“This recipe just made my summer”

Charred corn and chickpea salad with lime crema is fast and easy, and it's already a hit with readers.

View in browser|nytimes.com August 10, 2024 Hetty Lui McKinnon's charred corn and chickpea salad with lime crema. Bryan Gardner for The New York Times. Food Stylist: Greg Lofts. 'This recipe just made my summer' By Mia Leimkuhler I know I just recently wrote about a different Hetty Lui McKinnon recipe — her dumpling and smashed cucumber salad, and quite, er, effusively — but look at this charred corn and chickpea salad. The burnished little corn nuggets, together with plump lil' chickpeas! The peppery arugula and tender cilantro! Everything bound together with a simplified crema, a mix of sour cream, lime juice, garlic, salt and pepper! You'll excuse me for my excitement over another Hetty hit. Featured Recipe Charred Corn and Chickpea Salad With Lime Crema View Recipe → I also love the look of this lazi ji — Chongqing chicken with chiles — a Fuchsia Dunlop recipe adapted by Ligaya Mishan. And I love eating it; using my chopsticks to hunt through the rustling dried chiles to pluck out the tender chicken morsels feels like a treasure hunt. As Fuchsia notes, don't eat those dried chiles! They're there to provide fragrance and season the oil (and, of course, provide hiding places for your chicken). Though if you don't like playing hide and seek with your poultry (extremely fair), there's Ali Slagle's crispy baked chicken, with pull-apart tender meat and bronzed skin. This is a great recipe for that spice mix your friends gifted you as thanks for watching their dog while they were on vacation. Swap Ali's suggested spices (but keep the sugar, for optimal flavor and browning) for Montreal steak seasoning, ras el hanout, five spice, garam masala, adobo, baharat, jerk seasoning. … Speaking of searching for things, I'm always on the lookout for recipes that use canned seafood other than tuna — I can't resist a nice-looking can of good quality fish or shellfish. (Shout out to my dear friend Soraya, who let me spend an hour in the canned seafood aisle of El Corte Inglés.) This garlicky crab and brown butter pasta from Cybelle Tondu looks wonderful. I'm sure it's transcendent with fresh crab, but let's be real: Garlic, brown butter and lemon make pretty much anything tasty and are sure to enliven my canned crab. You've signed up for our August Grilling Challenge with Wirecutter, yes? Every Tuesday this month, my colleague Sofia Sokolove and I are combining our newsletter powers to bring you everything you need — namely the best gear recommendations and recipes — to get grilling and stay grilling well into fall. This week we covered the basics, and next week we'll help you throw an excellent cookout. Bookmark Ali's bountiful barbecue vegetable salad and make sure you're on the list so you don't miss a challenge. I'll leave you with Genevieve Ko's molten chocolate muffins, her take on the Olympic chocolate muffins that went viral during the 2024 Summer Games in Paris. If you've ever wanted a more portable version of those awesome '90s lava cakes, this is the recipe for you. IN THIS NEWSLETTER Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop Stylist: Heather Greene. Lazi Ji (Chongqing Chicken With Chiles) Recipe from Fuchsia Dunlop Adapted by Ligaya Mishan 40 minutes Makes 4 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Crispy Baked Chicken By Ali Slagle 1 hour 20 minutes Makes 4 servings Bryan Gardner for The New York Times. Food Stylist: Greg Lofts. Dumpling and Smashed Cucumber Salad With Peanut Sauce  By Hetty Lui McKinnon 25 minutes Makes 4 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Garlicky Crab and Brown Butter Pasta By Cybelle Tondu 20 minutes Makes 4 servings Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne. Barbecue Vegetable Salad By Ali Slagle 50 minutes Makes 4 to 6 servings Kerri Brewer for The New York Times. Food Stylist: Cyd Raftus McDowell. Molten Chocolate Muffins By Genevieve Ko 1 hour, plus cooling Makes 12 muffins 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