Summer dinner parties have a more relaxed vibe compared to their winter counterparts. Whether they are truly laid-back depends on the cook and the crowd. The abundance of colorful produce and fresh herbs from the planter box inspire me to create a stunning feast to share with friends. However, the summer heat and vacation mood make me reluctant to put in too much effort. Can you relate?
To alleviate the stress of entertaining, Genevieve Ko has curated an exquisite menu featuring recipes from NYT Cooking columnists. These recipes are both simple and exceptional, allowing you to mix and match them according to your preferences. You can even save some for future easy meals, only making one or two before indulging in dessert.
One standout recipe is Yewande Komolafe’s coconut-dill salmon with green beans and corn. This dish is prepared entirely on the grill using foil packets to envelop the fish in a delightful blend of coconut cream, herbs, mustard, and lemon. The foil prevents the fish from sticking to the grill and contains the aromatic sauce, which also dresses a salad of green beans, corn, and tomatoes. If you don’t have a grill, don’t worry – you can still make this recipe in your oven.
In our featured recipe, Eric Kim combines grilled meat with fresh summer fruit to create grilled pork chops with plum BBQ sauce. He adds slices of juicy stone fruit to a sticky homemade BBQ sauce that infuses the chops with bright tanginess and a hint of smokiness from the grill.
For a delectable starter, try my baked feta dip with spicy tomatoes and honey, served with toasted baguette or crackers. Alternatively, double the quantities and turn it into a meatless main course, pairing it with a generous green salad or buttered corn on the side.
To quench your thirst and enliven your tastebuds, serve Rebekah Peppler’s nonalcoholic dirty lemon tonics made with fresh and preserved lemon. You can even spike them with gin if desired.
For dessert, indulge in Genevieve Ko’s deeply purple blueberry crisp, which can be prepared in advance. If you’re attending a potluck, simply ask the host to use the oven and bring the blueberries in a baking dish with the topping separate. When you arrive, sprinkle the crumbly mixture over the fruit and let the crisp fill the space with its irresistible aroma as it bakes. Warm berry crisp served with melting ice cream is truly one of summer’s precious gifts to humanity.
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In my previous newsletter, I mistakenly described al dente spaghetti in Ham El-Waylly’s recipe for grated tomato pasta. I incorrectly stated that it should have a “tiny dry core when cut in half.” In fact, El-Waylly was referring to the appearance of the spaghetti when it is taken out of the water, a few minutes before reaching the al dente stage. In his recipe (and many pasta recipes), the spaghetti finishes cooking in the sauce. I apologize for the confusion and appreciate Deborah Cecere, one of our readers, for bringing this to my attention.
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