A vegetarian sheet-pan dinner made for late summer

Melissa Clark's latest is a perfect showcase for late-summer corn and chiles.

View in browser|nytimes.com September 2, 2024 Melissa Clark's sheet-pan tofu with corn and chiles. Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. A vegetarian sheet-pan dinner made for late summer By Melissa Clark It's Labor Day, the unofficial demarcation between the easy, breezy, long days of summer and autumn's more rigorous, back-to-school vibe. But I don't like it, so I'm keeping summertime going as long as I can. After all, the pleasures of summer produce are still very much with us, and zucchini, melons and tomatoes are still living their best lives. I'm giving my grill the day off and calling in the sheet pan for my latest, crispy tofu with corn and chiles. A perfect showcase for late-summer corn, this bright, colorful dish is just as much about the contrast of textures as it is those sweet and tangy flavors. It's flexible, too, with readers reporting all manner of other ingredients they've tried, like bell peppers, napa cabbage and black beans. Try it out and make it your own, then don't forget to leave a note. Our community of cooks will be grateful for your take. Featured Recipe Sheet-Pan Tofu With Corn and Chiles View Recipe → Now is also a great time to get reacquainted with your pasta pot, especially if the two of you have lost touch over the summer. We've got two bold, extra-spicy spins on classic pastas that will catch you right back up. For lovers of assertive, anchovy-forward puttanesca, Nargisse Benkabbou's fiery, harissa-doused version is topped with toasted sliced almonds, which add crunch to the tangle of salty, tomato-slicked spaghetti. And Melissa Knific's rich and buttery Cajun-spiced chicken pasta is a hearty take on fettucine Alfredo, with strips of chicken breast, red bell pepper and scallions threaded throughout the creamy white sauce liberally spiked with Cajun seasoning. If you're ready for something on the meatier side, there's Samantha Seneviratne's schnitzel-like panko-crusted pork tenderloin with tahini slaw. Thick nuggets of pork are crumb-coated and fried until golden, then served with a red cabbage slaw tossed in a lemony tahini dressing. It's an after-work, midweek wonder that feels extra special, because, well, isn't frying your love language? It sure is mine. September is a prime time for grilling, with many fine, warm evenings still on the horizon, at least in the Northeast, and fewer mosquitoes. Grilled fish skewers with herbs and lime are simple, speedy and light, and make for an excellent sidekick when a ripe tomato salad is the real star of the meal. I'd plop the hot chunks of fish on top of the tomatoes, letting their citrusy, savory juices soak right in. Served with a loaf of good bread or some rice, it's about the best thing you can do to honor the last few weeks of balmy weather before that cozy autumn chill descends. Now for a dessert that's summer-simple at any time of year. Vallery Lomas's lemon icebox pie is custardy, zesty and a cinch to make with store-bought lemon curd and a premade graham cracker crust. Or go the deluxe route and make the curd and crust from scratch. Either way, it's a sunny-hued treat that will brighten these back-to-school weeks. Here's to making summer last! Obviously, you'll want to subscribe to get these recipes and all the other thousands upon thousands we have at New York Times Cooking. And for all of September, to celebrate our 10th anniversary, we're giving NYT Cooking subscribers unlimited gift recipes. Just tap the "Give" icon on any recipe to create a paywall-free link to share with friends and family. If you need any technical advice (Where did that recipe box go? Why can't I print?), send an email to cookingcare@nytimes.com for help. And if you'd like to say hi, I'm at hellomelissa@nytimes.com. That's all for now. Happy Labor Day and I'll see you on Wednesday. IN THIS NEWSLETTER Emma Fishman for The New York Times. Food Stylist: Hadas Smirnoff. Harissa Puttanesca With Toasted Almonds By Nargisse Benkabbou 35 minutes Makes 4 servings Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Creamy Cajun-Spiced Chicken Pasta By Melissa Knific 50 minutes Makes 6 servings Johnny Miller for The New York Times. Food Stylist: Samantha Seneviratne. Panko-Crusted Pork Tenderloin With Tahini Slaw By Samantha Seneviratne 35 minutes Makes 4 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Fish Skewers With Herbs and Lime By Melissa Clark 20 minutes, plus grill heating Makes 4 servings Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. Sesame Tomato Salad By Kay Chun 20 minutes Makes 6 to 8 servings Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. Lemon Icebox Pie By Vallery Lomas 4 1/4 hours Makes 1 (9-inch) pie; 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. 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