mckinnon 10 minutes Makes 4 servings Friday And then, to head into the weekend, you can make my version of spiedies, that great taste of Binghamton, N.Y. I like them made with venison best, but pork, beef, lamb or chicken works as well. Just plan ahead and get the chunks of protein into their marinade by Thursday at the latest, so the acids have time to do their work. Melina Hammer for The New York Times Spiedies By Sam Sifton 25 minutes, plus 24 hours' marinating Makes 4 to 6 servings Thousands and thousands more recipes (including collections of summer drinks for non-drinkers and bright and beautiful summer pastas) are on New York Times Cooking. There's more inspiration yet on our TikTok, Instagram and YouTube accounts. Yes, you need a subscription to access the recipes. Subscriptions are the fuel in our stoves. If you haven't done so already, please subscribe today. Thanks. Drop us a line at cookingcare@nytimes.com if you run into issues with our technology. And you can write to me if you want to say hello, or to complain about something: foodeditor@nytimes.com. I read every letter sent. Now, it's a far cry from XO sauce and beef Wellington, but you'll want to read our Sarah Lyall on the joys of vacation reading. Over at The Cut, Jake Gyllenhaal spoke to Emilia Petrarca about pasta pomodoro. Clare Jackson took to the London Review of Books to write a fascinating review of a biography of Elizabeth Stuart by Nadine Akkerman, "Elizabeth Stuart: Queen of Hearts." Finally, here's MJ Lenderman to play us off, "Tastes Just Like It Costs." Listen to that nice and loud, and I'll be back on Monday. We want to hear from you. Tell us about your experience with this newsletter by answering this survey. Continue reading the main story Continue reading the main story ADVERTISEMENT Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving these emails, unsubscribe or manage your email preferences. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018