“There were no leftovers. Everyone raved.”

Grilled chicken with corn and lime-basil butter, a fantastic taste of summer.

View in browser|nytimes.com July 28, 2024 Clare de Boer's grilled chicken thighs and corn with lime-basil butter. Kate Sears for The New York Times. Food Stylist: Chris Lanier. A fantastic taste of summer By Sam Sifton Good morning. One of the great American crossroads is the intersection of Route 82 and Church Street in Pine Plains, N.Y., where Clare de Boer has a restaurant, Stissing House. There's a flatness there, a feeling of being at the center of a valley, as if you're in a stream bed, the restaurant beside it, warm and old and clean. You'd like to ride a horse there and take a room upstairs to sleep after dinner. There's nothing antique about de Boer's cooking, though. Hers is a modern, straightforward cuisine, Anglo-American, a little European, the kind served in novels about good, stylish people who have incredible weekend homes in the country, who garden abundantly and make jam. Make her recipe for grilled chicken thighs and corn with lime-basil butter (above) and you'll see. It's a fantastic taste of summer and a strong argument for lingering over your meal in flickering candlelight even though it's Sunday night and there's work in the morning. Blueberry spoon cake for dessert? This is your life now. It's exceptional. Featured Recipe Grilled Chicken Thighs and Corn With Lime-Basil Butter View Recipe → As for the rest of the week. … Monday Pantry staples and a fat squash from the market make for a perfect Monday night meal with Samantha Seneviratne's recipe for one-pot tuna orzo with zucchini. Canned tuna, silky orzo and sliced zucchini, with raisins for sweetness and capers for tart salinity? Yes, please. Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne. One-Pot Tuna Orzo With Zucchini By Samantha Seneviratne 35 minutes Makes 4 servings Tuesday Melissa Clark's recipe for porchetta pork chops brings the bold flavor of a classic, cook-all-day porchetta to weeknight chops that you can make in well under an hour. Melissa calls for a solid 10-minute rest for the chops after they're cooked. This is excellent advice, worth following. Andrew Scrivani for The New York Times Porchetta Pork Chops By Melissa Clark 20 minutes Makes 2 servings Wednesday Melting anchovies into olive oil is the key to Yasmin Fahr's recipe for spinach-anchovy pasta, providing a punch of umami to what is otherwise a shockingly simple preparation of fusilli tossed with spinach and dressed with Parmesan, red-pepper flakes and a squeeze of lemon. It's one of those meals that's perfect for nights when the last thing you want to do is make a big meal. Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne. Spinach One-Pot Pasta By Yasmin Fahr 20 minutes Makes 4 servings Thursday My recipe for pan-roasted salmon with jalapeño uses the pepper in much the same way you use soy sauce to temper the fattiness of raw tuna: a bit of bite against the rich sweetness. I like it with roasted new potatoes and steamed green beans. Gentl and Hyers for The New York Times. Food stylist: Hadas Smirnoff. Prop stylist: Rebecca Bartoshesky. Pan-Roasted Salmon With Jalapeño By Sam Sifton 15 minutes Makes 2 servings Friday And then you can run out the week with Kay Chun's new recipe for eggplant Bolognese. The peeled eggplant melts beautifully into the mushroom-studded sauce, and a sprinkle of red-pepper flakes at the end delivers a wonderful kick. Bryan Gardner for The New York Times. Food Stylist: Greg Lofts. Eggplant Bolognese  By Kay Chun 1 1/4 hours Makes 4 servings There are many thousands more recipes to cook this week waiting for you on New York Times Cooking. You need a subscription to read them, it's true. Subscriptions support our work and allow it to continue. If you haven't taken one out yet, would you please consider subscribing today? Thank you. Should you find yourself jammed up by our technology, please reach out for help. We're keeping an eye on the inbox at cookingcare@nytimes.com, so someone will get back to you. Or you can write to me in pique or pleasure. I'm at foodeditor@nytimes.com. I cannot respond to every letter, I'm sorry. But I read every one I receive. Now, it's a very long way from anything to do with preparing weeknight meals or dreaming of weekend baking projects, but I inhaled Emma Cline's "The Guest" just now, reveling in the darkness, and in the sentences. (Liska Jacobs reviewed the novel for The New York Times Book Review.) Rae Armantrout has a new poem, "Hell," in The London Review of Books. Here's Adam Gopnik on the death of the necktie in The New Yorker. Finally, Gillian Welch and David Rawlings have a new single out, "Empty Trainload of Sky." It's off the forthcoming album "Woodland," which will arrive in August. Listen to that while you're grilling your chicken, in the Pine Plains of your mind. I'll be back next week. 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. 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