No grill, or no desire to use one? That’s cool. It’s hot. It’s schav season! Or I could happily make a meal of this cucumber and tomato salad with cilantro and mint , with a little bread and cheese. I could do the same with this cold noodle salad with spicy peanut sauce .
There are many thousands more recipes to cook this weekend waiting for you on New York Times Cooking . (The site requires a subscription, same as a streaming service or one of those outfits that sends you a different tactical flashlight every month. Subscriptions allow us to continue doing this work that we love. If you don’t have one yet, I hope you will think about subscribing today.)
You can find even more inspiration on our social media channels: on Instagram , on Twitter and on The New York Times Cooking YouTube channel . (I’m @samsifton , if you’d like to connect.)
And if anything goes wrong in your kitchen or on our site and apps, feel free to ask for help. Just write: cookingcare@nytimes.com . Someone will get back to you.
Now, it’s nothing to do with clam bellies or the scent of saffron, but as someone who grew up looking for Ninas in Al Hirschfeld’s covers for The Times’s “Arts & Leisure” section, I was primed for “ Hirschfeld: The Biography ,” by Ellen Stern. Bruce McCall’s terrific review for The Times seals the deal: Let’s read that next!
Source : food
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