Grilled chicken with tomatoes and corn and the nicest niçoise

And plenty more hits from our Summer 100.

View in browser|nytimes.com May 30, 2024 Christopher Testani for The New York Times. Food Stylist: Simon Andrews. The nicest niçoise and more hits from our Summer 100 By Mia Leimkuhler You can make a niçoise salad year-round, and I do: I always have canned tuna in the pantry and olives and anchovies in the fridge, and the grocer closest to me stocks cherry tomatoes and green beans even in the depths of January. It's not eating with the seasons, but it is eating with my instincts, and when I want punch and tang and heft — with good-for-me greens — it's the only salad that'll do. But a summer niçoise? That's the nicest niçoise, especially in these early days of the season when boiling potatoes and eggs doesn't feel masochistic. Now is when those green beans and tomatoes start to show off, the egg yolks mirror the sun's assertive shine and the tuna tastes somehow even better and meatier. Melissa Clark's gorgeous recipe ups the summeriness with a puckery lemon-anchovy vinaigrette and handfuls of basil. It's not the only salad in our Summer 100, but I'd argue that it's the salad of our Summer 100. Featured Recipe Niçoise Salad With Basil and Anchovy-Lemon Vinaigrette View Recipe → You've seen our Summer 100, right? It's our list of 100 recipes to cook (or, in the case of abdoogh khiar and others, not cook) now until whenever pumpkins start to appear. I'm starting with the grilling recipes, particularly Ali Slagle's chicken with tomatoes and corn, which rests the fresh-off-the-grill chicken on the veggies to turn those drippings into a warm, savory vinaigrette. And I can't resist harissa anything, so Yossy Arefi's grilled harissa shrimp is next on the list, with plenty of flatbread for gripping the shrimp as I slide them off the skewers. The peaches haven't quite popped where I live, so I'll make Hana Asbrink's cold tofu salad with tomatoes and peaches with just tomatoes for now. (The tomatoes aren't yet at their sweet peak either, but the salty-sour, umami-rich dressing more than makes up for that.) I also appreciate the flexibility of this marinated feta with herbs and peppercorns from Alexa Weibel. It can be stirred into pasta, smooshed onto bread, tumbled over seared fish or roasted vegetables or, as one reader notes, folded into the morning's scrambled eggs. Summer's long, lingering evenings call for dessert, and Jessie Sheehan's four-ingredient Nutella brownies are just the sort of thing to throw together to eat under a late-setting sun. A little more work — but extremely worth it — are these mango and sticky rice Popsicles from Samantha Seneviratne. But as she notes, you could skip making the sticky rice and instead pick up a side order from your local Thai restaurant, putting you one step closer to cold, fruity, delightfully chewy summer satisfaction. ADVERTISEMENT IN THIS NEWSLETTER Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne. Grilled Chicken With Tomatoes and Corn By Ali Slagle 30 minutes Makes 4 servings Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Abdoogh Khiar (Chilled Buttermilk Cucumber Soup) By Naz Deravian 15 minutes, plus chilling Makes 2 to 4 servings Joel Goldberg for The New York Times. Food Stylist: Hadas Smirnoff. Grilled Harissa Shrimp By Yossy Arefi 15 minutes Makes 3 to 4 servings Linda Xiao for The New York Times. Food Stylist: Hadas Smirnoff. Cold Tofu Salad With Tomatoes and Peaches By Hana Asbrink 20 minutes Makes 4 to 6 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Marinated Feta With Herbs and Peppercorns By Alexa Weibel 10 minutes, plus marinating Makes About 2 1/2 cups Nico Schinco for The New York Times. Food Stylist: Barrett Washburne. Nutella Brownies By Jessie Sheehan 35 minutes, plus cooling Makes One 8-inch pan Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Mango and Sticky Rice Popsicles By Samantha Seneviratne 45 minutes, plus freezing Makes 10 popsicles 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 Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox 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