Five-ingredient cookies for the Fourth

These marble chocolate-peanut butter swirl cookies are easy (and fun) to pull together.

View in browser|nytimes.com July 4, 2024 Samantha Seneviratne's chocolate-peanut butter swirl cookies. Con Poulos for The New York Times. Food Stylist: Simon Andrews. Five-ingredient cookies for the Fourth By Mia Leimkuhler Happy Fourth of July! I'll keep today's newsletter short, because you have a barbecue (or the beach or a pool or a quiet spot in the shade with a book and a cold beverage) to get to. Aren't these chocolate-peanut butter swirl cookies pretty? I first clocked them on our Instagram and was delighted (relieved) to learn they're really easy to make: just five ingredients and a bit of smushing and rolling to make the marbled dough. Bring them along to that barbecue or beach hangout, or use them as the base for killer ice cream sandwiches. Featured Recipe Chocolate-Peanut Butter Swirl Cookies View Recipe → And happy 100th birthday, Caesar salad! As Pati Jinich writes for The New York Times, the beloved salad is the pride of Tijuana, Mexico, but no one can agree on who made it. This Caesar salad — currently on the menu at Caesar's in Tijuana — isn't the original recipe, but the chef Javier Plascencia and his family think it's the best one yet. More Caesars to sample: Eric Kim's radicchio iteration, Melissa Clark's cherry tomato Caesar salad and this vegan version from Becky Hughes that I deeply love. For the grill: Mark Bittman's five-star salmon burgers, which get a nice, tangy kick from mustard and capers. Rick Martínez's Tajín grilled chicken is always a crowd-pleaser, as who doesn't love that salty-sour spice mix? (It's my favorite way to make lackluster melons pop.) I can't stop eating noodle salads, and Kay Chun's vegetable noodle salad with sesame vinaigrette is next on the list. It calls for at least two pounds of crisp summer vegetables (read: go nuts at your favorite farmers' market stand), and it's delicious when served warm or at room temperature. I'm also in dips-for-dinner mode, and I figure if I drag some of those summer veggies as well as tortilla chips through Lidey Heuck's Rotel dip, that counts as a complete meal. (We have plenty more scoopable suppers here in this collection of our best dip recipes.) IN THIS NEWSLETTER Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Caesar's Caesar Salad  Recipe from Javier Plascencia Adapted by Pati Jinich 1 hour 40 minutes (including 1 hour's chilling) Makes 2 to 4 servings Jim Wilson/The New York Times Cherry Tomato Caesar Salad By Melissa Clark 20 minutes Makes 4 servings Andrew Scrivani for The New York Times Salmon Burgers By Mark Bittman 20 minutes Makes 4 servings Armando Rafael for The New York Times. Food Stylist: Simon Andrews. Tajín Grilled Chicken By Rick A. Martinez 35 minutes Makes 4 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Vegetable Noodle Salad With Sesame Vinaigrette By Kay Chun 20 minutes   Makes 4 servings  Christopher Testani for The New York Times. Food Stylist: Spencer Richards. Rotel Dip By Lidey Heuck 20 minutes Makes 3 2/3 cups (about 8 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