“My new go-to brownie recipe”

Lidey Heuck's easy and versatile brownie recipe is already racking up stars and raves.

View in browser|nytimes.com August 3, 2024 SUPPORTED BY PERFECT BAR Lidey Heuck's brownies. Christopher Testani for The New York Times. Food Stylist: Simon Andrews. A go-to brownie recipe for all your brownie needs By Mia Leimkuhler Brownies — especially Lidey Heuck's brownies — are the most considerate dessert. They don't require any special equipment or ingredients. They come together in less than an hour. They have all the textures: fudgy in the center, crispy on those corners and edges, crinkly on top. They're very, very chocolaty. And they don't call for room-temperature butter, a real boon to those of us who never remember to take the butter out of the fridge. You can add nuts to these brownies or, as some readers call out, a teaspoon of instant espresso (yes). Swap dark chocolate for semisweet for a more bitter, complexly flavored treat. Top the brownie squares with spheres of ice cream, or use them in a showstopping Death by Chocolate. In other words, here it is: your go-to brownie recipe. Featured Recipe Brownies View Recipe → Let's keep with this go-to theme and talk about a go-to dinner of mine, chicken adobo. It's one of those dishes I make differently each time: sometimes with coconut milk, sometimes in the pressure cooker, but always with Datu Puti soy sauce and vinegar, which come packaged together like a gift set at my local Asian market. Naz Deravian's new recipe skips the coconut milk and is made on the stovetop with bone-in, skin-on chicken pieces, though she provides cooking instructions for boneless, skinless thighs if that's how you'd like to adobo. My go-to meal for a fun, use-your-hands dinner is shrimp, specifically shrimp with the head, shell and tail still on. (Shrimp-head sucker hive, rise!) If I stare at this photo of Naz's salt and pepper shrimp for too long, I start to salivate. I want to crunch into those salty, peppery morsels, crispy shells and all, and wash them down with a bracingly cold Tsingtao. You can keep the napkins; I'll lick my fingers. Dorie Greenspan's honey mustard salmon rillettes are the perfect party food for several reasons, she writes: "They come together quickly and are easily made ahead, best served chilled and happy to be tinkered with." Mustard and salmon is a famously no-fail duo, as is musky cumin and sweet green beans, brilliantly demonstrated in this Hetty Lui McKinnon stir-fry. Lastly, my go-to cocktail this summer has been a highball, usually a whiskey soda — they're so easy, refreshing and not too boozy. I think August's highball will be a paloma, made with grapefruit Jarritos from my local Latin grocery store and a healthy rim of salt. Our August Grilling Challenge with Wirecutter kicks off next week! Every Tuesday in August, you'll get our favorite grilling recipes — and Wirecutter's recommendations for the best grilling gear — to help you optimize outdoor cooking, as well as exclusive discounts on editor-approved gear. Make sure you're signed up here! A MESSAGE FROM PERFECT BAR Refrigerated for a reason. Perfect Bar is the original fresh-from-the-fridge protein bar. Equally tasty and healthy, each Perfect Bar is made from freshly ground nut butter, organic honey and 20+ superfoods (20+ because we lost count after 20). Our bars pack a punch of whole-food protein and have a delicious cookie dough texture. Perfect on the go or for sitting still, thinking deep thoughts. Find our Perfect Bars in more than 27,000 fridges in grocery stores across the country. Or risk FOMO. Your choice. SHOP NOW IN THIS NEWSLETTER Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Chicken Adobo By Naz Deravian 1 1/2 hours, plus 1 to 8 hours' marinating Makes 4 to 6 servings Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Salt and Pepper Shrimp By Naz Deravian 40 minutes Makes 4 to 6 servings Bryan Gardner for The New York Times. Food Stylist: Greg Lofts. Honey Mustard Salmon Rillettes By Dorie Greenspan 1 hour 10 minutes Makes 6 servings Ryan Liebe for The New York Times. Food Stylist: Maggie Ruggiero. Cumin Green Beans and Mushrooms By Hetty Lui McKinnon 30 minutes Makes 4 servings Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Paloma By Rosie Schaap 3 minutes Makes 1 drink Ryan Liebe for The New York Times. Food Stylist: Maggie Ruggiero. Death by Chocolate  By Dan Pelosi 3 hours (includes at least 2 hours' cooling and chilling) Makes 8 to 10 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. 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