“This is my favorite NYT recipe.”

It's dumpling tomato salad season, friends.

View in browser|nytimes.com June 27, 2024 Hetty Lui McKinnon's dumpling tomato salad with chile crisp vinaigrette. Christopher Testani for The New York Times. Food Stylist: Simon Andrews. It's dumpling tomato salad time! By Mia Leimkuhler I usually start these newsletters with a personal anecdote or some deeply insightful cooking observation (just go with me here), but all I can say about Hetty Lui McKinnon's dumpling tomato salad with chile crisp vinaigrette is this: If you haven't made it yet, make it tonight. And if you've made it already, make it again. It's dumplings, summer tomatoes and fresh basil in a salty-sour vinaigrette that's just as spicy as you like it. Off you go. Featured Recipe Dumpling Tomato Salad With Chile Crisp Vinaigrette View Recipe → (Because I can't leave well enough alone, I will share some alterations in case they're helpful: I've swapped the rice vinegar for black or balsamic vinegar to great results, tossed in chopped cucumbers and handfuls of cilantro because I had them, and piled the whole thing on top of a spring mix for a more salad-y salad.) Ready the sad solo violin: I don't have a grill. Luckily, lots of our New York Times Cooking grilling recipes can be done on the stovetop or broiler, like Yasmin Fahr's new grilled tahini-honey chicken thighs, which I'll make in my trusty cast-iron skillet. And while hamburgers are admittedly best on a grill, smash burgers beg for a griddle (or that cast-iron pan). These sausage smash burgers from Christian Reynoso come with an excellent reader note: "Okay these are just yum." Speaking of reader notes, you'll want to scroll through the notes on Yasmin's five-star farro with blistered tomatoes, pesto and spinach for clever swaps and additions — feta for the mozzarella, baby kale for the spinach. Readers also mention adding a splash of red wine vinegar and chopped toasted almonds to finish. Also yum! I love the combination of carrot and orange — the sweetness of the first really sings with the acidity of the second — so naturally this Moroccan carrot and orange salad from Nargisse Benkabbou caught my eye. The orange juice leaves lots of refreshing, gently floral liquid for slurping at the end, the same sort of delicious bonus you get with salad e-Shirazi or kachumber. And to end on something else sunset-hued and refreshing, here's Neale Asato's Hawaii-style sherbet, a recipe adapted by Ligaya Mishan. "For people in Hawaii, Mr. Asato's sherbet is a nostalgic callback to guri-guri (goodie-goodie), the nearly century-old specialty at Tasaka Guri Guri on Maui," Ligaya writes. My family once nearly missed a flight because we had to stop at Tasaka Guri Guri for this creamy, irrepressibly pink treat, so I thank Neale and Ligaya for this convenient and much less stressful option. IN THIS NEWSLETTER Johnny Miller for The New York Times. Food Stylist: Samantha Seneviratne. Grilled Tahini-Honey Chicken Thighs By Yasmin Fahr 20 minutes Makes 4 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Sausage Smash Burgers  By Christian Reynoso 35 minutes  Makes 4 servings Julia Gartland for The New York Times (Photography and Styling) Farro With Blistered Tomatoes, Pesto and Spinach By Yasmin Fahr 40 minutes Makes 4 servings Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. Carrot and Orange Salad By Nargisse Benkabbou 30 minutes, plus 1 hour chilling Makes 4 servings Con for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. Salad-e Shirazi (Persian Cucumber, Tomato and Onion Salad) By Samin Nosrat 20 minutes Makes 6 to 8 servings (about 5 cups) Chris Simpson for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Heather Greene. Hawaii-style Sherbet Hawaii-Style Sherbet Recipe from Neale Asato Adapted by Ligaya Mishan 20 minutes, plus at least 14 hours' freezing Makes About 9 cups/18 servings 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