Perfect margaritas and quick crispy-skinned salmon

And cold sesame noodles with corn and cucumber, because summer (produce) isn't over yet.

View in browser|nytimes.com Continue reading the main story August 26, 2023 Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Perfect margaritas, quick crispy-skinned salmon and cold sesame noodles with corn and cucumbers It might seem silly to suggest a recipe for a margarita, but how many times have you had one that was only just OK? Maybe the balance was off — it was too sweet, too boozy, not enough lime, too much salt. Rosie Schaap's margarita recipe is just right, with blanco tequila, triple sec and lime in perfect proportions. (The salted rim is up to you and your guests.) Mix up a big batch, ask your most dependable friend to bring a bag of ice and enjoy: summer Saturday margaritas. Featured Recipe Margarita View Recipe → For a quick weeknight meal that makes the most of late-summer produce, here's Ali Slagle's smart and fast broiled turmeric salmon with corn and green beans. Smart because you'll broil the salmon skin-side up so that the skin crisps while the flesh stays moist, and fast because it's on the table in 20 minutes. Grab some extra ears for Hetty Lui McKinnon's cold sesame noodles with corn, basil and cucumbers, which balances those fresh flavors with nutty sesame paste and spicy chile crisp. Leftover basil (and whatever other herbs need using up) can go into Melissa Clark's all-purpose green sauce, which is the very definition of versatile. Skip the yogurt and up the olive oil to make it vegan; toss in arugula or celery leaves to clean out the crisper. Use it as a marinade, a sauce, a sandwich spread. Or — because we're excited for cozy season, too — drape it on blanched green beans to serve on the side of Kay Chun's classic meatballs. Just make sure you have plenty of bread for swiping up both your marinara and green sauces. Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox Continue reading the main story ADVERTISEMENT David Malosh for The New York Times. Food Stylist: Simon Andrews. Broiled Turmeric Salmon With Corn and Green Beans By Ali Slagle 20 minutes Makes 4 servings Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. Cold Sesame Noodles With Cucumber, Corn and Basil By Hetty McKinnon 25 minutes Makes 4 servings Ryan Liebe for The New York Times. Food Stylist: Victoria Granof. All-Purpose Green Sauce By Melissa Clark 10 minutes Makes About 2 cups Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Meatballs By Kay Chun 40 minutes Makes 4 to 6 servings Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Margarita By Rosie Schaap 3 minutes Makes 1 drink 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 Cooking, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. 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