Good morning. We’re not quite at the point where people are locking their cars to keep neighbors from loading the front seats down with their surplus zucchini. But there’s a fair amount of squash out there right now, and we’re cooking our fair share.
I like the looks of this new recipe for pan-seared zucchini (above), planks of the vegetable seared like steak, then bathed in brown butter with garlic and rosemary. I’m a fan of this recipe for zucchini carpaccio and this one for zucchini frico . I love this olive oil zucchini bread . And of course there’s more: We’ve got loads of zucchini recipes for breakfast, lunch and dinner . (Prep-school dad joke: What’s a zucchini’s favorite sport? Squash!)
This would be a good week to make basic pesto and slather it onto pork chops, or fold it into pasta, or use it as a sauce for baked salmon. That basil scent is central to summer’s best meals. Pesto-filled deviled eggs ? A summer minestrone with pesto ? Chicken caprese with pesto ?
It’d also be nice this week to make these fascinating new burgers from J. Kenji López-Alt, which are thin and crispy and cooked on the grill . (More ideas for the grill: bhatti da murgh , an Indian grilled chicken with whole spices; grilled rosemary pork tenderloin ; grilled eggplant salad with yogurt .)
Perhaps this week is the one where I can — and perhaps you can — get out of a breakfast rut (yogurt and strawberry jam, in my case), and discover something new for the first meal of the day: breakfast udon , say; or everyday pancakes ; or breakfast bars with oats and coconut .
There are thousands and thousands more recipes waiting for you on New York Times Cooking . (You do need a subscription to access them, it’s true. Subscriptions support our work. If you haven’t already, I hope you will subscribe today. ) Further inspiration awaits you on our YouTube channel and on Instagram . We post news and reviews on Twitter .
And we’re like lifeguards sitting high above the digital beach, should you find yourself in a riptide while in the kitchen or on your computer. Just sing out for help: cookingcare@nytimes.com . Someone will get back you. (You can also write to me: foodeditor@nytimes.com . I can’t respond to every letter. But I read each one sent.)
Now, it’s nothing to do with soft-shell crabs or crisp bibb lettuce, but I’ve been enjoying Eric Mennel’s podcast for Pineapple Street, “ Stay Away from Matthew MaGill .” It’s part investigation, part self-reflection, and I won’t even attempt to outline the story: Just listen.
Here’s a new poem from Luisa A. Igloria, “ Caulbearer ,” in The Oxford American.
Do read Julia Smith in The London Review of Books, on the British Museum’s exhibition “ Thomas Becket: Murder and the Making of a Saint .”
Finally, would you take a look at this new art gallery experience situation that Hauser & Wirth has put together on a small island off the coast of Spain? It’s bonkers ! Eat well, and I’ll be back on Wednesday.
Source : food
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