Because we're not giving up summer's perfect tomatoes until we absolutely, positively have to.
 | | Linda Xiao for The New York Times. Food Stylist: Barrett Washburne. |
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A big green salad with delightfully juicy tomatoes |
Are you ready to give up plump, sweet summer tomatoes? Good, neither are we. In Melissa Clark's new green salad with tomato-basil vinaigrette (above), those ruby jewels are marinated with garlic, basil and vinegar to form the base of an herby vinaigrette. Toss this juicy concoction with salad greens or apply it to roasted vegetables or sandwiches to keep those summer tomato vibes going strong. |
To eat with that light, bright salad, how about chicken Alfredo? (#balance.) Naz Deravian's recipe adds well-seasoned white meat to wide ribbons of rich, creamy pasta. Consider it the weighted blanket of dinners — highly comforting, warmly soothing and good for inducing well-deserved naps. |
For something on the opposite end of the flavor spectrum — awakening, reviving, full of verve — there's Yewande Komolafe's vegetable soup with tamarind and lemongrass. As Yewande notes, her recipe is closely modeled after Sundanese sayur asem, Isan tom klong pla and Timorese sour fish soup, all of which showcase that satisfying, lip-smacking balance of tart and spice. |
Speaking of balance — here's furikake snack mix, a new recipe from Sue Li. It checks all the boxes you want a snack mix to check: salty, sweet, spicy (thanks to gochugaru); savory (hello, nori and sesame seeds); and crispy and crunchy (there's dried ramen noodles in there). Make a big batch to treat yourself to fistfuls all week long. |
And because it's birthday season, we have Naz's take on dump cake, a classic American dessert that relies on shelf-stable pantry standbys like boxed cake mix, canned crushed pineapple and cherry pie filling. It's really more cobbler than cake — and if you want a proper cobbler recipe, we've got plenty of those, too. |
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