Colorful, cooling country panzanella with watermelon dressing

Toasted bread, tomatoes and watermelon are tossed with a juicy, piquant watermelon dressing.

View in browser|nytimes.com June 19, 2024 Gabrielle E.W. Carter's country panzanella with watermelon dressing, adapted by Nicole Taylor and Yewande Komolafe. Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. Colorful, cooling country panzanella By Melissa Clark It's Juneteenth, a day traditionally celebrated with brightly hued red foods. If you're searching for some summery inspiration, look no further than Gabrielle E.W. Carter's recipe for country panzanella with watermelon dressing, adapted by Nicole Taylor and Yewande Komolafe. This colorful, cooling salad, full of toasted bread, tomatoes and watermelon, is tossed with a piquant dressing that's made from both the sweet watermelon flesh and tangy rind. Using a large-holed grater is the key to getting the texture right for the dressing, which is spiked with mustard seeds and red pepper flakes. Serve it in big bowl along with a platter of Genevieve Ko's grilled chicken legs for a satisfying warm weather meal, on Juneteenth or anytime. Featured Recipe Country Panzanella With Watermelon Dressing View Recipe → Also red-flecked and festive, Farideh Sadeghin's succotash is based on a Native American dish introduced to colonial immigrants in the 17th century. You can use fresh or frozen corn and lima beans in Farideh's version, which is sweetened even further with juicy cherry tomatoes and Vidalia onion. While we're talking beans, Ali Slagle's new recipe for one-pot white beans with prosciutto and dates is an absolute stunner. The combination of salty ham, butterscotch-y dates and soft white beans speckled with crunchy celery is both speedy and special. Summer has rushed in at full force here in the Northeast, with June impersonating August and sending everyone scampering for air-conditioning. Luckily Genevieve is here with her grain bowl with sardines and sauce moyo. The sauce, a snappy West African staple of onion, peppers and tomatoes brightened with chile and lime, adds a little crunch to a mix of quick cooking grains (such as fonio or quinoa) and soft, rich pieces of smoked tinned fish. It's a filling, nearly no-cook meal for the steamiest summer days, and it's especially great for lunch. For a dessert that's like air-conditioning for your palate, Yossy Arefi's lemon olive-oil ice cream is silky, tart-sweet and very sophisticated thanks to a drizzle of good oil and flaky sea salt on top. (Take that, hot fudge.) By the way, if you've been thinking of buying an ice cream maker, take advantage of Wirecutter's special discount on their favorite model. It's under $50, but the sale ends today. Doesn't this make you want to subscribe to New York Times Cooking to get these and all the other great recipes we have for you? (Thanks to you if you already do.) If you need any technical assistance, you can send an email to the genius minds at cookingcare@nytimes.com. And I'm at hellomelissa@nytimes.com if you want to say hi. David Malosh for The New York Times. Food Stylist: Simon Andrews. While there are countless recipes for dal, Priya Krishna's everyday dal is as soothing and restorative (and quick) as they come. Ready in 15 minutes and made with pantry staples, it's fragrant with spices, rich with ghee and perfect for serving with roti or rice. IN THIS NEWSLETTER David Malosh for The New York Times. Food Stylist: Simon Andrews. One-Pot White Beans With Prosciutto and Dates By Ali Slagle 30 minutes Makes 4 servings Christopher Testani for The New York Times. Food Stylist: Spencer Richards. Succotash By Farideh Sadeghin 35 minutes Makes 4 servings Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Grilled Chicken Legs By Genevieve Ko 35 minutes, plus grill heating time Makes 8 to 10 servings Nico Schinco for The New York Times. Food Stylist: Barrett Washburne. Grain Bowl With Sardines and Sauce Moyo By Genevieve Ko 20 minutes Makes 1 to 2 servings Craig Lee for The New York Times Lemon Olive-Oil Ice Cream By Yossy Arefi 25 minutes, plus chilling and churning Makes About 1 quart 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 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