Recipes for Any Temperature – The New York Times


Good morning. The punishing warmth continues the place I keep. Whereas I’m turning on the range sometimes, my meals are largely operating no-cook and salad-adjacent: say, marinated celery salad with chickpeas and Parmesan or, in the identical vein, marinated zucchini with farro, chickpeas and Parmesan. Who needs to labor over a burner when you may eat scrumptious cooling meals as a substitute?

I would choose up a heat-lamp hen on the grocery store for a chicken and herb salad with nuoc cham (above), or make this ice-cold schav to eat outdoors on the stoop. Possibly cold spicy kimchi noodles? Or avocado toast?

Good tomatoes are coming in, fats, crimson beauties out of Pennsylvania. I like these shingled onto thick slices of toasted sourdough which were drizzled with a touch of olive oil and rubbed with uncooked garlic, then sprinkled with flaky salt. However a classic caprese salad could be a pleasant use of them, too. And you may at all times assemble a tomato sandwich, with mayonnaise unfold in your toast, because the saying goes, “wall to wall.” That’s a luscious summertime meal.

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Now, it’s nothing to do with canned tuna or dry pasta, however I believe you’ll get pleasure from Evan Osnos on “The Haves and the Have-Yachts,” in The New Yorker. So. Many. Good. Sentences. “If you’ve just put half a billion dollars into a boat, you may have qualms about the truism that material things bring less happiness than experiences do. But this, too, can be finessed.”

Right here’s Tejal Rao in The Occasions with an appraisal of the life and legacy of Diana Kennedy, a towering authority on Mexican cooking, who died on Sunday at 99. (William Grimes wrote her obituary.)

Do learn Lex Pryor in The Ringer, on the retirement of Allyson Felix, probably the most adorned girl in American monitor and area. (On Saturday evening she returned to assist the American workforce advance to the finals within the ladies’s 4×400 relay on the world championships in Eugene, Ore.)


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